Quick and Easy – 5 Ingredient – Instant Pot Mac and Cheese
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter, cut into 4 chunks
- 1/2 teaspoon salt
- 4 cups water
- 2 cups shredded sharp cheddar cheese
- 1/2 cup whole milk
Instructions
- Add elbow pasta, butter, salt, and water in the Instant Pot. Do not stir the pasta, but gently use a spoon to make sure all pasta is covered with water.
- Cook on high pressure for 4 minutes, then quick release carefully.*
- Change to “saute mode” and add in cheddar cheese and milk.**
- Stir to combine until fully melted then remove from heat.
- Enjoy immediately!
*if you quick release too much too fast it will bubble everywhere so be sure to take it slow and easy!
**If you’re like me and are afraid you’ll burn it, you can skip the saute step and just melt the cheese and milk with the heat of the noodles after you quick release it!