Instant Pot Mac and Cheese
A fast, creamy one-pot mac and cheese recipe using Instant Pot technology for perfectly tender pasta and a silky cheese sauce. Ready in 18 minutes with zero cleanup!
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Servings: 6 servings
Calories: 420kcal
Ingredients
- 28 oz uncooked elbow macaroni noodles
- 1 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 8 oz shredded sharp cheddar cheese
- 4 oz shredded mozzarella cheese
- Salt and pepper to taste
- Optional: 1 tsp Dijon mustard, 1 clove garlic (minced)
Instructions
- Add 1 cup water to Instant Pot and set aside
- Melt butter in inner lid using sauté function
- Whisk in flour to create a roux, cooking for 1-2 minutes
- Gradually stir in milk and water, blending into a smooth béchamel base
- Bring to a boil, then reduce heat
- Stir in shredded cheeses until fully melted and smooth
- Add pasta, season with salt, pepper, and optional mustard/garlic
- Seal Instant Pot and cook on high pressure for 4 minutes
- Allow natural release for 5 minutes
Notes
Do not overcook pasta to avoid mushiness
Use non-dairy milk for a vegan version
Add steamed broccoli or peas to 100% of the pot before sealing
Toppings: Try garlic bread crumbs or steamed cauliflower florets as optional additions
Best served immediately
Use non-dairy milk for a vegan version
Add steamed broccoli or peas to 100% of the pot before sealing
Toppings: Try garlic bread crumbs or steamed cauliflower florets as optional additions
Best served immediately
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 50g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 850mg | Fiber: 2g | Sugar: 5g