Instant Pot Mac and Cheese
User Reviews
5
Instant Pot Mac and Cheese
Description
Instant Pot Mac and Cheese starts by pressure cooking elbow macaroni with water and salt. This method softens the pasta efficiently. The sauce is made separately by blending eggs, evaporated milk, ground mustard, and sriracha, which adds a mild balance of heat without dominating the dish. Butter and freshly grated sharp and mild cheddar cheeses melt into the cooked pasta in stages to create a creamy mix.
The recipe ensures the eggs are cooked safely by using the Instant Pot’s "Keep Warm" function to raise the temperature enough for pasteurization. The mix of two cheddar types and optional Velveeta cheese results in a smooth, well-emulsified sauce that coats the macaroni thoroughly.
This mac and cheese pairs well as a hearty main or side and can be adapted to stovetop cooking if preferred. Substitutions for pasta, milk types, and cheese can be made, though cooking times and texture might slightly differ.
It can be portioned and frozen for future meals with reheating instructions provided to restore creaminess. Reducing quantities or avoiding the spicy elements like sriracha are flexible options.
Ingredients
- 1 pound (454g) elbow macaroni
- 4 cups (1L) water cold
- 4 tablespoons (60g) butter unsalted
- 14 ounces (397g) sharp cheddar cheese freshly grated
- 6 ounces (170g) mild cheddar cheese freshly grated, or Velveeta cheese
- salt Kosher salt
- black pepper Kosher salt
Wet Ingredients
- 2 egg beaten, large
- 1 teaspoon ground mustard
- Sriracha sauce or Frank’s hot sauce, 1 teaspoon, optional
- 12 ounces (355ml can) evaporated milk
Instructions
- Pressure Cook Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.Amy + Jacky's Tips: There's a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
- Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces (355ml) evaporated milk. Mix well.
- Make Mac & Cheese: Use "Keep Warm" function. Give it a quick stir. If there's more than ¾ cup of water left in the pot, drain some of the liquid.Add 4 tbsp unsalted butter to the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (⅓ portion at a time), then stir constantly until the cheese fully melt. Amy + Jacky's Tips: If the mac and cheese is too runny, use "Sauté Less" function to reduce it down.
- Serve: Taste and season with kosher salt and ground black pepper. You'll likely need a couple pinches of kosher salt to brighten the dish. For the best tasting experience, serve immediately! Enjoy~
Notes
- Adjust pressure cooking time for different types of pasta.
- Use evaporated milk, not sweetened condensed milk, for correct consistency.
- Freshly grated cheese melts better than pre-shredded varieties containing additives.
- The Keep Warm setting cooks eggs safely for smooth sauce texture.
- Freeze leftovers properly cooled in airtight containers, then thaw and reheat over low heat with frequent stirring.
- Halve the recipe by reducing ingredients and increasing cooking time slightly to compensate for faster pressure build-up.
- Do not overfill the Instant Pot; max half full for foods like pasta that expand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 48g | 16% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 143mg | 48% |
| Sodium | 511mg | 21% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1046IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 645mg | 65% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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