Name: Instant Pot Mac n Cheese
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 6 Servings
Cuisine: American
Ingredients: 2.5 cups Pasta; 3 cups Water; 1 tsp All Purpose Seasoning; 1 tsp Dry mustard; 1 tbsp Butter; 3 ounces Cream cheese; 0.75 cup Milk; 1.5 cups Cheddar cheese; 1.5 cups Monterey Jack cheese

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Instant Pot Mac n Cheese

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add pasta, water, All Purpose Seasoning Blend, dry mustard and butter to the Instant Pot.

Set Instant Pot to cook on manual for 6 minutes.

When cooking is finished, quick release the pressure.

There will still be some liquid in the pot – do not drain it.

Stir in the cream cheese and allow it to melt.

Slowly stir in ¼ cup milk until combined.

Add the cheddar and Monterey Jack cheeses and stir to combine.

Slowly stir in remaining milk until you reach your desired consistency. You may not need all of the milk.

Nutrition

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Tips & Tricks (5)

Undercook Your Pasta 🍝
Use 1 minute less than the package directions since the Instant Pot's residual heat continues cooking the pasta after pressure releases, preventing mushy mac and cheese.
Cream Cheese Prevents Graininess 🧀
Add cream cheese to your cheese sauce to create a silky, stable emulsion that prevents the sauce from becoming grainy or separating when reheated.
Reduce Water for Creamier Results 💧
Use only 2 cups of water instead of following standard pasta ratios—the sealed Instant Pot environment minimizes evaporation, resulting in a naturally creamy sauce without excess liquid.
Bloom Dry Mustard in Butter 🔨
Stir dry mustard into the melted butter before adding it to the cheese sauce to activate its flavor compounds and create a more complex, sophisticated cheese taste.
Quick Release is Essential ⏱️
Use quick release immediately after cooking completes and stir the pasta right away—this stops the cooking process and prevents the pasta from becoming overcooked or mushy.