Instant Pot Mac And Cheese Recipe
Why settle for store-bought when you can effortlessly create homemade mac and cheese right in your own kitchen!? Imagine a big bowl of creamy, cheesy perfection that’s a breeze to make in under 20 minutes, requiring only one pot and a handful of simple ingredients! Well, prepare to be amazed because that’s the magic of this incredible Instant Pot mac and cheese recipe! What’s the secret to this culinary marvel? With the ingenious pressure cooking technology of the Instant Pot, the macaroni achieves perfection in record time, and the cheese sauce effortlessly comes together in mere seconds! It’s fantastic and leaves you with minimal cleanup, all while providing a comforting meal. So, say goodbye to bland store-bought boxes and hello to a new level of creamy, cheesy macaroni deliciousness!
Elbow Macaroni: The most important ingredient! These little pasta wonders soak up all that cheesy goodness. Unsalted Butter: Adds richness and flavor. Always use unsalted butter to control the saltiness of the dish. Water: Used to cook our macaroni to perfection in the Instant Pot. Heavy Cream: Thickens the cheesy sauce and makes it creamy. Aromatics: A combination of garlic powder and onion powder adds a layer of depth to the dish. Dry Mustard: Highlights the flavor of the cheddar. You can use a teaspoon of Dijon mustard as a substitute if needed. Salt: Adds flavor to the pasta and seasons to the dish. Black Pepper: A dash of spice complements the cheese perfectly. Add a dash of cayenne pepper for a little extra spice. Cheeses: A blend of sharp cheddar cheese and mozzarella cheese gives the dish its ooey-gooey goodness! Feel free to use other cheeses that melt easily like gruyere or Colby Jack.
The effortlessness of this recipe is going to blow your mind! Just make sure to properly measure all your ingredients, and the Instant Pot will present you with the quickest and easiest homemade mac and cheese you’ve ever experienced! Begin by placing the macaroni, butter, and water into your Instant Pot. Then close the lid, set the valve to the sealing position, and cook the pasta for 4 minutes on high pressure. After that, perform a quick pressure release, drain the excess water, and return the pasta to the pot. Now, let’s add the cheesy goodness! Stir the heavy cream, garlic powder, onion powder, dry mustard, salt, and black pepper into the cooked macaroni in the Instant Pot. Next, add the shredded cheddar and mozzarella cheese. Then stir until the mixture is smooth and the cheese is completely melted. Now, transfer your Instant Pot mac and cheese to a serving dish. Then serve it immediately as the main course with a chopped salad or as a side dish with BBQ chicken or Salisbury steak.
Storage
You can store leftover Instant Pot mac and cheese in an airtight container in the fridge for up to 5 days. For reheating, just sprinkle it with a small amount of water, cover it with plastic wrap, and microwave it for a few minutes. You can also reheat leftovers in a saucepan on the stove-top over medium heat.
Discover More Instant Pot Recipes
Instant Pot Ham Instant Pot BBQ Pulled Pork Instant Pot Chicken and Dumplings Instant Pot Chicken Noodle Soup Instant Pot Lasagna Instant Pot Salisbury Steak
title: “Instant Pot Mac And Cheese” ShowToc: true date: “2024-09-20” author: “Cherly Saenz”
Be sure to try my Instant Pot Creamy Chicken Stew recipe next!
When I have no idea what to make for dinner, creamy macaroni and cheese takes care of my family every time. I’m rarely organized enough to whip up my Crock Pot version, so I’m thankful to have this Instant Pot Mac and Cheese recipe to fall back on. The ingredients are simple, and there are a ton of delicious cheeses that you can use. Be sure to check out my pro tips below on making sure your macaroni and cheese is super creamy.
How to Make it
Best Kinds of Cheese to Use
Any combination of the following cheeses are fantastic in this recipe:
Elbow Macaroni Chicken Broth Dry Mustard Seasoned Salt Garlic Powder Pepper Butter Shredded Cheese- I use a mix of cheddar and mozzarella Whole Milk
Cheddar White Cheddar Mozzarella Smoked Gouda Gorgonzola Gruyere Monterey Jack Velveeta
Extra Creamy Mac and Cheese:
Use a block of cheese and shred it yourself for extra creamy, non-grainy results. Let the cheese come down to room temperature before adding it to the macaroni. Sprinkle in the cheese gradually, the macaroni should be warm but not too hot.
Note: Bagged shredded cheese has cellulose added to it to prevent the cheese from sticking together in the bag. Cellulose repels moisture, which makes it melt poorly in comparison to cheese you shred yourself.
What Size Instant Pot Did I use?
-I used my trusty 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on. It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.
Doubling This Recipe
-This recipe yields too much to double in a 6 quart Instant Pot, (which has a 4 quart limit), but can be doubled in an 8 quart.
Adding Chicken
To add chicken, sear the chicken on saute mode with some vegetable oil. Remove the meat and add the chicken broth. Use a silicone spatula to remove any remaining flecks on the bottom of the pot. Mix the chicken into the macaroni once it’s cooked.
Cooked and crumbled bacon can also be added at the end.
What if the Burn Indicator Turns on During Pressure Cooking?
The more I use the Instant Pot, the more I see this message. As I long as I’ve made sure that I’ve removed any specs from the bottom of the pan before pressure cooking, I don’t worry about the message as it will go away with a little bit of time.
Freezing Macaroni and Cheese
-Leftover macaroni and cheese can be frozen. and is best if used within 3 months.
