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Instant Pot Mac and Cheese
Course:
Side Dish
Cuisine:
American
Keyword:
homemade mac and cheese, instant pot mac and cheese
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Pressure Building:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
8
Calories:
378
kcal
Author:
Jessica Formicola
Instant Pot Mac and Cheese is the easier way to make the perfect creamy homemade mac and cheese recipe without having to make a roux.
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Equipment
Instant Pot
Instant Pot Liners
Ingredients
1
tablespoon
unsalted butter
1
pound
elbow macaroni
, uncooked
2
teaspoons
coarse kosher salt
8
ounces
evaporated milk
2
cups
sharp cheddar cheese*
, shredded
1
tablespoon
flour
Instructions
Place the butter, elbow pasta, salt and 4 cups water to inner pot. Stir well.
Cover and lock the lid in place, set to manual high pressure for 4 minutes.
Use the quick release method.
Toss the shredded cheddar cheese with the flour.
Stir in the evaporated milk and shredded cheddar cheese until smooth and creamy.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
*If you are using pre-shredded cheese, omit flour.
Nutrition
Calories:
378
kcal
|
Carbohydrates:
46
g
|
Protein:
16
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
41
mg
|
Sodium:
802
mg
|
Potassium:
240
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
395
IU
|
Vitamin C:
0.6
mg
|
Calcium:
290
mg
|
Iron:
1
mg