Instant Pot Mac and Cheese
Instant Pot Mac and Cheese is the ultimate comfort food with a creamy, velvety smooth sauce! Homemade Mac and Cheese in the Instant Pot is quick, easy, and less messy. This one-pot recipe makes the perfect amount in about 10 minutes.
Servings: 2 -4 servings
Equipment
Ingredients
- 2 cups uncooked dry elbow macaroni noodles
- 1 1/2 cups water
- 2 teaspoons chicken flavored Better than Bouillon or chicken bouillon powder
- 1/2 cup heavy cream
- 1/2 teaspoon mustard yellow or dijon
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 1/2 cup shredded cheddar cheese blend
Instructions
- To the Instant Pot, add macaroni, water, bouillon, cream, mustard, hot sauce, and salt. Mix to combine completely.
- Lock the lid, turn the knob to sealing, and cook on manual high pressure for 4 minutes with a quick release.
- Open the lid and mix the noodles to break them up.
- Add 1 cup of the shredded cheese and mix constantly. Add additional 1/2 cup cheese if you'd like it cheesier. Add a splash of milk or cream if needed to thin.
- Serve immediately.
Notes
- Some recipes advise you to grate your own cheese for best results. While pre-shredded cheese does contain some preservatives to prevent clumping, I haven't found a problem with using it. Add the cheese into the hot noodles in small increments to prevent clumping.
- If you prefer to add garlic salt or garlic powder, onion powder, or other seasoning to your macaroni and cheese, feel free to do so!
- I purchased two types of cheddar cheese blends for this macaroni and cheese from the store. I try to avoid blends that contain mozzarella cheese for mac and cheese, because it is very stringy (like pizza). You can use whatever combination of cheeses suits your taste.