Who can resist a bowl of creamy mac and cheese? This Instant Pot version is quick, easy, and perfect for satisfying those cheesy cravings. With minimal ingredients and a short cooking time, it’s a go-to for busy weeknights or anytime you need a comforting meal in a flash. Get ready to enjoy a rich, velvety dish that’s sure to become a favorite in your household.
Steps
- Combine the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt in the Instant Pot. Secure the lid and set the pot to sealing mode. Cook on manual function at high pressure for 5 minutes, then perform a quick release.
- After releasing the pressure, add the milk to the pot. Gradually incorporate the cheese in 3-4 handfuls, stirring continuously between each addition until the mixture is smooth and creamy. Adjust seasoning to taste.
- If needed, start with 1/2 cup of milk and add up to 1 cup to achieve your desired consistency. Use a mix of sharp cheddar and mozzarella for the best flavor, but feel free to experiment with your favorite cheeses.
- Serve the mac and cheese hot, either as a main dish or a side. Enjoy the creamy texture and rich flavor, perfect for a comforting meal.
Ingredients
- 16 ounces (453 grams or 4 cups) of dried elbow macaroni
- Low sodium chicken broth, enough to cook the pasta
- 2 tablespoons of butter
- 1/2 teaspoon of garlic powder
- Salt, to taste
- Pepper, to taste
- A dash of hot sauce
- 1/2 to 1 cup of 2% milk or whole milk
- Sharp cheddar cheese, grated
- Mozzarella cheese, grated
Nutritional Values
Calories: 1648kcal | Protein: 104g | Fat: 136g | Saturated Fat: 80g | Cholesterol: 416mg | Sodium: 7728mg | Potassium: 1160mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4152IU | Vitamin C: 72mg | Calcium: 2808mg | Iron: 8mg
FAQ
- Can I use a 6-quart Instant Pot for this mac and cheese recipe?
- Yes, this mac and cheese recipe works perfectly in both 8-quart and 6-quart Instant Pots.
- What kind of cheese is best for Instant Pot mac and cheese?
- A combination of sharp cheddar and mozzarella works well for this recipe. If you prefer a less stringy texture, consider using all cheddar or experimenting with your favorite cheese blend.
- Why do you recommend using chicken broth instead of water?
- Chicken broth, especially low-sodium, adds more flavor to the macaroni. If you don’t have low-sodium broth, skip the extra salt and adjust seasoning after cooking.
- Is it necessary to add the cheese gradually?
- Yes, adding the cheese in 3-4 handfuls while stirring ensures it melts smoothly and prevents clumping.
- Can I use canned milk for this recipe?
- It’s recommended to use regular 2% or whole milk instead of canned milk for the best results and taste.
Tips
- For optimal flavor, use low sodium chicken broth as your cooking liquid. If you don’t have it, skip adding extra salt and adjust seasoning when serving.
- Enhance the taste by seasoning with salt, pepper, garlic powder, and a dash of hot sauce before cooking. The hot sauce provides a depth of flavor without making the dish spicy.
- Combine sharp cheddar and mozzarella cheeses for a rich taste, and add them gradually in 3-4 portions, stirring well between each addition to ensure smoothness and prevent clumping.
- Opt for regular 2% or whole milk instead of canned milk for the creamiest texture. Begin with 1/2 cup of milk and increase to 1 cup if a thinner consistency is desired.
Equipment
- Instant Pot (6 quart or 8 quart)
- Thermos (for storing leftovers, particularly for lunches)
