This is the CREAMIEST Instant Pot Mac and Cheese -- it's loaded with cheese and comes together so quickly! The perfect Instant Pot pasta recipe, great for customizing to your family's tastes with added protein or veggies.
Course Main Course
Keyword macaroni and cheese, pasta
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Ashley Fehr
3.5cupslow sodium chicken broth(water is fine)
375gramswhole grain macaronidry (3 cups)
1 teaspooncanola oil or butter
1cup2% milk(or evaporated milk or cream for richer flavor)
170gramsBothwell cheddar cheese(about 2 1/2 cups shredded - up to 4 cups!)
hot sauce or dry mustard, optional
Add broth, macaroni, oil, salt and pepper to the Instant Pot and stir.
Put the lid on, turn valve to sealing, and press Manual, high pressure, and select a cook time of 2 minutes. The pressure will build for roughly 7-8 minutes and then start counting down.
When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!).
Turn the Instant Pot to saute, and using the adjust button, select less heat (optional -- the heat of the pasta should melt the cheese if you leave it off)
Add the milk and cheese and stir until just combined. If it's too thick, add a splash more milk. Too thin, add a bit more cheese. Note that it will thicken as it sits.
*NOTE: I originally made this Instant Pot Mac and Cheese with the Bothwell Habanero with Cracked Black Pepper cheese, but have updated to the recipe to call for cheddar which is more typical. Any flavor of cheese will work great in this recipe!