Get the Recipe: Instant Pot Mac and Cheese
One of the most popular side dishes just got easier and tastier than ever! This Instant Pot Mac and Cheese only takes 20 minutes and has a rich, creamy flavor with incredible texture!
Ingredients
- 16 oz dry macaroni noodles
- 4 cups low-sodium chicken broth
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp cajun seasoning
- ½ tsp onion powder
- 3 tbsp unsalted butter
- 1 ½ cups shredded smoked gouda , about 4 oz
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese
- 1 cup whole milk
Instructions
- Add dry noodles, broth, smoked paprika, garlic powder, salt, cajun seasoning, and onion powder to the Instant Pot. Close the lid and set the venting knob to sealing, then pressure cook on high for 5 minutes. Note: My Instant Pot took 7 minutes to come to full pressure.
- After the 5 minutes of cook time, quick release the pressure and allow the pressure pin to drop. Open the lid and add the butter, stirring until melted.
- Add about half of the cheese and ½ cup of milk and stir constantly until melted and creamy. Add the remaining cheese and milk and stir until melted.
- Garnish with a sprinkle of smoked paprika or more cajun seasoning and serve!
Notes
- This mac and cheese is smoky and spicy but decadent and ultra-cheesy!
- My Instant Pot took 7 minutes to come to full pressure.
- Feel free to sub in more shredded mozzarella cheese if you don’t have smoked gouda on hand.
- Cajun seasoning is optional but adds a ton of flavor and gives the mac and cheese a little kick!
- Store in the fridge for up to 2 days, or freeze in an airtight container for up to 3 months. When I froze mine, I sprinkled extra shredded cheese on it so when I heat it up again it’ll be extra cheesy!
Serving: 1 heaping cup, Calories: 461kcal, Carbohydrates: 47g, Protein: 26g, Fat: 18g, Cholesterol: 56mg, Sodium: 827mg, Fiber: 3g, Sugar: 4g
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