This Instant Pot Mac and cheese is full of creamy goodness and makes an easy one-pot meal.
Ingredients :
2½ cups elbow macaroni about 10 oz
3 cups water
1 tablespoon butter
1 teaspoon dry mustard powder
½ teaspoon onion powder
¼ teaspoon seasoned salt or to taste
¼ teaspoon black pepper
3 ounces cream cheese approx. ⅓ cup
¾ cup milk divided
2½ cups shredded sharp cheddar cheese about 10 oz
2 tablespoons parmesan cheese shredded
Directions :
In a 6qt Instant Pot, add uncooked elbow noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper.
Add the lid and turn to seal. Select MANUAL – HIGH PRESSURE for 6 minutes.
Once completed, turn or press the valve to release any pressure (quick release). There will be cooking liquid in the Instant Pot – do not drain it.
Stir in the cream cheese until melted. Add ¼ cup milk slowly until blended.
Add the cheddar and parmesan cheeses and stir until melted, adding additional milk if needed to reach the desired consistency. You may not need all of the milk.
