Description
Instant Pot mac and cheese is an incredible comfort food weeknight dinner that takes less than 20 minutes to make start to finish. The addition of American cheese to shredded sharp cheddar makes the cheese sauce unbelievably creamy, without the need for evaporated milk.
Ingredients
Units
Scale
- 8 oz (228 g) dry elbow macaroni
- 1 cup low-sodium chicken broth
- 1 cup water
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 3/4 tsp Kosher salt
- 1/4 tsp hot sauce (like Frank's) or sriracha sauce (optional but see Note below)
- 2 tbsp unsalted butter, cut into chunks
- 2 oz (59 g) white or yellow American cheese, chopped or torn into small pieces
- 4 oz (115 g) sharp white Vermont cheddar, shredded
- 1/4 cup heavy cream
Instructions
- Add the dry pasta, chicken broth, water, Dijon mustard, hot sauce, garlic powder, and salt to a 6-quart Instant Pot. Seal the vent, turn on the Pressure setting to High and set the time to 3 minutes. Quick release the pressure once the time is up.
- Mix in the butter until melted. Gradually stir in the American and cheddar cheeses until almost completely melted. Stir in the heavy cream until the pasta is completely coated with the melted cheese sauce. Season with salt to taste.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: mac and cheese
- Method: Instant Pot, Pressure Cooking
- Cuisine: American
