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.
Ingredients
- 1 pound macaroni
- 4 cups water
- 4 tbsp butter
- 2 tsp mustard powder
- 1 ½ tsp kosher salt
- ¼ tsp ground black pepper, or to taste
- 1 cup evaporated milk, or whole milk
- 4 cups shredded cheddar cheese, (e.g., sharp or mild cheddar, cheddar blend, or cheddar jack)
Recommended Equipment
Instructions
- Combine Ingredients: Combine the macaroni, water, butter, mustard powder, salt, and pepper in the Instant pot and stir.1 pound macaroni | 4 cups water | 4 tbsp butter | 2 tsp mustard powder | 1 1/2 tsp kosher salt | 1/4 tsp ground black pepper
- Pressure Cook: Choose pressure cook, high, and set the timer for 4 minutes. Lock the lid and ensure the vent is set on sealing (some models are automatic).
- Finish the Dish: When the time is up, release the pressure (quick release) and remove the lid. Add the evaporated milk. Gradually add the cheese, stirring to blend.1 cup evaporated milk | 4 cups shredded cheddar cheese
- Serve and Enjoy: Transfer to a serving bowl and serve immediately, or cover the pot and leave it on the warm setting for up to 45 minutes.
Nutrition
Calories: 536kcalCarbohydrates: 47gProtein: 23gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 81mgSodium: 893mgPotassium: 272mgFiber: 2gSugar: 5gVitamin A: 817IUVitamin C: 1mgCalcium: 501mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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