Instant Pot Mac and Cheese

Instant Pot Mac and Cheese

from thepioneerwoman.com
30-minute meals
30 min
6 servings
4592 kcal / serving

With just a few staple ingredients and a press of a button, this Instant Pot mac and cheese is ready in 30 minutes.

Ingredients

  • 1 lb.elbow macaroni
  • 2 tbsp.salted butter
  • 1 tbsp.kosher salt
  • 2 tsp.mustard powder
  • 2 dasheshot sauce
  • 112-ounce can evaporated milk
  • 4 oz.cream cheese, cubed, at room temperature
  • 4 c.grated cheddar cheese (about 1 pound)

Directions

  1. 1

    Combine the macaroni, butter, salt, mustard powder and hot sauce in a 6- to 8-quart Instant Pot.

  2. 2

    Add 4 cups water to the macaroni mixture.

  3. 3

    Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 3 minutes. When the time is up, carefully turn the valve to the venting position and let the pressure release. Unlock and remove the lid, being careful of any remaining steam.

  4. 4

    Add the evaporated milk and cream cheese to the pot and stir. Add the cheddar cheese, a handful at a time, stirring, until all of the cheese is melted and the mac and cheese is very creamy.

Instant Pot Mac and Cheese Recipe | Only Recipes