Instant Pot Macaroni & Cheese

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Instant Pot Macaroni & Cheese

Part One Ingredients

4 cups water

1 pound of elbow macaroni

1 tbsp. salt

1 tsp. Red Hot sauce (or similar brand)

1 tsp. dry mustard (or use whatever regular mustard that you have)

1 stick of butter

Part Two Ingredients

2 1/4 cups milk

1/4 cup flour

8 ounces of cheddar cheese (cut thin or shredded – I used yellow cheddar)

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Part One Directions:

Add all ingredients listed in Part One Ingredients to Instant Pot.  Stir to combine.  Pressure cook on high for 5 minutes.  Quick release.  Change setting to the sauté feature on low (hit the sauté button a second time) when pressure has been completely released.

Part Two Directions:

In a one quart measuring cup mix milk and flour together until smooth.  Add milk mixture to cooked macaroni while in Instant Pot.  Allow to thicken and then add cheddar cheese.  Stir until melted.  Season with salt and pepper according to your preferences.

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Instant Pot used for this recipe can be purchased by clicking here:  Instant Pot IP-DUO – 8 Quart

I’ve doubled this recipe without issue.