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–+ servings
Creamy Instant Pot Mac and Cheese

Easy Creamy Instant Pot Mac and Cheese in Just 20 Minutes

This Creamy Instant Pot Mac and Cheese is a quick, satisfying dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups elbow macaroni can substitute with small pasta shapes
  • 4 cups water or broth broth enhances flavor
For the Sauce
  • 2 tablespoons butter use vegan butter for dairy-free option
  • 1 cup milk or cream almond milk can be used for vegan option
  • 2 cups shredded cheese (e.g., Cheddar) mix of sharp cheddar, mozzarella, or gouda is recommended
  • salt and pepper to taste
Optional Toppings
  • parsley for garnish
  • bacon crumbs for savory crunch
  • breadcrumbs for extra texture

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Place 2 cups of elbow macaroni into the Instant Pot and cover with 4 cups of water or broth. Secure the lid, seal the vent, and set to high pressure for 4 minutes. Perform a quick release when finished.
  2. Stir in 2 tablespoons of butter after releasing pressure and keep stirring until fully melted.
  3. Add 1 cup of milk or cream and gradually incorporate 2 cups of shredded cheese, stirring until melted and creamy.
  4. Season with salt and pepper to taste, adding more milk if the mixture is too thick.
  5. Serve warm, adding any optional toppings if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 280mgFiber: 2gSugar: 2gVitamin A: 500IUCalcium: 250mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat with a splash of milk to restore creaminess.

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