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Instant Pot Mac and Cheese Recipe

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This Instant Pot Mac and Cheese is a quick and easy homemade comfort food featuring perfectly creamy elbow macaroni cooked to perfection with a rich blend of Parmesan and cheddar cheeses. Ready in under 15 minutes, it's a deliciously creamy and cheesy dish perfect for busy weeknights or when you crave a warm, satisfying meal.

Ingredients

Pasta and Cooking Ingredients

  • 1 pound elbow macaroni
  • 1 teaspoon sea salt
  • 4 cups water

Cheese Sauce

  • ¾ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups shredded cheddar cheese
  • Freshly cracked black pepper, to taste

Optional Add-ins

  • Peas, to taste
  • Sriracha, to taste

Instructions

  1. Prepare the Pasta: In the Instant Pot, combine the elbow macaroni, 4 cups of water, and sea salt. Secure the lid and make sure the valve is set to the sealing position.
  2. Pressure Cook the Pasta: Cook on high pressure for 4 minutes. After cooking, perform a quick manual release of the steam to prevent the noodles from overcooking. Be sure that only about 1-2 tablespoons of water remain; drain any excess water if necessary.
  3. Add the Cheese Sauce Ingredients: Stir in the heavy cream, freshly grated Parmesan cheese, and shredded cheddar cheese into the hot pasta. Combine thoroughly until the cheese melts completely, creating a creamy sauce.
  4. Season and Customize: Add freshly cracked black pepper to taste. Optionally, stir in peas and sriracha if desired for extra flavor and a spicy kick.
  5. Serve: Scoop the mac and cheese into individual bowls and serve warm as a comforting and delicious meal.

Notes

  • Use freshly grated Parmesan and sharp cheddar cheese for the best melt and flavor.
  • Be careful not to overcook the macaroni; quick manual release is essential.
  • Drain excess water thoroughly to avoid a watery cheese sauce.
  • Peas and sriracha add a nice texture and flavor contrast but are optional.
  • For a lighter version, substitute heavy cream with half-and-half or milk, noting sauce may be less rich.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently with a splash of milk.

Find it online: https://dishcooks.com/instant-pot-mac-and-cheese-recipe/