Instant Pot Five-Minute Mac and Cheese

By: Hannah Lee Leidy
Photo by Hélène Dujardin

Food Culture of the South

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Serves 4 (or 8 as a side)

  • 1 pound elbow macaroni

  • 2 teaspoons mustard powder

  • 1⁄2 teaspoon freshly grated nutmeg

  • 1⁄4 teaspoon cayenne pepper

  • 2 teaspoons kosher salt

  • 3 tablespoons butter

  • 1 (5-ounce) can evaporated milk or 1⁄2 cup heavy cream
  • 8 ounces grated sharp cheddar cheese, divided

  • 4 ounces grated monterey jack, colby jack, or fontina cheese, divided

  • 4 ounces diced Velveeta, divided

In multicooker, stir together first six ingredients with 4 cups water. Cook on high pressure for 4 minutes, then quick release pressure. Add evaporated milk and half of each cheese; stir until cheese melts. Add remaining cheese and stir until melted. Adjust seasoning and serve.

From Southern Comfort in an Instant.

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