Description
Learn how to make ultra creamy and fast mac and cheese in your Instant Pot. This recipe is perfect for a quick and delicious meal.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
Instructions
- Combine macaroni, water, and 1 teaspoon of salt in the Instant Pot.
- Secure the lid and set the vent to sealing.
- Cook on manual high pressure for 5 minutes.
- Allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Drain the pasta and set aside.
- In the same pot, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth.
- Bring to a simmer and cook, stirring, until the sauce thickens, about 3-5 minutes.
- Stir in 1 teaspoon salt, pepper, and paprika.
- Remove from heat and stir in the cheddar and Gruyere cheeses until melted and smooth.
- Add the drained macaroni to the cheese sauce and stir to combine.
- Serve immediately.
Notes
- For extra creamy mac and cheese, use a mix of cheeses.
- Adjust seasonings to your taste.
- If the sauce is too thick, add a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg