Description
A creamy, comfort-filled macaroni and cheese made effortlessly in an Instant Pot. Pasta cooks under pressure while the cheese sauce emulsifies perfectly, yielding a smooth, no-stir dish in minutes. Ready in 22 minutes with simple ingredients and a reliable method.
Ingredients
1 1/2 cups elbow macaroni
1 1/2 cups shredded cheddar cheese
1 cup milk (whole or 2%)
1/2 cup heavy cream (optional substitution: 1/2 cup more milk)
1 clove minced baby garlic
1 tbsp unsalted butter
1/2 tsp salt (to taste)
Instructions
Measure ingredients and set near the Instant Pot.
Add 1 cup water to the Instant Pot using the inner pot.
Place the trivet in the pot and add elbow macaroni.
Lock the lid and set to sealing.
Press the Pasta button with 3 minutes cook time, or manually set pressure cook for 5 minutes.
Allow natural pressure release for 4 minutes.
Remove the trivet, then add cheddar cheese, milk, heavy cream, garlic, butter, and salt to the pot.
Stir continuously, then cook on sauté mode until the cheese sauce thickens and is fully melted.
Let rest 5 minutes before serving.
Notes
Use any short pasta if elbow macaroni is unavailable.
For a lighter sauce, substitute heavy cream with additional milk.
Stir the sauce immediately after pressure release to prevent separation.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on low heat or in the microwave for best texture.
- Prep Time: 10
- Cook Time: 12
- Category: Baking
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg