Instant Pot Mac and Cheese
Everyone's favorite comfort food made in the Instant Pot. This Instant Pot Mac and Cheese is the best recipe for Mac and Cheese and it is made in 10 minutes!
- 1 lb elbow macaroni (uncooked)
- 3 tablespoons unsalted butter (cubed)
- 4 cups broth (or water)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 cup half and half
- 1 cup cheddar (shredded)
- 1 cup mozzarella (shredded)
- ½ cup parmesan grated
To your instant pot add your uncooked elbow macaroni, unsalted butter, broth, salt, and pepper.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 5 minutes.
Once the pressure-cooking cycle is over, do a quick release. Open the lid and select the CANCEL button.
Add half and half, cheddar and stir, then add mozzarella and mix again, finally add grated parmesan and give a final mix until smooth and creamy. Serve warm and enjoy!
Cooking Tip: Use whatever cheese you want, just make sure it is shredded to make it easy to melt and mix together.
How to store Macaroni and Cheese:
Mac and Cheese is easily stored in an air tight container. It can be stored in the refrigerator for about 5 days, or in the freezer for up to 2 months. I love making extra so I have leftovers, and it is a great meal to send over to family or friends who can use a meal.
How to reheat Macaroni and Cheese:
To reheat, place the leftovers in an oven safe-dish and heat at 350 degrees. If it is dry mix in a little half and half. Cover with aluminum foil and reheat for 10 minutes. We about 3 minutes left add some extra cheese on top, just to make it even better!
Serving: 1cupCalories: 557kcalCarbohydrates: 61gProtein: 23gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 68mgSodium: 1418mgPotassium: 262mgFiber: 2gSugar: 5gVitamin A: 1032IUVitamin C: 1mgCalcium: 388mgIron: 1mg