Instant Pot Mac & Cheese
A classic dish prepared quicker then ever in the Instant Pot! Cheesy pasta, packed with flavor, kid friendly, and budget friendly....what more could you want?!
Servings: 8
Calories: 491kcal
Ingredients
- 16 oz pasta (I used rotini)
- 3 tablespoon butter
- 1 teaspoon dry mustard
- 1 teaspoon ground pepper
- 1 teaspoon garlic salt
- ¼ teaspoon salt
- 4 cups water
- 5 oz evaporated milk
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- ¼ cup Parmesan cheese, shredded
Instructions
- Place the dry pasta, butter, dry mustard, ground pepper, garlic salt, salt, and water into your pot.
- Put lid on top and securely close. Make sure valve at top is on "sealed".
- Press manual, high, and set timer for 4 minutes.
- Once cooking time is complete, do a quick release and allow the pin to drop on its own.
- Open the lid carefully and add the evaporated milk, cheddar cheese, Monterey Jack cheese, and Parmesan cheese.
- Stir until melted and serve!
Notes
*You may want to place a towel over the valve when doing a quick release to avoid any liquids from making a mess as pressure is releasing.
Nutrition
Calories: 491kcal | Carbohydrates: 24g | Protein: 23g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1620mg | Potassium: 255mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1136IU | Vitamin C: 2mg | Calcium: 526mg | Iron: 2mg
