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Instant Pot Mac and Cheese

Instant Pot Mac and Cheese is creamy and cheesy, made start to finish in a pressure cooker. No need to boil a pot of water or make a roux!
Prep Time10 minutes
Cook Time5 minutes
Pressure Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Kristin Maxwell

Ingredients

  • 1 pound Uncooked elbow macaroni pasta
  • 4 cups Low sodium chicken broth or water
  • 2 tablespoons Salted butter
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly cracked black pepper
  • 1/2 teaspoon Garlic powder
  • 1 ½ cups Freshly shredded gruyere cheese
  • 1 ½ cups Freshly shredded colby jack cheese
  • 1 cup Whole milk

Instructions

  • Place the pasta, broth, butter, and seasonings in the insert of a 6 quart electric pressure cooker, stir briefly.
  • Place the floating valve in the sealing position. Pressure cook on high for 4 minutes. Manually release the pressure right away to avoid overcooking the noodles. Turn the pot off.
  • Stir in about ¼ cup of the milk, along with a few handfuls of cheese, stir. Keep adding cheese in batches with some milk, until all of the cheese is incorporated. Add enough milk to achieve the consistency you like. Adding the cheese gradually helps release the starch from the pasta, thickening up the sauce.
  • Let it stand for about 5 minutes if it’s too thin, it will thicken as it stands. Taste and adjust seasoning and add more milk if necessary.
  • Serve immediately, garnished with fresh minced parsley or more cheese, if desired.

Notes

This macaroni and cheese can be stored in the fridge in an airtight container for up to 5 days. It can be frozen for up to 3 months. Thaw before reheating.
Reheat individual portions in the microwave with a splash of milk, or for multiple portions, reheat on the stove in a pot with a lid over low heat, adding extra milk and stirring often until heated through.
Reheating macaroni and cheese can cause the cheese sauce to separate. Make sure to heat it up slowly, adding milk and stirring often to try and keep the sauce together.

Nutrition

Calories: 631kcal | Carbohydrates: 61g | Protein: 32g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 920mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 0.003mg | Calcium: 634mg | Iron: 2mg

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