Instant Pot Mac and Cheese

5 from 2 votes

In just four minutes of cooking, whip up the ultimate Instant Pot Mac and Cheese! Creamy, indulgently rich, and bursting with cheesy goodness, it’s comfort food made effortlessly fast!

Prep Time20

Cook Time4

Total Time24

Course: Dinner, Lunch

Cuisine: American

Keyword: Instant Pot Mac and Cheese

Servings: servings

Author: Chelsea Lords

Cost: $12.74

Equipment

Instant Pot

Ingredients

1 pound elbow pasta uncooked
4 cups chicken broth
3/4 teaspoon onion powder
3/4 teaspoon paprika
3/4 teaspoon ground mustard
1-1/4 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons unsalted butter cut into tablespoons
1-3/4 cups shredded sharp Cheddar cheese see note 1
3/4 cup shredded mozzarella cheese
1/3 cup Parmesan cheese grated on small holes, see note 2
1/2 cup whole milk or evaporated milk, plus more as needed to loosen
Hot sauce optional

US - Metric

Instructions

Add the first 8 ingredients to the Instant Pot. Secure the lid and set the valve to sealing. Pressure cook for 4 minutes. Once done, quickly release the steam by turning the valve to “vent” (watch out for the steam). Remove the lid when the steam is fully released. Turn off the Instant Pot, take out the metal insert, and place it on a heat-safe surface.
Grate all the cheeses (see note 4). Shred Cheddar and mozzarella using the large holes of the grater and grate Parmesan on the small holes. Gently pack the cheese into measuring cups for accurate amounts. Measure the milk and let it reach room temperature.
Stir butter and 1/4 cup milk into the pasta until the butter melts. Gradually add cheese, 1/3 cup at a time, stirring constantly until melted. Alternate cheese additions with 1 tablespoon of milk at a time until all the cheese and milk are incorporated.
Taste the mac and cheese. Add more salt if needed (I usually add 1/4 to 1/2 teaspoon). For some spice, add up to 1 teaspoon of hot sauce. If the pasta becomes too thick, loosen it with additional milk as needed (see note 4). Enjoy hot!

Video

Notes

Note 1: Shred the cheese yourself to avoid clumps or grainy texture. Use sharp Cheddar for a stronger cheese flavor. Slowly add the cheese to the pasta, stirring after each addition to prevent clumping.

Note 2: Use freshly grated Parmesan, not pre-shredded or canned, for the best melt. Grate it finely using the small side of the grater.

Note 3: Use a food processor with a grating attachment or a KitchenAid mixer with a cheese grater attachment to speed up the grating process.

Note 4: Start with 1/2 cup milk and add more if you find it needs to be thinned out a bit more. The pasta will continue to absorb liquid, so the longer it sits or is stirred, the more milk it will need.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days, though it is best enjoyed fresh. Reheat over low heat with a little milk to revive it.

Nutrition