Instant Pot Mac and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
309 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Mac and Cheese
Description
The recipe starts by cooking dried elbow macaroni under high pressure with seasonings and chicken broth directly in the Instant Pot. This method softens the pasta evenly and concentrates flavor. After a quick release of pressure, a mix of evaporated milk, butter, and hot sauce is stirred in to create a creamy base.
Shredded cheddar and American cheeses tossed with cornstarch are added gradually, allowing the sauce to thicken without becoming grainy. The final dish is rich and smooth with a mild kick from the hot sauce and a balanced, cheesy profile.
The mac and cheese can be served immediately for best texture. Notes include advice to avoid pre-shredded cheese due to anti-caking additives, and instructions for stovetop preparation, storage, freezing, and reheating to maintain creaminess and flavor.
Ingredients
- 1 lb. (16 oz.) elbow macaroni dried, uncooked
- 4 cups chicken broth chicken broth for best flavor, or water
- 1 tsp. kosher salt plus more to taste
- 1 tsp. ground mustard
- 1/2 tsp. garlic powder
- 12 oz. can evaporated milk or whole milk
- 1/2 cup butter unsalted
- 1 tsp. of your favorite hot sauce
- 8 oz. mild cheddar cheese not from a bag, buy a block & shred yourself, or medium cheddar cheese, shredded
- 8 oz. American cheese not from a bag, buy a block & shred yourself, shredded
- 1 Tbsp. cornstarch
Instructions
- Add the uncooked elbow noodles, broth/water, kosher salt, ground mustard, and garlic powder to the Instant Pot. Stir gently to combine.
- Place the lid on, being sure to set the valve to seal. Cook on high pressure for 4 minutes.
- Perform a quick release. When releasing the steam, the Instant Pot can sputter a bit due to the pasta's starchy content so be sure to use a kitchen towel or oven mitt for safety when performing this step.
- Remove the lid. Add the evaporated milk, butter, and hot sauce. Stir to combine.
- In a bowl, toss the cheese with the cornstarch & then begin to add the cheese a little at a time, stirring in between additions. Don't add in all the cheese at once.
- Allow to rest a few minutes to thicken up.
- Taste and adjust seasonings. Serve immediately and enjoy!
Notes
- Shred your own cheese to avoid anti-caking agents that affect sauce texture.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months.
- Reheat gently with a splash of milk, stirring frequently to maintain creaminess and prevent burning.
- Stovetop variation involves cooking pasta separately and stirring in ingredients as per the main recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 309kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Trans Fat | 1g | 50% |
| Sodium | 674mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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