Instant Pot Macaroni and Cheese
This Instant Pot macaroni and cheese is the ultimate fast comfort food. It’s creamy, rich and super easy to pull together in one pot with no draining needed. A perfect weeknight dinner idea.
Servings: 8
Equipment
Ingredients
- 1 Pound elbow noodles
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 3 ¾ Cups water
- 2 Ounces cream cheese
- 2 Tablespoons butter
- 1 Teaspoon hot sauce
- 1 ¼ Cups Half & Half
- 8 Ounces sharp cheddar shredded
- 1 Teaspoon fresh parsley minced, for garnish
Instructions
- Add the elbow noodles, onion powder, garlic powder, salt, black pepper, and water to the Instant Pot. Give it a quick stir.
- Put the lid on the Instant Pot and set it to “Sealing”. Cook on “Manual, High Pressure” for 4 minutes. Once it’s finished, carefully release the valve.
- Stir the noodles. Don’t worry if there’s a little bit of water in the pot, the noodles will absorb it (don’t drain the noodles).
- Add the cream cheese, butter, and hot sauce and stir until incorporated.
- Stir in the Half & Half and then the cheese. It will form a creamy, cheesy sauce.
- Serve hot, with the parsley sprinkled on top.
Notes
Stir well after cooking: This ensures the cheese melts smoothly.
Add cheese in batches: It melts better and keeps the sauce creamy.
Use freshly shredded cheese: It melts more evenly than pre-shredded.
Don’t skip the hot sauce: It doesn’t make it spicy but boosts flavor.
Add cheese in batches: It melts better and keeps the sauce creamy.
Use freshly shredded cheese: It melts more evenly than pre-shredded.
Don’t skip the hot sauce: It doesn’t make it spicy but boosts flavor.
Nutrition
Calories: 405kcal | Carbohydrates: 46g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 364mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 2mg | Calcium: 275mg | Iron: 1mg
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