4.66 from 26 votes
Review Recipe

Instant Pot Mac and Cheese

Prep Time 10 minutes
Cook Time 6 minutes
Pressure Preheat 10 minutes
Total Time 26 minutes
Servings 8 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
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!
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Ingredients

  • 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

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Instructions

  1. Add dry macaroni noodles, water, onion powder, dry mustard, seasoning salt, pepper and butter to the instant pot.
  2. Set timer for 6 minutes on high pressure.
  3. Release pressure once completed, there will be water in the bottom – do not drain.
  4. Stir in the cream cheese to melt. Add the 1/4 cup milk slowly until blended.
  5. 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.
Nutrition Information
Calories: 327, 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