Make a classic meal with ease with this Instant Pot macaroni and cheese recipe.
Prep Time20 minutesmins
Cook Time10 minutesmins
Pressure/Build Time10 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Servings: 4
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
16ounceselbow macaroni(1 box)
4cupswater
1teaspoonsalt
4tablespoonsbutter
1cupsharp cheddarshredded
1cupgruyereshredded
½cupgoudashredded
½cupfontinashredded
½cupmilk
½teaspoongarlic Powder
½teaspoon nutmeg
Salt and Pepper to taste
Instructions
Add the uncooked macaroni, water, and salt to the Instant Pot. Attach the lid and ensure that valve is in the “sealing” position.
Set the timer for 4 minutes. When the timer finishes, release the pressure manually by switching the valve to the “venting” position. Be careful, the valve will steam and may splatter!
Next, add the cheese, milk, garlic powder, and nutmeg. Switch the Instant Pot to the Saute-Normal function and stir until the cheeses have fully melted. Season with additional salt and pepper, as needed.
Serve immediately. Store any leftover mac and cheese in an airtight container in the fridge for up to two days.
Notes
Freshly shredded cheese will always melt better than pre-shredded but use what you have access too! You can use the cheese above in any quantity - just make sure the total amount of cheese adds up to 3 cups.