Instant Pot Mac and Cheese
Prep Time 10 minutes
Cook Time 6 minutes
Pressure Preheat 10 minutes
Total Time 26 minutes
Servings 8 servings
Course Side Dish
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
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.
Calories: 327, Carbohydrates: 26g, Protein: 14g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 54mg, Sodium: 375mg, Potassium: 155mg, Fiber: 1g, Sugar: 2g, Vitamin A: 595IU, Calcium: 317mg, Iron: 0.7mg
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