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–+ servings

Instant Pot Mac and Cheese

Amanda Cooks & Styles
The most delicious, cheesy, and creamy macaroni and cheese recipe made simply in your instant pot!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 1 lb Large Elbow Macaroni or regular
  • 4 cups Water
  • ½ teaspoon Salt
  • 3 tablespoon Butter
  • 2 cups Sharp Cheddar Cheese grated
  • ¼ cup Parmesan Cheese grated
  • ¼ cup Cream Cheese
  • ½ teaspoon Yellow Mustard
  • ¾ cup Half and Half or whole milk
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ⅛ teaspoon Paprika
  • ⅛ teaspoon Black Pepper

Instructions
 

  • Add water, macaroni and salt to your instant pot and stir to make sure the macaroni isn't sticking together.
  • Place lid on your instant pot and pressure cook on high manual for 5 minutes. When done, let sit for 4 minutes then quick release.
  • Stir in butter, cream cheese, seasonings, yellow mustard and half and half. Stir in half the cheddar cheese and parmesan cheese until combined, then stir in remaining cheese.
  • Serve with your favorite hot sauces and main courses! Enjoy!

Notes

*Nutrition facts and just estimates and not exact measurements. 

Nutrition

Calories: 431kcal | Carbohydrates: 45g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 430mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 0.2mg | Calcium: 285mg | Iron: 1mg
Keyword creamy macaroni and cheese, instant pot mac and cheese, instant pot macaroni and cheese, mac and cheese
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