Instant Pot mac and cheese is an extra quick and effortless way of whipping up some creamy and cheesy macaroni! Shredded cheddar and Velveeta combine to make this dish gooey and delicious! This recipe is so simple that it will quickly become one of your new favorite ways to prepare mac and cheese!
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Instructions
In your Instant Pot, add the 2 cups water, 8 oz elbow macaroni, 1 teaspoon salt, ⅛ teaspoon ground black pepper, and ⅛ teaspoon garlic powder. Stir to combine.
Lock the lid of the Instant Pot and set the valve to 'seal'. Set to manual pressure cook on high for 4 minutes (*see note).
Once the cooking time has finished, turn the valve to 'vent' to perform a quick release (*see note).
Carefully unlock and remove the lid then set your Instant Pot to the 'saute' setting.
Add in the 5 oz evaporated milk and 2 tablespoon butter and then stir until well combined.
While constantly stirring, gradually add in your 1½ cup cheddar cheese and 4 oz Velveeta cheese cubes until all of the cheese is melted.
Turn off the Instant Pot and serve immediately while hot.
Notes
While the cooking time is 4 minutes, the actual amount of time may vary since it does take a few minutes (about 8-10 minutes) for the Instant Pot to come up to pressure.
Be very careful when switching your valve to 'vent', as hot steam can shoot out while the Instant Pot releases the pressure.
I prefer to use freshly grated cheddar, as it melts better than prepackaged shredded cheese.
Of course, elbow macaroni is the classic pasta type for macaroni and cheese. But you can feel free to use your favorite short pasta variety!
To store: Store any leftover mac and cheese in an airtight container in the fridge for up to 5 days.
To reheat: Use small bursts in the microwave to reheat your leftovers. Of course, you can put it back into the instant pot and use the saute setting as well.