Instant Pot Macaroni and Cheese
Instant Pot macaroni and cheese recipe tastes like the traditional creamy, cheesy baked version and is made in 10 minutes.
Servings 12
Calories 404kcal
Ingredients
- 16 oz dried elbow macaroni
- 2 tbs butter
- 1 tbs yellow mustard
- 1 teaspoon hot sauce I use Texas Pete Hot Sauce.
- 1 teaspoon salt
- 4 cups water
- 12 oz can evaporated milk
- 16 oz shredded sharp cheddar cheese
- 6 oz Parmigiano cheese
Instructions
- Stir macaroni, butter, mustard, hot sauce, salt, and water in the Instant Pot. Lock the lid and cook on high pressure for 4 minutes. Quick release the pressure and remove lid.
- Turn on Saute Setting. Stir in the evaporated milk. Add cheese one handful at a time, stirring constantly allowing cheese to melt between each handful.
- Remove from heat. Set for 2 minutes for the milk and cheese to completely absorb the pasta and serve!
Video
Notes
Note: You must let it rest before serving or it will be soupy.
Nutrition
Calories: 404kcal | Carbohydrates: 32g | Protein: 21g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 733mg | Potassium: 220mg | Fiber: 1g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 0.8mg | Calcium: 525mg | Iron: 0.9mg