This easy macaroni and cheese recipe is literally as easy as doing Kraft Mac and Cheese or any boxed, processed version. And, this version is healthier and better tasting as well!
- 16 oz 100% whole grain elbow noodles
- 1 cup whole milk
- 3 Tbsp unsalted butter
- 2 cups cheddar cheese shredded
- 2 tsp salt
Mac-N-Cheese (in the instant pot):
- Combine elbows, 4 c. water, butter, and salt. Seal. Set manual to high and set timer for 4 minutes.
- Manual (quick) release the pressure. Set instant pot to sauté, and add milk and cheese. Stir until cheese melts.
- Bring 8 cups water to a boil. Add pasta. Cook 8 minutes or until al dente. Drain.
- Return hot noodles to pan, and add milk, cheese, butter, and salt. Stir until everything is melted and creamy.
This Post Has 4 Comments
Made last night; husband & kid approved! Definitely as easy, if not easier, than Kraft Mac & Cheese. Even one less step-didn’t have to drain the noodles. Will be making this more often!
Thank you, Cindy! Love it!
4 minutes didn’t seem long enough – when I did the quick release, starchy buttery water sprayed everywhere and when it finally stopped, there was still water in the pot. I used 4 cups of water, 16 oz of macaroni elbows, 3 tb butter, some salt, and did 4 minutes on pressure cook, then did manual release. Did I miss something?
Hoping to salvage by cooking an additional 4 minutes.
Hi Heidi (nice name, by the way!)
Sounds like you did everything right! The spitting is normal in a quick release for pasta. I usually put a kitchen towel over the valve to catch it all, and I will update the notes in the recipe to suggest that. A little bit of water remaining in the pot is also normal with a quick release. If your noodles are cooked to your liking at that point, you can either drain them and proceed with the recipe or just proceed and use a little less milk. It will be good! We make this often in the instant pot. Enjoy! -Heidi