Instant Pot Mac and Cheese

By Sprig Originals ✓ · with credit

Adapted from pinchofyum.com

Elbow pasta pressure-cooks right in its own seasoned water, then gets stirred with butter, a mountain of shredded cheese and a splash of milk into a glossy, creamy sauce. Five real ingredients, one pot, on the table in about fifteen minutes.

Ingredients

• 1 pound uncooked elbow pasta
• 4 cups water
• 1 teaspoon salt

• 3 tablespoons butter, cut into small pieces
• 2 1/2 cups shredded cheese
• 1/2 cup whole milk (as needed)

Instructions

1. Add the pasta, water and salt to the Instant Pot and give it a quick stir so the noodles sit under the liquid. Lock the lid and set the valve to sealing.
2. Pressure cook on high (manual) for 4 minutes. As soon as the timer sounds, carefully quick-release the steam so the pasta doesn't keep cooking — the noodles should be just tender in a small amount of starchy liquid.
3. Open the lid and stir the butter through the hot pasta until it melts completely, about 30 seconds.
4. Add the shredded cheese and stir until it melts into a sauce, splashing in the milk 2 to 3 tablespoons at a time — only as much as you need, up to 1/2 cup — until the sauce coats every noodle and looks glossy.
5. Taste and add more salt or another splash of milk if it needs it. Let the pot sit off heat for 5 to 10 minutes to thicken, then stir once more and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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