Instant Pot Mac and Cheese
Instant Pot mac and cheese could not be easier, creamier, or more delicious. Our version incorporates the classic flavors of homemade macaroni and cheese with a combination of aged gruyere, sharp cheddar, and parmigiano cheeses, plus dashes of Dijon mustard, nutmeg and cayenne.
Servings: 8
Calories: 457kcal
Equipment
Ingredients
- 1 pound (454 grams) elbow macaroni
- 4 cups low-sodium vegetable broth or chicken broth
- 1 small shallot minced
- 1 teaspoon Dijon mustard
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cayenne
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (120 ml) whole milk
- 6 ounces (170 grams) Gruyère cheese (about 2 ½ cups shredded)
- 6 ounces (170 grams) extra-sharp cheddar cheese (about 2 ½ cups shredded)
- 2 ounces (60 grams) Parmigiano Reggiano cheese (about ½ cup grated)
- ½ cup (60 grams) sour cream
Instructions
- Place macaroni, broth, shallot, mustard, nutmeg, cayenne, salt, and pepper into Instant Pot and stir.
- Set vent to sealing position. Cook on manual mode, high pressure, for 4 minutes. (Pot will take about 10 minutes to come up to pressure before timed cooking begins.)
- Carefully do a manual pressure release by turning the vent to open. (We like to use a towel or a long-handled spoon to do this.)
- Stir in milk and cheeses until cheese is melted.
- Stir in sour cream.
- Serve hot.
Video
Notes
- IP mac and cheese is quick, easy, and best shortly after it's made — so I don't typically make it in advance.
- That said, leftovers are good, too. They'll keep well in an airtight container in the fridge for a week. Reheat in the microwave. You can stir a spoonful of sour cream into each reheated serving to reignite the creaminess if you like.
- For a more budget-friendly (and equally delicious) option, replace the gruyere with six ounces more cheddar, or four ounces more cheddar plus two ounces of a good-quality American cheese.
Nutrition
Calories: 457kcal | Carbohydrates: 47g | Protein: 22.8g | Fat: 19.3g | Fiber: 1.9g