Instant Pot Mac and Cheese

MelandBoysKitchen

Hello Friends!

I am so excited to share this incredible recipe with you! My boys LOVE Mac and Cheese and this is possibly the BEST and the EASIEST Mac and Cheese recipe that I have ever made!  I am serious!

The first night I tried this recipe, I was in the middle of painting my sons room and realized it was almost dinner time. I had some pulled pork in the crockpot and had planned on making my classic Mac and Cheese recipe to go with it, along with a salad (gotta get in some greens, of course-haha)!  Anyway, I did not want to take the time and decided to try making Instant Pot Mac and Cheese.

I simply dumped in the elbow noodles, water and salt into the instant pot and set them to cook, then stirred in butter, cheese and seasonings—that was it! SO SIMPLE and SO YUMMY!!

It seriously could not have been easier and my family was raving about how good it was!  And I had to agree it really was just as good (maybe even better) than the original more time consuming recipe.  My mind was blown!

I would recommend smooth-melting cheeses such as cheddar, gouda, gruyere, Monterrey jack for the best results.  You could definitely play around with trying different combinations of cheeses and spices.  I like to add a little cayenne pepper or hot sauce before serving.  A little mustard powder, garlic salt or nutmeg is also great depending on the cheeses you use and the mood you are in:). The recipe is simple, so you can add the seasonings that you like.

I usually do not have whole milk on hand. It makes a more creamy, rich sauce, but I use our normal 1% with great results too.  You really cannot go wrong with this method. So creamy and delicious and you can feel good that it is just 5 real food ingredients.  Nothing dehydrated, no ingredients that you can’t pronounce.

I hope you enjoy this Instant Pot Mac and Cheese as much as my family does!

Instant Pot Mac and Cheese

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Ingredients

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• 1 pound uncooked elbow pasta
• 4 cups water
• 1 teaspoon salt
• 3 tablespoons butter, cut into small pieces
• 2 1/2 cups shredded cheese (smooth-melting –cheddar, gouda, gruyere, Monterrey jack)
• up to 1/2 cup whole milk

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Instructions

1. Put the pasta, water, and salt into the Instant Pot and cook for 3 minutes using the manual function. Quick release the steam so that your noodles don’t get overcooked and mushy.
2. Gently stir in the butter until melted. Add the cheese and milk (use 2-3 tablespoons of milk at a time, as needed, up to 1/2 cup).
3. Add additional seasoning or liquid as necessary, to get the consistency and flavor of your choice.
4. ENJOY!!