Instant Pot Macaroni And Cheese
Made in the Instant Pot, mac n cheese never tasted better with this easy recipe! Creamy, cheesy and delicious it's sure to become a family favorite.
Servings 8 serving
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Equipment
Ingredients
- 2 ½ cups macaroni noodles uncooked
- 3 cups water
- 1 Tablespoon butter
- 1 teaspoon dry mustard
- ½ teaspoon onion powder
- ¼ teaspoon seasoned salt or to taste
- ¼ teaspoon pepper
- 3 ounces cream cheese approximately ⅓ cup
- ¾ cup milk divided
- 2 ½ cups sharp cheddar cheese shredded
- 2 Tablespoons parmesan cheese shredded
Instructions
- Add macaroni noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper to the Instant Pot.
- Seal the lid and select manual pressure high. Set the timer for 6 minutes. Manually release pressure once completed.
- Do not drain the water in the bottom. Stir in cream cheese to melt. Add ¼ cup milk slowly until blended.
- Stir in cheddar and parmesan. Add the remaining ½ cup milk, mixing a little at a time, until desired consistency is reached. You may not need all of the milk.
Notes
- Prep remaining ingredients (shred cheese, etc.) while pasta cooks.
- Refrigerate mac n cheese for 3-5 days in air tight, individual or meal sized portions. Freeze larger portions in an air tight container for up to 3 months.
- Thaw mac and cheese in the refrigerator, then reheat covered in a 350°F oven for 20-30 minutes or until heated through. For individual portions, simply microwave at 15 second intervals, stirring in between, until heated.
Nutrition Information
Calories: 319, Carbohydrates: 27g, Protein: 15g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 391mg, Potassium: 170mg, Fiber: 1g, Sugar: 3g, Vitamin A: 503IU, Vitamin C: 1mg, Calcium: 322mg, Iron: 1mg
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Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.