Instant Pot Mac and Cheese
User Reviews
4.9
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Prep Time
5 mins
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Total Time
9 mins
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Servings
8 servings
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Calories
608 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Instant Pot Mac and Cheese
Description
This recipe utilizes the Instant Pot to cook dried elbow pasta directly in chicken broth and water, along with butter and several seasonings including garlic powder, smoked paprika, mustard powder, onion powder, kosher salt, and optionally hot sauce. Pressurized cooking in the Instant Pot softens the pasta while infusing it with the seasoned broth.
After pressure cooking and quick release, the residual liquid remains, which helps create a smooth cheese sauce when heavy cream and shredded cheeses (cheddar and Colby jack) are stirred in. Turning off the Instant Pot before adding cheese prevents overcooking and helps maintain a creamy texture. The sauce combines sharpness and mildness with hints of smoky and spicy flavors from the seasonings.
This dish provides a rich, cheesy pasta ideal as a main or side, with the convenience of one-pot preparation. Variations using different melting cheeses can alter flavor and texture as preferred.
Note that prep time does not include Instant Pot pressure build time, which may vary. Adjusting heavy cream quantity allows tailoring the sauce’s consistency.
Ingredients
- 16 oz elbow pasta dried
- 2 cups chicken broth reduced sodium
- 2 cups water
- 2 Tbsp butter
- 1 tsp hot sauce (optional)
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp mustard powder dried
- 1/4 tsp onion powder
- 2 1/2 cups cheddar cheese mild, medium, or sharp - use personal favorite, shredded
- 1 cup Colby jack cheese shredded
- 1/2 - 1 cup heavy cream
Instructions
- Add the dried pasta, chicken broth, water, butter, hot sauce, salt, garlic powder, pepper, smoked paprika, dried mustard, and onion powder to the liner of an Instant Pot. Use a wooden spoon to gently press down to make sure all pasta is submerged in the liquid. Don't stir.
- Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 4 minutes.
- Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. Be aware, this recipe is starchy, and can sputter quite a bit when venting. I usually place a folded paper towel loosely over the vent to prevent any kitchen messes.
- When the pin drops, remove lid and set aside. Turn the Instant Pot OFF to avoid overcooking your pasta. There will be some water left in your pot - don't drain it. This helps create the smooth, cheesy sauce.
- Add heavy cream and stir. Add in cheeses, a handful or so at a time, stirring after each addition. Keep stirring until they have completely melted into a creamy sauce.
- As a side note, this mac and cheese does thicken as it sits, so if it seems on the thin side - just let it sit for a minute or so, and it will thicken up. Taste and adjust seasoning if necessary.
Notes
- You may substitute cheeses such as Gruyere, Gouda, Fontina, Mozzarella, Monterey Jack, or Colby based on melting preference.
- Adjust heavy cream quantity between 1/2 to 1 cup to reach desired sauciness.
- Prep time excludes the time Instant Pot takes to come to pressure, which can vary by machine and conditions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 45g | 15% |
| Protein | 22g | 44% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 122mg | 41% |
| Sodium | 544mg | 23% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1293IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 413mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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