Easy Instant Pot Mac and Cheese
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The perfect Instant Pot Mac and Cheese recipe. A super short ingredient list with just 6 min in the pressure cooker! So easy, quick, and unbelievably creamy. SO SO GOOD.
I have been on a mac and cheese binge lately.
I particularly like to add broccoli to it when I can, here and here – you know, for added veggies and all. And then I sometimes like to make it on a sheet pan for those maximum crispy bits – because guys, who wants to share those crispy edges, right?
But sometimes you just need a classic, extra-sharp cheddar mac and cheese without any fuss or any babysitting.
Something you can make basically hands-free in just 6 minutes. And it’s super ideal if the pasta can cook with the rest of your ingredients.
Well, you guys are in so much luck because the Instant Pot will do all of this for you. Yes, the IP will cook your pasta, and the residual heat will melt all that cheesy goodness into that cream pool of heaven.
And we all know Thanksgiving is right around the corner so this will be all ready in your arsenal, not taking up any oven space at all.
Easy Instant Pot Mac and Cheese
Ingredients
- 1 12-ounce package medium pasta shells
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ½ cup heavy cream
- 1 ½ teaspoons Dijon mustard
- 8 ounces shredded extra-sharp cheddar cheese, about 2 cups
- ½ cup freshly grated Parmesan
Instructions
- Add pasta, paprika, onion powder and garlic powder to a 6-qt Instant Pot®. Stir in 3 1/2 cups water; season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Select warm setting. Stir in heavy cream and Dijon until warmed, about 1 minute. Gradually whisk in cheeses until melted, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately.
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