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Easy Instant Pot Mac and Cheese
Quick and easy Instant Pot mac and cheese recipe that's made from scratch in just 20 minutes!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
4
minutes
minutes
Time to Pressure
8
minutes
minutes
Total Time
17
minutes
minutes
Servings
8
servings
Calories
490
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
16
ounces
dry shaped pasta
1
3-5
cups
water
12
ounce
can evaporated milk
½
teaspoon
dry mustard
Salt and pepper
8
ounces
shredded Monterey Jack cheese
2
8
ounces
shredded Cheddar Cheese
Instructions
Add pasta to the inner pot of the pressure cooker.
Add enough water cover pasta by 1 inch. Depending on the shape of the pasta, it usually takes 3-5 cups of water.
Lock lid in place, and turn pressure release valve to SEALING.
Cook on MANUAL/HIGH pressure for 4 minutes.
Carefully turn pressure release valve to VENTING.
Unlock lid, and drain pasta.
Return pasta to inner pot.
Add milk, salt, pepper, and dry mustard and stir to combine.
Press CANCEL.
Stir in cheese, and continue stirring until cheese has melted and is combined.
Notes
I like to use cavatappi. If you're using a smaller noodle, like elbow macaroni, decrease the cooking time to 3 minutes.
I've used a number of combinations of cheeses. Feel free to use the types of shredded cheese that you like.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
490
kcal
|
Carbohydrates:
48
g
|
Protein:
24
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
66
mg
|
Sodium:
408
mg
|
Potassium:
301
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
604
IU
|
Vitamin C:
1
mg
|
Calcium:
538
mg
|
Iron:
1
mg