Description
A quick and creamy Instant Pot Mac and Cheese recipe that’s perfect for busy weeknights. Made with simple ingredients and ready in under 30 minutes.
Ingredients
- 1 lb elbow macaroni
- 4 cups water
- 1 tsp salt
- 4 tbsp butter
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder (optional)
- 1/4 tsp ground black pepper
Instructions
- Add elbow macaroni, water, salt, and butter to the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Quick release the pressure when done, and carefully open the lid.
- Stir in the milk, then gradually add the cheeses while stirring until melted and creamy.
- Season with garlic powder and black pepper to taste.
- Serve immediately while hot and creamy.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Add a splash more milk if the mac and cheese gets too thick.
- Stir in cooked bacon or veggies for a twist.