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Mac and Cheese made in the instant pot in under 20 minutes! A mixture of elbow macaroni, spices, cheeses, and milk. This recipe is super easy to make and a guaranteed hit. It’s super creamy, rich, and delicious.
Making macaroni and cheese has never been easier. A childhood comfort favorite food that never goes out of style. Growing up mom always made mac and cheese from a box and we loved it. Although baked mac and cheese is ridiculously delicious, it’s always good to have an easy recipe you can whip up in under 20 minutes.
Ingredient’s You’ll Need:
- Elbow Macaroni
- Whole Milk
- Cheddar Cheese
- Chicken Stock
- Dijon Mustard
- Granulated Garlic
- Onion Powder
- Cream Cheese
- Butter
- Salt and Pepper
Top Tips:
- Read the instant pot manual before using it.
- Do not drain the pasta.
- Incorporate the cheese slowly, not all at once.
How To Make Instant Pot Mac and Cheese
- Add the elbow macaroni, chicken stock, dijon mustard, onion powder, granulated garlic, and butter to the instant pot. Press the pressure cooker manual and cook for 3 minutes.
- After doing a quick release, open the lid carefully. Do not drain the pasta. Stir in the cream cheese and a handful of cheddar cheese. Do not add all of the cheese at once. Incorporate the cheese slowly while mixing.
- Season generously with salt and pepper and serve immediately.
Can I Bake This Mac and Cheese?
You absolutely can and in fact, I think it’s a great idea. Once you’re done seasoning the mac and cheese with salt and pepper place it in an oven-safe baking dish and top it off with extra cheese. Bake in a preheated oven at 400 degrees F. for 10-15 minutes or until the cheese melts completely.
What Cheese Can I Use?
I used sharp cheddar cheese and softened cream cheese for this recipe. Although I always recommend shredding your own cheese for mac and cheese, store-bought shredded cheese works best for this recipe. It’s also a lot quicker than grating your own.
Can I Make This Ahead Of Time?
For best results, I highly recommend enjoying this immediately once it’s done cooking.
What Can I Serve This With?
Although this may be enjoyed as a main entree, I also love serving it as a side dish. This instant pot mac and cheese pairs wonderfully with classic turkey meatloaf or oven baked bbq chicken.
Candied yams and honey roasted carrots are great sides to serve this with as well.
More Mac and Cheese Recipes You’ll Enjoy:
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Instant Pot Mac and Cheese
Equipment
- Instant Pot
Ingredients
- 1 lb elbow macaroni
- 4 cups chicken stock
- 1/2 tsp onion powder
- 1/2 tsp granulated garlic
- 2 cups cheddar cheese
- 4 ounces cream cheese, softened and cut into small pieces
- 2 tbsp butter
- 1/2 tsp dijon mustard
- 1 cup whole milk
- salt and pepper to taste
Instructions
- Add the elbow macaroni, butter, dijon mustard, onion powder, granulated garlic, and chicken stock to the instant pot.
- Press the pressure cook function and cook for 3 minutes. Once the 3 minutes are up, release the steam completely and open the lid.
- Add the cream cheese while stirring. Pour in the milk slowly while stirring and then add a handful of cheddar cheese at a time. Do not add the cheese all at once.
- Season with salt and pepper and enjoy.
Notes
- Read the instant pot manual before using it.
- Do not drain the pasta.
- Incorporate the cheese slowly, not all at once.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
