Making super cheesy macaroni and cheese in the instant pot is so quick and simple. This recipe only requires a few simple ingredients and almost no effort.
Add the uncooked pasta, water, butter, garlic powder, pepper, and salt to the Instant Pot.
Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release. (Covering the pressure release valve with a damp cloth will prevent any starchy splatter from spraying the kitchen.)
Add the milk and sour cream, stirring to combine.
Add the cheese one cup at a time, stirring in between each addition until smooth and creamy.
Let sit on the keep warm setting for 5 minutes to thicken the sauce. Adjust seasoning as necessary to taste.
Notes
Use a pasta shape that will create space between the pasta as it cooks. Elbow macaroni is a great option. Cellantini is always fun for curly macaroni and cheese. Rotini, shells, or even penne work great as well.You don't have to stick to cheddar and gouda. Mix and match your favorite cheese blends. Just use cheese that melts well and use about 3 cups total.This recipe was tested in a 6 quart Instant Pot. You can make a double batch in an 8 quart Instant Pot if you are feeding a crowd.You can hold the finished mac and cheese for a while before serving if necessary. Just put the lid back on the Instant Pot and give it a stir before you serve it. Add a splash of milk if it got too thick.A splash of hot sauce is an easy way to add another layer of flavor to mac and cheese. Or top with crumbled bacon.