Instant Pot Mac and Cheese
Instant Pot mac and cheese is creamy cheesy, basically everything you want from mac and cheese. It's a one pot wonder!
Servings: 8
Ingredients
- 16 ounces uncooked elbow macaroni (whole wheat macaroni works well, too)
- 4 cups water
- 1 tablespoon kosher salt
- 1 can (12 ounces) evaporated milk (shake well before opening)
- ½ teaspoon ground dry mustard
- ¼ teaspoon garlic powder, optional
- 3 cups shredded sharp cheddar cheese (see note)
- ½ cup shredded Parmesan cheese
- coarsely ground black pepper, to taste
Instructions
- Add macaroni, water, and salt to the Instant Pot and stir, making sure that all macaroni is submerged in the water.16 ounces uncooked elbow macaroni, 4 cups water, 1 tablespoon kosher salt
- Secure lid of Instant Pot, making sure valve is turned to seal. Set on Pressure Cook (or Manual high pressure, depending on your model) for 4 minutes. It will take about 15 minutes to come to pressure.
- When cooking has finished, quick release pressure. The valve tends to sputter when you release the pressure. I place a towel over the valve to prevent spatters; be careful when removing towel because it may be hot. When the pressure is completely released (valve is lowered), carefully remove cover.
- Keeping the Instant Pot on the Warm setting, stir in evaporated milk, mustard powder, and optional garlic powder. One cup at a time, stir in shredded cheddar and Parmesan cheese. Continue stirring until cheese is melted.1 can (12 ounces) evaporated milk, ½ teaspoon ground dry mustard, ¼ teaspoon garlic powder, optional, 3 cups shredded sharp cheddar cheese, ½ cup shredded Parmesan cheese
- Taste and season with ground black pepper, as desired. Serve immediately.
Video
Notes
- Shredded cheese: I prefer to shred my own cheddar cheese. I find it yields a smoother, velvety result. I have used pre-shredded, though, and it also works. It doesn’t stay quite as smooth as it cools, though.
- Baking instructions: Place cooked mac & cheese in greased baking dish. If desired, top with additional cheese, cracker crumbs, or buttered bread crumbs. Bake at 350ºF for 20 to 30 minutes or until golden brown and a little crispy on the top.
- Storage & reheating: Refrigerate leftover mac and cheese in a covered container for up to 5 days. To reheat, microwave individual portions until just warmed through, or heat gently in a saucepan over medium low heat. Stir in additional milk if the mac and cheese seems too dry.
Nutrition
Serving: 1cup | Calories: 468kcal | Carbohydrates: 48g | Protein: 23g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 1306mg | Potassium: 301mg | Fiber: 2g | Sugar: 6g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 505mg | Iron: 1mg
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