Description
A simple recipe for creamy macaroni and cheese made quickly in an Instant Pot.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 teaspoon black pepper
Instructions
- Add macaroni, water, and salt to the Instant Pot inner pot.
- Secure the lid and set the vent to sealing.
- Cook on High Pressure for 4 minutes.
- When the time is up, perform a Quick Release of the pressure.
- Carefully remove the lid.
- Stir in the milk and butter until melted.
- Add the shredded cheddar and Monterey Jack cheese. Stir until the cheese is fully melted and the sauce is smooth.
- Stir in the black pepper before serving.
Notes
- Shred your own cheese for the creamiest sauce; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- For a tangier flavor, substitute 2 ounces of Gruyere cheese for 2 ounces of Monterey Jack.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 20
- Cholesterol: 60
Keywords: Instant Pot, Macaroni and Cheese, quick recipe, pressure cooker, comfort food, cheddar