Description
This Instant Pot Mac and Cheese recipe is the perfect combination of creamy, cheesy, and comforting! Ready in just 15 minutes, it’s ideal for weeknight dinners, family gatherings, or any time you’re craving a quick, satisfying meal.
Ingredients
Scale
- 16 ounces uncooked elbow macaroni
- 4 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon hot pepper sauce (optional, for a slight kick)
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/2 to 1 cup milk (adjust for creaminess)
Instructions
- Add Ingredients to the Instant Pot
Place uncooked elbow macaroni, chicken broth, butter, hot pepper sauce, garlic powder, pepper, and salt in the Instant Pot. Stir to combine. - Cook the Pasta
Secure the lid on the Instant Pot and set the valve to “sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 5 minutes. - Quick Release the Pressure
Once the cooking time is complete, carefully perform a quick release by turning the valve to “venting.” Open the lid when safe and stir the pasta. - Add Milk and Cheese
Stir in 1/2 cup milk to slightly cool the pasta. Add the shredded cheese in small handfuls, stirring well after each addition to ensure it melts smoothly. Gradually add more milk if needed to achieve your desired consistency. - Adjust Seasoning and Serve
Taste the mac and cheese and adjust the seasoning if needed (add more salt, pepper, or hot sauce to taste). Serve immediately while warm and creamy.
Notes
- Cheese Tips: Freshly grated cheese melts better than pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that can cause clumps.
- Milk Consistency: Start with 1/2 cup milk and add more if you prefer a thinner sauce.
- Mozzarella Stringiness: If you don’t like stringy mozzarella, substitute it with Monterey Jack or Gouda.
- Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to maintain creaminess.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg