Instant Pot mac and cheese
Instant Pot mac and cheese is tender, cheesy, creamy and so delicious! It’s great for a quick and easy side dish the whole family will love.
Yield: 8 servings
Ingredients
- 16 oz. elbow macaroni (uncooked)
- 4 cups low-sodium chicken or vegetable broth (or sub water)
- 2 tablespoons unsalted butter
- 1 teaspoon hot sauce (see notes)
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground mustard
- 2 oz. plain cream cheese (regular or reduced fat)
- 2-3 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ -1 cup milk (skim or 2%)
Instructions
- Add the uncooked macaroni, broth, butter, hot sauce, garlic powder, pepper, and salt to the insert of your Instant Pot. Stir well to combine.
- Place the lid on the pot and set to sealing. Cook on manual function, high pressure, for 5 minutes. Then, do a quick release and wait for the pot to be safe to open.
- Add the cream cheese, ½ cup milk, then a handful of cheese to the pot and stir well. Add an additional handful of cheese, one at a time, stirring in between each addition until smooth and creamy. (Don’t just dump it all in; it won’t get well incorporated.)
- Season as necessary to taste with salt and pepper. Add extra milk if needed for desired consistency. (If it seems liquidy already, don't worry. Let it sit for just a few minutes and it will thicken up.) Serve hot and enjoy!
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Notes
Hot sauce: The hot sauce here does not make this spicy at all, but it adds a really great background flavor. I recommend using a hot sauce that’s more flavorful than pure on spicy. We love Crystal brand. You could also skip it if you prefer.
Milk: I use 2% or skim milk for this recipe since that’s what we always have on hand, but it would work well with whole milk as well.
Cheese: I used a sharp white cheddar cheese for the cheese in this recipe. You can use regular cheddar or a combination of cheeses (such as cheddar and Monterey Jack, Gruyere or American cheeses.)
Reheating: You can reheat single servings easily in the microwave, starting with about 45 seconds to a minute, then stirring and adding additional time until it’s nice and hot. Feel free to add a few splashes of milk and/or some extra cheese to make sure it doesn’t dry out as it reheats.
Freezing leftovers: Extras freeze great! Simply let the leftovers cool down, then transfer to a freezer safe plastic bag or container, label it, and keep in the freezer for up to 5 months. Defrost it overnight in the fridge and then reheat in the microwave or in a small casserole dish (details above).
Nutrition
Serving: 1serving | Calories: 564kcal | Carbohydrates: 24g | Protein: 34g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1241mg | Fiber: 1g | Sugar: 3g
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