This Instant Pot Mac and Cheese is a kid favorite! In fact, it is so easy that my 6 year old can do it on his own. There’s no water boiling over. There’s no stirring of the pasta while it cooks. Just delicious creamy cheesy mac and cheese awaiting.
TIPS
- Any cheese can be used! Just note that some cheese are smooth melting (cheddar, gouda, Monterrey jack) while others are stringy (mozzarella, provolone).
- If you only have slices of cheese instead of shredded, you can coarsely tear 4-5 slices into smaller pieces. After quick releasing, add the butter and small pieces of cheese into the Instant Pot and cover with the lid for 5 minutes. The cheese will melt and all you have to do is stir in the milk and mix until your desired creamy level.
- Any other toppings, like bacon, ham, vegetables, can be added after quick releasing the Instant Pot.
- We usually use elbow macaroni because my husband insists the shape is optimal for getting all the cheese in the right places. But other types of pasta work too! The amount of water should be the same (2 C of water for every 1/2lb of pasta). The cook time may vary (box cooking time / 2 – 2).
3 Minute Instant Pot Mac and Cheese in 3 Steps
Servings: 4
Equipment
- Pressure Cooker
Ingredients
- 8 oz macaroni
- 2 C water
- 1 tbsp butter
- 2-4 tbsp milk amount depends on how creamy you like
- 1 C shredded cheese we prefer cheddar
- salt & pepper to taste
Instructions
- Add the macaroni and water to the Instant Pot. Cook on high pressure for 3 minutes. Quick release when done.
- Stir the butter into the pasta until completely melted. Stir in the cheese and milk. Add in the salt and pepper to taste.
- Serve & enjoy!
