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Creamy Instant Pot Mac and Cheese

A close-up of a generous serving of creamy, bright orange Instant Pot Mac and Cheese in a white bowl.
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Make creamy, cheesy macaroni and cheese quickly using your electric pressure cooker.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 cup whole milk
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon black pepper

Instructions

  1. Place the macaroni, water, and salt into the inner pot of the Instant Pot. Stir briefly.
  2. Secure the lid and set the vent to Sealing.
  3. Cook on High Pressure for 4 minutes.
  4. When the time is up, perform a Quick Pressure Release (QPR). Carefully remove the lid.
  5. Use a slotted spoon to remove the cooked pasta to a large bowl, leaving any excess water behind. Discard most of the remaining water, leaving about 1/2 cup in the pot.
  6. Return the pasta to the Instant Pot. Add the butter, milk, dry mustard, and pepper. Stir to combine over the ‘Saute’ setting (Low).
  7. Once the butter is melted, turn off the Saute function. Gradually add the shredded cheeses, stirring constantly until the cheese melts and the sauce is smooth. Do not allow the mixture to boil after adding the cheese.
  8. Serve immediately.

Notes

  • Shred your own cheese for the creamiest sauce; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • If the sauce seems too thick, add a splash more milk until you reach your desired consistency.
  • For a stovetop finish, you can transfer the cooked pasta to a saucepan instead of returning it to the Instant Pot base to melt the cheese.

Nutrition

Find it online: https://hungryhearld.com/instant-pot-mac-and-cheese-recipe/