Name: Instant Pot Mac and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup elbow macaroni; 4 cups milk; 2 cups shredded cheddar cheese; 0.5 cup butter; 0.5 teaspoon salt

Okay, friends, gather ’round! I’m about to let you in on a little secret weapon in my kitchen. Instant Pot Mac and Cheese. Forget those boxed versions – this is the real deal, only it’s unbelievably fast and easy. If you can dump ingredients into a pot, you could make this. Is it easier to cook pasta than boiling water? Is it like the grown-up, gourmet version of those mac and cheese cups? What is the best way to serve a creamy noodle in minutes? My family begs for this at least once a week!

What is an Instant Pot Mac and Cheese?

What is the Instant Pot Mac and Cheese? How do you cook macaroni and cheese in an Instant Pot? What is essentially a one-pot wonder where you combine pasta, cheese, and liquid, then pressure cook it. Is it possible to make a No draining, no separate saucepans, just pure cheesy goodness in a fraction of the time it takes to cook. Make it the traditional way. What are the best parts of mac and cheese? – and streamlining the process so even the busiest weeknight can handle it. Is it a game changer?

Why you’ll love this recipe?

Where do I start?flavorIs this out of this world? What’s a cheese pull? slaving over the stove (when really, it only took minutes! The blend of cheeses I use gives it the perfect balance of sharp and creamy. Secondly, the cheese I make is the best.simplicityWhat is the best recipe to dump, cook, stir? Is this recipe foolproof? What are some amazing perks of being a student?cost-efficientCheese is probably the most expensive ingredient, but the rest are pantry staples, making it a must-have. What are some of theversatilityIs a huge bonus? What are some great Side Dishes to serve with leftover chicken? Is it to your liking? I’ve even stirred in a can of diced tomatoes once when I was out of everything else – still there. What I love most about this is how consistently perfect it turns out every single time. I’ve made this dozens of times, and it’s always a crowd-pleaser. If you like mac and cheese, you’ll never go back! What is the recipe for Creamy Tomato Soup? Is this the go-to when I need something cheesy and comforting?

How do you make an Instant Pot Mac and Cheese?

Quick Overview

How do I make an Instant Pot Mac and Cheese? How do you cook pasta in the Instant Pot? What is the best way to cook cheese and milk for a few minutes? In the Instant Pot, you can cook pasta in a single go. What’s the best part about cleaning? Is it a lifesaver on those busy weeknights when you don’t have much time to spend in the evening? This method is special because it eliminates the need to drain the pasta, which means all that is left is to cook it. Starchy water helps create a creamier sauce. How easy is it to do a job?

Ingredients

For the Main Event: At the end of the day

1 pound elbow macaroni (I prefer the classic, but you can use shells or cavatappi too)
4 cups water (or chicken broth for extra flavor)
4 tablespoons butter (unsalted is best)
1 teaspoon salt (adjusted to your liking)
1/2 teaspoon garlic powder (optional, but adds a nice depth of flavor)
1/4 teaspoon black pepper. 1 teaspoon paprika

What is Cheesy Sauce?

1 cup milk (whole milk or evaporated milk work best for creaminess – I’ve even used almond milk in a soup). I tried pinch and it was surprisingly good!
8 ounces cheddar cheese, shredded (sharp cheddar is my favorite, but you can use a mix of cheddar and feta). What is Monterey Jack?
What is the best Gruyere cheese to eat?
2 ounces cream cheese, cut into cubes (this is the secret ingredient for extra creaminess!)

What are the steps to

Step 1: Add Ingredients to the Instant Pot

What are the ingredients for macaroni, water, butter, salt, garlic powder, and pepper? How do you make sure your macaroni is mostly submerged in the water?

Step 2: Pressure Cook

Close the lid and set the valve to sealing. ” Select the “Manual” or “Pressure Cook” setting and set the timer for 4 minutes. What is a 4 minute time limit? Is it tempting to cook pasta longer?

Step 3: Quick Release (Carefully!)

Once the timer goes off, carefully do a quick release. This means turning the valve to “Venting” to release the pressure. What are some ways to avoid steam escaping from a car? I usually use a wooden spoon to turn the valve to keep my hands away from the steam. If your computer starts sputtering, just pause for a minute and let the pressure release.

Step 4: Stir in the Cheese and Milk

Remove the lid (carefully!) and stir well. What is the best way to cook pasta? Add the milk, cheddar cheese, Gruyere cheese (if using), and cream cheese. Mix well. Stir constantly until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of milk. If it’s too thin, just keep stirring – it will thicken as it cools slightly.

