Homemade Instant Pot Mac and Cheese
- Yield 6
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Homemade Instant Pot Mac and Cheese is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound uncooked pasta
- 3 2/3 cups water
- 2 tablespoons butter
- 1 1/2 teaspoons Dijon mustard (or 1/2 teaspoon ground mustard)
- 1/4 teaspoon garlic powder
- fine sea salt and freshly-cracked black pepper
- 1 cup whole milk (or evaporated milk or half and half)
- 4 cups freshly-grated sharp cheddar cheese* (or see other cheese options below)
- 1/2 cup freshly-grated Parmesan cheese
Method
Prep the pasta. Tip in pasta, water, butter, mustard, garlic powder and 1 teaspoon salt to the bowl of an Instant Pot, and briefly stir to combine.
Pressure cook. Lid and set lid to "Sealing." Cook on high pressure ("manual") for 4 minutes, followed by a quick release. Lift lid.
Tip in in the milk and stir briefly to combine. Then add in the cheeses and gently stir and stir until they have completely melted into a creamy sauce. The sauce will continue to thicken as it sits, so if it seems too thin, just let it rest for an extra minute or two. Taste the dish and season with extra salt and black pepper, if needed.
Plate warm and enjoy!
