Spoon lifting up a scoop of Instant Pot Mac and Cheese
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Instant Pot Mac and Cheese

Quick and easy mac and cheese that's made in the pressure cooker.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 12 minutes
Servings 8 servings
Calories 437kcal
Author I Heart Eating

Equipment

Ingredients

  • 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

Instructions

  • 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.
  • Press CANCEL.
  • Stir in cheese, and continue stirring until cheese has melted and is combined.

Notes

  1. I like to use cavatappi. 
  2. I've used a number of combinations of cheeses.Feel free to use the types of shredded cheese that you like. 
  3. Nutrition values are estimates. 

Nutrition

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