Description
This Instant Pot Mac and Cheese is a creamy, comforting classic made in one pot and ready in just 15 minutes. With tender pasta and a velvety cheese sauce, it’s the ultimate quick-fix comfort food.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups water
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup whole milk
- 4 cups sharp cheddar cheese, shredded
Instructions
- Add elbow macaroni, water, butter, salt, black pepper, and garlic powder to the Instant Pot. Stir to combine.
- Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Quick release the pressure when the timer is done. Stir the pasta to break up any clumps.
- Add milk and shredded cheddar cheese. Stir until the cheese is fully melted and the sauce is creamy.
- Serve hot, garnished with additional cheese or herbs if desired.
Notes
- Use freshly shredded cheese for the smoothest sauce.
- Adjust the milk to reach your desired consistency.
- Let the mac and cheese rest for 1–2 minutes before serving for a thicker sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Keywords: instant pot mac and cheese, easy mac and cheese, creamy mac and cheese, one pot pasta