Instant pot recipe for macaroni and cheese mac#

Leftover mac and cheese will keep in an airtight container in the fridge for 2-3 days. You can serve this mac and cheese as a main with a couple of yummy sides or serve it as a side dish to a main! Bake it. Once your mac and cheese is cooked, transfer it to a greased baking dish, sprinkle a bit of extra cheese and Panko on top, and bake it until the cheese is melted and the breadcrumbs are golden-brown and crispy.Mix in some pesto. Add a dollop of pesto to your mac and cheese.Add a protein. Mix in cooked chicken, bacon, ground beef, sausage, or check out my baked crab mac and cheese instead.Add veggies. Stir in roasted broccoli, asparagus, peas, spinach, sun dried tomatoes, bell peppers, etc.

Give it a Mexican twist. Add in some taco seasoning, taco meat, and salsa for a flavor variation.

Make it spicy. Top it off with some hot sauce or cayenne pepper for extra heat.

Whatever cheese you use, make sure to shred your own (including the parmesan)! The anti-caking agent in pre-shredded cheese gives the melted cheese a grainy texture. Make sure you shred your own cheese so it’s extra smooth!

Shredded Parmesan, Gruyere, and Sharp Cheddar Cheese – a nutty, tangy, smooth, slightly smoky combination of cheeses melted over the pasta.

The higher the fat content, the creamier the mac and cheese will be. Which whatever milk you have on hand: skim, almond, 2%, etc.

Milk – the base for an ultra smooth, creamy, and cheesy sauce.

Salt and Black Pepper – enhances flavor and adds just a touch of heat.

No broth? No problem! Use water, but you’ll need to adjust the seasonings for more flavor. The noodles cook directly in the broth which gives the pasta depth of flavor.

Instant pot recipe for macaroni and cheese free#

Feel free to use chicken broth if preferred.

Vegetable Broth – use veggie broth to keep this dish vegetarian.

There’s no need to cook your pasta first it cooks right in the instant pot! If you’d like to use a different noodle, feel free, but you may need to adjust the cook time.

Pasta – today, we’re using medium shells.

Change to 'saute mode' and add in cheddar cheese and milk. Cook on high pressure for 4 minutes, then quick release carefully. Do not stir the pasta, but gently use a spoon to make sure all pasta is covered with water. 😉 IngredientsĪ few secret ingredients – vegetable broth and THREE kinds of cheese – make this the BEST macaroni and cheese recipe. Add elbow pasta, butter, salt, and water in the Instant Pot. Although my one pot mac and cheese and my slow cooker mac and cheese are delicious, I’m having tons of fun with my instant pot…and this instant pot mac and cheese might just take the cake.

I am absolutely loving this instant pot take on a classic.