Macaroni and cheese in a small bowl with a blue plaid napkin and fork
5 from 1 vote

Instant Pot Macaroni and Cheese

Prep Time5 mins
Cook Time6 mins
Time to come to pressure8 mins
Total Time11 mins
Course: Side Dish
Cuisine: American
Keyword: instant pot, macaroni and cheese, pressure cooker
Servings: 6
Calories: 2384
Author: Christina Hitchcock

Ingredients

  • 2 1/2 cups pasta - I prefer elbows, cavatappi or rotini
  • 3 cups water
  • 1 teaspoon House Seasoning Blend
  • 1 teaspoon dry mustard
  • 1 tablespoon butter
  • 3 oz cream cheese
  • 3/4 cup milk - divided
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese

Instructions

  • Add pasta, water, House Seasoning Blend, dry mustard and butter to the Instant Pot.
  • Set Instant Pot to cook on Manual for 6 minutes.
  • When cooking is finished, quick release the pressure.
  • There will still be some liquid in the pot - do not drain it.
  • Stir in the cream cheese and allow it to melt.
  • Slowly stir in 1/4 cup milk until combined.
  • Add the cheddar and Monterey Jack cheeses and stir to combine.
  • Slowly stir in remaining milk until you reach your desired consistency. You may not need all of the remaining milk.
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Notes

  • For an adult Macaroni and Cheese preplace the Monterey Jack cheese with Smoked Gouda and finish off with a little truffle oil.
  • Make this Instapot Recipe an even more hearty or decadent meal by adding ham or bacon at the end.
  • For the best flavor, always try and freshly grate your cheeses. There really is a big difference. I love this grater.
  • If your family loves the crunchy top, transfer to a casserole dish and add bread crumbs and broil for a few minutes.
  • For an Italian twist try adding fontina cheese for a butter flavor and parmesan cheese on top.
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