Instant Pot Mac and Cheese
Quick and easy mac and cheese that's made in the pressure cooker.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 12 minutes
Servings 8 servings
- 16 ounces dry shaped pasta1
- 3-5 cups water
- 2-7 ounce cans evaporated milk
- 1/2 teaspoon dry mustard
- Salt and pepper
- 8 ounces shredded Monterrey Jack cheese2
- 8 ounces shredded Cheddar Cheese
Add pasta to the inner pot of the pressure cooker.
Add enough water cover pasta by 1 inch. Depending on the shape of the pasta, it usually takes 3-5 cups of water.
Lock lid in place, and turn pressure release valve to SEALING.
Cook on MANUAL/HIGH pressure for 5 minutes.
Carefully turn pressure release valve to VENTING.
Unlock lid, and drain pasta.
Return pasta to inner pot.
Add milk, salt, pepper, and dry mustard and stir to combine.
Press CANCEL, and then press SAUTE.
Continue to cook for 3-5 minutes, stirring regularly, or until pasta is tender.
Stir in cheese, and continue stirring until cheese has melted and is combined.
- I like to use cavatappi.
- I've used a number of combinations of cheeses.Feel free to use the types of shredded cheese that you like.
- Nutrition values are estimates.
Serving: 1serving | Calories: 437kcal | Carbohydrates: 44g | Protein: 22g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 344mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Calcium: 433mg | Iron: 1.1mg