Instant Pot Mac and Cheese
User Reviews
5
Instant Pot Mac and Cheese
Description
This dish involves pressure-cooking elbow macaroni with water and butter in an Instant Pot, which uses the starch from the pasta water to thicken the sauce naturally without the need for a roux or flour. After cooking, sharp cheddar and Gruyère cheeses are gradually stirred in along with milk to reach a desired creamy consistency. Seasonings include salt and black pepper to taste.
The macaroni and cheese mixture is then transferred to an oven-safe dish and topped with a blend of panko breadcrumbs, melted butter, cheddar, and Parmesan cheeses. Broiling this topping for several minutes produces a golden, bubbly crust that adds texture contrast to the creamy pasta beneath.
This recipe benefits from freshly grated cheese for smoother melting and richer flavor. Whole milk is recommended for creaminess, and additional ingredients like sour cream or cream cheese can be added for extra silkiness. The recipe was tested with a 6-quart Instant Pot Duo but can be adapted to similar models.
Serving immediately is best, as the pasta continues absorbing liquids and thickens upon cooling. The topping adds both visual appeal and texture to the dish.
Ingredients
For the Mac and Cheese:
- 1 pound elbow macaroni 16 oz, dried
- 4 cups water
- 1 tablespoon butter unsalted
- 3 cups cheddar cheese freshly grated, sharp
- 1 cup gruyere cheese shredded
- ½ to 1 cup milk adjust to your desired creaminess, whole
- salt to taste
- black pepper to taste
For the Breadcrumb Topping:
- ¾ cup panko breadcrumbs
- 2 tablespoons butter melted
- ½ cup cheddar cheese shredded
- ½ cup Parmesan Cheese grated
Instructions
- Cook the Pasta: Add macaroni, water, and butter to the Instant Pot. Seal the lid and set to [Pressure Cook] (or Manual) on high for 4 minutes. When done, quick release the pressure.
- Add the Cheese: Open the lid. Stir in ½ cup of milk, then gradually mix in cheddar and Gruyère, 1 cup at a time, stirring between each addition. Add more milk until it reaches your desired level of creaminess. Season with salt and pepper to taste.
- Assemble and Broil: Transfer the mac and cheese to a 9x13-inch oven-safe baking dish.
- Make the Topping: In a bowl, mix panko, melted butter, cheddar, and Parmesan. Spread evenly over the mac and cheese.
- Finish Under the Broiler: Broil for 4–5 minutes, or until golden and bubbly. Watch closely!
- Serve Warm: Best enjoyed fresh out of the oven!
Notes
- Use freshly grated cheese for better melting and creamier texture; pre-shredded cheese may contain coatings that prevent smooth melting.
- Only use whole milk to retain rich creaminess; low-fat milk may result in less desirable texture.
- The starchy water left after pressure cooking naturally thickens the sauce, eliminating the need for added flour or roux.
- Add dairy ingredients like milk, cheese, or creaminess enhancers after cooking to prevent curdling.
- Expect the sauce to be slightly loose initially, as it thickens upon standing due to pasta absorption.
- Optional: incorporating sour cream or cream cheese enriches the texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 915mg | 38% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 881IU | 18% |
| Calcium | 649mg | 65% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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