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Instant Pot Mac and Cheese

Instant Pot Mac and Cheese Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 585
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 4 cups water
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard powder
  • 12 oz can evaporated milk
  • 8 oz cream cheese, cubed
  • 3 cups shredded sharp cheddar cheese
  • Salt and black pepper to taste

Method
 

  1. Add the macaroni, water, butter, salt, garlic powder, and dry mustard to the Instant Pot. Stir to combine.
  2. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Do a quick pressure release immediately.
  3. Stir in the evaporated milk, cream cheese, and cheddar until melted and smooth. Season with salt and pepper to taste.
  4. Serve right away, topped with extra pepper or chives if desired.

Notes

The actual pressure cooking time is just 5 minutes, though the full process including building pressure and releasing takes about 15. If you prefer a slightly thicker sauce, let the pot sit on Keep Warm for 2 to 3 minutes after stirring in the cheese, then stir once more before serving.