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a bowl of mac and cheese.

Instant Pot Macaroni and Cheese

Ajoke
Creamy instant pot macaroni and cheese! This is an easy mac and cheese recipe the whole family would enjoy. You can have this from your pressure cooker to your table in 20 minutes. It is quick, easy, flavourful, cheesy and utterly delicious.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course, Side Dish
Cuisine American, British
Servings 5
Calories 783 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 500 g about 1 pound and a handful Elbow Macaroni
  • 4 cups water or just enough to cover the pasta
  • 1 cup Evaporated milk or as needed
  • 2 tablespoon butter
  • 1 tablespoon sriracha or as needed
  • 1 teaspoon yellow mustard substitute with mustard powder or wholegrain mustard
  • ½ tablespoon garlic granules or garlic powder
  • 1 teaspoon smoked paprika: you only need a pinch to serve this creamy goodness trust me, it would be worth it
  • 4 cups shredded cheese see note for the types of cheese used
  • cup grated parmesan cheese
  • Salt and black pepper to taste

Instructions
 

  • Add the pasta, water, garlic granules, salt and black pepper to the instant pot, stir to combine and cover the IP securely, turning the valve to the sealing position.
  • Turn on the instant pot, select pressure cook or the manual button, and cook on high pressure for 5 minutes. Carefully do a quick release when the cooking cycle is complete.
  • Stir the macaroni to loosen them a bit, add the evaporated milk, mustard, sriracha then stir to combine. Add the cheese(s) and stir to combine. Add more milk if the cheese is too stretchy or too thick. Season and adjust to taste until the desired consistency is achieved. Don’t worry if it is thin, the mac and cheese thicken as it cools.
    cheese poured over pasta in instant pot.
  • Serve warm and enjoy.

Notes

Notes:
Swap water for low sodium chicken broth
My cheese blend contains: 1 cup sharp cheddar cheese, 1 cup mozzarella cheese, ½ cup Maasdam and ½ cup Samso cheese
How to store Mac and cheese can be stored in the fridge for up to 3 days. Ensure that it is completely cooled before storing. To reheat, add about 2 tablespoons of milk (or depending on the amount of leftover you have) and warm in the microwave.

Nutrition

Calories: 783kcalCarbohydrates: 83gProtein: 39gFat: 32gSaturated Fat: 18gCholesterol: 104mgSodium: 854mgPotassium: 473mgFiber: 3gSugar: 9gVitamin A: 1123IUVitamin C: 3mgCalcium: 687mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword instant pot mac and cheese, Instant pot macaroni and cheese, mac and cheese
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