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It is best to use cheese that is not pre-grated for best results.After 3 minutes, I have found the pasta is cooked to perfection. If the pasta is allowed to sit for a long period of time it will overcook. Make sure to release pressure manually after the timer goes off.If needed, add a bit of pasta water to thin. Add evaporated milk, heat until milk is hot about 2 minutes. Add butter to pan and turn heat to medium. Drain off all water, reserving some for sauce. For Stove top instructions: Cook pasta according to package directions.Hope you love this recipe for the Best Instant Pot Mac and Cheese and let us know if you made any modifications or added in any of your own special ingredients. Pressure cookers are only to be used by an adult! **One strict caution** do not leave this for the kids to make on their own. It takes 10 minutes of your time and you’ll be able to pronounce all of the ingredients on their dinner plate! Instant Pot Mac and Cheese takes about the same amount of effort as cooking mac and cheese on the stove from a box, except it won’t boil over, and tastes about 100 times better! Also, if you have dry food storage, you most likely have a case or two of dry macaroni that’s begging to be opened and used. Next time you want to feed the kids a meal before heading out on date night, whip up this mac and cheese. The Best Instant Pot Mac and Cheese is a dream meal on a busy night. You won’t notice the spices much if you follow the recommended amounts, but without any spices, the mac and cheese is a little blah! One Pot Mac and Cheese in 20 minutes (or less) If you like a little more of a kick add the cayenne and another 1/2 teaspoon of dry mustard (for 1 teaspoon total of the dry mustard). It will give the dish little interest without being spicy. Yes, even if you are cooking for children, add the paprika and 1/2 teaspoon of dry mustard. You’ll end up with a big bowl of bland, cheesy pasta! Finally, I cannot say enough about adding a few spices. Never, ever make mac and cheese with mild cheddar. I highly recommend sharp cheese for the best flavor in mac and cheese. Make sure you are using Evaporated milk, not Sweetened Condensed milk, which are basically processed the same, but the sweetened condensed has sugar added. If you like your mac and cheese a little softer, you can add a minute to the cooking time or try cooking it on HIGH pressure.ĭisclaimer: post contains affiliate links for items on Amazon.Evaporated milk, or canned milk is simply milk that has been cooked at a high temperature and high pressure to remove water from the milk… less water equals a smoother sauce. This mac and cheese is super al dente – perfect textured in my opinion. Feel free to use whatever cheeses you like.Ħ. We usually use a combination of mild or medium cheddar + jack or mozzarella cheese (6 ounces of each). Freshly grated cheese is best because its super smooth when it melts. I think you could sub half-n-half or ¾ cup milk + ¾ cup heavy cream in place of the evaporated milk.ĥ. Just add water until the water barely covers the top of the pasta, no more.Ĥ. You may find you need more or less water depending on how you measured your pasta and the size of your pressure cooker, etc. In my Instant Pot, 2 ¼ cups was just right. As I mentioned, the best textured mac and cheese has as little water as possible (it’s more cheesy that way). For the chicken bouillon I use this homemade vegan chicken bouillon substitute.ģ. If you try other pasta, use 12-ounces (the measured amount will be different) and add water until it just barely covers the top of the pasta.Ģ. The smaller shapes compact better so you can make it with less water and the mac and cheese is not as runny. We have made this dish with other pasta (medium shells, cellentani, etc), but smaller pasta seems to work best. And that delicious homey taste is so good.ġ.
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link), this is a great recipe to start with. If you’ve been scared to use an Instant Pot ( aff.
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My teenage sons will tell you that it’s also good leftover for breakfast or a midnight snack. We most often make this mac and cheese for lunch but it’s also a delicious (and FAST) dinner or side dish. I taught my son to make it so now he’s become the family mac and cheese guy. We love it because it’s made all in one pot in just 20 minutes! Seriously awesome.Īnd it’s super easy for kids to make themselves. We’ve been making this super easy Instant Pot mac and cheese A LOT the last few months. Mac and cheese is the food my oldest son craves every time he’s sick (and when he’s well too, actually). But it turned out to be a good thing because we’ve had a houseful of sickies the last few days. I felt like I was back in California where even a dusting of snow knocks powerlines out and cancels school. Schools were canceled today for about 2 inches of snow.