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–+ servings
Instant Pot Mac and Cheese Recipe

Creamy Instant Pot Mac and Cheese Recipe Ready in 10 Minutes

This Instant Pot Mac and Cheese recipe transforms elbow macaroni into a creamy, comforting dish, ready in just 10 minutes!
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound elbow macaroni This classic shape holds the creamy sauce perfectly.
  • 1 teaspoon sea salt Essential for enhancing the flavor during pasta cooking.
For the Creamy Sauce
  • ¾ cup heavy cream Adds a luxurious richness; alternatively, use half-and-half for a lighter touch.
  • 1 cup freshly grated Parmesan cheese Provides a nutty flavor; remember, fresh grating ensures better melting!
  • 2 cups shredded cheddar This main cheese gives that bold, comforting flavor; any melting cheese works as a substitute.
Seasonings and Extras
  • freshly cracked black pepper A sprinkle for seasoning; omit it if you prefer a milder dish.
  • cooked peas Toss in for a burst of color and nutrition; any preferred vegetable can also be added.
  • Sriracha Perfect for a hint of heat; feel free to leave it out if you want a milder mac and cheese.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Start by pouring 4 cups of water into your Instant Pot and add the elbow macaroni with sea salt. Stir well to ensure the pasta is evenly submerged.
  2. Select the manual setting on the Instant Pot and adjust the timer to cook on high pressure for 4 minutes.
  3. When the cooking time is up, carefully perform a manual steam release to prevent the pasta from overcooking.
  4. Once open, check that 1 to 2 tablespoons of water remain in the pot to maintain creaminess. If there’s excess water, drain it carefully.
  5. Add the heavy cream, Parmesan cheese, and cheddar cheese to the pasta. Stir vigorously until the cheese melts and combines beautifully.
  6. Once the cheese is well blended, season your Instant Pot Mac and Cheese with freshly cracked black pepper to taste. If desired, fold in cooked peas and a drizzle of Sriracha.
  7. Spoon the creamy mac and cheese into bowls, letting its comforting aroma fill your kitchen. Serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 25gFat: 35gSaturated Fat: 20gCholesterol: 90mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 1mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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