Easy Instant Pot Mac and Cheese
Creamy mac and cheese made quickly in the Instant Pot with shell pasta and a blend of cheddar and Monterey Jack cheeses.
Servings: 8 servings
Ingredients
Ingredients
- 4 cbroth vegetable or chicken
- 1 lbshell pasta
- 1/2 – 1 cmilk
- 3 Tbutter
- 1 1/2 ccheddar cheese shredded
- 1 cMonterey jack cheese shredded
- 1/2 tspgarlic powder
- 1/2 tspsalt
- 1/2 tspcracked pepper
- 1/2 tsppaprika
- Sprinkle of bread crumbs optional
Instructions
Instructions
- Pour 4 cups broth, 1 lb shell pasta, and ½ tsp salt into the Instant Pot/pressure cooker inner pot.
- Cut 3 tablespoons butter into small cubes and scatter the cubes evenly on top of the pasta (do not stir).
- Close the lid, set the pressure-release valve to SEALING, and set the cooker to Pressure Cook/Manual on HIGH for 5 minutes.
- When the 5 minutes are up, perform a quick release: carefully move the valve to VENTING, wait until all pressure is released and the float valve drops, then open the lid away from your face.
- Immediately add 1½ cups shredded cheddar cheese, 1 cup shredded Monterey Jack, ½ teaspoon garlic powder, ½ teaspoon cracked pepper, ½ teaspoon paprika, and ½ cup milk. Stir vigorously until the cheeses are melted and the sauce is smooth.
- If you prefer a creamier sauce, stir in additional milk up to a total of 1 cup until you reach the desired consistency.
- Serve the mac and cheese immediately. If desired, sprinkle a little bread crumbs on top before serving.
- Store leftovers in the refrigerator for 3–4 days. When reheating, add a little milk and stir to restore creaminess.
Equipment
- Instant Pot or pressure cooker
Notes
Be aware: butter sometimes spurts out when releasing the pressure.I have had two readers over the years have this happen before so wanted to warn you. If you are nervous that this will happen, stir the butter into the dry pasta and tuck it under the pasta to help stop this. I have made this mac and cheese about 50 times at least and I had this happen slightly once. Keep a towel handy!
Many pasta shapes should work for thisInstant PotMac and Cheese.I have used regular shell pasta and whole wheat. Elbow macaroni, rotini, penne, and so much more. I have not tested with a gluten free pasta to date.
You can use water instead of broth if needed.I think the broth adds more flavor and richness but if you decide to use water that will work just fine.
Adjust the milk to make your mac and cheese more or less saucy.Not everyone loves a super saucy macaroni and cheese. That is fine. Start with 1/2 cup of milk and then add more as desired for a creamier, saucier texture.
Many pasta shapes should work for thisInstant PotMac and Cheese.I have used regular shell pasta and whole wheat. Elbow macaroni, rotini, penne, and so much more. I have not tested with a gluten free pasta to date.
You can use water instead of broth if needed.I think the broth adds more flavor and richness but if you decide to use water that will work just fine.
Adjust the milk to make your mac and cheese more or less saucy.Not everyone loves a super saucy macaroni and cheese. That is fine. Start with 1/2 cup of milk and then add more as desired for a creamier, saucier texture.