Instant Pot Mac and Cheese
Instant Pot Mac and Cheese is a four-cheese macaroni and cheese that is a one-pot mac and cheese recipe! A cheesy and creamy macaroni and cheese side dish or main dish!
Servings 4 -6 servings
Equipment
Ingredients
- 16 ounces 1 box elbow macaroni
- 4 cups of water or chicken broth
- 1 teaspoon salt
- 4 tablespoons butter
- 1 cup sharp cheddar grated
- 1 cup gruyere grated
- ½ cup gouda grated
- ½ cup fontina grated
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon grated nutmeg
- Salt and Pepper to taste
Instructions
- To start you will add your dry pasta into the Instant Pot. Then add in the 1 teaspoon salt and the 4 cups water or broth. Place the pressure cooker lid on, and make sure the valve is set to sealing.
- Do a 4 minute high pressure/manual cook. Followed by a quick release of pressure. Be careful as the steam that is released is very hot.
- Once the pressure is done and the pin drops, open the lid.
- Pour in the milk, all four varieties of cheese, garlic powder and the nutmeg. Turn the instant pot to saute, and stir and cook the mixture until the cheese is fully melted.
- Once the mac and cheese is fully melted and creamy, turn off the saute feature, and serve with salt and pepper!
Notes
Freshly grated cheese will give you a creamy texture. Bagged cheese will be a stringy texture as it has added starches added in.
You can use 3 cups of 1 kind of cheese if you want a classic Instant Pot mac and cheese recipe.
Add in cooked chicken or brococli to make it a meal in one.
Store any leftovers you may have in the fridge for 3-4 days.