This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce! Ready in about 20 minutes, it’s always a family favorite. Perfectly cooked, every time, and no need to babysit the pasta, or even drain it! Made with no canned milk and no Velveeta. This Instant Pot Mac and Cheese is the perfect comfort food! Recipes like
my Instant Pot Beef Barbacoa and Instant Pot Sausage Tortellini Soup are great for when you want an ultra-comforting family meal that’s ready incredibly fast. This is one of my Pressure Cooker recipes you’ll definitely want in your recipe box! INSTANT POT MAC AND CHEESEYou’ve been asking for it, and I’ve been working on it… this is the Instant Pot Mac and Cheese that will make your mouth completely water, and have you reaching for seconds. The lusciously creamy cheese sauce, enveloping every noodle… so full of flavor, yet so simply made. This mac and cheese is just as easy as making that macaroni in the blue box – but is SO much better for you. No preservatives and other hard to pronounce ingredients. Just pure cheesy goodness! When I was developing this recipe, I used cheeses that I found melted really well, and gave a good classic mac and cheese flavor, however, I’ll also be detailing different cheeses you can use if you prefer another mixture. HOW TO MAKE INSTANT POT MAC AND CHEESE
ADDITIONAL COOKING TIPS
VARIATIONS OF THIS RECIPE
MAKING INSTANT POT MAC AND CHEESE AHEAD OF TIMESome recipes are great, and even better, when made ahead – but mac and cheese just isn’t one of them. As the pasta sits, it absorbs more and more of the sauce, making the mac and cheese dry, and the noodles mushy. In my opinion, this is a recipe that just tastes the best when made right before you eat it. STORAGELeftovers should be refrigerated in an airtight container and consumed within 3-4 days. When reheating, add about 1 Tbsp of milk or cream for each cup of mac and cheese you’re heating. If you’re microwaving, add the milk right to the bowl and stir it about halfway through cooking. SPECIAL EQUIPMENT FOR THIS RECIPE
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram! Servings: 8 servings (hover over # to adjust) This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used. Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’! Learn More Reader InteractionsCan you use chicken broth instead of milk in mac and cheese?Chicken broth isn't commonly used to make mac and cheese, but we find it works great in place of half the milk and adds more flavor.
What is the best seasoning to put in mac and cheese?Oregano, basil, and marjoram are excellent additions to your traditional mac and cheese recipe. Italian herbs generally pair well with cheese and pasta so it makes sense to incorporate them to mac and cheese.
What can you add to instant mac and cheese?Here are a few of my favorite ways to upgrade boxed mac and cheese in three ingredients or fewer:. Broccoli + Shredded Chicken. ... . Bacon + Peas + Egg. ... . Garlic + Pickled Jalapeños. ... . Mushrooms + Thyme + Grated Gruyère. ... . Pesto + Sun-Dried Tomatoes. ... . Kimchi + Bacon + Chopped Scallions. ... . Cherry Tomatoes + Basil + Mozzarella.. How do you make mac and cheese gooey?Starting the pasta in cold water works just as well as adding it to already-boiling water but cooks faster and with less energy. A combination of multiple thickeners and emulsifying agents—cornstarch, evaporated milk, eggs, and American cheese—ensures an extra-gooey texture with real cheese flavor.
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