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?!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Keyword: cheese, Instant Pot, macaroni, pasta
Servings: 8
Calories: 491kcal
- 16 oz pasta (I used rotini)
- 3 tablespoon butter
- 1 teaspoon dry mustard
- 1 teaspoon ground pepper
- 1 teaspoon garlic salt
- 1/4 teaspoon salt
- 4 cups water
- 5 oz evaporated milk
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup Parmesan cheese, shredded
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!
*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.
*Recipe adapted from Family Fresh Meals
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