Onion and garlic: Fresh for both, not powder. If you use unsalted, you may need to add additional salt later. Macaroni: This is the classic pasta choice, but any tubular pasta will work.īutter: I use salted. Now it is THE mac and cheese recipe that our family expects every time. We also added onion to the sauce for flavor and slightly adjusted the cheese combination for the creamiest, most flavorful combo possible. We prefer mac and cheese without breadcrumb topping (😬 I know, we're weird), so we removed that. My favorite part is that it uses a bit of chicken stock to thin the sauce, which preserves the creamy sauce-to-pasta ratio when it bakes and is made ahead/frozen.īut, as we tend to do, we did make a few changes. The original is from America’s Test Kitchen and is almost perfect. We have been making this particular recipe for many years. If I wasn’t watching my cholesterol intake, I might just put this one on a weekly rotation. It is the ultimate comfort food, satisfying to the very core. Step 2: Stir in butter, cheese, and milk.īut seriously: my number one goal with Pinch of Yum is to connect with you and share recipes that you’ll actually make and actually love, and THIS! I am confident that this is one that you can and will actually make.Īnd absolutely one that you will love, assuming you’re into cheese?Īlso: my specific Instant Pot is the Instant Pot DUO60 but I have made this in several types (“the old ones” and “the new ones” both) and it’s great all around.This recipe This is the creamiest, cheesiest, most flavorful mac and cheese recipe! Skip to:īaked Mac and Cheese, for obvious reasons, is a family favorite around here. Step 1: Put noodles, water, and salt into the Instant Pot and push a few buttons. Starch? Pressure? Does it matter? The IP holds the magic. It just works differently in the Instant Pot! You cannot replicate this on the stovetop with the same ingredients and I do not know why. I am not food-sciencey enough to tell you how or why this works, but the texture of the creamy sauce that you get a little melted butter, and cheese, and milk? There’s a reason why people use the Instant Pot for basic recipes like mac and cheese, and it’s because, especially in this case, the mac and cheese your Instant Pot can give you is NEXT LEVEL GOOD.
Obviously Instant Pot Mac and Cheese is pretty straightforward and simple and that’s kind of the point, in my opinion? I creep around on the internets and lately I’ve seen people chatting about how frustrating it is when people just use the Instant Pot for “basic recipes like Mac and Cheese.”Įxcuse me but I’d like to respectfully disagree. It is FEED ME NOW AND LOVE ME FOREVER mac and cheese. It is even-if-I-did-I-would-still-make-this mac and cheese.
It is I-have-no-other-groceries mac and cheese. This is the perfect in between. This is your mac and cheese for when you want REAL FOOD mac and cheese that has a velvety, creamy, sauce with 5 ingredients in 15 minutes. You want something that falls somewhere in the middle of the tastes-like-Velveeta to truffle-baked-mac spectrum. This is: you’ve graduated from mac and cheese in a box, but you are not interested in the commitment required for a big fancy baked deal. We need to identify the brand of mac that is Instant Pot mac and cheese. Nostalgic, creamy, simple elbow macaroni and melted cheese is just a golden meal that makes life better. I love this recipe so much.Īnd yes, I love our other Instant Pot recipes, too, and you can find them here.īut today it’s all about the cheese. Top spot, position one, gold medal winner. I’ve had my Instant Pot (affiliate) for a few years now, and let’s be real – I’m definitely not the ultimate Instant Pot expert, but I use it regularly enough to have a few recipes that are worthy of YOU, my favorite internet people.įriends, this Mac and Cheese is at the top of the list. On so many cheesy and delicious levels, this is exciting. MAC-AND-CHEESE! MAC-AND-CHEESE! (that’s me chanting)
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