Instant Pot Mac and Cheese
Impress your family and friends with this quick and easy macaroni and cheese recipe. This Instant Pot mac and cheese recipe is rich and creamy and will make you forget about that blue box!
Servings: 8 people
Calories: 380kcal
Cost: $5
Equipment
Ingredients
- 16 Ounces Uncooked Elbow Macaroni 4 cups dry
- 4 Cups Vegetable Broth or water
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce Optional
- 1 Teaspoon Garlic Powder
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
- ½ Cup freshly grated Parmesan cheese
- 1 Cup Milk add more if needed
- Salt and pepper
Instructions
- Add the uncooked macaroni, broth ( or water ), butter, hot sauce, garlic powder, salt and pepper to the Instant Pot.
- Place the lid on the pot and set the valve to sealing. Press and choose MANUAL or PRESSURE COOK , high pressure for 4 minutes.
- After it's done cooking, do a QPR - quick pressure release. Open the lid.
- Add half of the milk and grated cheese. Stir well. Then add the rest of the milk and cheese and stir well again. ( add more milk, if necessary, to adjust the consistency that you like)
- Season to taste. Serve it warm in a bowl and enjoy !
Notes
Prep time does not account for the time your pot takes to come up to pressure. These will vary a bit from individual to individual. My Instant Pot took about 10 minutes to come up to pressure .
Nutrition
Serving: 1cup | Calories: 380kcal | Carbohydrates: 47g | Protein: 21g | Fat: 12g | Sodium: 421mg | Potassium: 219mg | Vitamin A: 345IU | Calcium: 294mg