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Instant Pot Mac n Cheese
Instant Pot Mac n Cheese is creamy cheese sauce heaven in a bowl! It comes together in one pot in just 15 minutes, and is the easiest mac and cheese I've ever made.
Ingredients
- 2 ½ cups Pasta, I prefer elbows, cavatappi or rotini
- 3 cups Water
- 1 teaspoon All Purpose Seasoning
- 1 teaspoon Dry mustard
- 1 tablespoon Butter
- 3 ounces Cream cheese
- ¾ cup Milk, divided
- 1 ½ cups Cheddar cheese, shredded
- 1 ½ cups Monterey Jack cheese, shredded
Instructions
- Add pasta, water, All Purpose Seasoning Blend, dry mustard and butter to the Instant Pot.
- Set Instant Pot to cook on manual for 6 minutes.
- When cooking is finished, quick release the pressure.
- There will still be some liquid in the pot - do not drain it.
- Stir in the cream cheese and allow it to melt.
- Slowly stir in ¼ cup milk until combined.
- Add the cheddar and Monterey Jack cheeses and stir to combine.
- Slowly stir in remaining milk until you reach your desired consistency. You may not need all of the milk.
Christina's Notes
- Adult Version: Preplace the Monterey Jack cheese with smoked gouda and finish off with a little truffle oil to this pressure cooker recipes.
- Avoid Long Pasta: Long pasta shapes like spaghetti or fettuccine may not cook evenly and can be difficult to stir .
- Cheese: Grate your own shredded cheese for a fantastic fresh flavor.
- Crunchy Top: To mimic a baked mac and cheese, transfer to a casserole dish, add bread crumbs and broil for a few minutes for this easy instant pot macaroni.
- Adjust for Altitude: If you live at a high altitude, you may need to adjust the cooking time slightly for this cheesy mac.
- Creamy Sauce: To make extra creamy mac and cheese, you can try a bit of evaporated milk or heavy cream.