Instant Pot Mac and Cheese

Name: Instant Pot Mac and Cheese
Prep time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 lb. elbow macaroni; 2 tbsp. salted butter; 1 tbsp. kosher salt; 2 tsp. mustard powder; 2 dashes of hot sauce; 1 12-ounce can evaporated milk; 4 oz. cream cheese, cubed, at room temperature; 4 c. grated cheddar cheese (about 1 pound)

It's ready in 30 minutes!

By Ree DrummondPublished: Jul 7, 2022

4.1

10 Ratings

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Ralph Smith

Yields:

Prep Time:

10 mins

Total Time:

30 mins

Is there anything an Instant Pot can't do? If there is, we haven't heard of it! This handy appliance is great for cooking meals for the Super Bowl, on the coldest fall and winter days, or otherwise feeding a big crowd. Enter this Instant Pot mac and cheese recipe: it's right up there with chili, soups, and stews, as one of our favorite Instant Pot recipes.

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Ingredients

Directions

1. Step 1Combine the macaroni, butter, salt, mustard powder and hot sauce in a 6- to 8-quart Instant Pot.
2. Step 2Add 4 cups water to the macaroni mixture.
3. Step 3Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 3 minutes. When the time is up, carefully turn the valve to the venting position and let the pressure release. Unlock and remove the lid, being careful of any remaining steam.
4. Step 4Add the evaporated milk and cream cheese to the pot and stir. Add the cheddar cheese, a handful at a time, stirring, until all of the cheese is melted and the mac and cheese is very creamy.