Instant Pot Macaroni and Cheese in a white bowl.
Add to Collection
Print Pin
4.34 from 6 votes

Instant Pot Macaroni and Cheese

You can make creamy macaroni and cheese in your Instant Pot.
Course Side Dish
Cuisine American
Keyword Instant Pot Recipes, Macaroni and Cheese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 535kcal
Author Stephanie Manley

Ingredients

  • 1 pound pasta (note all boxes are not 1 pound, also you need to use regular pasta, gluten free, and other pasta will not work)
  • 1 teaspoon hot sauce
  • 2 tablespoons butter
  • 1 tablespoon dry mustard powder
  • 4 cups water
  • 1 cup of milk or half and half
  • 1 pound cheddar cheese
  • 1 cup Monterey Jack cheese

Instructions

  • Place the following in the instant pot, the pasta, water, dry mustard, and hot sauce. Pressure cook on high for 4 minutes. Perform a quick release on the pasta.  If the Instant Pot sputters out a milky liquid, wait 4 to 5 minutes before performing the quick release. 
  • If the pasta needs to be drained, drain the pasta and place the pasta back into the pot. 
  • Stir in butter, cheese, hot sauce, and milk and allow the cheese it to melt. Serve promptly.

Video

Recipe Tips

  • User only semolina pasta. Pasta that are whole-wheat, bean-based, low carb pasta, do not work well.
  • Should the InstantPot sputter when you perform the quick release, open the pot more slowly, and consider placing a thick towel over the release

Nutrition

Calories: 535kcal | Carbohydrates: 44g | Protein: 25g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 488mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 0.4mg | Calcium: 564mg | Iron: 1.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!