If you're looking for the ultimate Instant Pot mac and cheese recipe, look no further. Made with three types of cheese, this mac and cheese is super creamy with amazing depth of flavour. It's an easy, crowd-pleasing one-pot dish!
Course: Side Dish
Keyword: Instant Pot Mac and Cheese, Pressure Cooker Mac and Cheese
1cupfreshly grated sharp cheddaror sub more regular cheddar cheese
1 package Boursin cheese (5.3 oz / 150 g)I used the shallot and chives flavour. You can also sub same amount of cream cheese.
1cuphalf and half creamor whole milk for a lighter option
Ground black pepper to taste
Place the uncooked noodles in the Instant Pot insert in an even layer, then add the water, garlic powder, mustard powder and sea salt.
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 3 minutes, or half of the lowest cook time on the package of your particular noodle (see note 1). Your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button, depending on the model. It will take about 15 minutes to come to pressure.
At the end of cooking time, quick release the pressure. Give the noodles a stir, then add the butter. Stir until the butter has melted.
Mix in the grated cheese in batches, until melted, then add the cream and Boursin. Stir until creamy. Season to taste with salt and pepper.
Serve immediately. Store any leftovers in the refrigerator and eat within 4 days.
Check your pasta package to be sure you're using the right cook time. Cook time is the lowest time on the package, divided by two. For example, my package has a suggested cook time of 6-8 minutes, so my cook time is 6 minutes divided by 2 = 3 minutes.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.