Instant Pot Mac and Cheese
This is the CREAMIEST Instant Pot Mac and Cheese -- it's loaded with cheese and comes together so quickly! The perfect Instant Pot pasta recipe, great for customizing to your family's tastes with added protein or veggies.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
- 3.5 cups low sodium chicken broth (water is fine)
- 375 grams whole grain macaroni dry
- 1 teaspoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup 1% milk (or evaporated milk or cream)
- 170 grams Bothwell Habanero with Cracked Black Pepper Monterey Jack (about 2 1/2 cups shredded)
Add broth, macaroni, oil, salt and pepper to the Instant Pot and stir.
Put the lid on, turn valve to sealing, and press Manual, high pressure, and select a cook time of 2 minutes. The pressure will build for roughly 7-8 minutes and then start counting down.
When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!).
Turn the Instant Pot to saute, and using the adjust button, select less heat (optional -- the heat of the pasta should melt the cheese if you leave it off)
Add the milk and cheese and stir until just combined. If it's too thick, add a splash more milk. Too thin, add a bit more cheese. Note that it will thicken as it sits.
Calories: 367kcal | Carbohydrates: 50g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 409mg | Potassium: 334mg | Sugar: 2g | Vitamin A: 5.9% | Calcium: 29.1% | Iron: 15.3%