Ingredients
Scale
- 1 lb (450g) elbow macaroni or your favorite pasta
- 4 cups (960ml) water or chicken broth
- 1 cup (240ml) whole milk or heavy cream
- 2 cups (200g) shredded sharp cheddar cheese
- 1 cup (100g) grated Parmesan cheese
- 2 tbsp (30g) unsalted butter
- 1 tsp (5g) salt
- ½ tsp (2.5g) black pepper
- Optional: 1 tsp (5g) paprika or cayenne for added flavor
Instructions
- Gather all ingredients and measure them accurately to streamline the cooking process.
- Add pasta and liquids to the Instant Pot, ensuring the liquid covers the pasta. Seal the lid and cook on high pressure for 4-6 minutes.
- Perform a quick release to depressurize. Open the lid carefully, drain excess liquid if necessary, and transfer the pasta to a bowl.
- Add milk or heavy cream, butter, salt, and pepper. Stir until butter melts. Gradually add shredded cheddar and Parmesan cheese, stirring until the sauce is smooth and creamy.
- Serve immediately, optionally topping with extra cheese or breadcrumbs for added crunch. Garnish with herbs or hot sauce if desired.
Notes
- Using high-quality cheese enhances the creamy texture and flavor.
- Adjust cooking time based on your pasta type for al dente results.
- For a spicy kick, add paprika or cayenne pepper.
- Reheat leftovers with a splash of milk or cream for best texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg