Have you ever been hungry, but not had the time to wait right by your food because you are busy? Well this instant pot mac and cheese is easy, only takes 20 minutes, and is not dependent on the chef! With just six ingredients and an instant pot, you could have a serving for yourself, your family, or a whole party in no time! Here's how it works!

Supplies

1) Instant Pot

2) Water (4 cups)

3) Pasta (16 oz)

4) Salt (1 tsp)

5) Unsalted Butter (3 tbsp)

6) Milk (1/2 cup)

7) Cheese (2 1/2 cups)

Step 1: Clean Area

The first step is cleaning your area. Even if there is no clutter, it is always important to spray the counter before cooking or baking anything to avoid having any germs. It also makes it easier to work so there is a nice, open area!

Step 2: Prepare Ingredients

The next step is preparing your ingredients. Start by measuring four cups of water and half a cup of milk. Also have a 16 ounce (1 pound) box of pasta. I usually use medium shells because they work well with the cheese sauce. Cut three tablespoons of unsalted butter (this is important because the mac and cheese could easily get over salted which we don't want!). Have a couple different types of cheese and some salt on hand. Plug in your instant pot and set it to sealing. Now, it's time to get started on the mac and cheese!

Step 3: Add Pasta

The third step is to add the whole box of pasta to the instant pot. Spread it around evenly to make sure it cooks well.

Step 4: Add Water and Salt

Next, add four cups of water and about a teaspoon of salt. You just want enough to give it some salty flavor so it isn't bland, but not so much that the mac and cheese is too salty. Do not stir, let it do that on its own.

Step 5: Start Pressure Cook

After that, start the pressure cook. This step varies based on which instant pot you have. For everyone, make sure it is set to sealing and not venting. This is vital. If you see a manual button, click that and set the time to four minutes. Turn off "keep warm". If you do not see a manual button, push pressure cook. It works the same way. Set it to four minutes, then wait for the beep. The pot should say "on". It will continue to display "on" until you hear another beep which just means it has come to the right pressure. At this point, the timer should start. Do not open the lid.

Step 6: Quick Vent

After the four minute timer goes off, turn the switch to venting. Do not stand in front of it because it can get very hot. This is all of the water that evaporated during the pressure cooking process. Wait to open the lid.

Step 7: Grate Cheese

Grate about two and a half cups of cheese. I use mild cheddar and Cabot cheddar because having a blend of cheeses can make it more interesting. It is also better to grate it smaller instead of in chunks because it will melt easier.