Name: THE Instant Pot Mac-n-Cheese
Prep time: 2 min
Cook time: 10 min
Yield: 4-6 servings
Ingredients: 2 cups dry elbow macaroni; 2 cups water; 2 tablespoons butter; 2 oz Velveeta Cheese; 1/2 cup Mexican Blend Shredded Cheese; 1/2 cup White Cheddar Shredded Cheese (or sharp cheddar); 1/2-3/4 cup evaporated milk; 1-2 teaspoons salt; 1 -2 teaspoons pepper; dash of cayenne (optional)

I love mac-n-cheese anytime, anyway, anywhere. I have made my fair share over the years but I have to say this is definately one of my favorites yet.

Cheesy Goodness

In my opinion any good mac n cheese has a couple of cheese varieties in it. Some favorites are gouda and cheddar, goat and mascarpone and classic cheddar blend. For this mac-n-chesse I combined my dads version (stovetop velveeta) with mine to create a delicious mac-n-cheese.

To make it extra creamy I used a little velveeta, some white cheddar (you could use yellow) and then a mexican blend. The combo of all the cheeses create a super creamy, cheesy blend without it being too sharp or too heavy.

You can use any combo of cheeses you would like.

All in one pot

The beauty of using the Instant Pot is that is all made in one pot and no draining is required. Yes you read that right, no draining. Once the pasta is cooked you add in the butter, cheeses, milk and seasoning and stir and it is done.

It really is just that easy.

I dont know about you but only having one pot to clean up sounds like a good deal to me.

NO Instant Pot…No Worries

If you do not have an instant pot, no worries. This can be made on the stove top. Cook the pasta as directed, drain and stir in remaining ingredients.

It will still be AMAZING and super easy!!

You NEED to make this ASAP

Chelle Chelle

4-6 servings

THE Instant Pot Mac-n-Cheese

A quick, rich and creamy mac-n-cheese that is all made in your Instant Pot in less than 20 minutes.

2 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

2 cups dry elbow macaroni

2 cups water

2 tablespoons butter

2 oz Velveeta Cheese

1/2 cup Mexican Blend Shredded Cheese

1/2 cup White Cheddar Shredded Cheese (or sharp cheddar)

1/2-3/4 cup evaporated milk

1-2 teaspoons salt

1 -2 teaspoons pepper

dash of cayenne (optional)

Directions

In the bowl of the Instant Pot (IP) stir together macaroni and water

Close lid and set to sealing

Cook on High for 6 minutes, quick release when done, remove lid

Stir pasta to loosen it up

Change setting to saute

Stir in cheeses, milk, salt, pepper and cayenne (if using) until cheese is melted and mac-n-cheese is creamy, adding in more milk if needed

Taste and adjust seasoning if needed

Serve & ENJOY!

Notes

You can replace evaporated milk with heavy cream, half & half or milk of your choice if so desired

Nutrition

Calories

1858 cal

Fat

77 g

Carbs

204 g

Protein

83 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://sparklesnsprouts.com/2018/03/13/the-instant-pot-mac-n-cheese/

All images are the property of Sparkles n Sprouts, to use image please contact the webmaster at michelle@sparklesnsprouts.com

Quick and Easy

This is defiantly a new go to for those busy weeknights that I just don’t feel like cooking too much. Pair it with a rotisserie chicken and a salad and you have a quick dinner that is done in less than 30 minutes start to finish.

That is my kind of weeknight dinner.