Instant Pot Mac and Cheese
This incredibly creamy Instant Pot mac and cheese is surprisingly easy. The elbow macaroni cooks to perfection with no stirring and no messy boil-overs.
- Serves: 8 persons
- 1pound elbow macaroni
- 4cups water
- 4tablespoons unsalted butter
- 2teaspoons ground mustard
- 1 ½teaspoons kosher salt, or to taste
- ¼teaspoon freshly ground black pepper
- 1cup evaporated milk
- 2cups shredded sharp cheddar cheese
- 2cups shredded mild cheddar cheese
- ¼cup grated Parmesan cheese
Step 1Gather the ingredients.
Step 2Add the water to the Instant Pot along with the elbows, butter, mustard, salt, and pepper.
Step 3Lock the lid in place and set the knob to the sealing position. Choose the manual or pressure cook setting, high pressure. If the package instructions recommend 6 to 7 minutes, set the timer to 3 minutes. If the instructions recommend 8 to 10 minutes, set the timer to 4 minutes.
Step 4When the time is up, carefully move the knob to the venting position to release the pressure manually (quick release). The steam is very hot, so protect your hands and use the handle of a wooden spoon to move the knob.
Step 5Reserve about 1/2 cup of the cheese and add the remaining cheese and evaporated milk to the macaroni and stir until the cheese is melted.
Step 6Spoon the macaroni and cheese into a serving bowl and top with the reserved cheese.
Step 7Serve and enjoy!