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whole wheat mac and cheese in bowls on white plates with steamed broccoli on the side

Instant Pot Mac and Cheese

This mac and cheese recipe takes just minutes to pull together, dirties only one pot, and tastes creamy and delicious!

Yield: 6-8 1x
Cook: 5 minutesTotal: 5 minutes
Units:
Scale:

Ingredients

  • 1 pound whole wheat elbow pasta
  • 3 tablespoons butter
  • 1 teaspoon yellow mustard
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 4 cups water
  • 3/4 cup whole milk
  • 1/3 cup half and half
  • 34 cups shredded Colby Jack or Cheddar cheese (or Gruyere for something fancier!) (Here’s how to shred your own cheese.)

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Instructions

  1. Add pasta, butter, mustard, salt, pepper, and water to the pot and stir.
  2. Lock and seal the lid. Cook at high pressure for half the pasta cooking time on the package, minus 1 minute. (So, if the directions say 6 minutes: Half is 3 minutes, minus 1 minute, means you’ll cook it for 2 minutes total.)
  3. Use a quick release of the pressure when cooking time is through. Be sure to cover the spout with a dish towel to minimize splatters.
  4. Stir in the milk and half and half. Then, slowly stir in the cheese 1 handful at a time. Taste and adjust salt and pepper amounts, if needed. Enjoy!

Notes/Tips

© Author: Rachel from Thriving Home
Cuisine: American Method: Instant Pot