Instant Pot Mac & Cheese

by | May 28, 2017

Instant Pot Mac & Cheese

by | May 28, 2017

Let’s face it. The iconic Mac & Cheese is one of those recipes that has a zillion different ways to make it. Baked or out of the pot? Which cheese? How creamy? There really is no right or wrong.

One thing I know is that, while I LOVE making a béchamel style Mac & Cheese, it takes many pots and a good hour. Sometimes, I just want to make it quick. One pot, NO separate pasta boiling/straining and in TEN MINUTES. Yes, you too can make magic in the Instant Pot thanks to Bob Warden‘s crowd-pleasing recipe.

  • 2 1/2 cups of Macaroni (I like to use Cellentani – it’s like if Shirley Temple’s hair were a pasta)
  • 2 cups of chicken broth (I use 2 cups of water + 2 teaspoons of Chicken Better Than Bouillon)
  • 1 cup of water
  • 2 tablespoons (1/4 stick) of salted butter
  • 1 tablespoon of grated Parmesan cheese
  • 2 cups (1 bag) of shredded sharp Cheddar cheese (or any kind of cheese you like that melts easily)
  • 2 ounces (1/4 brick) of cream cheese
  • 1 teaspoon of yellow mustard (you don’t to use this but I assure you you can’t taste any mustard flavor once added – it just really enhances the cheese flavor)

Want it even thicker?  Your wish is granted.  Add another cup or two of cheese and another 1/4 brick of the cream cheese! It’s gonna get VERY thick once it cools down a bit!

  1. Add the macaroni, broth, water, butter and Parmesan to the Instant Pot. Stir well
  2. Put the lid on the pot, sealed, and hit the “Manual” or “Pressure Cook” High Pressure and set for 6 minutes
  3. Quick release and open lid when finished
  4. Add the cheddar, cream cheese and mustard and just stir until it gets creamy – a few minutes! It may not appear so at first, but let it set for a few minutes after stirring as it will really begin to thicken up
  5. Enjoy!

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