Description
A creamy and comforting mac and cheese recipe made quickly and easily in the Instant Pot. Perfect for busy weeknights or a fast, family-friendly meal.
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 4 cups water
- 1 tsp salt
- 4 tbsp unsalted butter
- 1 cup evaporated milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp ground mustard (optional)
- 1/4 tsp black pepper
Instructions
- Add macaroni, water, salt, and butter to the Instant Pot.
- Seal the lid and cook on high pressure for 4 minutes.
- Quick release the pressure once done.
- Stir in evaporated milk, cheddar cheese, mozzarella, Parmesan, mustard, and black pepper.
- Mix until cheese is melted and creamy. Adjust seasoning to taste.
- Serve hot and enjoy.
Notes
- You can substitute different cheeses based on preference.
- Add a pinch of cayenne pepper for a spicy kick.
- For extra creaminess, add a little more evaporated milk or a splash of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg