Name: Instant Pot Macaroni n Cheese
Total time: 15 min
Yield: 8
Cuisine: American/Canadian
Ingredients: 3 cups Cavatappi pasta, dry; 3 ¼ cup water; ½ teaspoon onion powder; 1 teaspoon dry mustard; ¼ teaspoon pepper; 1 tablespoon butter; 3 ounces cream cheese; 3 cups sharp cheddar cheese, shredded; ¾ cup milk

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Macaroni and cheese is Evan’s number one favourite food of all time. If it were up to him, I would make my baked macaroni and cheese at least once a week. It is ridiculously delicious but it is also hard enough that I don’t want to make it on a weeknight if I can help it. Instead, whip up this delicious Instant Pot Macaroni and Cheese. Most the yum (hey, it’s not baked, I can’t lie and tell you it is the same) with less of the work. It’s perfect for a busy weeknight or whenever you are craving creamy, cheesy goodness. Pair your mac and cheese with Fried Salmon Patties or Easy Crunchy Parmesan Ranch Baked Breaded Pork Chops for a great dinner!

Instant Pot Macaroni and Cheese

Ingredients

3 cups dry Cavatappi pasta
3 ¼ cup water
½ teaspoon onion powder
1 teaspoon dry mustard
¼ teaspoon pepper
1 tablespoon butter
3 ounces cream cheese
¾ cup milk
3 cups sharp cheddar cheese, shredded

Instructions

Combine first 6 ingredients in Instant Pot inner pot.

Close the instant pot lid and turn pressure valve to seal. Press the Manual button and use the +/- buttons to set to 6 minutes. Cook for 6 minutes.

Turn the pressure valve to “venting” to allow for a quick pressure release.

Open the lid and press the Saute button.

Add in the cream cheese and milk, stirring to melt with the pasta.

Add in the shredded cheese and stir until it is all creamy and melted.

Creamy and delicious mac and cheese made in the instant pot

Instant Pot Mac and Cheese Printable Recipe

Instant Pot Macaroni n Cheese

Additional Time: 15 minutes

Total Time: 15 minutes

Macaroni and Cheese is a family favourite. We love ours baked but we don't always have the time to make it that way. Instead, break out your IP to make it quickly and easily!

Ingredients

3 cups Cavatappi pasta, dry
3 ¼ cup water
½ teaspoon onion powder
1 teaspoon dry mustard
¼ teaspoon pepper
1 tablespoon butter
3 ounces cream cheese
3 cups sharp cheddar cheese, shredded
¾ cup milk

Instructions

Combine first 6 ingredients in Instant Pot inner pot.
Close the instant pot lid and turn pressure valve to seal. Press the Manual button and use the +/- buttons to set to 6 minutes. Cook for 6 minutes.
Turn the pressure valve to "venting" to allow for a quick pressure release. Once pressure is released, open the IP.
Press the Saute button. Add in the cream cheese and milk, stirring to melt with the pasta. Add in the shredded cheese and stir until it is all creamy and melted.

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 318Saturated Fat: 12gCholesterol: 62mgSodium: 326mgCarbohydrates: 19gSugar: 2gProtein: 14g

Still wondering if you need an Instant Pot? Check out my thoughts in my Instant Pot Vs CrockPot – Which is Best? post. It’s a great way to make quick and easy meals on busy evenings like Easy Chicken Taco Pasta, Instant Pot Easy Veggie Curry in a Hurry, Instant Pot Shredded Chicken for easy tacos and to use in recipes, Easy Meatball Sauce from Scratch, Mushroom Barley Soup, Bean Soup with Chipotle and Corn and more.

Sometimes the Instant Pot doesn’t make the dish faster (if it is fast to make on the stove too) but it almost always makes dinner time easier. You put in all the ingredients, start it and then ignore it until it is done. I like the hands-off aspect a LOT. It has become one of my favourite new small appliances.