If you love this Instant Pot macaroni and cheese, you should check out some of my other top pressure cooker recipes. Reheat the mac and cheese in the microwave and top with more cheese if desired. Don’t skip this part, or you will end up with a soggy mess! Place the macaroni and cheese in a container with a tight-fitting lid. To store your Instant Pot mac and cheese, you need to let it cool all the way down. Total Cooking Time: About 20 minutes (including getting up to pressure) classic mac and cheese recipe. Switch up the cheese: replace one cup of cheddar with one of these cheeses for a velvety textureĪdd your favorite mix-in: Variations: Add cooked broccoli, caramelized onion, crumbled bacon, or your favorite mix in to turn into a complete dish. Copy Cat Papa Murphy’s Garlic Chicken Pizza. Add any of your favorite add-ins or extra seasonings. Add in the shredded cheese and milk and stir until creamy. Then turn it to manual pressure for 4 minutes and finish with a quick release once it’s done. Then pour in the chicken broth, hot sauces, butter, and spices. To get started, you just need to add in the macaroni noodles. That’s one reason why we eat this mac and cheese so often. You guys, I love making recipes in my Instant Pot! It saves space on my stovetop, and I don’t even have to turn on my oven. How To Make Instant Pot Macaroni And Cheese Mix well with a silicone spatula and let the butter melt. Place 4 tbsp (60g) unsalted butter into the pressure cooked macaroni. If there is excess liquid in the pot, drain if necessary. Half & half: If you don’t have half and half, you can easily swap it for milk or even evaporated milk if you want to. Make Mac & Cheese: Keep the heat on low or medium-low (Instant Pot: use the keep warm function).It gives you a much better texture and won’t be grainy. Medium Cheddar Cheese: The key to the cheese in this mac and cheese is to use cheese that has been shredded right before using.Seasonings: You just need a little bit of garlic powder and salt to season this mac and cheese.Add enough water to fully submerge the pasta, usually about 2 cups of water for a standard box. Add Pasta and Water: Place the macaroni pasta into the Instant Pot. You’ll also need water, butter, and milk. Hot Pepper Sauce: Adding a little bit of hot pepper sauce kicks it up a notch. Prepare the Ingredients: Open the Kraft Mac and Cheese box and take out the dry pasta and cheese powder.Butter: Typically, I use unsalted butter, but if you decide to use salted butter, you won’t need as much with the seasonings.Chicken Broth: I love the way it tastes when I use chicken broth, but you can also swap it for water if you want.Its a dream for home cooks and a hit for the whole family. This Instant Pot macaroni and cheese recipe delivers deliciously satisfying comfort food with minimal effort. Using elbow gives it the perfect texture that we all know and love. The best mac n cheese Instant Pot recipe. Uncooked Elbow Macaroni: The star of the show is the macaroni.What You Need To Make Instant Pot Macaroni And CheeseĮverything you need to make Instant Pot mac and cheese is super simple and you most likely already have it on hand. I can promise there won’t be any complaints when you make it for friends and family though. Plus, macaroni and cheese can be made fancy or low key, depending on who you are serving it to. It’s simple to make but can add so much flavor and pizzazz to every meal. While I have eaten my fair share of boxed mac and cheese, as an adult, there is nothing better than homemade macaroni and cheese. It will take about 10 minutes for the Instant Pot to reach pressure. Put the lid on and set the Instant Pot to manual, high pressure for 4 minutes. Make sure the Instant Pot lid has a sealing ring and that the pressure valve is closed. It’s so inexpensive to make, and kids all over the world gobble it up every day. Push it down into the water if necessary. If you grew up as I did, mac and cheese was a staple in many meals. You can also reheat leftovers in a saucepan on the stove-top over medium heat.Instant Pot Macaroni And Cheese is creamy, cheesy, and can be made quickly and easily in just 5 minutes! It’s filled with gooey cheese and is very versatile, so you can add in all your favorite ingredients. 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 store leftover Instant Pot mac and cheese in an airtight container in the fridge for up to 5 days.
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You should transfer it to a serving dish to prevent it from becoming mushy. The mac and cheese will continue to cook if it sits in the warm pressure cooker. Cooled off pasta can’t fully melt cheese. Right after the pasta finishes cooking, make sure you add the heavy cream and shredded cheese to the pot. To prevent overcooking, it’s important to rapidly release the pressure and promptly drain the pasta. The pasta shouldn’t sit in the IP for an extended period of time. The proper ratio of liquid to pasta is important to achieve perfectly cooked macaroni with just the right bite. Measure the pasta and water correctly.