Instant Pot Mac and Cheese
Ingredients
- 16 oz dried elbow pasta
- 2 cups reduced sodium chicken broth
- 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 dried mustard powder
- 1/4 tsp onion powder
- 2 1/2 cups shredded cheddar cheese)
(mild, medium, or sharp - use personal favorite
- 1 cup shredded colby jack cheese
- 1/2 - 1 cup heavy cream
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Instant Pot Mac and Cheese
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About this Recipe
Craving a bowl of rich, velvety mac and cheese that comes together quickly? This Instant Pot Mac and Cheese delivers an ultra creamy, deeply satisfying experience, transforming everyday pasta into a luxurious comfort dish.
The magic lies in the Instant Pot, which creates a perfectly tender pasta base infused with savory chicken broth and water, then finishes with a generous blend of cheeses and heavy cream. This method ensures an incredibly smooth and cohesive sauce that coats every elbow noodle without a single dry spot.
Prepare for a truly indulgent experience. You'll encounter tender elbow pasta swimming in a rich, velvety smooth sauce that bursts with cheesy goodness. The combination of shredded cheddar (chosen to your liking, from mild to sharp) and creamy colby jack creates a balanced flavor profile, while a subtle blend of garlic powder, black pepper, smoked paprika, dried mustard powder, and onion powder adds layers of warmth and depth. The optional touch of hot sauce provides a nuanced counterpoint, enhancing the overall savoriness without adding overt heat.
This recipe invites you to make it your own. Tailor the cheddar cheese to your personal preference—whether you love the mellow notes of mild, the classic balance of medium, or the bold tang of sharp. For an extra touch of warmth or a hint of complexity, don't skip the optional hot sauce. The amount of heavy cream can also be adjusted to achieve your desired level of richness and sauciness.
This Instant Pot Mac and Cheese is the ultimate comfort food, perfect for a cozy weeknight dinner or as a standout side dish for any family meal. Serve it warm, perhaps with a simple green salad to complete a satisfying meal.