Eightyrecipes
Instant Pot Mac and Cheese
Elbow macaroni pressure cooked in salted water and butter, then finished with whole milk and shredded cheddar into a smooth sauce.
Ingredients
- 1 lb elbow macaroni 450 g, 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, grated from a block
- 1/4 tsp garlic powder
Instructions
- Add the macaroni, water, salt and butter to the Instant Pot. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- Quick release the pressure immediately when the cooking cycle ends.
- Stir well. The pasta may look watery at first but will begin to thicken as you stir.
- Pour in the milk and stir in the shredded cheese and garlic powder. Stir until smooth, creamy and fully melted.
- Let it sit for 2 to 3 minutes before serving to allow the sauce to thicken further.
Notes
Nutrition values are an estimate. Quick release the moment the cycle ends, since pasta keeps softening in residual heat. The pot will look watery at first and thickens as you stir. Grate the cheddar from a block, because pre shredded cheese is coated in anti caking starch that makes the sauce grainy. Add the cheese off the heat, a handful at a time.
Nutrition
Nutrition is an estimate, calculated automatically.
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