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Instant Pot Macaroni and Cheese

Instant Pot Macaroni and Cheese

Tiffany
Instant Pot macaroni and cheese with evaporated milk, white American cheese, and dijon mustard for seasoning. It's incredibly easy to make and turns out so creamy and cheesy!
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Print Recipe
Prep Time 2 minutes
Cook Time 21 minutes
Total Time 23 minutes
Course Side Dishes
Cuisine American
Servings 6 Servings
Calories 482 kcal

Equipment

Ingredients
  

  • 16 ounces Elbow Macaroni
  • 4 cups Water
  • 1 teaspoon Salt
  • 1 pound White American Cheese or Cheddar Approximately 3 cups
  • 3 tablespoons Butter
  • 1-12 ounce can of Evaporated Milk
  • 1 teaspoon Dijon Mustard
  • Black Pepper optional

Instructions
 

  • Add elbow macaroni, water, and salt to the Instant Pot and stir. Press pasta underneath the water in an even layer. Place the lid on top and close the vent.
  • Using the Manual setting, select 4 minutes. Allow pressure to build for approximately 12 minutes, then it will begin the timer.
  • Once it has finished cooking, quick release the pressure on the lid. Press Cancel to stop further cooking.
  • Remove the lid and gently stir the pasta to break up any clumps. Add butter, evaporated milk, dijon mustard, and cheese to the pot, stir. Place the lid on top and wait for approximately 3-5 minutes for the cheese and butter to melt. Stir to combine.

Nutrition

Calories: 482kcalCarbohydrates: 33gProtein: 19gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 1489mgFiber: 1gSugar: 8g