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Overhead flat lay of creamy Instant Pot Mac and Cheese on a white ceramic plate with golden cheese sauce, garnished with fresh parsley and shredded cheddar, small bowl of extra cheese sauce on the side, white linen napkin, bright natural daylight on white table

Instant Pot Creamy Mac and Cheese

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Description

 

This instant pot recipe is a rich, velvety mac and cheese. It’s perfect for busy weeknights. In one pot, you can make a comforting meal that everyone will love.

Ingredients

Scale

Complete flat lay overhead shot of all ingredients for Instant Pot Mac and Cheese on clean white marble table: bowl of dry elbow macaroni, pile of shredded cheddar cheese, cream cheese block, small pitcher of milk, butter on plate, small bowls of salt and garlic powder, measuring cups and spoons arranged neatly, bright natural daylight on white table, clean minimal food photography style

For the Mac and Cheese:

  • 1 pound—Pasta (elbow macaroni)
  • 4 cups— Water
  • 1 teaspoon—Salt
  • 2 tablespoons—Butter
  • 1/2 teaspoon—Garlic powder
  • 3 cups—Cheddar cheese (shredded)
  • 8 ounces—Cream cheese
  • 1 cup—Milk

For Serving (Optional):

  • Crispy bacon, golden breadcrumbs, or fresh herbs
  • Parsley or chives for garnish
  • Hot sauce or jalapeños for a spicy kick

Instructions

Step 1 — Add pasta: Begin by adding one pound of your favorite pasta to the Instant Pot. Choose something that cooks well under pressure, like elbow macaroni or shells.

 

Step 2 — Add liquid: Pour in four cups of water or broth for flavor. Make sure the pasta is fully submerged.

 

Step 3 — Pressure cook: Seal the lid, set the steam release valve to “sealing,” and select the “manual” or “pressure cook” setting. Cook for 4 minutes. Allow a natural release for 5 minutes before performing a quick release to vent any remaining pressure.

 

Step 4 — Add cheese: Carefully open the lid and stir the pasta, then add in two cups of shredded cheese. Cheddar or a blend works beautifully.

 

Step 5 — Finish and serve: Mix until the cheese is melted and creamy. If desired, fold in a splash of milk or cream for extra richness.

 

Notes

  • Choose Your Pasta Wisely: Different pasta shapes cook differently in the instant pot. Consider using elbow macaroni for a traditional taste, but fusilli or shells work well too.
  • Adjust Cooking Times: For most pasta shapes, a cooking time of 4 minutes under pressure is ideal. Keep in mind that thinner pasta might need less time.
  • Avoid Cheese Clumping: To prevent clumps of cheese, add it slowly after releasing pressure and stir thoroughly. Using shredded cheese rather than blocks can help as well.
  • Monitor Liquid Ratios: If you’re experimenting with different ingredients, be cautious about liquid ratios. Most recipes require a good balance, typically around 1 cup of liquid for every cup of pasta.
  • Incorporate Flavor Wisely: Feel free to add spices or sautéed veggies before adding the pasta. This enhances flavors, making your creamy mac and cheese even more delicious.
  • Sauce Consistency: If your cheese sauce turns out too thick, a splash of milk or broth can achieve the desired creamy texture.

Nutrition

  • Serving Size: 4 Servings
  • Calories: 320
  • Sodium: 700mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 14g

Did you make this recipe?

A wholesome, plant-based recipe that's as nourishing as it is delicious. Made with simple, budget-friendly ingredients — proof that eating healthy can be easy, affordable, and absolutely tasty!

Find it online: https://spoonista.com/instant-pot-mac-and-cheese/