Instant Pot Mac and Cheese Recipe
Introduction
Instant Pot Mac and Cheese is a quick and creamy comfort food favorite. This recipe uses simple ingredients and pressure cooking to deliver rich, cheesy pasta in just minutes—perfect for busy weeknights or whenever you crave a cozy meal.
Ingredients
- 16 oz. elbow macaroni
- 4 cups chicken broth (or vegetable broth)
- 2 Tbsp. unsalted butter
- ½ tsp. garlic powder
- ½ tsp. mustard powder
- ½ tsp. salt
- ½ cup half & half
- 3 cups shredded sharp cheddar cheese
Instructions
- Step 1: Add the macaroni, chicken broth, butter, garlic powder, mustard powder, and salt to the Instant Pot in that order.
- Step 2: Lock the pressure cooker lid securely and close the pressure release valve.
- Step 3: Set the Instant Pot to manual high pressure for 4 minutes. Once finished, allow a natural pressure release for 2 minutes, then carefully perform a quick release to release any remaining pressure.
- Step 4: Open the lid and stir in the half & half and shredded cheddar cheese until the cheese melts and the sauce is smooth.
- Step 5: Serve the mac and cheese immediately for the best texture and flavor.
Tips & Variations
- For extra creaminess, stir in a little cream cheese or Velveeta along with the cheddar.
- Try adding cooked bacon or caramelized onions for more depth of flavor.
- Swap cheddar for other cheeses like gouda, Monterey Jack, or pepper jack to change up the taste.
- If you prefer a bit of a crust, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil briefly until golden.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk or half & half to restore creaminess as it warms.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different pasta shapes?
Yes, you can substitute elbow macaroni with other small pasta shapes like shells, rotini, or penne. Cooking time remains the same in the Instant Pot.
Can I make this recipe vegetarian?
Absolutely. Use vegetable broth instead of chicken broth to keep the recipe vegetarian without compromising flavor.
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Instant Pot Mac and Cheese Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Instant Pot Mac and Cheese recipe is a quick and creamy comfort food favorite. Using the Instant Pot allows for perfectly cooked elbow macaroni infused with garlic and mustard powder for subtle depth of flavor. The addition of sharp cheddar cheese and half & half creates a rich, cheesy sauce that comes together in just minutes, making it a perfect weeknight dinner or cozy meal anytime.
Ingredients
Mac and Cheese Ingredients
- 16 oz. elbow macaroni
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 Tbsp. unsalted butter
- ½ tsp. garlic powder
- ½ tsp. mustard powder
- ½ tsp. salt
- ½ cup half & half
- 3 cups shredded sharp cheddar cheese
Instructions
- Prepare Ingredients: Add the elbow macaroni, chicken or vegetable broth, unsalted butter, garlic powder, mustard powder, and salt into the Instant Pot in that order. This layering ensures even cooking and flavor distribution.
- Seal the Instant Pot: Close and lock the pressure cooker lid securely and make sure the pressure release valve is in the sealed position to build pressure.
- Pressure Cook Pasta: Set the Instant Pot to manual mode on high pressure for 4 minutes. Once cooking is complete, allow the pressure to naturally release for 2 minutes before carefully performing a quick release to let out any remaining pressure.
- Add Dairy Ingredients: Open the lid and stir in the half & half and shredded sharp cheddar cheese until smooth and creamy. The residual heat will melt the cheese and create a luscious sauce.
- Serve: Serve the mac and cheese immediately while warm and creamy for the best texture and flavor.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use sharp cheddar cheese for the best flavor; mild cheddar can be used but will result in a less pronounced cheesy taste.
- Do not overcook the pasta; the 4-minute cooking time is optimal in the Instant Pot for al dente macaroni.
- To make it creamier, add an extra ¼ cup half & half or a splash of milk if desired.
- Quick release pressure carefully to avoid splattering.
- Leftovers can be refrigerated and gently reheated with a splash of milk to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot Mac and Cheese, Easy Mac and Cheese, Pressure Cooker Pasta, Quick Mac and Cheese, Comfort Food
