This 4-Minute Mac & Cheese Will Make You an Instant Pot Believer

Lightning-fast mac and cheese already exists: It’s the stuff you’d microwave in your college dorm and quickly inhale in between classes. But if you want real-deal mac and cheese, with a healthier slant than that scary bright-orange stuff, you have to take the time to make it on the stovetop. That is, unless, you have an Instant Pot.

Honestly, I think this recipe completely justifies the purchase of an Instant Pot. Mac and cheese in four minutes? With only five ingredients? What is this sorcery?

And the best part is that it really doesn’t require more effort than microwaving some Easy Mac. All you have to do is pour uncooked whole-wheat pasta (the author used shells here, which is a classic choice), water, butter, and salt into your Instant Pot; cook it for four minutes; and release the steam. Then just stir in some shredded cheese (good melting cheeses like cheddar, Gruyère, and Monterey Jack would all be great here) and whole milk and you’re done.

You could obviously jazz this up as much as you’d like — maybe top your bowl with some crumbled bacon and sliced scallions, or swirl in some pesto and a handful of halved cherry tomatoes. Either way, you can rest easy knowing exactly what went into your miraculously easy and quick mac and cheese.

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• 10 Instant Pot Recipes Ready in 30 Minutes or Less

→ Get the Recipe: Instant Pot Mac and Cheese from Pinch of Yum