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Instant Pot Macaroni and Cheese
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 
Cheesy, creamy macaroni and cheese that STAYS creamy, even when reheated! A quick and easy side dish - especially if you're using your Instant Pot - that's great for all your family gatherings and potlucks!
Servings: 8 servings
Ingredients
  • 12 oz pasta, uncooked
  • 2 c. chicken broth (or water)
  • 1 c. sharp cheddar, freshly grated
  • 1 c. colby jack, freshly grated
  • 4 oz. Velveeta, cubed
  • 1/2 c. milk
  • 1/4 tsp. season salt
  • 1/4 tsp. black pepper
  • pinch garlic powder
Instructions

  1. Pour pasta and chicken broth into Instant Pot. Put on lid and turn valve to 'sealing.' Set to 'Manual' for 3 minutes.

  2. While pasta is cooking, grate cheddar and colby (or all cheddar, if you prefer). Cube Velveeta.
  3. When pasta is done, do a quick release. Remove lid and drain excess liquid from pot (use oven mitts to protect your hands!)
  4. Set IP to saute. Add milk and cheeses to IP. Stir until melted, combined and creamy.
  5. Add in seasoned salt, pepper and garlic powder; taste and adjust as needed. Gently stir. Serve and enjoy!
Stovetop Directions:
  1. Cook pasta according to directions on box. Drain.
  2. While pasta is cooking, grate cheddar and colby (or all cheddar, if you prefer). Cube Velveeta.
  3. Turn heat to medium-low. Add milk and cheeses. Stir constantly until melted, combined and cheesy.
  4. Gently mix in seasonings; taste and adjust as needed. Serve and enjoy!
Recipe Notes
  • You can use all water if you prefer; I just like the added flavor boost from chicken broth in the IP!
  • Freshly grated cheese is best; the pre-shredded stuff has anti-caking agents, which can make for iffy melting and can cause the mac and cheese to dry out. Not good.