Simple Instant Pot Mac and Cheese recipe that’s an ooey, gooey, cheesy meal that your family is going to love! You’re going to love just how easy it is to make this mac and cheese instant pot meal! There’s nothing like a five-minute comfort food recipe to get you hooked on making all things in your Instant Pot! Check out this delicious recipe!
When it comes it making recipes in the Instant Pot, I’m kind of a newbie! I’d heard so much about them but haven’t made all that many. I feel like I’m slowly sticking my toe in the water and making fairly simple recipes. Almost too simple, but I thought I should share them because there might be other people out there like me who are looking to just get started and need beginner recipes to make!
One of my other favorites for Instant Pot Beginners is our Tomato Basil Soup recipe! It’s easy to make and always turns out delicious!
Instant Pot Mac and Cheese Recipe
Ingredients:
1 lb elbow macaroni
4 cups water
2 tbsp butter
1 tbsp mustard powder
1 cup evaporated milk
8 oz shredded cheddar cheese
8 oz shredded Colby jack cheese
Directions:
Add macaroni, water, butter, and mustard powder, to your instant pot.
Give a quick stir so that all the ingredients are combined.
Close lid and seal valve on your Instant Pot.
Set to high pressure, 4 minutes in manual mode.
When it’s done, do a quick release.
Set the Instant Pot in warm mode.
Add your milk and both of your cheeses.
Stir and mix until cheese is fully melted and is a creamy sauce.
ENJOY your mac and cheese Instant Pot Recipe!
TIPS for USING an INSTANT POT
This is the Instant Pot that we use at our house. It’s a great size for our family of four plus leftovers!
Thinner varieties of pasta like spaghetti and angel hair may be prone to clumping.
Because of how fast food cooks in the Instant Pot, it will generally be easiest to prepare all of your pasta at once and refrigerate what you don’t use.
Pasta cooks very fast in the Instant Pot/ Pressure Cooker – be sure to only set it for 5-6 minutes for the perfectly cooked pasta!
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Ingredients
- 1 lb elbow macaroni
- 4 cups water
- 2 tbsp butter
- 1 tbsp mustard powder
- 1 cup evaporated milk
- 8 oz shredded cheddar cheese
- 8 oz shredded colby jack cheese
Instructions
- Add macaroni, water, butter, and mustard powder, to your instant pot.
- Give a quick stir so that all the ingredients are combined.
- Close lid and seal valve on your Instant Pot.
- Set to high pressure, 4 minutes in manual mode.
- When it’s done, do a quick release.
- Set the Instant Pot in warm mode.
- Add in your milk and both of your cheeses.
- Stir and mix until cheese is fully melted and is a creamy sauce.
- ENJOY
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