Imagine a mac and cheese so incredibly easy and delicious that it'll become your new go-to comfort food in just 15 minutes! This Instant Pot Macaroni and Cheese with Cream of Mushroom Soup is about to revolutionize your weeknight dinner game, delivering restaurant-quality creaminess with minimal effort. Whether you're a busy parent, a college student, or just someone who loves incredible food without spending hours in the kitchen, this recipe is your ultimate culinary lifesaver.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups elbow macaroni
- 2 cups water
- 1 can cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of elbow macaroni, 2 cups of water, 1 can of cream of mushroom soup, 2 cups of shredded cheddar cheese, 1/2 cup of milk, and salt and pepper to taste.
- Set your Instant Pot to the 'Sauté' mode. Once it is hot, add the 2 cups of water to the pot.
- Carefully add the 2 cups of elbow macaroni to the water. Stir gently to ensure the macaroni is evenly distributed in the liquid.
- Cancel the 'Sauté' mode and secure the lid on the Instant Pot. Make sure the valve is set to the 'Sealing' position.
- Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 4 minutes. The pot will take a few minutes to come to pressure before the cooking time begins.
- Once the cooking time is complete, carefully perform a quick release by turning the valve to 'Venting' to release the steam. Be cautious of the hot steam as it escapes.
- After the pressure has fully released and the pin drops, open the lid of the Instant Pot. Stir the macaroni to separate any clumps that may have formed.
- Add the can of cream of mushroom soup, 2 cups of shredded cheddar cheese, and 1/2 cup of milk to the cooked macaroni. Stir well to combine all ingredients.
- Season with salt and pepper to taste. Mix thoroughly until the cheese is melted and the mixture is creamy.
- If you prefer a creamier texture, you can add additional milk, one tablespoon at a time, until you reach your desired consistency.
- Serve the macaroni and cheese hot, garnished with additional shredded cheese or herbs if desired. Enjoy your delicious Instant Pot Macaroni and Cheese!
Tips
- Always use freshly shredded cheese for the smoothest, most melty texture - pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Don't skip the quick release method after cooking, as it prevents overcooking the pasta and keeps it perfectly al dente.
- For extra richness, consider using half-and-half instead of milk, or add a splash of heavy cream.
- Experiment with different cheese blends like adding some sharp white cheddar or pepper jack for more complex flavor.
- If the mac and cheese seems too thick, gradually add more milk to reach your desired consistency - remember, you can always add, but you can't take away!
- For a crispy top, transfer the finished mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 20g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 55mg
