Instant Pot Macaroni and Cheese
A quick and easy recipe for rich and creamy macaroni and cheese made in the Instant Pot, perfect for family gatherings or a cozy dinner.
Ingredients
Main Ingredients
- 1 lb elbow macaroni Or any short pasta you prefer
- 3 cups shredded sharp cheddar cheese For gooey, melty goodness
- 4 tablespoons unsalted butter Adds richness and flavor
- 4 cups chicken or vegetable broth Base for cooking the pasta
- 1 cup whole or heavy cream For creaminess
- 1 tablespoon mustard powder Adds tanginess
- To taste salt and pepper Essential for seasoning
Instructions
Preparation
- Place the elbow macaroni into the Instant Pot and pour in the chicken or vegetable broth. Make sure the pasta is fully submerged.
- Close the lid, set the valve to sealing, and cook on manual high pressure for 4 minutes.
- Once the cooking time is up, perform a quick release by moving the valve to venting. Be cautious of the steam!
- Carefully stir in the butter and allow it to melt as the steam lingers. Then, gradually add in the milk or cream.
- Gently fold in the shredded cheddar cheese, mustard powder, salt, and pepper. Stir until it becomes a creamy, luscious mixture.
- Taste your creation and adjust seasoning or add more cheese if desired.
- If you want to sprinkle some additional cheese on top, you can pop the lid back on for a minute to melt it further.
Notes
For variations, consider adding sautéed vegetables, cooked proteins, or spices for extra flavor. Serve with garlic bread or salads for a complete meal.