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Instant Pot Mac and Cheese Recipe

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3.9 from 24 reviews

  • Author: Ezabella
  • Total Time: 14 minutes
  • Yield: 6 servings

Description

This Instant Pot Mac and Cheese is a quick and creamy comfort food classic made effortlessly using an Instant Pot. Tender elbow macaroni cooks perfectly under pressure, then is combined with rich heavy cream and a blend of shredded cheddar and Parmesan cheese for a luscious, cheesy sauce. Finished with freshly cracked black pepper, cooked peas, and an optional spicy kick of Sriracha, this recipe serves 6 and is ready in just 14 minutes — ideal for a comforting weeknight meal or a crowd-pleasing side dish.

Ingredients

Main Ingredients

  • 1 pound elbow macaroni
  • 1 teaspoon sea salt
  • ¾ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups shredded cheddar cheese
  • Freshly cracked black pepper, to taste

Optional Ingredients

  • Cooked peas (approximately 1 cup)
  • Sriracha, to taste

Instructions

  1. Cook the macaroni: In the Instant Pot, combine the elbow macaroni, 4 cups of water, and 1 teaspoon of sea salt. Secure the lid, ensure the steam release valve is closed, and set the Instant Pot to cook on high pressure for 4 minutes.
  2. Release the pressure: Once the cooking time is complete, perform a manual quick release of the steam to prevent the noodles from becoming overcooked. Carefully open the lid. There should be about 1-2 tablespoons of water left; if there is excess water, drain it out.
  3. Add cream and cheeses: Stir in the ¾ cup of heavy cream, 1 cup of freshly grated Parmesan cheese, and 2 cups of shredded cheddar cheese until fully combined and melted into a creamy sauce.
  4. Season and mix-ins: Add freshly cracked black pepper to taste, then gently fold in cooked peas if using. For a spicy twist, drizzle Sriracha to your preference and stir gently to combine.
  5. Serve: Scoop the mac and cheese into individual bowls and enjoy immediately while hot and creamy.

Notes

  • Make sure to do a quick release after cooking to avoid overcooked, mushy pasta.
  • Use freshly grated cheese for the best melt and flavor.
  • Peas add a nice pop of color and nutrition but are optional.
  • Sriracha adds heat; adjust amount to your taste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of milk to maintain creaminess.
  • Prep Time: 5 minutes
  • Cook Time: 9 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://kitchenloving.com/instant-pot-mac-and-cheese-recipe/