Instant Pot Mac and Cheese is simply the easiest comfort food… ever. And delicious? Oh, my, goodness. It’s everything you love about Mac and Cheese… in 10 minutes or less.
One pound uncooked pasta (elbow macaroni, shells)
1 teaspoon salt
1/2 teaspoon garlic powder
4 cups water
1/2 – 1 cup milk
3 tablespoons unsalted butter
2–1/2 cups shredded cheese (see note)
Combine the uncooked pasta, 4 cups water, salt and garlic powder in a pressure cooker/ Instant Pot (affiliate link). Follow the manufacturer’s guide for locking the lid and set to “sealing”. Pressure cook on high for 4 minutes. Then follow the guide for quick release, unlock and remove the lid.
Stir in the milk and butter (begin with 1/2 cup of milk then add up to one cup to achieve desired creaminess). Then add the shredded cheese, stirring constantly until completely melted. Season to taste and serve hot garnished with fresh herbs (like parsley) if desired.
Cheese: My favorite cheese in this dish is 2 cups of shredded sharp cheddar with 1/2 cup of Parmesan cheese. However, any smooth melting cheese is incredibly delicious. Ideas would be cheddar, gouda, gruyere (which I LOVE), Monterrey jack, etc.
Keywords: Instant Pot Mac and Cheese