Instant Pot Mac and Cheese
Cook Time 6 minutes
Pressure Preheat 10 minutes
Total Time 26 minutes
Instant pot mac and cheese takes all of the creamy goodness of homemade mac and cheese and turns it into a meal you can have on the table in under 30 minutes!
- 2 1/2 cups dry macaroni noodles
- 3 cups water
- 1/2 tsp onion powder
- 1 teaspoon dry mustard
- 1/4 teaspoon seasoning salt or to taste
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 3 oz cream cheese approx. 1/3 cup
- 3/4 cup milk divided
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons shredded parmesan cheese
Follow Spend with Pennies on Pinterest
Add dry macaroni noodles, water, onion powder, dry mustard, seasoning salt, pepper and butter to the instant pot.
Set timer for 6 minutes on high pressure.
Release pressure once completed, there will be water in the bottom – do not drain.
Stir in the cream cheese to melt. Add the 1/4 cup milk slowly until blended.
Stir in the cheddar and parmesan cheese. Add the remaining 1/2 cup milk until the desired consistency is reached. You may not need the entire amount of milk.
, Fat: 17g
, Saturated Fat: 10g
, Cholesterol: 54mg
, Sodium: 375mg
, Potassium: 155mg
, Carbohydrates: 26g
, Fiber: 1g
, Sugar: 2g
, Protein: 14g
, Vitamin A: 11.9%
, Calcium: 31.7%
, Iron: 3.9%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword Instant Pot Mac and Cheese
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here