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Weight Watchers Instant Pot Macaroni and Cheese Made Easy

Weight Watchers Instant Pot Macaroni and Cheese Made Easy

A creamy Weight Watchers-style Instant Pot macaroni and cheese made with reduced-fat cheese, evaporated milk, and tender elbow pasta. It comes together quickly and thickens naturally as it rests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 8 ounces Dry elbow macaroni
  • 2 cups Water
  • 1 cup Low-sodium chicken broth or vegetable broth
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Garlic powder
  • 1 tablespoon Unsalted butter
Cheese Sauce
  • 1 cup Fat-free or reduced-fat evaporated milk
  • 1 cup Reduced-fat sharp cheddar cheese, freshly shredded
  • 1/2 cup Reduced-fat Monterey Jack or mozzarella cheese, freshly shredded
  • 1/4 cup Grated Parmesan cheese
  • 1/2 teaspoon Dry mustard
  • to taste Black pepper

Method
 

Step-by-Step
  1. Add the dry elbow macaroni, water, broth, kosher salt, garlic powder if using, and butter to the Instant Pot. Stir well so the pasta is distributed through the liquid and does not sit in one clump.
  2. Secure the lid, set the valve to sealing, and cook on High Pressure for 4 minutes. Allow approximately 10 to 15 minutes for the cooker to build pressure, depending on the model.
  3. When the four-minute cooking cycle ends, carefully perform a quick release. Keep your face and hands away from the steam, then stir the pasta immediately; a small amount of liquid should remain.
  4. Set the Instant Pot to Sauté on the lowest setting, or leave it on Keep Warm. Stir in the evaporated milk, dry mustard, and black pepper, making sure the pasta is evenly coated.
  5. Add the cheddar, Monterey Jack or mozzarella, and Parmesan gradually. Stir after each addition until melted and smooth, and do not allow the sauce to boil.
  6. Serve immediately in warm bowls. Let the macaroni and cheese stand for a few minutes if you prefer a thicker sauce, remembering that it will continue to thicken as it rests.

Notes

Freshly shred the cheese for the smoothest sauce. Do not use a natural pressure release because the pasta can become mushy. For the lowest-point style, choose fat-free evaporated milk and reduced-fat cheese, although the sauce may be slightly less rich.