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Instant Pot Mac and Cheese

Instant Pot Mac and Cheese - This macaroni and cheese is every family's favorite comfort food pasta recipe made accessible in the Instant Pot! You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups dry elbow macaroni
  • 1 tbsp. butter
  • 2 cups chicken broth
  • ½ cup milk
  • 1 ¼ cups sharp cheddar cheese shredded
  • ½ cup mozzarella cheese shredded
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. black pepper
  • ½ tsp. salt

Method
 

  1. Add macaroni, butter, chicken broth, garlic powder, onion powder, black pepper, and salt to the inner pot of the Instant Pot.
  2. Secure the instant pot lid and set the valve to the sealing position. Set to the manual function and cook at high pressure for 5 minutes.
  3. After the cooking cycle has ended, release the pressure quickly. Add milk to the pot and then gradually add the cheese, stirring well after each addition until the cheese melts and the mixture is creamy and smooth.
  4. Taste the mixture and season it as necessary to achieve the desired taste. Serve and Enjoy!

Notes

Here are some tips on how to store Instant Pot mac and cheese:
Allow the mac and cheese to cool to room temperature before storing it.
Transfer the mac and cheese to an airtight container.
You can store Instant Pot mac and cheese in the refrigerator for up to four days. If you want to store it for longer, you can freeze it for up to three months. To freeze, transfer the mac and cheese to a freezer-safe container and label it with the date.
To reheat, defrost the mac and cheese in the refrigerator overnight, then reheat it using your preferred method. You can either microwave it or reheat it in the oven.