Go Back
–+ servings
Print Recipe
4.30 from 48 votes

Instant Pot Southern Macaroni and Cheese

Ok, stop what you're doing. Pin this Instant Pot Southern Macaroni and Cheese before you forget. It's the cheesiest, easiest recipe and I guess I'm a poet too.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Over 500 Family Dinner Recipes Ideas
Cuisine: American
Keyword: cheese, macaroni and cheese, main dish, noodles, pasta, side
Servings: 10
Author: Sweet Basil

Ingredients

  • 2 Cups Water
  • 1 1/2 Tablespoons Butter Tillamook Sweet Cream Unsalted
  • 14.5 Ounces Chicken Stock
  • 1/4-1/2 teaspoon Salt to taste
  • 1 teaspoon Mustard Ground Dry
  • Dash Nutmeg
  • Dash Hot Sauce
  • 1 lb Macaroni Noodles Elbow
  • 1 Ounce Cream Cheese softened
  • 1 Cup Mozzarella Cheese Farm Style Cut Tillamook, Shredded
  • 1 Cup Cheddar Cheese Tillamook Sharp, Loaf
  • 1 Cup Cheddar Cheese Tillamook Special Reserve Extra Sharp Loaf
US Customary - Metric

Instructions

  • In an instant pot (ours is a 6qt) add the water, butter, stock, salt, ground mustard, nutmeg and hot sauce.
    2 Cups Water, 1 1/2 Tablespoons Butter, 14.5 Ounces Chicken Stock, 1/4-1/2 teaspoon Salt, 1 teaspoon Mustard, Dash Nutmeg, Dash Hot Sauce
  • Add the noodles and stir to combine.
    1 lb Macaroni Noodles
  • Close the lid, making sure that the valve is set to seal.
  • Cook on high pressure for 6 minutes.
  • Do a quick release by turning the valve to vent.
  • Open the lid and add the cream cheese along with all of the cheeses.
    1 Cup Mozzarella Cheese, 1 Cup Cheddar Cheese, 1 Ounce Cream Cheese, 1 Cup Cheddar Cheese
  • Stir to combine and serve immediately.

Video

Notes

This macaroni and cheese freezes well.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 36g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 362mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 393IU | Calcium: 234mg | Iron: 1mg