Instant Pot Mac and Cheese is so creamy and can be made in less than 15 minutes using your electric pressure cooker!
Homemade Instant Pot Mac n Cheese is the ultimate comfort food that the whole family will love! It is easy and quick to make and so flavorful and rich.
Cooking the Macaroni in the Instant Pot saves you a few steps, no need to drain the pasta and everything can be made in one pot.
I love to serve it topped with crispy bacon bits or chopped ham and a side salad as a main dish but it also makes the perfect side dish for so many meals. Perfect for busy weeknights or holiday dinners!
Hey friends, it's Julia from Plated Cravings here. I’m happy to be a contributor on TSRI and share some of my favorite recipes with Donna and Chad's lovely readers.
Over on my blog I love to share easy Instant Pot recipes like my family’s favorite Instant Pot Chili that’s so flavorful and delicious but can be whipped up in under 45 minutes. This Mac and Cheese Instant Pot recipe can be made even quicker and is always a big hit whenever I make it.
Cooking the Macaroni in a Pressure Cooker makes them cook faster and using chicken broth instead of water makes this comfort food even more flavorful and creamy. You’ll never want to make Mac and Cheese another way after you tried this easy recipe!
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Helpful Tips to make Instant Pot Mac and Cheese:
- This recipe works in the 6 quart and 8 quart Instant Pot. If you are using an 8 quart Instant Pot it is possible to double the recipe, no need to adjust the time.
- You can use elbow macaroni or corkscrew macaroni for this recipe.
- If you are using low-sodium chicken broth you might need to adjust the seasoning and add ½ teaspoon of salt to the uncooked noodles.
- If you don’t have chicken broth on hand you can use the same amount of water or vegetable broth instead.
- I recommend to grate the cheese yourself and to not use shredded cheese because the shredded cheese won’t get as creamy and smooth as “normal” cheese.
- To get the best flavor and texture use a combination of cheeses. You can substitute 1 cup of cheddar cheese with mozzarella cheese but don’t use more than one cup otherwise it will be very stringy.
- Instead of cheddar you can use any smooth melting cheese like gouda, gruyere, or Monterey jack for example.
- I prefer to use regular milk instead of evaporated milk in this recipe because I always have regular milk on hand and find that it tastes better.
- If there is extra liquid left after cooking, give it a stir, put the lid back on and let it sit for a few more minutes until the pasta has absorbed all the liquid.
- Depending on how dry or wet the cooked macaroni are use 1/2 cup of milk or more until the desired consistency is reached.
- This creamy dish tastes best fresh because the longer mac and cheese sits, the dryer it will become. Reheating is possible but don’t expect it to taste as creamy and smooth as before.
What you will need to make Instant Pot Mac and Cheese:
- Instant Pot - If you don’t have an Instant Pot you need to buy one! I love mine!!
- Cheese Grater - This grater is my favorite!
- Hot Sauce - I can’t get enough of this hot sauce.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite mac and cheese recipes:
Super Simple Mac and Cheese Italian Style
Jack Daniel's Bacon Mac and Cheese
Slow Cooker Triple Cheesy Mac and Cheese
Lazy Day Mac and Cheese
Jack Daniel's Bacon Mac and Cheese
Slow Cooker Triple Cheesy Mac and Cheese
Lazy Day Mac and Cheese
See how easy this Instant Pot Mac and Cheese is to make. Watch the video!!!
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One-Pot
American
Yield: 4
Instant Pot Mac and Cheese
This Instant Pot Mac and Cheese recipe is so creamy and can be made in less than 15 minutes using your electric pressure cooker!
prep time: 5 minscook time: 5 minstotal time: 10 mins
Ingredients
- 4 cups Chicken Broth
- 16 ounces dry macaroni
- 2 Tablespoons Butter
- 1/2 teaspoon dried onion powder, optional
- 1/2 teaspoon dried garlic powder, optional
- 1/2 teaspoon dried mustard, or 1 1/2 tsp dijon mustard
- 1 teaspoon hot sauce, optional
- 1/2 teaspoon freshly ground black pepper
- 3 cups grated Cheddar Cheese
- 1/2 cup grated Parmesan Cheese
- 1/2 cup milk
Instructions
- In the inner pot of an Instant Pot, combine chicken broth, macaroni, butter, dried onion powder, dried mustard, hot sauce, and black pepper.
- Put the lid on the pot and set the valve to the sealing position. Set to pressure cook on high for 5 minutes.
After the time is up do a quick release. Have a towel ready because there might be some liquid spraying. If there is extra liquid, put the lid back on and let sit for 2 minutes. - Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted. Add more milk if needed. Adjust seasoning to taste and serve immediately.
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