Description
This creamy, cheesy, and ultra-comforting mac and cheese is made in the Instant Pot for a quick and easy meal. No need to drain the pasta—everything cooks in one pot for minimal cleanup!
Ingredients
Units
Scale
- 16 oz elbow macaroni
- 4 cups water or low-sodium chicken broth
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 cup evaporated milk (or whole milk)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
Instructions
- Cook the pasta – Add macaroni, water (or broth), salt, garlic powder, and black pepper to the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Quick release – Carefully do a quick release by turning the valve to venting. Stir the pasta to separate any clumps.
- Add butter & milk – Stir in the butter until melted, then add evaporated milk.
- Melt the cheese – Gradually add cheddar, mozzarella, and Parmesan cheese, stirring constantly until smooth and creamy. If needed, add a splash of milk to adjust the consistency.
- Season & serve – Stir in Dijon mustard for extra flavor (optional). Taste and adjust seasoning as needed. Serve warm and enjoy!
Notes
- Cheese options: Feel free to use different cheeses like Gouda, Monterey Jack, or Colby for a unique twist.
- Extra creamy tip: Add 2 oz of cream cheese for a richer texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to keep it creamy.