Instant Pot Mac and Cheese - One of those recipes where you literally just dump and forget. Takes an instant and is by far the best mac and cheese I've ever had.
Add Elbow Macaroni in Instant Pot. Pour low sodium chicken broth or water. Make sure the water or broth covers the pasta. Close the lid and push the knob to "sealing position". Push the Manual/Pressure Cook button and set the time to 4-minutes.
Once the Instant Pot shows "L" and beeps at you, transfer the knob to "venting position" and do a quick pressure release. Once the steam has released the small pin will drop then you can release it safely. It should be a bit liquidy at the bottom and they might be stuck together. That's ok. Stir lightly.
Push the "saute" button and add Butter, Half and Half, Dijon Mustard, Worcestershire Sauce, and your favorite Hot sauce. Use a spatula to mix everything well until the butter melts. Once the butter has melted completely, add shredded sharp cheddar cheese, and shredded smoked cheddar cheese. Mix well and stir well until cheese melts. Once the cheese is melted, press the cancel button, or else your noodles might get burnt.If you want to eat it later, then press the Keep warm button and put the lid back on. Serve when you are ready to eat.
Video
Notes
Close the lid and push the knob to "sealing position". Or else your Instant Pot won't store enough steam.
Once the cheese is melted, press the cancel button, or else your noodles might get burnt and the Instant Pot container might get burnt at the bottom.
HINT - Add a pinch of Nutmeg while cooking noodles to enhance its flavor.
Nutrition
Nutrition Facts
Instant Pot Mac and Cheese
Amount Per Serving
Calories 430
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik