Easy Instant Pot Mac and Cheese
This easy recipe for Instant Pot mac and cheese can be made in under 15 minutes! Great recipe for potlucks or a simple weeknight dinner side dish.
Equipment
Ingredients
- 24 oz elbow macaroni noodles
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 tablespoon yellow mustard
- 1 tablespoon hot sauce
- 4 cups water (can sub chicken broth for more flavor)
- 12 oz canned evaporated milk
- 10.5 oz canned condensed cheddar cheese soup
- 8 oz cream cheese (softened)
- 2 cups shredded cheddar cheese
- 2 cups shredded colby jack cheese
Instructions
- In an Instant Pot, mix 24oz macaroni noodles, 2 teaspoon salt, 2 teaspoon pepper, 2 tablespoon yellow mustard, 4 cups water or chicken broth, and 1 tablespoon hot sauce.
- Seal on the lid and set the Instant Pot to manual, high pressure, 4 minutes. Once the cook cycle is over, quick release the pressure.
- Once the pressure is released, open the lid. Add 12oz evaporated milk, 10.5oz cheddar cheese soup, and 8oz cream cheese, 2 cups of shredded cheddar, and 2 cups of shredded Colby jack cheese. Stir well until cheeses are melted.
Notes
- The sauce might be thin at first, but should thicken quickly by stirring well.
- I recommend shredding your own Colby jack and cheddar cheeses, as opposed to using pre-shredded cheese. The pre-shredded stuff uses anti-caking agents that can affect your cheese sauce.
- Change the recipe up by adding steamed veggies, chicken, sausage, bacon, or extra seasonings.
- Store leftovers in an air-tight container in the fridge for 3-4 days after cooking. The dish can also be frozen; add 3-4 portions to a quart-sized freezer bag and freeze flat.
Nutrition Facts
Calories: 682kcalCarbohydrates: 75gProtein: 34gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 77mgSodium: 1500mgPotassium: 644mgFiber: 3gSugar: 9gVitamin A: 886IUVitamin C: 2mgCalcium: 675mgIron: 2mg
