Instant Pot Mac and Cheese

Name: Instant Pot Mac and Cheese
Total time: 20 min
Yield: Family
Cuisine: American
Ingredients: 400 g macaroni; 700 ml water; 200 g cheddar, grated; 100 ml milk; 2 tbsp butter

Instant Pot mac and cheese is the ultimate shortcut to a creamy, comforting bowl of pasta coated in a velvety cheese sauce. The pressure cooker cooks the pasta and builds the base in one pot, so there is no draining and no fuss. Stir in plenty of melty cheese at the end for a rich dish the whole family will devour.

American Vegetarian Instant Pot Family Kids One-Pot 30-Minute Comfort Food Cheese

⏱ 20 min
📊 easy
🍽 Family

Ingredients

400 g macaroni
700 ml water
200 g cheddar, grated
100 ml milk
2 tbsp butter

Instructions

Add the dry pasta to the Instant Pot along with enough water or broth to just cover it, plus a pinch of salt and a small knob of butter.
Secure the lid, set the valve to sealing, and cook on high pressure for about 4 minutes.
When the time is up, carefully do a quick release of the pressure, keeping your hands clear of the steam.

Open the lid and stir the pasta, which should be tender with a little starchy liquid remaining in the pot.
Switch off the heat and stir in the milk or cream, then add the shredded cheese a handful at a time, stirring until each addition melts smoothly.
Season with salt and pepper to taste, and if the sauce seems thick let it rest for a minute since it thickens further as it cools.
Serve right away while hot and creamy, since the sauce is at its best fresh from the pot.

💡 Chef's tip

Stir the cheese in gradually after releasing the pressure and off the heat, because adding it all at once or over high heat can make the sauce grainy.

Cooking the pasta directly in just enough water means the leftover starchy liquid becomes the base of the sauce, so the cheese melts into a silky coating instead of a grainy clump.