Print

Instant Pot Mac and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

This Instant Pot Mac and Cheese is a creamy, cheesy comfort food made quickly and easily using an Instant Pot. Perfectly cooked elbow macaroni is combined with rich heavy cream, Parmesan, and sharp cheddar cheese for a luscious, velvety finish. Optional additions like cooked peas and a drizzle of sriracha add freshness and a touch of heat, making this a crowd-pleasing meal ready in just 14 minutes.

  • Author: Lilya
  • Prep Time: 5 minutes
  • Cook Time: 9 minutes
  • Total Time: 14 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Macaroni

  • 1 pound elbow macaroni
  • 1 teaspoon sea salt
  • 4 cups water

Cheese Sauce

  • ¾ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups shredded cheddar cheese

Optional Toppings

  • Freshly cracked black pepper, to taste
  • Cooked peas, to taste
  • Sriracha, to taste

Instructions

  1. Cook the macaroni: Place the elbow macaroni, water, and sea salt into the Instant Pot. Secure the lid and ensure the valve is set to the sealed position. Set the Instant Pot to cook on high pressure for 4 minutes.
  2. Release pressure and drain: Once the cooking cycle finishes, manually release the steam carefully to avoid overcooking the noodles. Check for any excess water remaining; there should be about 1-2 tablespoons left. If there's more, drain the excess water.
  3. Add cream and cheeses: Add the heavy cream, freshly grated Parmesan, and shredded cheddar cheese directly into the hot macaroni. Stir well to combine until the cheeses have fully melted and the sauce is creamy.
  4. Season and serve: Add freshly cracked black pepper according to your preference. Stir in cooked peas and a drizzle of sriracha if using, to add fresh and spicy elements. Serve immediately in individual bowls for best taste and texture.

Notes

  • Be careful not to overcook the pasta by promptly releasing the pressure once cooking is complete.
  • Use freshly grated Parmesan for the best melting quality and flavor.
  • Heavy cream can be substituted with half-and-half for a lighter version, but the sauce may be less rich.
  • Customize by adding cooked bacon, herbs, or different cheeses based on preference.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove with a splash of milk.

Find it online: https://familyhomemeals.com/instant-pot-mac-and-cheese-recipe/