Step into creamy comfort with Instant Pot Mac and Cheese, where the humble pasta transforms into a decadent delight in minutes. Imagine velvety, cheesy goodness enveloping perfectly cooked macaroni, all effortlessly prepared in the magical Instant Pot.
Whether you’re craving a quick weeknight meal or a cozy weekend indulgence, this dish promises to satisfy your cravings and elevate your comfort food experience to a whole new level. Get ready to fall in love with the simplicity and deliciousness of Instant Pot Mac and Cheese!
Instant Pot Mac and Cheese
Equipment
- 1 Instant pot
- 1 Measuring Cup
- 1 Whisk
Ingredients
- 1 pound elbow macaroni
- 4 cups chicken broth or vegetable broth low sodium
- 3 tablespoons unsalted butter
- 12 ounces sharp Cheddar cheese shredded 3 cups tightly packed
- 1/2 cup Parmesan cheese shredded about 2 ounces
- 1/2 cup sour cream
- 1 1/2 teaspoons yellow mustard
- 1/8 teaspoon cayenne pepper
Instructions
- Put 4 cups water, macaroni pasta, paprika, mustard, and garlic powder into a 6-quart instant pot multicooker. Mix well to blend.
- Put in some butter. Place the lid* on top of the pressure cooker and program it to operate at high pressure for four minutes.
- Following the manufacturer’s instructions for a rapid release, wait until all of the pressure has been released after the cooking cycle is finished.** Switch off your instant pot.
- Add the evaporated milk and stir immediately. Stirring after each addition, add the cheese one cup at a time.
- When the cheese is fully melted, taste and serve immediately, garnishing with freshly ground black pepper if preferred. Add a little boiling water and mix to make a looser cheese sauce if desired. Present right away.
Notes
- For a crispy topping, you can broil the macaroni and cheese to finish it.
- Spoon evenly with 1 cup panko breadcrumbs into a 3-quart flameproof baking dish; broil for a few minutes, or until the breadcrumbs turn golden brown.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 206kcal |
| Carbohydrates | 26g |
| Protein | 13g |
| Fat | 17g |
| Saturated Fat | 10g |
| Sodium | 966mg |
| Fiber | 1g |
| Calcium | 351mg |
| Vitamin A | 519IU |
| Potassium | 145mg |
Will This Recipe Work with Gluten-Free Pasta?
Not having much luck with these. I tried this recipe with other gluten-free noodles, but the results weren’t great. Since new gluten-free pastas are always being released, there might ultimately be one that I enjoy and doesn’t turn to mush.
What Kind of Cheese Works Best?
For the finest flavor, I like to mix two or more different varieties of cheese while making cheesy pasta dishes. Typically, parmesan, mozzarella, Monterey jack, and sharp cheddar cheese. For a velvety cheese sauce, you can also add Velveeta® or cream cheese. With so many cheese selections, you can create the ideal mac!
