Instant Pot Easy Mac and Cheese
For a delicious and easy Instant Pot recipe, give our Instant Pot easy mac and cheese recipe a try! It is filled with all the creamy cheese and noodles you could want.
Serving6 servings
Ingredients
- 16 ounces elbow macaroni
- 4 cups chicken broth, or water
- 1 teaspoon salt
- 12 ounces canned evaporated milk
- 4 Tablespoon butter (unsalted)
- 3 cups shredded cheddar cheese, *(I used sharp)
Instructions
- Add macaroni, chicken broth, and salt to the Instant Pot.
- Place the lid on, turn the valve to sealing (not venting), and press the PRESSURE COOK button. Set timer to cook for 4 minutes.
- When timer is complete, do a quick release of the pressure.
- Remove the lid, stir in the butter and evaporated milk. If it seems too thick, you can also add in 1/4 cup water.
- Add in the shredded cheddar cheese while constantly stirring. Stir until the cheese is completely melted and smooth.
- Serve hot, topped with extra salt and pepper if needed.
Notes
If I don’t have any elbow macaroni I’ll generally use what I have on hand. Or sometimes I even mix some of the pasta up.
Nutrition
Calories: 664 kcal · Carbohydrates: 64 g · Protein: 28 g · Fat: 33 g · Saturated Fat: 18 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 0.3 g · Cholesterol: 96 mg · Sodium: 1404 mg · Potassium: 414 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 938 IU · Vitamin C: 1 mg · Calcium: 572 mg · Iron: 1 mg