Instant Pot Mac And Cheese
This post may contain affiliate links. Please read my disclosure policy.
Get ready to unlock the secrets of cheesy perfection with this Instant Pot Mac And Cheese recipe! Made with just a handful of simple ingredients, this creamy, dreamy, family favorite comes together in under 20 minutes!
Instant Pot Mac And Cheese Recipe
Why settle for store-bought when you can effortlessly create homemade mac and cheese right in your own kitchen!? Imagine a big bowl of creamy, cheesy perfection that’s a breeze to make in under 20 minutes, requiring only one pot and a handful of simple ingredients! Well, prepare to be amazed because that’s the magic of this incredible Instant Pot mac and cheese recipe!
What’s the secret to this culinary marvel? With the ingenious pressure cooking technology of the Instant Pot, the macaroni achieves perfection in record time, and the cheese sauce effortlessly comes together in mere seconds! It’s fantastic and leaves you with minimal cleanup, all while providing a comforting meal. So, say goodbye to bland store-bought boxes and hello to a new level of creamy, cheesy macaroni deliciousness!
Why You’ll Love This Instant Pot Mac And Cheese Recipe
- Effortlessly Easy! Thanks to the magic of pressure cooking and the Instant Pot, you can whip up this cheesy favorite in under 20 minutes without compromising on taste or texture!
- Cheesy Deliciousness! Made with 2 different kinds of melty cheese and perfectly cooked pasta, this modern-day mac and cheese recipe is creamy, comforting, and delicious!
- Family Favorite! This classic comfort food has withstood the test of time, appealing to both kids and adults alike. It’s perfect for any occasion from cozy family dinners to grand Thanksgiving feasts.
- Elbow Macaroni: The most important ingredient! These little pasta wonders soak up all that cheesy goodness.
- Unsalted Butter: Adds richness and flavor. Always use unsalted butter to control the saltiness of the dish.
- Water: Used to cook our macaroni to perfection in the Instant Pot.
- Heavy Cream: Thickens the cheesy sauce and makes it creamy.
- Aromatics: A combination of garlic powder and onion powder adds a layer of depth to the dish.
- Dry Mustard: Highlights the flavor of the cheddar. You can use a teaspoon of Dijon mustard as a substitute if needed.
- Salt: Adds flavor to the pasta and seasons to the dish.
- Black Pepper: A dash of spice complements the cheese perfectly. Add a dash of cayenne pepper for a little extra spice.
- Cheeses: A blend of sharp cheddar cheese and mozzarella cheese gives the dish its ooey-gooey goodness! Feel free to use other cheeses that melt easily like gruyere or Colby Jack.
The effortlessness of this recipe is going to blow your mind! Just make sure to properly measure all your ingredients, and the Instant Pot will present you with the quickest and easiest homemade mac and cheese you’ve ever experienced!
Begin by placing the macaroni, butter, and water into your Instant Pot. Then close the lid, set the valve to the sealing position, and cook the pasta for 4 minutes on high pressure. After that, perform a quick pressure release, drain the excess water, and return the pasta to the pot.
Now, let’s add the cheesy goodness! Stir the heavy cream, garlic powder, onion powder, dry mustard, salt, and black pepper into the cooked macaroni in the Instant Pot.
Next, add the shredded cheddar and mozzarella cheese. Then stir until the mixture is smooth and the cheese is completely melted.
Now, transfer your Instant Pot mac and cheese to a serving dish. Then serve it immediately as the main course with a chopped salad or as a side dish with BBQ chicken or Salisbury steak.
Frequently Asked Questions
What cheeses are best for mac and cheese?
While sharp cheddar cheese is the classic choice, you can get creative with combinations like sharp cheddar and Monterey jack, gouda and parmesan cheese, and even toss in some blue cheese if you like.
What can I add to Instant Pot mac n cheese?
Once the dish is ready, you can mix in anything you like! Some popular choices include cooked bacon, sautéed mushrooms, diced ham, or even a touch of truffle oil.
Why is my mac and cheese mushy?
Overcooking or using too much cooking liquid can lead to mushy mac and cheese. Make sure to follow cooking time and ratios accurately to achieve the desired texture.
How do you make mac and cheese creamy again?
To restore creaminess to leftover mac and cheese, gently reheat it with a splash of milk or cream. This helps revive the sauce’s consistency and brings back the creamy texture.
Expert Tips
- Measure the pasta and water correctly. The proper ratio of liquid to pasta is important to achieve perfectly cooked macaroni with just the right bite.
- Quick release the pressure. The pasta shouldn’t sit in the IP for an extended period of time. To prevent overcooking, it’s important to rapidly release the pressure and promptly drain the pasta.
- Add the cheese right away. Right after the pasta finishes cooking, make sure you add the heavy cream and shredded cheese to the pot. Cooled off pasta can’t fully melt cheese.
- Transfer it to a serving dish. The mac and cheese will continue to cook if it sits in the warm pressure cooker. You should transfer it to a serving dish to prevent it from becoming mushy.
Storage
You can store leftover Instant Pot mac and cheese in an airtight container in the fridge for up to 5 days. For reheating, just sprinkle it with a small amount of water, cover it with plastic wrap, and microwave it for a few minutes. You can also reheat leftovers in a saucepan on the stove-top over medium heat.
Discover More Instant Pot Recipes
- Instant Pot Ham
- Instant Pot BBQ Pulled Pork
- Instant Pot Chicken and Dumplings
- Instant Pot Chicken Noodle Soup
- Instant Pot Lasagna
- Instant Pot Salisbury Steak
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instant Pot Mac And Cheese
Video
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter (unsalted)
- 4 cups water
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups sharp cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add macaroni, butter, and water to the Instant Pot. Close and lock the lid, and set the valve to sealing position.
- Cook on high pressure for 4 minutes. Once the cooking time is done, do a quick pressure release.
- Drain the excess water and return the macaroni to the Instant Pot.
- Add heavy cream, garlic powder, onion powder, dry mustard, salt, and black pepper. Stir well.
- Add shredded cheddar and mozzarella cheese. Stir until the cheese is melted and the mixture is smooth.
- Serve hot and enjoy!
Equipment
Notes
- For a spicier kick, consider adding a dash of cayenne pepper or some chopped jalapeños to the cheese mixture.
- Feel free to swap out the cheeses for your favorites, but stick with varieties that melt well.
- If the final dish is too thick for your liking, simply add a splash of milk while stirring to reach your desired consistency.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. To reheat, add a little milk to restore its creamy texture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
