Instant Pot Macaroni and Cheese Recipe
I LOVE comfort food pasta like this Instant Pot creamy macaroni and cheese. This is an easy Instant Pot pasta recipe that the whole family will enjoy and this mac and cheese recipe is always a hit. Don't worry about making too much, because this macaroni Instant Pot recipe is terrific as leftovers the next day.
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- 1 Pound elbow noodles
- 1 Tsp. onion powder
- 1 Tsp. garlic powder
- 1/2 Tsp. salt
- 1/4 Tsp. black pepper
- 3 3/4 Cup water
- 2 Ounces cream cheese
- 2 Tbsp. butter
- 1 Tsp. hot sauce
- 1 1/4 Cup half and half
- 8 Ounces sharp cheddar
- 1 Tsp. parsley fresh and minced for garnish
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 and half, and then the cheese. It will form a creamy, cheesy sauce.
Sprinkle the parsley on top. Serve.
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
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.