Updated: Jul 22
Instant Pot 10-minute homestyle mac and cheese
You'll fall in love with this so simple, customizable macaroni & cheese recipe Instant Pot macaroni & cheese!
you will need:
16 oz. elbow macaroni
4 C. Water or chicken broth ( I did NOT like with broth)
2 tsp. salt
2 C. Shredded cheddar cheese
1 C. Heavy whipping cream or evaporated milk or regular milk
( I found heavy whipping cream gives it the best quality, I keep it on hand now!)
3 Tbsp. Butter
Optional variations: garlic powder, pepper, hot sauce, mixed cheeses, Velveeta, dry mustard
Inside the instant pot, place the 16oz. elbow macaroni, 4 Cups water, 2 tsp. salt, and 3 tbsp. butter.
stir.
secure the lid on the instant pot and set it on manual/high pressure for 4 minutes. Quick release pressure.
remove the lid and set it on saute/low. Add 1/2 Cup of the heavy whipping cream and stir, Add cheese.
Continue stirring, and add the remaining 1/2 Cup heavy whipping cream slowly to desired texture. Stir until smooth and not stringy, Taste test, and ENJOY. Super creamy!
Note: When you remove the lid after cooking there will be some remaining liquid, this is ok, do not
drain!
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