The long-awaited moment has arrived, to finally share my Instant Pot Creamy Mac N Cheese with you all!
Sharing this recipe has been on my list for a while. I’ve made this Instant Pot Creamy Mac N Cheese a hundred times. And released the recipe as a class-exclusive when I was hosting in-person Instant Pot instruction classes. But, I can’t keep it a secret any longer 🙂
This Instant Pot Creamy Mac N Cheese is a favorite. Not just for our boys (even my husband loves it) our friends and their kids, but for those I’ve shared this recipe with already… I’m being told it has quickly become a favorite go-to meal for them as well!
So, I just needed to share it with you all!
This Instant Pot Creamy Mac N Cheese is all the things Mac and Cheese NEEDS to be! And trust me, you are going to want to make this!
It’s creamy!! and it’s the perfect amount of gooey- goodness, So simple to make and we ALWAYS have the ingredients in our pantry and fridge for any time we need to make it.
Whenever we have extra kids for a play date, or if my husband and I want to make something special that maybe the boys don’t like, or on a date night (man, those are rare these days) when I need to make something for the boys to eat before we leave… guaranteed it’s going to be Instant Pot Creamy Mac N Cheese on the menu! 🙂
I also, keep this recipe in mind whenever I need an extra side to a meal I’m making.. like when my husband decides to BBQ and I didn’t really have a plan… It’s Mac N Cheese to the rescue 🙂
so, without further ado.. here you go!
Instant Pot Mac N Cheese
all you will need is:
1 lb Macaroni Noodles
4 cups Water
1 tsp Dried Mustard
1 tsp Salt (more to taste)
half a stick of butter
2 cups of shredded cheese ( or more to taste, who measures cheese??!!)
1/4 cup of heavy whipping cream or half and half
Dump noodles, water, mustard, and salt into the pot, stir together.
Place lid on Instant Pot, make sure the valve is set to seal.
Select manual ( or pressure cook) for 4 minutes
After cooking is done, let the pot naturally release pressure for a few minutes, then open the valve, if it starts to spray water, close the valve and let it sit for a couple more minutes.
once opened, stir the butter, cheese, and cream into noodles, and serve!
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Photo 39618336 © Darryl Brooks – Dreamstime.com
|Prep Time||5 minutes|
|Cook Time||4 minutes|
|Passive Time||15 -20 minutes for pot to heat up!|
- 4 tablespoon Butter
- 2 cups shredded cheese we like cheddar! ( you can always add more than 2 cups, who measures cheese??)
- 1/4 cup half & half or cream
- pour noodles, water, mustard, and salt in the liner of your instant pot. Stir and place on the lid. Make sure the valve is set to SEAL.
- Press the button that says either manual or pressure cook and set to 4 minutes the pot will heat up (about 15 minutes or so) then cook for the 4 minutes. Allow Pressure to Release manually for at least 5 minutes. (water could spurt out of the valve if you release to soon. be careful) Once you release all pressure, open the lid, mix in butter, milk, and cheese and enjoy!
I really hope you enjoy this recipe! It is very much loved around this home and with our friends and family! Perhaps it will become a favorite in your home as well.
For other recipes please check out our recipes at loveandscribbles.com