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!
Servings: 6 -8 servings
Ingredients
- 1 pound whole wheat elbow pasta
- 3 tablespoons salted 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
- 3-4 cups shredded Colby Jack or Cheddar cheese or Gruyere for something fancier! (Here's how to shred your own cheese.)
Instructions
- Add pasta, butter, mustard, salt, pepper, and water to the pot and stir.
- 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.)
- 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.
- 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!
Video
Notes
- This mac n cheese is best eaten fresh, but leftovers aren't too bad! Just store leftovers in the refrigerator for 3-5 days. Warm in the microwave. Add a splash of milk if it gets dry when rewarming.
- If you shred your own block of cheese, it will melt more evenly than the pre-shredded kind from the store. Here's how to shred your own cheese.
- I have not tested this with white or gluten-free pasta, so I'm not sure on the timing for those.