Instant Pot Mac And Cheese

Instant Pot Mac and Cheese

This recipe creates a delicious and creamy mac and cheese in your Instant Pot. It’s a quick and easy weeknight meal that everyone will love.

Ingredients:

• 16 ounces uncooked elbow macaroni
• 4 cups chicken broth
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 – 1 cup milk

Cooking Guide:

1. Add the macaroni, chicken broth, butter, garlic powder, onion powder, black pepper, and smoked paprika (if using) to the Instant Pot.
2. Stir briefly to combine.
3. Place the lid on the pot and set it to sealing.
4. Pressure cook on high pressure for 4 minutes.
5. Carefully do a quick pressure release.
6. Stir in the milk until combined.
7. Add the cheeses one cup at a time, stirring well after each addition until melted and smooth.
8. If the sauce seems too thick, add more milk by the tablespoon until you reach your desired consistency.
9. Let the mac and cheese sit for 5-10 minutes to allow the sauce to thicken further.
10. Serve warm and enjoy!

Tips:

• For a richer flavor, use full-fat milk and shredded cheeses.
• You can substitute vegetable broth for chicken broth for a vegetarian option.
• To prevent the pasta from sticking together, you can add a drizzle of olive oil to the pot before adding the other ingredients.
• If you like your mac and cheese extra cheesy, sprinkle some additional shredded cheese on top before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the microwave or on the stovetop over low heat until warmed through.

I hope you enjoy this Instant Pot Mac and Cheese recipe!