Description
A quick and creamy Instant Pot Mac and Cheese recipe that’s perfect for busy weeknights.
Ingredients
- 2 cups elbow macaroni
- 2 cups water or broth
- 2 cups shredded sharp cheddar cheese (freshly shredded preferred)
- 1 cup milk
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Pour the elbow macaroni into the Instant Pot along with the water or broth, ensuring the pasta is fully submerged.
- Seal the lid and set the Instant Pot to manual high pressure for 4 minutes. Perform a quick release of the pressure immediately after cooking.
- After releasing the pressure, stir in the butter and milk into the hot pasta, then gradually add the shredded cheddar cheese, stirring continuously until the sauce thickens.
- Season with salt and pepper to taste. Serve hot for maximum creaminess.
Notes
Use freshly shredded cheese for the best melting results. Adjust the liquid to cheese ratio to customize creaminess.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American