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Instant Pot Mac 'n Cheese

A super quick and delicious recipe for creamy homemade mac 'n cheese made in the instant pot in just 15 minutes. Childhood nostalgia, here we come!
Course Main Course
Cuisine American
Keyword Mac 'n Cheese
Prep Time 5 minutes
Cook Time 4 minutes
Time to Pressurize 10 minutes
Total Time 9 minutes
Servings 6 servings
Calories 557kcal
Author Stephanie Simmons

Ingredients

  • 1 lb whole wheat elbow noodles
  • 4 tbsp butter cut into chunks
  • 4 cups water
  • 1 tsp garlic powder
  • 1 1/4 tsp salt
  • pepper, to taste
  • 3/4 tsp rubbed sage Optional, but adds an amazing flavor!
  • 1 1/4 cup milk
  • 2 1/2 cups shredded cheese - we recommend a combo of Cheddar and Monterrey Jack) *See recipe note

Instructions

  • A note about using your Instant Pot: Always follow the directions included with your Instant Pot/other brand of pressure cooker when using. Never place food directly into the Instant Pot casing - always use the metal liner that it comes with! Make sure your vent is set to "sealing" before cooking anything. Your pot will take a few minutes to come to pressure before it starts counting down your cook time. 
  • Make the Mac 'n Cheese: Add the pasta, water, butter (cut into chunks), salt, and garlic powder to the Instant Pot. 
    Cook for 4 minutes on manual (high pressure). Immediately release steam when finished cooking. If you've had issues with things spraying out of your valve before, let the pressure naturally release for 10 minutes first, then manually let out the last little bit of steam. 
    Stir the cheese and milk right into the pot with the noodles. Add the sage and pepper, if using (which you should because it’s delicious). Add more milk or cheese depending on how saucy or thick you like your mac.
  • Store: Store leftovers in the fridge in an airtight container for up to 4 days. When reheating, add a splash of milk into your bowl of mac before microwaving - it helps to get things nice and saucy again. 

Notes

NOTE: When choosing a cheese, try to use more smooth-melting cheeses like cheddar, monterrey jack, gouda, and/or gryuere. 
NOTE: We also recommend buying blocks of cheese and grating them yourself. The cheese melts a little better this way and gives you a thicker, creamier mac. You can definitely use pre-shredded cheese, it still works, but the end result is a little better if you grate it yourself. 

Nutrition

Calories: 557kcal