Mac n cheese is a staple side dish in our house! Making Mac n cheese in the Instant Pot is so easy and quick and the best part about it is that you can control what ingredients are in it. This recipe takes about 20 minutes from start to finish, which is about the same as how long it takes to cook the stuff in the blue box. I like to shred my cheese versus buying the pre-shredded cheese. I just feel that it melts better. Feel free to use whichever that you prefer.
-Place water, elbow macaroni and butter into the inner pot of the Instant Pot.
-Place the lid on and turn to close. Turn the valve to close as well.
-Press the manual setting and adjust the timer to 4 minutes.
-When the timer goes off, using the quick release method, turn the steam valve to release the steam. Once the pin drops, it is safe to open the lid.
-The macaroni should have soaked up all the water, so there will not be a need to drain the pasta.
-Add heavy cream and cheeses to the inner pot and stir until cheese is melted and well incorporated.
Ingredients
- 1 lb elbow macaroni
- 4 c water
- 2 tbsp butter
- 1 c heavy cream
- 8 oz cheddar cheese, shredded
- 8 oz colby jack cheese, shredded
- 4 oz pepperjack cheese, shredded
Instructions
- Place water, elbow macaroni and butter into the inner pot of the Instant Pot
- Place lid on and turn to close. Close the valve on the top of the lid.
- Press the manual setting and adjust the timer to 4 minutes.
- When the timer goes off, release the valve on the top of the lid and allow the steam to escape. You can open the lid when the pin has dropped.
- Add the heavy cream and cheese to the inner pot and stir until the cheese is completely melted and incorporated.
