Instant Pot Mac And Cheese

16 ounces Uncooked Elbow Macaroni ((about 4 cups) *see footnote for substitution)

4 cups Water (or broth)

2 tablespoons Unsalted Butter (cut into chunks)

½ teaspoon Sea Salt

¼ teaspoon Black Pepper

½ cup Milk (or more as needed)

8 ounces Cheddar Cheese (shredded (about 2 cups))

8 ounces Monterey Jack Cheese (shredded (about 2 cups))

(optional) Fresh Parsley (chopped)

Place MACARONI, BUTTER, WATER OR BROTH, SALT, and PEPPER to the Instant Pot. Give a stir to submerge pasta.
Secure lid and turn pressure valve to "Sealing". Select "Manual" or "Pressure Cook" on HIGH for 2 minutes. (Yes, you read that right – only 2 minutes).
When cook cycle completes, allow cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Do not cut this time short because the pasta is still cooking.
Safely turn pressure valve to the "Venting" position and release any remaining steam.
Open the lid and DO NOT EMPTY the small amount of starchy liquid. Instead, stir it into the pasta.
Add MILK to the cooked pasta and stir to combine.
Add CHEDDAR and JACK CHEESE in divided amounts, stirring to incorporate into a creamy sauce. Add splashes of milk to adjust the consistency as needed.
Serve warm, garnished with optional PARSLEY.
Allow leftovers to cool completely and refrigerate in an airtight container up to five days.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m