Instant Pot Mac and Cheese
from kristineskitchenblog.comThis Instant Pot mac and cheese is a family favorite! It's super creamy, deliciously cheesy and easy to make in one pot. Perfect for an easy lunch, dinner, side dish or potluck!
Servings: 8 servings
Calories: 409kcal
Ingredients
- 16 ounces uncooked white or whole wheat elbow pasta
- 4 cups water
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces sharp white cheddar cheese about 2 cups shredded
- 4 ounces sharp cheddar cheese about 1 cup shredded
- ½ cup milk warmed, whole milk is best
Instructions
- Place pasta, water, salt, pepper, paprika and garlic powder in Instant Pot. Stir well. Even out the pasta to make sure it is all in the liquid.
- Close the Instant Pot lid and move the steam release valve to the sealing position. Cook on Manual/Pressure Cook at high pressure for 3 minutes for whole wheat elbow pasta or 4 minutes for white elbow pasta. (A good rule of thumb is to cook pasta in the Instant Pot for half of the cook time listed on the box.)
- While the pasta cooks, shred the cheese and warm the milk.
- As soon as the cook time ends, quick release the pressure by moving the steam release valve to the venting position. If possible, do a slow and careful quick release by moving the valve a little bit at a time, to slow the release of starchy steam from the pasta and minimize mess.
- Once all of the steam has been released and the pin drops down, open the Instant Pot lid and add the butter to the pot. Slowly stir in the cheese, a little bit at a time, followed by the milk. Taste and add more salt and pepper as desired.
- If the mac and cheese seems too liquidy, let it sit on the warm setting for a few minutes and it will thicken up. Serve.
Video
Notes
- Cheese: I recommend buying a block of cheese and shredding it yourself, rather than using pre-shredded cheese. Pre-shredded cheese is often coated with an anti-caking agent to keep it from clumping together and it doesn't melt as well.
- Other pasta shapes: You can use this easy formula to figure out how long you need to cook your pasta in the Instant Pot, no matter which shape of pasta you use: take the package cook time and divide it in half. That's it! If you like your pasta al dente (firmer), subtract one more minute from the pressure cooking time.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. I recommend stirring in a little bit of milk when reheating mac and cheese. Warm it gently in a pot on the stove, stirring often, or in the microwave.
- Add Protein: Stir in Instant Pot Shredded Chicken, chopped Poached Chicken, rotisserie chicken, cubed cooked ham, cooked sausage, or crumbled bacon.
- Add Veggies: After cooking, mix in cooked broccoli, frozen peas, Roasted Butternut Squash, or fresh spinach.
- Add Spice: Add a pinch of cayenne pepper or a dash of hot sauce.
- Try Other Cheeses: Try using a combination of sharp cheddar and either mozzarella, Gruyere or Monterey jack. You can also stir in some grated Parmesan cheese for extra flavor.
Nutrition
Serving: 1.5cups | Calories: 409kcal | Carbohydrates: 44g | Protein: 20g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 445mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 550IU | Calcium: 359mg | Iron: 2.3mg
