Description
Indulge in the ultimate comfort food with this Instant Pot mac and cheese! This creamy, cheesy dish is not only a crowd-pleaser but also incredibly easy to whip up in just one pot. Ideal for lunch, dinner, or as a hearty side at your next gathering, this recipe combines rich flavors and a simple method that makes it a family favorite. You can customize it with your choice of proteins and vegetables, ensuring everyone at the table finds something they love. Enjoy a delightful meal ready in under 30 minutes, complete with minimal cleanup!
Ingredients
Scale
- 16 ounces uncooked white or whole wheat elbow pasta
- 4 cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces sharp white cheddar cheese (about 2 cups shredded)
- 4 ounces sharp cheddar cheese (about 1 cup shredded)
- ½ cup milk (warmed)
Instructions
- Combine pasta, water, salt, pepper, paprika, and garlic powder in the Instant Pot. Stir to ensure pasta is submerged.
- Seal the lid and set the steam release valve to sealing. Cook on Manual/Pressure Cook at high pressure for: 3 minutes for whole wheat elbow pasta, 4 minutes for white elbow pasta.
- While cooking, shred cheeses and warm milk in a separate container.
- Once cooking is complete, perform a quick release by moving the steam release valve to venting.
- Open the lid carefully and add butter first; then stir in shredded cheeses followed by warmed milk until combined. Adjust seasoning if necessary.
- If too liquidy, let sit on warm setting for a few minutes to thicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg