Instant Pot Mac and Cheese Recipe
A rich and velvety macaroni and cheese crafted swiftly using the Instant Pot. This classic comfort dish is elevated with a trio of cheeses and a subtle kick from hot pepper sauce, delivering a deeply satisfying, creamy texture in under 10 minutes.
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Servings: 8
Ingredients
- 1 cup shredded mozzarella cheese
- 4 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon ground black pepper
- 1/2 to 1 cup milk
- 1 teaspoon garlic powder
- 16 ounces elbow macaroni uncooked
- 1/2 teaspoon salt
- 1 teaspoon hot pepper sauce
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Combine elbow macaroni, chicken broth, butter, hot pepper sauce, garlic powder, salt, and black pepper directly in the Instant Pot.
- Secure the lid, ensure the valve is set to sealing, and select the manual high-pressure setting for 5 minutes. Once complete, carefully perform a quick pressure release.
- Stir in the milk, beginning with 1/2 cup. Gradually incorporate the shredded cheeses in 3 to 4 batches, mixing thoroughly between each addition to achieve a smooth, creamy consistency. Adjust seasoning if necessary and add more milk if a thinner texture is preferred.
Notes
A standard 16-ounce box of elbow macaroni equals approximately 4 cups dry or 453 grams.
For optimal texture, mozzarella should be added gradually to avoid stringiness; consider substituting if this texture is undesirable.
The blend of cheddar, mozzarella, and Parmesan yields the richest flavor, though cheese varieties can be tailored to taste.
Begin with 1/2 cup milk and increase as needed for consistency.
For optimal texture, mozzarella should be added gradually to avoid stringiness; consider substituting if this texture is undesirable.
The blend of cheddar, mozzarella, and Parmesan yields the richest flavor, though cheese varieties can be tailored to taste.
Begin with 1/2 cup milk and increase as needed for consistency.