4-Minute Instant Pot Macaroni and Cheese
This creamy macaroni and cheese is mixed and cooked in the Instant Pot. It’s the only way you’ll make macaroni and cheese from now on.
- Prep Time: 6 minutes
- Cook Time: 4 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Pasta, Instant Pot, Cheese
- Method: Pressure Cook
- Cuisine: American
Ingredients
Scale
- 1 pound macaroni (or another tubular pasta or shells)
- 4 cups water
- 4 tablespoons butter
- 2 teaspoons mustard powder
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper (or to taste)
- 1 cup evaporated milk, or whole milk if you prefer
- 4 cups shredded cheddar cheese (sharp cheddar, cheddar blend, or cheddar jack)
Instructions
- In the Instant Pot or electric pressure cooker, combine the pasta, water, butter, mustard powder, salt, and pepper. Stir.
- Set it for 4 minutes on high pressure, manual setting. Lock the lid and make sure the vent is closed.
- As soon as the 4 minutes is up, release the pressure.
- Remove the lid. Add the milk and cheese; stir to blend.
- Serve immediately or cover and leave the pot on warm for 30 to 45 minutes.
- Alternatively, pour the macaroni and cheese into a casserole. Top with about 1 cup of buttered bread crumbs — 1 cup soft bread crumbs tossed with 2 tablespoons of melted butter — and bake at 375 F until the bread crumbs are browned. Or toast the buttered bread crumbs on a baking sheet separately and sprinkle them over servings.
Find it online: https://classic-recipes.com/instant-pot-macaroni-and-cheese/