What if you could have creamy homemade mac and cheese in less time than it takes to make the boxed version? This recipe comes together in just 10 minutes, thanks to the Instant Pot. Once you try it, you’ll never go back to the box!

Quick Info

⏱️ 10 min • 🍽️ 4 servings • ⭐ 87%

Nutrition

1407 cal • 65g protein • 88g carbs • 84g fat

Tags

[North American] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner] • [Lunch] • [Under 15 Minutes] • [Under 45 Minutes]

Ingredients

• 1 pound dried elbow macaroni
• 4 cups water
• 2 teaspoons kosher salt
• 3 tablespoons unsalted butter
• 4 cups shredded sharp cheddar cheese
• ¼ cup whole milk
• Chopped fresh parsley, for garnish (optional)

Instructions Preview

1. Add the macaroni, water, and salt to the I…
2. Remove the lid, add the butter, and stir u…
3. Garnish with parsley, if desired, and serv…

…and 1 more step

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