Instant Pot Mac and Cheese
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.
Servings 4 servings
- 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
- 1/4 teaspoon black pepper
- 1 1/2 cups freshly grated sharp cheddar or white cheddar cheese
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.
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!