Description
Indulge in the creamy goodness of Instant Pot Mac and Cheese, a dish that is sure to become a staple at your dining table. This recipe combines tender elbow pasta with a rich blend of sharp white cheddar and cheddar cheese, creating a velvety sauce that envelops each bite. Ideal for quick lunches, cozy dinners, or as a delightful side dish at gatherings, this one-pot wonder is as effortless to prepare as it is delicious.
Ingredients
Scale
- 16 ounces uncooked elbow pasta (white or whole wheat)
- 4 cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces sharp white cheddar cheese (shredded)
- 4 ounces cheddar cheese (shredded)
- ½ cup warmed milk
Instructions
- Add uncooked pasta, water, salt, pepper, paprika, and garlic powder to the Instant Pot. Stir well.
- Secure the lid and set the steam release valve to sealing. Cook on Manual/Pressure Cook for 3 minutes (whole wheat) or 4 minutes (white).
- While cooking, shred the cheeses and warm the milk.
- Once done, carefully release pressure using the venting method.
- Open the lid; add butter and gradually stir in cheeses followed by warmed milk until smooth.
- If too liquidy, let sit on warm setting for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg