Mac and cheese is the ultimate comfort food and a family dinner staple. Cooking it in the Instant Pot makes it almost as easy as mixing up a box of the instant stuff, but it’s so much more ooey, gooey and delicious. It takes about 20 minutes to make this recipe from start to finish, and most of that time is completely hands off.
For the best flavor, use a combination of cheeses in your mac and cheese. I like to use a sharp white cheddar and a strong Swiss cheese like Gruyere, but you can use any type of cheddar, Monterey Jack, fontina, gouda, or even goat’s cheese. Make this dish extra special by transferring it to a baking dish after it’s finished cooking in the Instant Pot, topping it with a mixture of panko breadcrumbs and Parmesan cheese, and running it under the broiler for several minutes, until the top is golden brown and crisp.
Instant Pot Classic Mac and Cheese
4
5 minutes
4 minutes, plus 15 minutes to come to pressure
25 minutes
1 pound elbow macaroni
1 tablespoon kosher salt
4 cups of water
1 (12-ounce) can evaporated milk
3 tablespoons unsalted butter
1 teaspoon dry mustard
4 cups shredded cheese
Put the pasta and salt in the instant pot and add 4 cups of water. Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 4 minutes.
Once the cooking time is up, quick release the pressure. Remove the lid and press Keep Warm/Cancel to turn off the pot, then turn on the sauté function on low.
Stir in the evaporated milk, butter, dry mustard and ¼ cup of water.
While stirring continuously, add the cheese. Stir until the cheese is fully melted.
Serve immediately.
