Instant Pot Mac and Cheese
"Indulge in creamy comfort with Instant Pot Mac and Cheese! This quick and easy recipe takes the classic favorite to new heights, delivering velvety cheese sauce and perfectly cooked pasta in a fraction of the time. Say goodbye to boxed versions and hello to homemade goodness, made effortlessly in your Instant Pot. Dive into a bowl of cheesy goodness that's sure to satisfy cravings and become a family favorite!"
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.