Instant Pot Mac and Cheese
Elbow pasta pressure cooked in broth then stirred with three cheeses until impossibly creamy in 15 minutes flat.
Macaroni and Cheese (3-Cheese, 4-Minute Pressure Cook)
16 oz elbow macaroni, 4 cups chicken broth or water, 4 tbsp unsalted butter, 1 tsp kosher salt; stirred with 12 oz freshly shredded sharp cheddar, gruyere, and parmesan with 1/2 cup evaporated milk post-cook
instant-pot Timer
Set for 4 mins @ High Pressure (239°F / 115°C)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Add 1 lb elbow macaroni, 4 cups chicken broth, 2 tbsp butter, 1/2 tsp dry mustard, and a pinch of salt to the Instant Pot.
Lock the lid, set to High Pressure for 4 minutes, then Quick Release when the timer beeps.
Stir in 2 cups shredded sharp cheddar, 4 oz cream cheese, 2 slices American cheese, and 1/2 cup whole milk.
Stir until all cheese is melted and sauce is creamy. Season with salt and pepper to taste.
Step-by-Step Guided Instructions
Add 1 lb elbow macaroni to the Instant Pot insert. Pour in 4 cups chicken broth (enough to just cover the pasta). Add 2 tbsp butter, 1/2 tsp dry mustard, and 1/2 tsp salt. Stir once to make sure the pasta is submerged and not clumped. Do not stir again.
Using chicken broth instead of water adds a savory backbone that makes this mac and cheese taste like it simmered for hours.
Lock the Instant Pot lid and make sure the valve is set to Sealing. Press Pressure Cook or Manual and set to High Pressure for 4 minutes. The pot will take about 5-6 minutes to come to pressure before the timer starts counting down.
Four minutes is the sweet spot for al dente elbows that will finish cooking in the residual heat when you stir in the cheese.
When the timer beeps, carefully turn the valve to Venting for a Quick Release. Once all steam is released, remove the lid. The pasta will look slightly soupy, which is exactly right. Stir in 2 cups shredded sharp cheddar, 4 oz cream cheese (cut into chunks), 2 slices American cheese, and 1/2 cup whole milk.
The residual heat and starchy pasta water melt the cheese into a silky sauce. Stir vigorously for 2 minutes and the soupiness transforms into creamy perfection.
Continue stirring until all cheese is completely melted and the sauce is smooth and creamy. Taste and adjust with salt and pepper. The mac and cheese will thicken as it sits, so serve immediately for the creamiest texture.
If the mac and cheese gets too thick after sitting, stir in a splash of milk to bring it back to the perfect consistency.
Three cheeses is the magic formula. Sharp cheddar brings the flavor, cream cheese brings the creaminess, and American cheese brings the melt factor. Skip the box. This is done in the same amount of time and tastes a thousand times better.
This is already peak kid food. For extra picky eaters, skip the dry mustard. You can also mix in cut-up hot dogs or steamed broccoli to sneak in some protein or vegetables.
- Steamed broccoli
- Simple green salad
- Sliced apples
Reheat in the microwave with a splash of milk, stirring every 30 seconds. On the stovetop, warm over low heat with extra milk to restore the creamy consistency.