The Creamiest Instant Pot Mac and Cheese
This is the Creamiest Instant Pot Mac and Cheese on the internet! It’s loaded with three kinds of cheese and a few secret ingredients.
Servings: 6 servings
Calories: 620kcal
Ingredients
- 1 tbsp vegetable oil
- 3 1/2 cups chicken broth
- 1 lb dry macaroni pasta
- 1 tsp onion powder (optional)
- 1 tsp mustard powder (optional)
- 1/2 tsp each salt & pepper
- 1 tbsp butter
- 2 (354mL) cans evaporated milk
- 2 cups grated mozzarella cheese
- 2 cups grated cheddar cheese
- 1/4 cup cream cheese (optional)
Instructions
- Add vegetable oil, chicken broth, macaroni, onion powder, salt & pepper and mustard powder to Instant Pot in that order. Press pasta gently under the liquid without stirring. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 4 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 4 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Gently stir in butter, evaporated milk and three cheeses until fully combined and creamy. Serve and enjoy!
Video
Notes
Make this recipe healthier by using half the amount of cheese and omitting the butter.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 25 minutes at 350° F.
Freeze this dish for up to 3 months. Microwave from frozen for 6-7 minutes or in a foil container in the oven for 1 hour at 350° F.
Nutrition
Calories: 620kcal | Carbohydrates: 59g | Protein: 29g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 1022mg | Potassium: 357mg | Fiber: 2g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 9.6mg | Calcium: 493mg | Iron: 1.7mg