There’s nothing more comforting than a bowl of classic macaroni and cheese in the fall but it’s also perfect in the summer when you don’t want to heat up the house! The Instant Pot cooks it up super creamy and comforting! It’s incredibly simple and made entirely in the pressure cooker. Updated July 2021 Easy Instant Pot Mac and CheeseĬraving some mac and cheese but don’t feel like turning on your oven? This Instant Pot Macaroni and Cheese is hearty, creamy and making it in the Instant Pot is a total game changer. PIN HERE and follow ME ON PINTEREST for more delicious recipes Gluten-free and can easily be made grain-free, dairy-free and vegan with just a few simple swaps. No boiling or layering is required, and the Instant Pot takes care of all the hard work. This is how my mom taught me 50 years ago and it's still my favourite.This easy Instant Pot Macaroni and Cheese cooks up perfectly creamy and tender in under 30 minutes in the pressure cooker. Let it cool for 5 or 10 minutes before serving. Spread this evenly over the pasta and cheese sauce and bake at 375 for 10-20 minutes, until golden brown on top. You don't want the cheese cubes to melt into the sauce – they are great little cheesy bursts of flavor.įOR THE TOPPING: mix the crumbs, melted butter and Parmesan cheese with a fork. If you like, you can heat it a little with the Saute function, but don't let it boil. (Incidentally, the sauce at this stage is what I use on steamed broccoli or cauliflower.) Stir in the cubed cheese and the pasta. Taste it and add more salt and pepper if you like. Add the grated cheese but keep the little cubes for later. (You do NOT want the sauce to boil once the cheese is in it can curdle.) Whisk in the salt, pepper and sugar. The cheese and pasta will thicken it, so if it's any thicker than heavy cream, whisk in a little milk, a tablespoon at a time to thin it a bit. The sauce should be about the consistency of unwhipped heavy cream at this point. (Add the Dijon mustard here, if you're using that.) Keep stirring until it comes back to a boil and thickens. Then add the hot milk all at once and whisk vigorously. Stir constantly with a whisk for a couple of minutes to cook this roux. When the butter is melted, add the flour and dry mustard, if using. (Pressing Saute a few times on the DUO model toggles through Saute’s three heat settings: Less, Normal and More.) Pour the pasta into a strainer and cover with a plate to keep it warm.įOR THE SAUCE: Put the 2 1/2 Tbsp butter in the Instant Pot and hit the Saute button a couple of times to get to the “Normal” heat setting. When it beeps that it's done, flip the valve to Venting for a quick release. Heat the milk in the microwave but do not boil. While it's cooking, grate about 3/4 of the cheese in one pile and dice the remaining 1/4 into 1/4” cubes in another pile. Adjust time using the + and - buttons to get to 4 minutes. Push the Pressure Cook (or Manual) button. Close the lid and make sure the valve is set to Sealing. Directions:įOR THE PASTA: Put the macaroni, water, butter and salt in the Instant Pot and give it a stir. Almost any combination of cheeses will work so feel free to use your favourites.
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**Cheese Note: I usually use aged or sharp cheddar but I also like Swiss or a combination of the two. *Mustard Note: You cannot actually taste the mustard in this dish it just enhances the cheese flavour. The Butter Crumb Topping: (option but, oh.
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It's delicious and saucy served as soon as you combine pasta and sauce, but for true Rootitoot level deliciousness add the buttered crumbs and bake it for a few minutes. The recipe is only long because I detail each step for novices. Three steps: cook the pasta, make the sauce and, optional, bake in the oven with the crumb topping. This recipe looks long but it is really very simple and quick.