Go Back
+ servings

Instant Pot Mac and Cheese

4.57 from 16 votes
Easy and tasty Instant Pot Mac and Cheese Recipe with 5 ingredients! | lecremedelacrumb.com
Easy and tasty 5 ingredient Instant Pot Mac and Cheese is the creamy, cheesy pasta of your dreams done in half the time. It makes a great, comforting side on cold days and busy days and basically any day you're feeling a mac and cheese craving. 
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings:4 servings

Ingredients

  • 5 cups macaroni noodles , or small shells
  • 6 cups water
  • 2 teaspoons salt, more to taste, divided
  • 1 cup heavy cream , OR fat free half and half OR whole milk
  • ¼ teaspoon black pepper
  • 1 ½ cups freshly grated sharp cheddar or white cheddar cheese

Instructions

  • In your Instant Pot/pressure cooker, combine uncooked noodles, water, and 1 teaspoon salt.
  • Put the lid on and slide it into the locked position. Turn the vent to the SEALED position, and set the pot to MANUAL or PRESSURE COOK on HIGH for 5 minutes.
  • Turn the valve to VENT position and remove the lid once the float valve drops.
  • Drain excess water from the pot, then stir in the heavy cream (or milk) and the cheese and stir gently until cheese is completely melted.
  • Add remaining salt and pepper, taste, and add more as needed. Serve immediately.

Notes

For richer, creamier mac and cheese, use the heavy cream. 
For best results, use freshly grated cheddar cheese, not pre-shredded cheese. Pre-shredded cheese has a powder coating that prevents it from sticking together in the bag, but also keeps it from melting as smoothly. For the smoothest, creamiest cheese sauce be sure to grate the cheese yourself - it's worth it!

Nutrition

Calories: 694 kcal, Carbohydrates: 101 g, Protein: 30 g, Fat: 18 g, Saturated Fat: 10 g, Cholesterol: 50 mg, Sodium: 314 mg, Potassium: 414 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 521 IU, Calcium: 411 mg, Iron: 2 mg
Course: Main Course
Cuisine: American, Italian
Author: Tiffany