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Instant Pot Macaroni and Cheese
Easy Instant Pot Macaroni and Cheese recipe! This simple mac and cheese is made right in the inner pot - no need to make a separate cheese sauce.
5
from 1 vote
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Course:
Main Course
Cuisine:
American, Italian
Keyword:
Best Instant Pot Mac and Cheese Recipe, Easy Instant Pot Mac and Cheese Recipe, Instant Pot Mac and Cheese
Prep Time:
5
minutes
minutes
Cook Time:
4
minutes
minutes
Time to Pressure:
10
minutes
minutes
Total Time:
19
minutes
minutes
Servings:
6
servings
Calories:
543
kcal
Author:
Cook Dinner Tonight
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
16
ounces
dry shaped pasta
1
3-5
cups
water
12
ounce
can evaporated milk
½
teaspoon
dry mustard
Salt and pepper
8
ounces
shredded White Cheddar Cheese
2
8
ounces
shredded Cheddar Cheese
Instructions
Add pasta to the inner pot of the pressure cooker.
Add enough water cover pasta by 1 inch. Depending on the shape of the pasta, it usually takes 3-5 cups of water.
Lock lid in place, and turn pressure release valve to SEALING.
Cook on MANUAL/HIGH pressure for 4 minutes.
Carefully turn pressure release valve to VENTING.
Unlock lid, and drain pasta.
Return pasta to inner pot.
Add milk, salt, pepper, and dry mustard and stir to combine.
Press CANCEL.
Stir in cheese, and continue stirring until cheese has melted and is combined.
Notes
I like to use cavatappi (cellentani noodles).
I've used a number of combinations of cheeses. Feel free to use the types of shredded cheese that you like.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
543
kcal
|
Carbohydrates:
64
g
|
Protein:
33
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Cholesterol:
50
mg
|
Sodium:
542
mg
|
Potassium:
419
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
680
IU
|
Vitamin C:
1
mg
|
Calcium:
613
mg
|
Iron:
2
mg