Instant Pot Mac and Cheese Recipe

Add the crackers to a zip-top plastic bag. Roll over them with a rolling pin to lightly crush.

Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the butter. Once melted, add the cracker crumbs and garlic powder, and stir to combine. Cook until the cracker is very light brown, about 2 minutes, stirring frequently. Press “Cancel” to stop the “Sauté” function.

Transfer the cracker crumbs to a bowl and set aside.

Carefully wipe out the inside of the Instant Pot with a paper towel, and let it cool for 10 minutes (this is to avoid getting a burn warning).

Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the butter. Once melted, add the onion and garlic. Cook until the onion is starting to soften, about 3 to 5 minutes, stirring frequently. Press “Cancel” to stop the “Sauté” function.

Add the elbow noodles, salt, and water. Give it a stir.

Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 3 minutes.

Once it’s done cooking, carefully release the pressure and open the pot. Stir the noodles, add the cream cheese, and put the lid on the pot for 2 minutes (this will melt the cheese). Uncover the pot, and stir to combine the cream cheese.

Add the half and half, flour, hot sauce, Dijon, Worcestershire, paprika, and black pepper. Stir to combine.

Stir in the Cheddar, Gruyere, Havarti, Monterey Jack, and Parmesan a handful at a time until fully incorporated.

Top each serving with a sprinkle of the buttery cracker topping and minced parsley.