Instant Pot Mac and Cheese
Servings: 8 people
Calories: 477kcal
Creamy mac and cheese comes together in about 20 minutes with tender elbow macaroni, sharp cheddar, and Gruyère. The pasta cooks right in the Instant Pot, so there's no roux and no need to boil the noodles separately.
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Ingredients
For the Mac and Cheese:
- 1 pound dried elbow macaroni (16 ounces)
- 4 cups water
- 1 tablespoon unsalted butter
- 3 cups freshly grated sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ to 1 cup whole milk as needed
- Salt and pepper, to taste
For the Breadcrumb Topping:
- ¾ cup panko breadcrumbs
- 2 tablespoons butter, melted
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Pressure cook the pasta. Add the macaroni, water, and butter to the Instant Pot. Close the lid and cook on High Pressure for 4 minutes.
- Quick release. As soon as the cooking time ends, carefully quick release the pressure. Open the lid once the pin drops.
- Add the milk. Stir the pasta, then add ½ cup whole milk.
- Add the cheese. Add the cheddar and Gruyère about 1 cup at a time, stirring well after each addition until melted and creamy.
- Adjust the consistency. If you prefer a looser sauce, add more milk a little at a time. The sauce will continue to thicken as it sits.
- Season and serve. Add salt and pepper to taste and serve immediately, or add the optional breadcrumb topping below.
- For the breadcrumb topping: Transfer the mac and cheese to a 9×13-inch oven-safe baking dish. Mix the panko, melted butter, cheddar, and Parmesan, then sprinkle evenly over the top.
- Broil. Broil for 4–5 minutes, or until the topping is golden and bubbly. Watch closely so the breadcrumbs don't burn.
Notes
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Quick release the pressure as soon as the cook time ends to keep the pasta from becoming too soft.
- Start with ½ cup of milk and add more only if needed.
- The cheese sauce will thicken as the pasta sits.
- The breadcrumb topping is optional; you can serve the mac and cheese directly from the Instant Pot.
- This recipe was tested in a 6-quart Instant Pot Duo.
- Store leftovers in the refrigerator for up to 4 days. Add a splash of milk when reheating.
Nutrition
Calories: 477kcal | Carbohydrates: 28g | Protein: 24g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 915mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 881IU | Calcium: 649mg | Iron: 1mg
