Name: Instant Pot Mac and Cheese
Prep time: 10 min
Total time: 25 min
Ingredients: 1 lb. macaroni; 4 c. water; 4 tbsp. butter; 1 tsp. kosher salt; 1/2 tsp. ground mustard; 1/2 tsp. smoked paprika; 1 (5-oz.) can evaporated milk; 3 1/2 c. shredded cheddar; 2 c. shredded fontina; 1/2 c. freshly grated Parmesan; Kosher salt; Freshly ground black pepper

This 3-cheese instant pot mac and cheese recipe seriously cuts down your cooking time. Here's how to make it in an instant pot and what cheese to use.

Instant Pot Mac and Cheese

lb. macaroni

water

butter

kosher salt

mustard

smoked paprika

evaporated milk

c. cheddar

c. shredded fontina

c. Parmesan

Kosher salt

black pepper

How often do you cook with your Instant Pot?

This is our favorite Mac n Cheese recipe and we have tried TONS!  My oldest is a mac n cheese connoisseur; as a young adult she gets it most of the time we go out, and this is her favorite.  We cut the cheddar back a little because I love the flavor of the fontina and and the parmesan, so we add more of that.  Remember when making this to not add a regular can of evaporated milk, a 5 oz can is very tiny and that could be why some people are making mac n cheese soup.  Don't just look at the ingredient list, make sure you are getting the right size of can.

Amazing! I’ve made Mac and cheese my whole life, and this one was close to grandmas. I also went a little old school and added 1/2 tsp of chili powder. Yum!!

This was actually TOO much cheese for me...the noodles were just swimming in it. I triple checked the recipe to make sure I didn't put too much in. Still good, but I would actually suggest less cheese.

This is a great recipe which reminds us of the frozen mac n cheese from Trader Joe’s. The choice of cheddar will strongly impact the flavor.

So good!! Super easy to make and very fast. The only criticism I have is that it was a bit too cheesey for me. I only used 2 cups of shredded cheddar, and used Mexican style cheese instead of fontina. This recipe will be fun to experiment with and adjust to your preferences!

I used havarti and sharp cheddar.. the only thing I would change is I would increase the time to cook to 5 or 6 minutes. The pasta was slighty undercooked. I'm not a fan of aldente pasta.

Basically makes soup with little to no flavor. Not sure how one can mess this up considering how easy it is. Maybe it will reheat better, because I have plenty of it.

Simple and quick recipe for bombbb Mac and cheese.

Made this recipe last night - LOVED it!!!

I have made this a few times. I don't like my mac noodles quite this soft so I cut the time back a minute and let it sit about 30 seconds until I did the quick release. I actually have this in my cooker right now for dinner with veggies as well!

I made this today and threw it out.  Not a keeper for me.

Make sure you drain cooking water before you add anything else or you risk making soup.  If you were making Mac and Cheese in a pan on the stove you would drain the water!  And as noted before 5 oz of milk, not 8 oz can, measure it if necessary.

My first instant pot recipe!! Was amazing!! :)

https://streaming.hearstdigitalstudios.com/29bb7299-e6d7-4828-8d24-dc40b69220c1/video_rover_16x9_1080p_hd_1538758094_19972.mp4

Instant Pot Mac and Cheese

Prep Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : Lena Abraham

Ingredients

Instructions

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