Step 5: Serve and Enjoy!

What is your Instant Pot Mac and Cheese recipe? I like to sprinkle a little extra shredded cheese on top and maybe paprika for color. Serve hot and watch it disappear!

What is the best way to serve it?

Instant Pot Mac and Cheese is a great meal on its own, but it also pairs well with so many other dishes.What is a quick and easy lunch?Serve it with a side of steamed broccoli or green salad. The freshness of the vegetables balances out the richness and flavor of cheese.What is a family-friendly dinner?What are some good side dishes to serve with chicken nuggets? My kids love this combination!For a potluck or BBQ:What’s your favorite mac and cheese recipe? What are some good ways to serve it with grilled burgers, hot dogs, or Pulled Pork?What is a cozy night in?What are some good ways to curl up on the couch with a glass of mac and cheese and your favorite beverage? What are some good ways to add hot sauce to a meal?

How do I make an Instant Pot Mac and Cheese?

What are some of the best ways to make an Instant Pot Mac and Cheese?

Don’t overcook pasta.What is the sweet spot of four minutes? Overcooked pasta will turn to mushy, and nobody wants to have a sour mac and cheese.

Use freshly shredded cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly shredded cheese melts like a dream!

Don’t be afraid to experiment with different cheeses. I love cheddar and Gruyere, but you can also use Monterey Jack, Colby, pepper jack, or even a little bit of Parmesan.

Add a little spice. A pinch of cayenne pepper or a dash of hot sauce can add a nice kick to your mac and cheese.

Customize it with your favorite mix-ins. Bacon, broccoli, jalapenos, cooked ham, peas, spinach – the possibilities are endless!

Adjust the milk to your liking. If you prefer a thinner sauce, add a little more milk. If you prefer a thicker sauce, use less milk or add a tablespoon of cornstarch mixed with a little cold water.

If the sauce is gritty, it means the cheese wasn’t melted at the right temperature. If you make sure your cheese and milk are close in temperature, this will not happen. I’ve also found that adding a slice or two of American cheese while melting everything together will help your cheese bind to the sauce for the creamy texture we are looking for!

Storing and Reheating Tips

Storing:

Leftover Instant Pot Mac and Cheese can be stored in an airtight container in the refrigerator for up to 3-4 days.

For longer storage, you can freeze it in a freezer-safe container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating:

To reheat in the microwave, add a splash of milk to prevent it from drying out. Microwave on medium power for 1-2 minutes, stirring occasionally, until heated through.

To reheat on the stovetop, add a splash of milk or cream to a saucepan. Heat over low heat, stirring constantly, until heated through. You can also add a little extra cheese to make it even more decadent!

The texture may change slightly after freezing and thawing, but it will still be delicious! You may need to add a little extra liquid to restore the creamy consistency.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Simply use your favorite gluten-free pasta. I’ve had good results with brown rice pasta and quinoa pasta. The cooking time may need to be adjusted slightly, so keep an eye on it.

Can I use a different type of milk?

Absolutely! Whole milk or evaporated milk will give you the creamiest results, but you can also use 2% milk, 1% milk, or even almond milk. Just be aware that the sauce may not be quite as thick and rich.

Can I add vegetables to this?

Definitely! Broccoli, peas, spinach, and roasted vegetables all work well. I recommend adding them after the pasta is cooked and before you stir in the cheese and milk.

My mac and cheese is too watery. What do I do?

If your mac and cheese is too watery, stir in a tablespoon of cornstarch mixed with a little cold water. Cook for a few minutes, stirring constantly, until the sauce thickens. You can also add a little extra shredded cheese.

Can I use pre-shredded cheese?

I always recommend using freshly shredded cheese for the best melting results, but pre-shredded cheese will work in a pinch. Just be aware that it may not melt as smoothly.

Final Thoughts

So there you have it – my go-to recipe for the easiest, creamiest Instant Pot Mac and Cheese ever! I truly believe this recipe is a game-changer for busy weeknights. It’s quick, easy, and always a crowd-pleaser. Plus, it’s so versatile that you can customize it to your liking with your favorite mix-ins. If you’re a fan of cheesy, comforting dishes, you absolutely have to try this! This mac and cheese is as much of a staple in my kitchen as my One-Pot Pasta Primavera. I hope you love this recipe as much as my family does! Let me know in the comments if you have any questions, and don’t forget to rate the recipe if you try it. Happy cooking!