Instant Pot Mac and Cheese
Experience the ultimate comfort dish with this Instant Pot Mac and Cheese. This one-pot method delivers ultra-creamy, perfectly cooked pasta in under twenty minutes without the need for draining water or stovetop monitoring. By utilizing pressure cooking to infuse maximum flavor into every noodle, the starch-rich cooking liquid creates a rich, velvety sauce base. It is the perfect foolproof solution for a busy weeknight meal that ensures consistent, delicious results every time.
- Prep Time: 5
- Cook Time: 5
- Total Time: 15
- Yield: 6 servings 1x
- Category: dinner
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pound dry elbow macaroni
4 cups vegetable broth
4 tablespoons unsalted butter
1 teaspoon salt
12 ounces evaporated milk
1 teaspoon mustard powder
4 cups sharp cheddar cheese, freshly shredded
Instructions
Combine the dry macaroni, vegetable broth, butter, and salt in the Instant Pot inner liner.
Secure the lid and set the steam release valve to the sealing position.
Select manual or pressure cook on high pressure for 5 minutes.
Perform a quick pressure release immediately once the timer expires to prevent mushy pasta.
Stir in the evaporated milk and mustard powder until fully integrated with the noodles.
Add the shredded cheddar cheese in batches, stirring constantly until the sauce becomes smooth and glossy.
Notes
Always shred your cheese directly from a block; pre-shredded varieties contain anti-caking agents that can prevent a smooth melt. Using room temperature evaporated milk helps the sauce thicken faster upon addition.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Find it online: https://itisrecipes.com/instant-pot-mac-and-cheese/