Creamy Instant Pot Macaroni and Cheese Recipe

Hey there, friend! Let’s talk comfort food at its absolute finest—Macaroni and Cheese. But not just any mac and cheese, oh no. We’re kicking it up a notch and making it in the Instant Pot for the ultimate creamy, cheesy, and foolproof dish that’s ready in a fraction of the time. Here’s a dish that tastes like home with a touch of magic thanks to our favorite kitchen gadget. Shall we?

If you’ve been craving the ultimate dreamy, cheesy, and downright comforting bowl of mac and cheese, your wait ends here!

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 15 minutes flat—weeknight dinners just got a glow-up.
• One-Pot Wonder: Yes, everything (even the pasta!) cooks in the Instant Pot. Less mess, more yum!
• Customizable: Love a little heat? Add it. Feeling fancy? Toss in some truffle oil! You’ve got options here.
• For All Ages: Kids adore it, adults rave about it—it’s basically a dinner table hero.

Ingredients Breakdown

Essentials:

• Elbow macaroni: Classic and chewy, but feel free to swap with shells or rotini if you prefer.
• Chicken or vegetable broth: Gives depth to the flavor while cooking the pasta.
• Butter: Rich, creamy, and oh-so necessary. I recommend unsalted for better control of seasoning.
• Shredded cheese: A mix of cheddar and Monterey Jack works wonders. Fancy something sharper? Add Gruyère!
• Milk & cream: For that silky texture. Whole milk works best, but you can sneak half-and-half in there too.
• Dijon mustard: A hint of tanginess makes the cheese sing—trust me on this one.
• Seasonings: Salt, a touch of garlic powder, and black pepper for added oomph.

Pro Tips:

• Buy blocks of cheese and shred your own! It melts smoother than pre-shredded varieties.
• Swap cream for evaporated milk if you’re looking for a slightly lighter option without sacrificing creaminess.

Step-by-Step Instructions

1. Set your Instant Pot to Sauté mode. Melt the butter, then stir in the garlic powder and a pinch of salt to wake up the flavors.
2. Add the macaroni and pour in the broth. Give it a quick stir so the pasta doesn’t clump. Close the lid and set to Pressure Cook (High) for 4 minutes.
3. Once the timer’s up, do a quick release. (Careful of the steam, it’s hot!) Open the lid and give the pasta a good stir.
4. Switch back to Sauté mode. Stir in the milk and cream, letting it warm through.
5. Gradually add the shredded cheese while stirring until melted and smooth. Don’t rush—slow and steady wins the cheese race!
6. Mix in the Dijon mustard, black pepper, and any additional seasonings to taste. Serve hot and prepare for cheesy bliss!

Chef’s Tips and Tricks

• Don’t Overcook: Instant Pot pasta works its magic fast—stick to the timing for that perfect al dente finish.
• Thin It Out: If your cheese sauce thickens too much, just add a splash of warm milk to loosen things up.
• Prepping Ahead?: Keep it saucy by mixing in a little extra cream before reheating.

Recipe Variations and Serving Suggestions

• Add-In Ideas: Bacon crumbles, steamed broccoli, or even some diced jalapeños for a kick.
• Vegetarian Swap: Use vegetable broth instead of chicken broth for an equally delicious version.
• Pair It With: A crisp green salad or some freshly baked garlic bread to round out the meal.
• Fancy Touch: Drizzle with a little truffle oil or sprinkle with panko breadcrumbs for crunch.

FAQs

• Can I make this ahead of time? Yes! Just reheat on the stovetop with a splash of milk or cream to revive its creamy texture.
• How long does it keep? Store in an airtight container in the fridge for up to 3 days. (Though let’s be honest, it never lasts that long!)
• Can I freeze it? Mac and cheese is best fresh, but if you must freeze, know the texture may change slightly. Add extra cheese upon reheating for the best results.

Alright, your turn—give this cheesy dream a whirl and let me know how it turns out! I’d love to see your delicious creations. Share a photo on social media and tag #TheKitchensAid. Until next time, happy cooking!