Easy Instant Pot Mac & Cheese
In the pantheon of easy comfort foods, Mac & Cheese reigns supreme, and this recipe here takes it to another level with the magic of the Instant Pot. It’s creamy, dreamy, and loaded with cheese, all without the fuss of traditional mac and cheese methods. What makes it special, you ask? Well, it practically cooks itself in the Instant Pot, leaving you free to, let’s say, wrangle your kiddos or finish that last episode of a binge-worthy series. If you’re forever chasing the velvety texture of restaurant-style mac at home, this one’s gonna steal your heart right from the first bite.
At our house, this Easy Instant Pot Mac & Cheese is the equivalent of a warm hug on a chilly day. My husband, who claims he’s not a huge mac and cheese fan (blasphemous, I know), actually requests it pretty often now. It’s that good. We even have this little tradition where we try and one-up each other with different add-ins or toppings. My personal favorite is crispy bacon bits, while my little one insists on sneaking in peas. Either way, my family’s onboard this cheesy train to flavor town!
Why You’ll Love This Easy Instant Pot Mac & Cheese
– No babysitting the stove like a hawk.
– It’s a literal breeze; less time cooking means more time eating.
– Kids love it, adults love it—it’s a full-house harmony meal.
– Customizable—add whatever’s about to spoil in your fridge. Reduce waste and boost flavor.
– Feels fancy enough for a Saturday dinner, but simple enough for a Tuesday lunch.
This Instant Pot mac and cheese was a total win in our house! It came together so fast and turned out super creamy—my kids couldn’t get enough. I love how simple the ingredients are, and it tastes way better than the boxed kind!
How to Make It
Pop all your dry pasta into the Instant Pot. Cover it with just enough water to have it peeking out like curious little turtles. Dump your butter in there too—trust me, it’s a magic trick for silky pasta. Lock that lid, set to high pressure for four whole minutes. It’s like sorcery, really.
After pressure-cooking, quick release the steam. Toss in a bunch of shredded cheese, pour a splash of milk while you stir vigorously, and watch it transform into creamy goodness.
Ingredient Notes
– Elbow Pasta: The backbone of any mac; don’t go swapping this with lasagna sheets. They don’t work in cups.
– Cheddar Cheese: The sharper, the better. Don’t skimp. Pre-shredded has its drawbacks—like weird clumps.
– Milk: Nailed it with whole milk, but I’ve survived on 2% in a pinch. Just skip skim—trust me on this.
– Butter: Adds richness; skip it when you’re feeling rebellious, but then it’s just not the same.
– Salt and Pepper: Yeah, you’ll need a touch to finesse that taste, but go easy on the salt until you’ve tasted it.
Recipe Steps
1. Add pasta to the Instant Pot.
2. Cover with water, and add butter.
3. Lock lid; cook on high pressure for 4 minutes.
4. Quick release the steam.
5. Stir in cheese and milk until creamy.
6. Season to taste and serve hot.
What to Serve It With
Pair it up with crispy fried chicken or a side of garlic bread; your carb-loving taste buds will explode in delight. Grilled veggies also work if you need a less sinful option.
Tips & Mistakes
Storage Tips
Stash those leftovers in an airtight container and pop ’em in the fridge. They’re perfect cold, especially when eaten straight from the fridge with a fork. If you want them hot again, a teaspoon of milk in the microwave does wonders.
Variations and Substitutions
Feeling fancy? Try swapping in some gruyère or gouda for a gourmet twist. Out of milk? Cream works too, but just a touch or this sucker turns into fondue. Adding a scoop of pesto? It may sound weird, but believe me, it won the family over during one experimental weeknight.
Frequently Asked Questions
Remember it later
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Easy Instant Pot Mac & Cheese
Ingredients
Main Ingredients
- 16 oz elbow macaroni
- 4 cups water
- 2 cups shredded sharp cheddar cheese divided
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
Instructions
Preparation Steps
- Add elbow macaroni and water to the Instant Pot. Stir to combine and lock the lid in place.
- Set the Instant Pot to manual high pressure for 4 minutes.
- After cooking, quick release the pressure and carefully open the lid.
- Stir in butter, salt, pepper, half of the shredded cheese, and milk until the cheese is melted and the sauce is creamy.
- Top with the remaining cheese and let it melt before serving.
Notes
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