Description
A quick recipe for creamy macaroni and cheese made in the Instant Pot.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Combine macaroni, water, and salt in the Instant Pot inner pot.
- Secure the lid and set the vent to sealing.
- Cook on High Pressure for 4 minutes.
- Quick release the pressure. Remove the lid.
- Stir the macaroni and drain any excess water if necessary.
- Set the Instant Pot to Sauté mode (Low).
- Melt the butter in the pot.
- Whisk in the flour until smooth. Cook for 1 minute, stirring constantly.
- Slowly whisk in the milk until the mixture thickens slightly.
- Reduce heat to Keep Warm or turn off the Sauté function.
- Stir in the cheddar cheese, Monterey Jack cheese, pepper, and paprika until the cheese melts and the sauce is smooth.
- Serve immediately.
Notes
- For a smoother sauce, shred your own cheese instead of using pre-shredded varieties.
- You can substitute Gruyere cheese for Monterey Jack for a sharper flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 750
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
- Cholesterol: 90
Keywords: Instant Pot, Macaroni and Cheese, Quick Mac and Cheese, Pressure Cooker Pasta, Cheddar