Instant Pot Mac and Cheese
The perfect Instant Pot Mac and Cheese is made with noodles, cheddar cheese, heavy cream, broth, and a little hot sauce.
Prep 15 minutes minutes
Cook 10 minutes minutes
Total 25 minutes minutes
Fat 23
Carbs 44
Protein 14
Yield 6
- 2 tablespoons salted butter
- 3 cloves garlic minced
- 1/2 tablespoon hot sauce
- 4 cups broth any kind
- 16 oz. macaroni noodles
- 1/2 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
Turn the Instant Pot's sauté feature and add the butter to the pot. When the butter is melted, add the garlic. Sauté garlic for 2-3 minutes.
Turn off the sauté feature and then add the noodles, broth, and hot sauce to the pot and stir everything together.
Cover the Instant Pot and cook on high pressure for 4 minutes
Quick-release the pressure and uncover the pot.
It is very important that you do this next part immediately while the noodles are steaming hot. Stir the noodles and then immediately add the cheddar cheese, heavy cream, and salt.
Stir everything together with a spoon until all the cheese is melted and hot (this might take a minute or so).
Give your Instant Pot Mac and Cheese a taste test and add salt and hot sauce, to taste.
Calories: 435kcal | Carbohydrates: 44g | Protein: 14g | Fat: 23g | Fiber: 0g | Sugar: 1g