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rotini mac and cheese
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Instant Pot Rotini Mac And Cheese (With Added Frozen Corn)

Instant pot rotini mac and cheese makes easy, delicious mac and cheese using rotini pasta and added frozen corn!
Course Main Course, Side Dish
Cuisine American, Italian
Keyword corn mac and cheese, instant pot mac and cheese recipe, mac and cheese, rotini mac and cheese
Prep Time 2 minutes
Cook Time 2 minutes
pressure build up and release time estimate 12 minutes
Total Time 16 minutes
Servings 8
Calories 484kcal
Author Parvathy

Ingredients

  • 16 oz rotini pasta
  • 4 cups water or just enough to immerse the pasta in instant pot
  • salt adjust to taste
  • 8 oz shredded cheese I used sharp cheddar
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 cups frozen corn

Instructions

  • Place the rotini pasta shells in the instant pot.
  • Add salt and water (use water just enough to barely cover the pasta).
  • Add frozen corn and close the instant pot with lid in sealing position.
  • Cook in high pressure for 2 minutes (it will take a few minutes for the pot to come to pressure).
  • Once the cooking is done, press the cancel button and wait for the instant pot to naturally release the pressure for about 12 minutes.
  • After this, carefully release any remaining pressure gradually, and open the instant pot.
  • Add the olive oil, shredded cheese and heavy cream, gently stir in to combine with the pasta evenly.
  • Serve the easy, creamy and delicious rotini mac and cheese immediately for best results (so the cheese sauce is so silky, smooth in texture and taste the best!).

Nutrition

Calories: 484kcal | Carbohydrates: 53g | Protein: 16g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 192mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 1mg