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Instant Pot Mac and Cheese Recipe

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4.3 from 9 reviews

Ultra creamy Instant Pot mac and cheese made in one pot for a fast and crowd-friendly side. This recipe delivers perfectly cooked elbow macaroni blended with sharp cheddar and parmesan cheeses, combined with creamy cream cheese and a hint of dry mustard and onion powder for an irresistible comfort dish ready in under 30 minutes.

  • Total Time: 26 minutes
  • Yield: 8 servings

Ingredients

Macaroni and Base

  • 10 ounces elbow macaroni (about 2½ cups)
  • 3 cups water
  • 1 tablespoon butter

Seasonings

  • 1 teaspoon dry mustard powder
  • ½ teaspoon onion powder
  • ¼ teaspoon seasoned salt (or to taste)
  • ¼ teaspoon black pepper

Cheese Mixture

  • 3 ounces cream cheese (about ⅓ cup)
  • ¾ cup milk, divided
  • 2½ cups shredded sharp cheddar cheese (about 10 ounces)
  • 2 tablespoons shredded parmesan cheese

Instructions

  1. Add Ingredients to Instant Pot: In a 6-quart Instant Pot, combine the uncooked elbow macaroni, 3 cups water, 1 tablespoon butter, 1 teaspoon dry mustard powder, ½ teaspoon onion powder, ¼ teaspoon seasoned salt, and ¼ teaspoon black pepper. Ensure everything is evenly distributed.
  2. Cook Under Pressure: Secure the lid on the Instant Pot and turn the valve to the sealing position. Select the MANUAL or PRESSURE COOK setting on HIGH pressure and set the timer for 6 minutes.
  3. Quick Release Pressure: When cooking is complete, carefully turn or press the valve to quick release the steam. Do not drain the cooking liquid that remains in the pot as it adds flavor and creaminess.
  4. Blend Cream Cheese and Milk: Stir in 3 ounces of cream cheese until completely melted and smooth. Slowly add ¼ cup of milk to help blend everything evenly into a creamy sauce.
  5. Add Cheeses and Adjust Consistency: Add 2½ cups shredded sharp cheddar cheese and 2 tablespoons shredded parmesan cheese to the pot. Stir continuously until all cheeses have melted thoroughly. If needed, add the remaining milk gradually to achieve your desired mac and cheese consistency.
  6. Serve Immediately: Once smooth and creamy, serve the mac and cheese hot for the best taste and texture.

Notes

  • Do not drain the pasta after pressure cooking; the liquid is essential for the creamy sauce.
  • Using sharp cheddar cheese will deliver a stronger flavor, but mild cheddar can be substituted for a milder taste.
  • Adjust the milk quantity to get your perfect creamy thickness.
  • You can add a pinch of smoked paprika or cayenne for an extra kick if desired.
  • For added texture, top with breadcrumbs and broil briefly after cooking (optional step not included here).
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://dishiary.com/instant-pot-mac-and-cheese-recipe/