Instant Pot Mac and Cheese
By spend with penniesIngredients
2½ cups elbow macaroni (about 10 oz)
3 cups water
1 tablespoon butter
1 teaspoon dry mustard powder
½ teaspoon onion powder
¼ teaspoon seasoned salt (or to taste)
¼ teaspoon black pepper
3 ounces cream cheese (approx. cup)
¾ cup milk (divided)
2½ cups shredded sharp cheddar cheese (about 10 oz)
2 tablespoons parmesan cheese (shredded)
- Prep Time10mins
- Cook Time6mins
- Servings8
Instructions
In a 6qt Instant Pot, add uncooked elbow noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper.
Add the lid and turn to seal. Select MANUAL - HIGH PRESSURE for 6 minutes.
Once completed, turn or press the valve to release any pressure (quick release). There will be cooking liquid in the Instant Pot - do not drain it.
Stir in the cream cheese until melted. Add ¼ cup milk slowly until blended.
Add the cheddar and parmesan cheeses and stir until melted, adding additional milk if needed to reach the desired consistency. You may not need all of the milk.
Serve immediately.
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