Description
A creamy, cheesy, and comforting mac and cheese made quickly in the Instant Pot. Perfect for a quick dinner or side dish.
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 4 cups water
- 1 tsp salt
- 4 tbsp butter
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder (optional)
- 1/2 tsp ground mustard (optional)
Instructions
- Add macaroni, water, salt, and butter to the Instant Pot. Stir to combine.
- Seal the lid and cook on high pressure for 4 minutes.
- Quick release the pressure once cooking time is complete.
- Stir in milk, then add cheddar, mozzarella, and Parmesan cheese. Mix until cheese is melted and the sauce is creamy.
- Optional: Stir in garlic powder and ground mustard for extra flavor.
- Serve immediately while hot and creamy.
Notes
- Use freshly shredded cheese for the best melting and flavor.
- Add a splash more milk if the mac and cheese thickens too much upon standing.
- Can be stored in the fridge for up to 3 days. Reheat with a bit of milk to loosen the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg