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1.01 Apr 8, 2015.
Instant Pot Mac and Cheese – This macaroni and cheese is every family’s favorite comfort food pasta recipe made easy in the Instant Pot! You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes! Have I mentioned lately that I’m kind of in love with my Instant Pot?
If you have been following me on you’ll know that I’ve documented my daily trials and errors using the thing. I was so skeptical of even getting one in the first place, and now, it’s pretty much all I want to use for cooking at all!
It takes a lot of the in-between steps out of making simple recipes. Like this mac and cheese, the pasta cooks in just enough liquid, with no need to drain! My family absolutely LOVED this macaroni and cheese.
Well, I did too. The flavor was absolutely perfect and it was super creamy, just like a good mac should be. I made this recipe in my 8 quart Instant Pot, and it will definitely work just fine if you have a 6 quart as well. It makes a whole lot by the way. Yay for leftovers! There was enough for my family of four to eat this as a main dish with a side salad for supper.
Then, my kids took some for lunch in their thermos to school the next day. Even after that we had enough left to use up as a side dish later in the week! How to Make Instant Pot Mac and Cheese:. For the best flavor, I recommend using chicken broth as your cooking liquid. I used low sodium chicken broth.
If you don’t have low sodium, leave out the extra addition of salt, then salt as needed when serving. Use seasoning! I add salt, pepper, garlic powder, and hot sauce to this before cooking. Don’t worry, the hot sauce does not make this spicy at all.
It just adds an additional layer of flavor that’s amazing. Use a combination of cheeses for the best taste.
I use a mixture of sharp cheddar, mozzarella. When you add the cheese, make sure to stir continuously so that it all melts in really well and you aren’t left with clumps. Don’t use canned milk. I used regular 2% milk, and I recommend that or whole milk for best results. Most of the recipes I saw for Instant Pot mac and cheese used evaporated milk which I am not a fan of at all. I appreciate your concern. This recipe was tested by me three times as written before going up on my website, and I never had the issue with it being watery.
Most people haven’t had that problem either. I am wondering if the main concern is that people aren’t using freshly shredded cheese and are using bagged shredded cheese instead. Freshly shredded should help absorb the remaining liquid when stirred into the pasta. I hope that helps!
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If you are still concerned, try decreasing the liquid by 1/2 cup before cooking. I almost never bother to comment on recipes but can’t resist because this was really amazing and blew my expectations away. I went in really skeptical because the well-tested conventional wisdom is that you need to make a cheese sauce via a bechamel or similar to avoid the cheese breaking when you add it. I remember the first time as a kid I tried to make mac n’ cheese from scratch and just tossed cheese in hot cooked pasta and sure enough, oil soup. I’ve made successful mac and cheese many times since, using multiple pots and many steps but is a lot of work for a simple dish. I found it hard to believe that such a simple recipe could work but it just does. The liquid left behind by the pressure cooking just perfectly incorporates the cheese.
I don’t know if that’s because it is hot and starchy (that is my working theory) but for any other skeptics reading this, it really worked. I think it was the best mac and cheese I’ve ever made and makes me grateful for the instant pot (and want back the hours of careful sauce preparation). I did make a few small mods based on the comments and my own preferences. Based on the saltiness and soupiness concerns I used 2 C broth (actually Better than Bullion in water) and a slightly little less than 2 C water (prob 3 3/4 C total liquid). I subbed a few dashes of mustard powder for the onion powder (for mustard skeptics, you can’t taste the mustard, it just makes the cheese flavors better). I will use fresh grated next time but used bagged grated for time reasons today and it turned out perfectly anyway.
I searched for an IP Mac n cheese recipe since I’d made several but had never been knocked out (simple, yes, great, eh). Yours looked fantastic and when I saw it was yours, having made your BBQ pork riblets a week before, that was all the endorsement I needed!
I browned some ground beef in the Instant Pot first, then added the ground onion powder & garlic powder etc. The only deviation was the addition of a 1/2 tsp mustard powder. Your Mac is SUPERIOR, so creamy & flavorful. The scissored (I’m lazy) curly parsley on top added a lot of flavor. Absolutely top-notch!
PS warming stovetop next day with remainder of chicken stock made it just as delicious. Excellent recipe!
I tweaked it a bit for personal taste (I love some spice in my food) adding a tablespoon of hot sauce to it and a teaspoon of dry mustard. I also used penne noodles as I was out of macaroni, so I added one minute of cook time to the IP timer. There was enough broth left in the noodles when I put the cheese in that I didn’t add any milk at all. I prefer my mac & cheese on the drier side anyway so again that’s just personal taste. This is by far the best mac & cheese recipe for the IP I’ve tried, and I will not be searching any further.
I would not recommend using the keep warm function. Reheating this in the microwave has worked well for leftovers. But this is so easy that I’d recommend that you prep the ingredients at home and then make it at work. Keep the macaroni, cheese, and milk separate, and combine the rest of the ingredients in a bowl. At work around 11:30, dump the latter ingredients and the macaroni into the IP and give a quick stir before putting on the lid. Cook, quick release, then stir in the cheese and milk.