It all cooks in just one pot; including the pasta with no draining or straining.
Easy Cheesy Instant Pot Mac and Cheese
Creamy, cheesy, and delicious it’s made in just one pot, making fewer dishes to wash. Super easy to prepare – no roux, no strainer, and no baking required. A pressure cooker makes this so fast, this may even be quicker and easier than boxed.
Ingredients for Instant Pot Mac & Cheese
Pasta – Elbow macaroni noodles are my first choice but you can use other small varieties of pasta. Water and Seasonings – Season the cooking water in this recipe as it is absorbed by the pasta, adding great flavor. Do not drain the water; the starches from the pasta help thicken it and make a creamy sauce. Cheese – Sharp cheddar and Parmesan cheese make a rich cheese sauce. You can replace some or all of the cheddar with gruyere, gouda, fontina, or even Monterey jack. Skip the mozzarella cheese in this recipe, as it isn’t bold enough.
Variations
Replace half of the cooking water with reduced sodium chicken broth & skip the salt. Add seasonings like garlic powder, cayenne pepper or a dash of hot sauce. For some extra nutrition, stir in vegetables like spinach or steamed broccoli. Replace the milk with half and half or evaporated milk if desired. Add rotisserie chicken, diced ham, or even ground beef or sprinkle with crisp bacon.
How to Make Instant Pot Mac and Cheese
The leftover pasta water from cooking adds starch to thicken it and help it stick to the pasta.
Storing & Reheating Leftovers
Store leftovers in an airtight container for up to 4 days. When reheating, add a splash of milk or heavy cream (about 1 tbsp per cup of mac and cheese) to keep it creamy.
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