Patrick Oconnell
Macaroni and cheese is a classic comfort food that can be made in an Instant Pot for a quick and easy meal. The beauty of this recipe is that it only requires a few simple ingredients and can be on the table in minutes. It's a versatile dish that can be tailored to your taste, with options to add protein or experiment with different cheeses and seasonings. Whether you're feeding a crowd or just making a cozy dinner for one, Instant Pot mac and cheese is a convenient and delicious option.
| Characteristics | Values |
|---|---|
| Ingredients | Pasta, water, butter, salt, milk, cheese, seasonings |
| Pasta type | Elbow macaroni or any small-sized pasta |
| Broth | Chicken broth or water |
| Seasonings | Hot sauce, garlic powder, cayenne, paprika, Cajun seasoning, ranch seasoning, mustard |
| Cheese type | Cheddar, Colby, Gouda, Gruyere, Monterey Jack, Mozzarella, Parmesan, Fontina |
| Add-ins | Meatballs, diced ham, ground beef, chicken, bacon, sausage |
| Cook time | 4-6 minutes |
| Refrigeration | Up to 3 days-4 days |
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What You'll Learn
Ingredients
The ingredients for making macaroni and cheese in an instant pot are simple and easy to source. The quantities of the ingredients can be adjusted based on the number of servings and personal preferences.
The first key ingredient is the pasta. Elbow macaroni is the traditional pasta of choice for mac and cheese, but other small-sized pasta shapes can also be used, such as small shells, mini penne, fusilli, farfalle, or orecchiette. It is recommended to use about four cups of dried elbow macaroni, which is equivalent to one 16-ounce box or 453 grams.
The second group of ingredients revolves around the liquid used for cooking the pasta. Water is the most basic liquid, but for extra flavor, chicken or vegetable broth can be used instead. About four cups of water or broth are typically used. Butter is also added to the liquid to prevent the pasta from sticking together and to enhance the flavor. One tablespoon of butter is usually sufficient.
The third group of ingredients forms the creamy, cheesy sauce that makes mac and cheese so delicious. Milk is added to the cooked pasta to create a creamy base, and the amount can vary from 1/2 cup to one cup, depending on the desired consistency. Cream cheese or sour cream can also be used for an even richer sauce. For the cheese itself, a combination of cheddar and parmesan is a classic choice, but other cheeses like Colby, Fontina, Gruyere, Gouda, or Monterey Jack can be used to suit personal taste. The amount of cheese can vary, but it is typically added in handfuls or shredded cups until the desired cheesiness is achieved.
Finally, seasonings and spices can be added to elevate the flavor of the dish. Salt and pepper are essential, and garlic powder, hot sauce, mustard, or cayenne pepper can also be included to taste.
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Cooking the pasta
To cook the pasta, start by adding the pasta, water, butter, mustard, garlic powder, and salt to the Instant Pot. You can use any shape of pasta, but smaller-sized pasta like elbow macaroni, small shells, or mini penne is recommended. For the liquid, you can use water or a combination of water and chicken or vegetable broth. If using broth, low-sodium chicken broth is recommended.
Stir the ingredients in the Instant Pot briefly to combine. Then, cover the pot and cook on high pressure for 4 to 6 minutes. Different pasta shapes may require slightly different cooking times. After cooking, perform a quick release by following the manufacturer's instructions.
Once the pressure has been released, carefully unlock and remove the lid. You can then add the cheese, milk, and any additional seasonings. Stir until the cheese has melted into a creamy sauce. If the sauce seems too thin, you can let it rest for a minute or two to thicken.
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Making the sauce
After the pasta is cooked, it's time to make the cheese sauce. Stir in the butter until it melts. You can use regular butter, or, for a more balanced flavor, go for unsalted butter.
Next, add the cheese and milk. For the cheese, a combination of Cheddar and Parmesan is a good option, but you can also use just Cheddar, or try Colby, Gouda, Gruyere, Fontina, Monterey Jack, or smoked Gouda. If you're feeling adventurous, you could even add some crumbled cooked bacon or a few tablespoons of salsa or hot sauce. For the milk, start with 2-3 tablespoons and add more as needed, up to 1/2 cup or 1 cup if you want a thinner sauce. You can also use light cream or half-and-half instead of milk.
Stir the mixture until the cheese has completely melted and you have a creamy sauce. If you want a smoother sauce, grate the cheese from a block instead of using pre-shredded cheese. You can also add some cream cheese to make the sauce extra creamy.
Let the sauce sit for 5-10 minutes to thicken. If it seems too thin, just let it rest for a little longer.
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Adding extras
Once you've made your macaroni and cheese in the Instant Pot, you can add some extras to elevate your dish. Here are some ideas:
Cheese
Feel free to experiment with different types of cheese to find your favourite combination. You can try Colby, Gouda, Gruyere, Monterey Jack, Fontina, or smoked Gouda. If you're feeling adventurous, you can even try using all cheddar. To ensure the smoothest sauce, grate the cheese from a block, although pre-shredded cheese will also work.
Seasonings
Add extra seasonings to give your mac and cheese a unique twist. Try Cajun or ranch seasoning, or add some spice with cayenne pepper, chilli crisp, or smoked paprika. You can also include Dijon mustard and garlic powder to round out the flavour of the cheese.
Meat
For a heartier dish, add some protein like cooked chicken, bacon, ground beef, or sausage. You can even sprinkle cooked bacon on top as a garnish.
Vegetables
Bulk up your mac and cheese with vegetables. Try adding a few tablespoons of chunky salsa or hot sauce for a Tex-Mex flair. You can also serve your mac and cheese with veggies on the side, such as roasted broccoli or a colourful tomato salad.
Liquids
Instead of using water, cook your pasta in chicken or vegetable broth for extra flavour. If you're using low-sodium broth, add salt to taste after cooking. You can also adjust the consistency of your sauce by adding more or less milk. Start with 1/2 cup and add up to one cup if you need to thin out the sauce.
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Storage
Storing your mac and cheese safely is essential to prevent foodborne illnesses and to maintain its quality. Here are some tips for storing your Instant Pot Mac and Cheese:
Refrigeration
Mac and cheese should be stored in an airtight container and refrigerated within two hours of cooking. It can be kept in the refrigerator for 3-5 days. Always check for any signs of spoilage before consuming, and prioritise food safety when storing and handling mac and cheese.
Freezing
Freezing is a good option if you want to store your mac and cheese for a more extended period. Use a container specifically designed for freezing, and make sure your mac and cheese has cooled to room temperature before transferring it to the container. Label the container with the date, so you know when it was frozen. Portioning it into smaller containers is also helpful for easier reheating. Properly stored mac and cheese can last for about one to three months in the freezer.
Reheating
Reheating mac and cheese properly is crucial to ensure it is safe to eat and maintains its taste and texture. You can reheat it in the microwave, oven, or on the stovetop. When reheating in the microwave, use short 30-60 second bursts, stirring in between, until it is completely heated through. For the oven, preheat to around 350°F/175°C, and cover the mac and cheese with aluminium foil before baking. Reheating on the stovetop with a bit of milk is another option to loosen the noodles and keep their shape.
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Frequently asked questions
It takes around 4-6 minutes to cook the macaroni and cheese in an instant pot.
You will need macaroni, water, butter, salt, milk, and cheese. You can also add chicken broth, garlic powder, hot sauce, and pepper for extra flavour.
Cheddar is a popular choice, but you can also use Colby, Gouda, Gruyere, Fontina, Monterey Jack, or smoked Gouda.
