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Bowl of Easy Instant Pot Mac and Cheese — Creamy Kids topped with cheese and herbs.

Easy Instant Pot Mac and Cheese Creamy Kids

A quick and creamy mac and cheese made effortlessly in the Instant Pot, perfect for busy weeknights and kids.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Liquid
  • 1 pound elbow macaroni (or small shells)
  • 4 cups water or low sodium broth
  • 1 teaspoon salt Adjust if using broth
Dairy and Fats
  • 2 tablespoons butter
  • 1 cup milk Whole milk is best for creaminess
  • 2 ounces cream cheese Optional but helpful
Cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella or Monterey Jack
Seasoning
  • Black pepper To taste

Method
 

Preparation
  1. Add pasta and liquid. Put the dry macaroni in the Instant Pot. Pour in water or broth and add salt. Give it a quick stir so the pasta is mostly covered.
  2. Pressure cook. Lock the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
  3. Quick release. When the timer beeps, carefully do a quick release. Stir right away so nothing clumps at the bottom.
  4. Add butter and dairy. Add butter first so it melts fast. Then pour in the milk and add the cream cheese if using. Stir until the cream cheese melts in.
  5. Add cheese. Sprinkle in the shredded cheeses and stir until smooth. If it looks a little loose at first, wait 2 minutes. It thickens as it sits.
  6. Taste and adjust. Add black pepper and a tiny pinch of salt if needed. Serve warm.

Notes

For best results, shred your own cheese to avoid graininess. Adjust cooking times if using different pasta shapes.