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Meal Instructions
Specimen #0118·INSTANT POT·Dead Simple

Instant Pot Mac and Cheese

Elbow pasta pressure cooked in broth then stirred with three cheeses until impossibly creamy in 15 minutes flat.

Cook temp
HIGH PRESSURE
Total time
15m
REST
0m
Serves
6
PULL AT
0°F
Ingredients
1 lb Elbow Macaroni
4 cups Chicken Broth
2 tbsp Butter — unsalted
2 cups Sharp Cheddar Cheese — shredded
4 oz Cream Cheese — cut into chunks
2 slices American Cheese
1/2 cup Whole Milk
1/2 tsp Dry Mustard
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
Equipment
6-Quart Instant Pot
Silicone Spatula
Measuring Cups
DirectionsGet to the point
1Add 1 lb elbow macaroni, 4 cups chicken broth, 2 tbsp butter, 1/2 tsp dry mustard, and a pinch of salt to the Instant Pot.
2Lock the lid, set to High Pressure for 4 minutes, then Quick Release when the timer beeps.
3Stir in 2 cups shredded sharp cheddar, 4 oz cream cheese, 2 slices American cheese, and 1/2 cup whole milk.
4Stir until all cheese is melted and sauce is creamy. Season with salt and pepper to taste.
Dad pro tip

Three cheeses is the magic formula. Sharp cheddar brings the flavor, cream cheese brings the creaminess, and American cheese brings the melt factor. Skip the box. This is done in the same amount of time and tastes a thousand times better.

Kid adjustment

This is already peak kid food. For extra picky eaters, skip the dry mustard. You can also mix in cut-up hot dogs or steamed broccoli to sneak in some protein or vegetables.

Reheat

Reheat in the microwave with a splash of milk, stirring every 30 seconds. On the stovetop, warm over low heat with extra milk to restore the creamy consistency.

BASIS: Tested in 6-qt Instant Pot on High Pressure with elbow macaroni and three-cheese blend. Verified natural release timing.480 kcal · 22g protein · 48g carbs · 22g fat
USDA FoodData Central #170845
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