Instant Pot mac and cheese creates the creamiest, dreamiest macaroni and cheese ever – right in your pressure cooker. This classic mac and cheese recipe will become a family favorite that you’ll make over and over again. Perfect for dinner or a side dish.
- 16 ounces of uncooked elbow macaroni
- 3 cups veggie broth
- 3 tbs butter
- 2 cloves garlic, pressed
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1 tsp hot sauce
- salt and pepper to taste
- 2 cups of shredded cheddar cheese
- 2 cups of shredded italian cheese blend
- 1/2 cup to 1 cup of milk
Add the noodles, vegetable broth, butter, spices, and hot sauce to the inner liner of the Instant Pot. Put the lid on the pot and make sure the the valve is set to sealing. Set the pot to Manual for 6 minutes. When the pot beeps, do a quick release. After the pot is done releasing, remove the lid and give the noodles a good stir. Then stir in the cheese and milk, a little a time. Alternate as you go. Stir as you go so the cheese melts and incorporates well with the milk or half and half. Serve!
The noodles may look kind of pressed down when you first open the pot. They will fluff up as you stir them and taste delicious.
Omit the hot sauce if desired.
Add a pinch of salt and pepper at the end to your taste.
- Category: Dinner, side, vegetarian
- Method: Instant Pot
- Cuisine: American
Keywords: macaroni and cheese, mac and cheese, Instant Pot mac and cheese