Instant Pot Mac and Cheese Recipe!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: any pasta shape

More nutritious or versatile.

Add 16 ounces of uncooked elbow macaroni to the Instant Pot.

Pour in 4 cups of reduced sodium chicken broth, ensuring all macaroni is submerged.

Put the lid on the Instant Pot and turn the vent knob to the sealing position.

Set the Instant Pot to manually cook on high pressure for 3 minutes.

Turn the keep warm button off (optional).

After cooking, let it naturally release for exactly 5 minutes.

Do a quick release to carefully release the remaining steam.

Once the silver pin drops, remove the lid.

Add 2 tablespoons of unsalted butter, broken into pieces.

Add 1 teaspoon of garlic powder, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt.

Add 1 teaspoon of your favorite hot sauce and stir.

Add 0.5 cup of milk (reserve the rest for later).

Add 2 cups of sharp cheddar cheese a handful at a time, stirring after each addition.

Add 0.5 cup of Parmesan cheese, stirring after each handful.

Add 1 cup of mozzarella cheese, stirring after each handful.

Add more of the remaining milk until reaching the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens