Instant Pot Creamy Mac and Cheese | FUELING A SOUTHERN SOUL

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Processed cheese is often cheaper and melts well.

monterey jack cheese

🥗Healthier: pepper jack cheese

💰Cheaper: mozzarella cheese

Mozzarella is a more affordable option with good melting qualities.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

In an instant pot, add your noodles and water. Place the lid on and seal.

Set to a custom pressure cook time of 5 minutes (note that it will also take 5-7 minutes to come to pressure before cooking time begins).

While the pasta is cooking, shred your cheese.

As soon as the 5-minute cooking time is up, manually release the steam. You want to do this right away and not wait so that the noodles don't overcook.

Remove the lid and add cream cheese, butter, salt, and pepper. Gently stir to start melting.

Add in the shredded cheese. Stir for 1-2 minutes. As you stir, the heat of the noodles and pot will begin to melt the cheese. It will turn into a luscious, thick, and creamy sauce.

Add ¼ cup of milk and stir. Taste to see if more salt is needed. Add if so. Feel free to add more milk if preferred or needed to loosen and make it more creamy and 'soupy'. This will be ready when all of the cheese is melted into a creamy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens