Go Back
+ servings
Bowl of and cheese with cheese on top
Print

Instant Pot Macaroni and Cheese

Quick and easy homemade Mac and Cheese that is creamy and full of cheese!
Course Instant Pot, Main Course
Cuisine American
Keyword Instant Pot Dinner, Instant Pot Mac and Cheese, Mac and Cheese
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Calories 663kcal

Equipment

  • Electric Pressure Cooker (like an Instant Pot)

Ingredients

  • 4 cups chicken broth
  • 4 tablespoons butter
  • 1 teaspoon Dijon mustard
  • ½ teaspoon seasoned salt more to taste
  • 1 pound elbow macaroni
  • 2 cups cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • ¼ cup Parmesan cheese shredded
  • ½ -1 cup heavy cream Add enough to reach desired creaminess

Instructions

  • Turn Instant Pot on "Sauté" mode. Add chicken broth, butter, mustard and seasoned salt to the pot and bring to a simmer.
  • Stir in the pasta and lock the Instant Pot lid in place making sure the venting valve is sealed.
  • Set Instant Pot to cook at high pressure for 4 minutes, or half of the time the pasta package directions recommends.
  • When the cooking time is up, carefully turn the venting valve to release the pressure, starting slowly with little bursts to make sure no cooking liquid spews out. When the pressure pin drops, remove the lid.
  • Stir the pasta and then add ½ of the cheese and stir. Let it melt before adding the remaining cheese.
  • Add the cream and stir until creamy and blended with the cheese.
  • Adjust salt to taste.
  • Cover and let sit for a few minutes. The sauce will be thin but will thicken as it cools.

Nutrition

Serving: 1serving | Calories: 663kcal | Carbohydrates: 58g | Protein: 27g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 106mg | Sodium: 1257mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1080IU | Vitamin C: 11mg | Calcium: 502mg | Iron: 2mg