Responsive Menu
Add more content here...

Instant Mac and Cheese » Simple and healthy recipe! ✅

East instant pot mac and cheese it’s creamy, cheesy and everything you want in one homemade macaroni and cheese recipe! The best part?

Ready in less than 10 minutes, this is an easy meal like no other. From dry, raw pasta to creamy cheese goodness in the blink of an eye.

Of all the Instant Pot recipes, this pressure cooker mac and cheese is the best! Creamy and flavorful homemade mac and cheese, comfort food at its best.

What is in this article?

  • Summary
  • Mac and Cheese in the Instant Pot
  • ingredients
  • How to make Instant Pot Mac and Cheese
  • variations
  • Advance, leftovers and freezing
  • Other homemade macaroni and cheese recipes:
  • instant pot mac and cheese

Summary

  • ingredients
  • How to make Instant Pot Mac and Cheese
  • variations
  • Advance, leftovers and freezing
  • Other homemade macaroni and cheese recipes:

Mac and Cheese in the Instant Pot

Comfort food is my favorite food. By definition, a comfort food is a food that provides comfort or a sense of well-being. homemade macaroni and cheese it’s definitely one of those foods for me (and many others). The creamy, cheesy goodness warms me to the core.

This Instant Pot Mac and Cheese is easy and tasty. With a lot of cheddar cheese and evaporated milk to make it more creamy.

ingredients

You will be surprised that this recipe comes together with only 6 ingredients!

  • Unsalted butter- If using salted butter, omit the kosher coarse salt.
  • Macaroni– I like elbows because the shape really sticks to a cheese sauce. Of course, you can replace it, but the cooking time may vary depending on the shape and size of the pasta. Pasta shapes with corners, indentations, twists and turns are best for adhering to the cheese sauce. Elbows, shells, corkscrew rotini and jingle bells are some of my favorites.
  • Coarse kosher salt Or coarse sea salt works best. Do not use fine sea salt or iodized salt. In this amount, it will be too salty. Reduce to just 1/2 teaspoon if using that amount.
  • Evaporated milk– Evaporated milk is whole milk that has had much of the water content evaporated, making it the purest form of milk. Do not use sweetened condensed milk, or you will have a dessert paste.
  • spicy cheddar cheese– For the cheese flavor, I like a sharp cheddar cheese. Be sure to mash your own, the pre-mash is tossed with starch to prevent sticking. This, in addition to the flour, can affect the overall texture and be grainy. Other flavors include gouda, monterey jack, Swiss, Gruyere, and any type of cheddar cheese. You can also use blends to elevate the flavor profile.
  • Flour- thicken Yes, you can use a gluten-free alternative, such as cornstarch or gluten-free flour. Cornstarch should be used at half volume, while gluten-free flours will have a reverse ratio on the package.

How to make Instant Pot Mac and Cheese

  1. Place the butter, elbow noodles, salt, and 4 cups of water in the inner pot. Mix well so that the salt dissolves evenly and the whole mass is moist.
  2. Cover and lock lid in place, set on manual high pressure for 4 minutes. At the end of 4 minutes, use the quick release method.
  3. Mix the shredded cheddar cheese with the flour so it’s evenly coated.
  4. While batter is still warm, stir in evaporated milk and grated cheddar cheese until smooth and creamy.
  5. Serve hot or with a sprinkle of seasoned breadcrumbs.

variations

One of my favorite things about mac and cheese in general is the ease with which you can customize it. Of course you have the traditional mac and cheese like this recipe, but you can also add lots of other ingredients for an extra kick.

  • Make it more interesting! If you like a little heat, try adding some jalapenos or sriracha. The addition of bacon provides a nice salty crunch. You can also add broccoli to flavor the vegetables.
  • variety of cheeses- The best cheese for mac and cheese includes gouda, monterey jack, Swiss, Gruyere, and any type of cheddar cheese. You can also use blends to elevate the flavor profile.
  • to make it better– Round food, try adding sliced ​​chicken breasts or even cooked and drained ground beef. I also like to use a smoked sausage on the grill.
  • crispy crispy – One thing you can do to make this recipe ahead of time and have some crunchy crunch on top is to make the mac and cheese and transfer it to a baking sheet.

Whether served as a main entree with grilled chicken, or paired with a juicy steak or pork chop with a vegetable, it’s sure to become a family favorite.

Advance, leftovers and freezing

It can definitely be made ahead of time, but since it’s such an easy recipe, why should you? Mac and cheese is always the best freshly prepared. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Can I freeze macaroni and cheese? Cooked macaroni and cheese can be frozen. Store in an airtight container for up to 4 months.

What is the best way to reheat macaroni and cheese? I find the best way to reheat mac and cheese is to add an extra tablespoon of milk to perk up the cheese sauce.

Other homemade macaroni and cheese recipes:

  • Aged Gouda and Sriracha Mac & Cheese
  • Bacon Jalapeno Mac and Cheese
  • Spinach cream and cheese shells
  • Summer Vegetable Mac and Cheese

Cauliflower Macaroni and Cheese Cauliflower Macaroni and Cheese is an easy-to-make low-carb mac and cheese that follows keto guidelines. A kid-friendly cauliflower side dish! Mac and Cheese with Buffalo Chicken Mac and Cheese with Buffalo Chicken is a quick and spicy baked mac and cheese recipe that the whole family will enjoy. Perfect as a potluck recipe or as a BBQ side dish!


Get our FREE 8 day e-course on how to be a better home cook. Sign up here!


instant pot mac and cheese

Instant Pot Mac and Cheese is the easiest way to make the perfect creamy homemade mac and cheese recipe without having to make a roux. Prep Time5 min Cook Time5 min Pressurization10 minTotal Time10 min Course: Side Dish Cuisine: American Keyword: Homemade Mac & Cheese, Instant Mac & Cheese Servings: 8 Calories: 378kcal Author: Jessica Formicola Cook Mode Prevent Screen Dimming

  • 1 tablespoon unsalted butter
  • 1 pound elbow macaroni, raw
  • 2 teaspoons coarse kosher salt
  • 8 ounces of evaporated milk
  • 2 cups shredded sharp cheddar*
  • 1 tablespoon of flour
  • Place the butter, elbow noodles, salt, and 4 cups of water in the inner pot. Mix well.
  • Cover and lock lid in place, set on manual high pressure for 4 minutes.
  • Use the quick release method.
  • Season the grated cheddar cheese with the flour.
  • Combine evaporated milk and grated cheddar cheese until smooth and creamy.
  • If you have tried this recipe, please come back and let us know how it went in the comments or star ratings.

*If using pre-shredded cheese, omit the flour.

Calories: 378kcal | Carbs: 46g | Protein: 16g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 802mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 395 IU | Vitamin C: 0.6mg | Calcium: 290mg | Iron: 1mg

Article Tags:
· · · · ·
Article Categories:
Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *