Creamy Instant Pot Mac & Cheese
A one-pot luxurious macaroni and cheese dish—cheddar and Gruyère folded into tender pasta from the pressure cooker.
Time
- Prep: about 5 minutes
- Cook: 4 minutes high pressure, quick release, plus 2 minutes to melt cheese
- Total: about 25 minutes
Nutrition Facts
Serving size: about 1 cup · 1 of 8 (approx.)
- Calories ~420
- Protein 18 g
- Fat 22 g
- Carbohydrates 38 g
- Fiber 2 g
- Sodium ~880 mg
All nutrition facts are AI generated and approximate.
Ingredients
Pressure cook
- 2 Tbs olive oil
- 1 lb macaroni (4 cups)
- 1 Tbs lemon juice
- 1 Tbs Dijon mustard
- 1 tsp paprika
- 3 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbs dried minced onion
After cook
- 8 oz cheddar, shredded
- 7 oz Gruyère, shredded
- 1 (12 oz) can evaporated milk
Directions
- Add all pressure cook ingredients to the Instant Pot.
- Set high pressure for 4 minutes. Quick release when cook time completes.
- Keep the Instant Pot on Keep Warm.
- Stir in the after cook ingredients.
- Place the lid back on the Instant Pot for 2 minutes to melt the cheese.