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–+ servings
Finsihed cheddar shells in instant pot ready to serve.

Boxed Mac & Cheese Instant Pot Recipe

Anne Aslanides
The classic easy meal made even easier- try your favorite box in the instant pot and skip standing in front of the stove while the pasta cooks.
5 from 2 votes
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Prep Time 1 minute
Cook Time 3 minutes
Coming up to pressure and releasing 8 minutes
Total Time 12 minutes
Course Main Course, Side Dish
Cuisine American
Servings 3
Calories 307 kcal

Ingredients
  

  • 1 box macaroni and cheese
  • 2 tablespoon butter
  • ¼ cup milk
  • 1.25 cup water

Instructions
 

  • Remove cheese packet from box. Add water to instant pot insert (1.25 cups for a 6 oz box like Annie's, 1.5 cups for a 7.25 oz box like Kraft) and pour pasta in. Push pasta into water if need to create an even layer, but do not stir.
  • Close pressure cooker and set valve to sealing. Turn on high pressure for 3 minutes (elbows) or 4 minutes (shells). Quick release pressure for al dente noodles, allow 1-2 minutes for a natural release for a softer bite.
  • Add the cheese powder, milk, and butter to the pasta and stir until well combined. Serve warm.

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Notes

Water needed is ¼ cup per oz of dry pasta.
Milk and butter amounts may vary with the box- ingredients here are for a 6 oz box of Annie's shells.
Milk can be added to the water before cooking the pasta, or with the cheese powder after.

Nutrition

Calories: 307kcalCarbohydrates: 33gProtein: 9gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 591mgPotassium: 167mgSugar: 1gVitamin A: 266IUCalcium: 126mgIron: 1mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Instant Pot
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