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Instant Pot Macaroni and Cheese

Drool-worthy comfort food just got that much easier! Ditch the box and make your own creamy, cheesy mac n cheese in minutes in your pressure cooker!
Course Lunch or Dinner
Cuisine American
Keyword mac n cheese, macaroni and cheese, macaroni and cheese Instant Pot, pressure cooker mac n cheese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 534kcal
Author Deb Clark
Cost $12

Ingredients

  • 16 oz. elbow macaroni
  • 4 cups chicken stock Vegetable stock would be a vegetarian substitute.
  • 1 cup half 'n half you can substitute milk or heavy cream
  • 2 cups cheddar cheese shredded
  • 1 cup Italian cheese blend I used a pre-shredded-packaged cheese
  • 3-4 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/4 tsp pepper
  • pinch red pepper flakes

Instructions

  • Add the macaroni, chicken stock and all of the spices (salt, dry mustard, pepper and red pepper flakes) to the instant pot.
  • Close the lid, set the valve to seal. Set on manual for 5 minutes.
  • When the pressure cooker timer goes off, quick release.
  • Remove the lid and stir in the butter, cheese and milk until the cheese is melted and it's creamy. 

Nutrition

Calories: 534kcal | Carbohydrates: 49g | Protein: 25g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 599mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 0.5mg | Calcium: 308mg | Iron: 1.2mg