Description
This creamy instant pot mac and cheese is your new weeknight hero — rich, cheesy, and ready in just 15 minutes. No draining, no extra pots, and no fuss. With tender pasta, a velvety cheese sauce, and endless mix-in options, it’s pure comfort in a bowl that everyone will love.
Ingredients
Units
Scale
- 1 lb (450g) elbow macaroni (uncooked)
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- 1 cup whole milk (or evaporated milk for a creamier version)
- 2 cups shredded cheddar cheese (mild or medium — not orange)
- 1/4 tsp garlic powder
Instructions
- Combine Everything in the Pot: Add pasta, water, salt, and butter to the Instant Pot. Stir to combine so nothing sticks.
- Pressure Cook: Close the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- Quick Release: When the timer ends, quick-release the pressure. There’ll be a little extra liquid — that’s perfect for the sauce.
- Stir & Thicken: Stir the pasta well; it will start to absorb the remaining liquid.
- Add Dairy & Cheese: Pour in milk and add the shredded cheese gradually. Stir until the sauce is silky and smooth.
- Rest & Serve: Let it sit for 2–3 minutes to thicken slightly before serving.
Notes
- Always use freshly shredded cheese for the creamiest results — pre-shredded cheese can make the sauce grainy.
- Don’t overcook — 4 minutes is the sweet spot.
- Want a crispy top? Transfer to a baking dish, sprinkle breadcrumbs, and broil for 3–5 minutes.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Side Dish, Pasta
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 496 kcal
- Sugar: 4 g
- Sodium: 662 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 53 mg