Instant Pot Mac and Cheese
This One Pot Instant Pot Mac and Cheese is simple to make and always a winning recipe! Have dinner on the table in 20 minutes and use left-overs for school lunch the next day.
Yield: 6
Ingredients
- 16 oz uncooked elbow pasta
- 4 cups water
- 3 tablespoons butter
- 1 cup shredded sharp Cheddar cheese
- 1 ½ cup shredded Cheddar jack
- ½ cup 2% milk
- 1 teaspoon salt
- ½ teaspoon smoked paprika
Instructions
- Add the pasta and water into the Instant Pot. Stir and make sure the noodles are covered with water.
- Cook for 4 minutes on high.
- Quick release when done, remove the lid.
- Gently stir in the butter until melted.
- Add the cheese, milk, salt and paprika.
- Add more milk if needed and salt to taste.
- Serve and enjoy!
Notes
Add more milk if needed and salt to taste.
For a Gluten-Free, Dairy Free Mac & Cheese
Substitute:
- Banza gluten-free pasta
- dairy-free butter
- dairy-free cheese
- replace salt with Mrs. Dash salt-free seasoning
Plan To Make This?Please share if you do. Mention @LivingLocurto or tag #LivingLocurto on Instagram. We'd love to see!
Calories: 522kcal
Nutrition
Calories: 522kcal | Carbohydrates: 58g | Protein: 22g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 728mg | Potassium: 243mg | Fiber: 2g | Sugar: 3g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 1mg