Prep Time: 5 mins
Cook Time: 4 mins
time to come to pressure: 10 mins
Total Time: 9 mins
Course: Main Course
Cuisine: American
Keyword: instant pot mac and cheese
Servings: 8 servings
INGREDIENTS
- 16 ounces pasta
- 4 cups water or broth
- 1/2 tsp salt
- 1 TBS dijon mustard
- 1/2 tsp paprika
- 2 TBS butter
- 1 cup whole milk (can use half and half, heavy cream, or evaporated milk)
- 4 ounces sharp or extra sharp cheddar cheese, freshly grated
- 4 ounces monterey cheese, freshly grated
- 2 ounces parmesan cheese, freshly grated
- black pepper to taste
INSTRUCTIONS
Add pasta to instant pot. Add water/broth, salt, and mustard; stir to combine. Close instant pot lid and place pressure valve in sealed position. Set on manual/high for 4 minutes.
Once the time is up, release the pressure immediately by flipping the valve and releasing the steam. Remove the top, then add milk, cheese, paprika, and butter; stir constantly until cheese is melted and everything is combined*. Add black pepper to taste. Serve immediately.
Recipe Notes
*If mac and cheese hasn’t thickened completely, turn pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid.
