Belly-up to a comforting bowl of creamy mouth-watering Instant Pot Macaroni and Cheese that is made in under 10 minutes. Perfect weeknight meal that can be paired with a store bought rotisserie chicken!
Place the elbow macaroni, ground mustard, onion powder, garlic powder, salt, black pepper, butter, hot sauce, and water in a 6-quart Instant Pot. Close the lid, making sure the pressure valve is in the “sealing” position.
Set the Instant Pot to “manual” and cook for 4 minutes.
As soon as the Instant Pot beeps, carefully release the pressure from the pot. Remove the lid and stir the noodles.
Then stir in the heavy cream, cheddar cheese, and mozzarella cheese.
Stir until melted, then serve immediately.
Water - You will have a tiny bit of water in the Instant Pot and that is okay. No need to drain any excess water.
Keeping Warm - You can also keep the macaroni and cheese on the “warm” mode and wait to serve it for up to an hour. However, if you do this you might need to add additional cream. This recipe is perfect for entertaining with.
Toppings - Spice up the mac and cheese and add on some toppings like crispy bacon, pancetta, Grated Parmesan or Romano cheese., bread crumbs, mix in peas or even broccoli. The sky is the limit.
Storage - Store leftovers of mac and cheese in an air tight container in the refrigerator.