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+
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US Customary
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5
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3
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Instant Pot Mac and Cheese
This Instant Pot Mac and Cheese is ultra creamy, ooey-gooey, and made with three kinds of cheese! This is a one pot, quick version of a family favorite classic!
Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course:
Main Dish
Cuisine:
American
Keyword:
instant pot, One Pot, pasta shells
Servings:
6
people
Calories:
580
kcal
Equipment
Instant Pot
Ingredients
1
(16 oz) box
medium pasta shells
uncooked
4
cups
vegetable broth
1
teaspoon
salt
more or less to taste
1/4
teaspoon
black pepper
more or less to taste
1/2
cup
milk
plus more, if necessary
1/2
cup
shredded parmesan
about
2 oz
1
cup
shredded gruyere
I used a hickory smoked
1
(8 oz) block
sharp cheddar cheese
shredded
US Customary
-
Metric
Instructions
Spray instant pot with cooking spray.
Add in pasta, broth, salt, and pepper.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook using the manual button (set to high pressure) and adjust timer on the Instant Pot to 4 or 5 minutes.*
The Instant Pot will beep when it's finished. Flip the valve to "venting" for a quick release.
Remove lid and stir in milk.
Stir in parmesan, gruyere, and cheddar. Stir in a little at a time for best results.
Taste and re-season, if necessary, and enjoy!
Reheat leftovers with a little milk.
Take 5 seconds to
rate this recipe below
.
We greatly appreciate it!
Video
Notes
*4 minutes is more al dente, 5 minutes is softer. Trevor and I both preferred 4 minutes, but some of our friends liked 5 minutes.
Nutrition
Calories:
580
kcal
|
Carbohydrates:
60
g
|
Protein:
29
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
73
mg
|
Sodium:
1463
mg
|
Potassium:
260
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1025
IU
|
Calcium:
626
mg
|
Iron:
1.4
mg