Loaded Instant Pot Mac and Cheese
User Reviews
4.9
Loaded Instant Pot Mac and Cheese
Description
The Loaded Instant Pot Mac and Cheese recipe features elbow macaroni cooked under pressure with water and salt for a perfect tender bite. A blend of sharp cheddar and mild cheddar or Velveeta cheese create a smooth, cheesy sauce when combined with beaten eggs, evaporated milk, sriracha, and mustard powder. Crispy bacon bits add a smoky flavor, while scallions bring freshness. Toasted panko breadcrumbs coated in butter and olive oil provide a crunchy topping that contrasts the creamy pasta beneath.
The dish layers rich, sharp cheese flavors softened by mild cheddar, enhanced by the creamy sauce base with a subtle heat from sriracha. Pressure cooking speeds up the process, delivering evenly cooked pasta that blends well with the cheeses. The bacon contributes a crispy, salty element, while scallions balance with a mild bite. The buttery breadcrumbs finish the dish with a golden, crunchy texture.
This mac and cheese works well as a main dish or side for gatherings and family dinners. The rich combination of cheeses and bacon suits cold weather meals or when you want a filling comfort dish. It pairs well with a simple salad or steamed vegetables for a complete meal.
To avoid graininess, use freshly grated cheese and melt it gently on low heat. Leftovers reheat well if warmed slowly with added milk and constant stirring to restore creaminess. Baking the bacon separately ensures crispiness, and toasting panko breadcrumbs adds a decorative and textural topping that prevents sogginess.
Ingredients
- 16 ounces (454g) elbow macaroni
- 4 cups (1L) water cold running
- 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
- 12 ounces (355ml) evaporated milk
- 1 teaspoon (5ml) Sriracha sauce or Frank’s hot sauce
- 1 teaspoon (2g) mustard powder
Bacon Bits & Scallion
- 4 - 8 trips Bacon
- 2 talks scallion , finely chopped
Buttery Crispy Breadcrumbs
- ½ cup (31g) panko breadcrumbs
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15g) butter unsalted
- kosher salt to taste
Instructions
- Crisp Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
- Pressure Cook Elbow Macaroni: Add 16 oz (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot. Close the lid and pressure cook at High Pressure for 4 minutes + Gradual Quick Release. Open lid carefully.*Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case.
- Prepare Crispy Breadcrumbs: While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tbsp (15g) unsalted butter, 1 tbsp (15ml) olive oil, and ½ cup (31g) panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.
- Mix Wet Ingredients: In a medium mixing bowl, beat 2 large eggs and mix in 1 tsp (2g) ground mustard, 1 tsp (5ml) Sriracha, and 12 oz (355ml) evaporated milk. Mix well.
- Make Mac & Cheese: Keep the heat on low or medium-low (Instant Pot: use the keep warm function). Give it a quick stir. If there is excess liquid in the pot, drain if necessary. Place 4 tbsp (60g) unsalted butter into the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add in the grated cheese 1/3 portion at a time and stir constantly until the cheese fully melt. If the mac and cheese are too runny, turn the heat to medium (Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.
- Taste & Season: Taste and season with kosher salt and ground black pepper (will probably need quite a few pinches of kosher salt to brighten the dish).
- Serve: Generously sprinkle crispy breadcrumb, bacon bits, then scallion over a bowl of macaroni & cheese. Serve immediately & enjoy~
Notes
- Use freshly grated cheeses rather than pre-shredded for smoother melting texture.
- Bacon should be baked until crisp, drained on paper towels, and chopped to maintain crunch.
- When reheating leftovers, add some milk and warm gently while stirring to restore creaminess.
- Toast panko breadcrumbs in butter and oil until golden to add a crunchy topping.
- Avoid high heat when melting cheese to prevent grainy texture; use low and slow melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 136mg | 45% |
| Sodium | 614mg | 26% |
| Potassium | 341mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 919IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 526mg | 53% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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