We all know how much I love Mac and Cheese, and now it just got easier! I have made this recipe many times and it always hits the spot! It's the perfect amount of creamy goodness to stay in your memory forever!
I recently got my instant pot from our wedding in December. It made me nervous for about 2 minutes and then I realized how wonderful it is! This mac and cheese was the second recipe I made in my instant pot and it's been a hit ever since! We love to eat this recipe as a side for dinner. Okay, okay I'll admit it. This mac and cheese is all I ate for dinner last night. Haha, it's so good! There are no bounds to the amount of time a pressure cooker can save you! It's worth it in every way, I promise. Enjoy!
Instant Pot Mac and Cheese
INGREDIENTS
4 cups water
16 oz. pkg macaroni noodles
About 2 1/2 cups shredded cheddar cheese (or a combination of other cheeses)
1/3 cube cream cheese (about 3 oz.)
Milk to desired consistency
Salt and Pepper to taste
Parsley flakes for garnish (optional)
DIRECTIONS
1) In your instant pot, combine water and noodles. Look lid and let cook on high pressure for 4 minutes.
2) Release pressure and add cheese, cream cheese and milk. Stir well to combine. (The noodles should still be warm, but if the cheese is not melting, turn on the saute mode).
3) Salt and Pepper to taste. Garnish with parsley flakes. Enjoy!
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