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Instant Pot Mac & Cheese

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 2 tbsp butter
  • 2 cups cheddar cheese
  • 2 cups chicken stock
  • 3 cups elbow macaroni
  • 1 tbsp mustard
  • 2 tbsp parmesan
  • 1/8 tsp pepper
  • 1/4 tsp salt
  • 4 ounces velveeta
  • 1 cup water

Directions
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  1. Add elbow macaroni, chicken stock, water, butter, parmesan, salt and pepper to the instant pot.
  2. Cook for 6 minutes on HIGH, then perform a quick release.
  3. Stir in the cheddar cheese, velveeta and mustard until both cheeses are melted.
  4. Let sit for 5 minutes to thicken before serving.