Creamy Instant Pot Mac and Cheese Recipe Easy 5-Ingredient Dinner
A quick and easy creamy mac and cheese made in the Instant Pot with just five simple ingredients, perfect for busy weeknights and comfort food cravings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 cups elbow macaroni (about 8 ounces / 225 grams)
- 2 cups water (480 ml)
- 2 cups shredded sharp cheddar cheese (about 8 ounces / 225 grams)
- 1 cup small-curd cottage cheese (225 grams)
- 1/2 cup milk (whole or 2%, 120 ml)
- Optional: 1/2 teaspoon salt
- Optional: pinch of black pepper
Instructions
- Add 2 cups (8 oz) elbow macaroni and 2 cups water to the Instant Pot. Stir to submerge pasta evenly.
- Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Perform a quick release by turning the valve to venting once the timer beeps. Open the lid carefully.
- While pasta cooks, combine 1 cup cottage cheese and 1/2 cup milk in a bowl. Whisk until smooth.
- Stir in 2 cups shredded sharp cheddar cheese and the cottage cheese mixture into the hot pasta. Mix until cheese melts and sauce is creamy. Season with salt and pepper to taste.
- Close the lid (no pressure) and let sit for 2-3 minutes to thicken and meld flavors.
- Stir gently to combine. If sauce is too thick, add a splash of milk to loosen. Serve immediately.
Notes
Use freshly shredded cheddar cheese for a smoother sauce. Quick release pressure to avoid overcooked pasta. Blend cottage cheese with milk before adding to avoid lumps. If cheese isn’t melting evenly, use sauté setting for 30 seconds while stirring gently.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 30
- Fiber: 1
- Protein: 18
Keywords: Instant Pot, mac and cheese, creamy, easy dinner, 5 ingredients, comfort food, quick recipe