Instant Pot Mac and Cheese
A quick and creamy Instant Pot version of classic mac and cheese that brings comfort in every bite.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup water
- 1 tablespoon butter
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Combine macaroni, water, and butter in the Instant Pot.
- Lock the lid and cook on high pressure for 4 minutes.
- Release the pressure with a quick release method.
- Stir in milk, cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Mix well until the cheese melts and the sauce is creamy.
- Serve warm straight from the pot or in a serving bowl.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk for extra creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 50mg
Find it online: https://delishrecipezbylucy.com/instant-pot-mac-and-cheese/