Instant Pot Mac and Cheese with Garlic & Parmesan
This Creamy Instant Pot Mac and Cheese Recipe is the ideal "set & forget" Instant Pot recipe. From start to finish this is on the table in under 20 minutes. The garlic and parmesan flavors is a nice twist on a classic.
Servings 6 People
Calories 591kcal
Cost $12
Ingredients
- 1 Lb pasta shells or elbow macaroni
- 4 cups cold water
- 3 cloves garlic, finely minced
- 1 tsp garlic powder
- ¼ tsp cayenne, optional
- 2 Tbsp salted butter
- 1 cup evaporated milk or heavy cream
- 8 oz Monterey Jack cheese, grated
- 4 oz parmesan cheese, grated
- black pepper
Instructions
- Add the macaroni, water, minced garlic, garlic powder, cayenne and butter to the instant pot. Stir to combine.
- Place the lid on the Instant Pot and make sure the valve is sealed.
- Set to manual (or high pressure) for 4 minutes. When the cooking timer goes off, do a quick pressure release.
- Remove the lid and stir to combine. If you see excess water have no fear...it will continue to be soaked up and evaporate.
- Immediately add the evaporated milk and cheeses and stir to combine and melt the cheese. Continue to stir until all the cheese is melted and distributed.
- Garnish with black pepper (if desired) and serve immediately.
Notes
- Do not use regular milk for this recipe. It will be runny vs creamy.
- For a stronger garlic flavor, increase the amount of minced garlic or garlic powder.
- No added salt was included in this recipe as the cheese has a nice level of salt included. If you like to roll with extra salt, add it in at the end.
- Serve immediately for the creamiest texture.
Nutrition
Calories: 591kcal | Carbohydrates: 63g | Protein: 29g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 610mg | Potassium: 361mg | Fiber: 3g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 637mg | Iron: 2mg
