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It was perfect and it only needed about 20 minutes of cook time. I have had a few great experiences making pasta in the Instant Pot, so I came up with a plan for this Instant Pot Macaroni & Cheese and decided to give it a whirl. The number one reason being, that it gets grainy and thick and it is never creamy. I prefer the box of Kraft Mac -n- Cheese over any homemade that I ever had. Truth be told, I never like Macaroni & Cheese when it is homemade. I have included just 1 cup of evaporated milk, but if you want a little extra creaminess, feel free to add in a bit more.I have a confession to make, this was my first time making Instant Pot Macaroni & Cheese. But I highly recommend trying the evaporated milk! Also, play it by taste and texture on adjusting the amount. If you happen to not have any on hand, regular milk can work. Why? Because it provides a creamier texture, and tends to be less “watery” than regular milk because of the concentrated milk proteins. I also use canned evaporated milk in this variation. I will probably use that in place of regular sharp cheddar next time. Gruyere or swiss would probably taste delicious I am also going to try it with my favorite cheese aged white cheddar. Feel free to mix up and add in your favorite cheese. I use a combination or sharp cheddar, monterey jack, and parmesan cheese. That’s it!! If you want something a little extra fancy, you can add in some bread crumbs (maybe throw it under the broiler for a minute or 2), but certainly not necessary.Ī few variations can be made with this recipe. No need to keep an eye on it, the lid on the Instant Pot is shut and you won’t even think about it! After removing the lid, you add in milk and cheese. After pressure cooking the macaroni with butter, salt & pepper, water, and a little dry mustard, you will have perfectly cooked macaroni. What I love about this recipe is that instead of waiting for water to boil, then adding macaroni, then making a sauce in a separate pan, you throw everything into the Instant Pot. If not, select saute, and cook for another 2 minutes until pasta is cooked.Īdd in evaporated milk and each of the cheeses. Open lid and check that the pasta is cooked completely. Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes. 2 tsp kosher or sea salt (+ more to taste)Īdd macaroni, butter, water, mustard, salt, and pepper to your Instant Pot.
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I also plan on making it this way when my kids want some mac and cheese for lunch on the weekends. This can now be a staple for weeknights as a side dish or main course because of the simplicity. My kids love a baked mac and cheese, but decided I would try a version in my Instant Pot to see if it can be just as delicious! The verdict: not only was it the easiest recipe I’ve ever made in my Instant Pot, but it was so creamy, cheesy, and delicious! This is even faster and easier then making boxed mac and cheese, and of course, tastes waaaaayyyyyyyy better. I’m bringing a whole new meaning to Easy Mac.
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Make this super easy mac and cheese in your Instant Pot! This dish can be made lightening fast in under 5 minutes at high pressure making it a perfect choice for an easy weeknight meal!