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Instant Pot Macaroni and Cheese
Prep Time
5
minutes
mins
Cook Time
6
minutes
mins
Time to come to pressure
8
minutes
mins
Total Time
11
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Ingredients
▢
2 ½
cups
pasta
-
I prefer elbows, cavatappi or rotini
▢
3
cups
water
▢
1
teaspoon
All Purpose Seasoning
▢
1
teaspoon
dry mustard
▢
1
tablespoon
butter
▢
3
oz
cream cheese
▢
¾
cup
milk
-
divided
▢
1 ½
cups
shredded cheddar cheese
▢
1 ½
cups
shredded Monterey Jack cheese
US Customary
-
Metric
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.
Notes
Adult Version
: Preplace the Monterey Jack cheese with Smoked Gouda and finish off with a little truffle oil.
Meat:
Cooked diced sausage, ham or bacon are an exceptional addition.
Grate:
Grate your own cheese for a great fresh flavor.
Crunchy Top:
Transfer to a casserole dish and add bread crumbs and broil for a few minutes.
Italian Version:
Fontina cheese for a butter flavor and parmesan cheese on top.