Instant Pot Mac and Cheese Recipe
A creamy, cheesy Instant Pot mac and cheese recipe that combines cheddar, fontina, and Parmesan for a rich and flavorful dish ready in just 25 minutes. Perfect for a quick, comforting meal with minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Units
Scale
Pasta and Seasoning
- 1 lb. macaroni
- 4 cups water
- 4 Tbsp. butter
- 1 tsp. kosher salt
- 1/2 tsp. ground mustard
- 1/2 tsp. smoked paprika
Dairy and Cheese
- 1 (5-oz.) can evaporated milk
- 3 1/2 cups shredded cheddar cheese
- 2 cups shredded fontina cheese
- 1/2 cup freshly grated Parmesan cheese
Seasoning to Taste
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare Ingredients: Add macaroni, water, butter, kosher salt, ground mustard, and smoked paprika to the bowl of your Instant Pot.
- Cook Pasta: Secure the lid on the Instant Pot and set it to manual mode on high pressure. Cook the macaroni for 4 minutes under high pressure.
- Release Pressure: Follow the manufacturer’s instructions for a quick release of pressure, ensuring the cooking cycle is fully complete before unlocking and removing the lid.
- Add Cheese and Milk: Stir in the evaporated milk, shredded cheddar, fontina, and grated Parmesan cheeses until melted and fully combined into a creamy sauce.
- Season and Serve: Taste the mac and cheese and adjust seasoning with additional kosher salt and freshly ground black pepper as desired before serving.
Notes
- For extra creaminess, use whole milk instead of evaporated milk if preferred.
- Feel free to substitute fontina with mozzarella or gouda for a different flavor profile.
- Ensure quick release pressure is done carefully to avoid splattering hot liquid.
- To make it vegetarian, confirm cheese is free from animal rennet.
- Add a pinch of cayenne pepper or hot sauce for a spicy kick.
Find it online: https://yummelle.com/instant-pot-mac-and-cheese-recipe/