Creamy Instant Pot Mac and Cheese Made from Scratch
A comforting and indulgent dish that combines tender macaroni pasta with a velvety cheese sauce, perfect for busy weeknights or family gatherings.
Servings: 4 servings
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Pasta
- 2 cups Elbow Macaroni Classic choice for mac and cheese, holds sauce well.
Cheese
- 2 cups Shredded Sharp Cheddar Cheese Provides robust flavor and creamy texture.
- 1 cup Shredded Monterey Jack Cheese Adds smooth creaminess to the sauce.
Liquid
- 1 cup Whole Milk Creates a rich and creamy sauce.
- 4 tablespoons Unsalted Butter Enhances richness of the sauce.
Seasonings
- 1 teaspoon Garlic Powder Adds depth of flavor.
- 1 teaspoon Salt Enhances overall flavor.
- 1 dash Black Pepper Adds a hint of spice.
Water
- 2 cups Water Essential for cooking pasta in the Instant Pot.
Instructions
- Gather all ingredients: macaroni, cheeses, milk, butter, garlic powder, salt, pepper, and water.
- Add macaroni to the Instant Pot.
- Pour in water, ensuring pasta is submerged.
- Sprinkle salt and black pepper over the pasta.
- Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- While cooking, mix cheddar and Monterey Jack cheeses in a bowl.
- After cooking, let pressure release naturally for 4 minutes, then vent remaining pressure.
- Stir the pasta to fluff it up, noting the starchy liquid left.
- Add butter and stir until melted.
- Pour in milk and mix well.
- Add garlic powder and stir to combine.
- Gradually add mixed cheeses, stirring until fully melted and creamy.
- Taste and adjust seasoning if necessary, then serve warm.
Notes
For variations, consider adding vegetables, different cheeses, or spices to customize your mac and cheese.