Instant Pot Mac and Cheese

Instant Pot Mac and Cheese

from thechunkychef.com
Main Course
5 min
608 kcal / serving

This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce! 

Ingredients

  • 16 ozdried elbow pasta
  • 2 cupsreduced sodium chicken broth
  • 2 cupswater
  • 2 tbspbutter
  • 1 tsphot sauce ((optional))
  • ½ tspkosher salt
  • ½ tspgarlic powder
  • ¼ tspblack pepper
  • ¼ tspsmoked paprika
  • ¼ tspdried mustard powder
  • ¼ tsponion powder
  • 2 ½ cupsshredded cheddar cheese ((mild, medium, or sharp - use personal favorite))
  • 1 cupshredded colby jack cheese
  • ½ cupheavy cream

Directions

  1. 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. 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. 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. 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. 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. 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.