This Instant Pot Macaroni and Cheese has become one of our favorite recipes and is going onto our Thanksgiving menu this year! Kids and adults love this creamy macaroni and cheese, and the Instant Pot makes it a complete snap to make. If you are just getting started with your Instant Pot, or are thinking of adding one of these handy electric pressure cookers to your kitchen, this is the perfect recipe to get started with! It’s easy to make, and it turns out perfectly every time.
Start by adding the uncooked pasta to the Instant Pot insert along with water, butter, salt, dijon mustard and a couple dashes of hot sauce. I promise, your kids will not notice the mustard or the hot sauce. They just enhance the flavor of the cheese.
Once the pasta has cooked in the pressure cooker, stir in evaporated milk and shredded cheese. I like to use a blend of sharp cheddar and monterey jack cheese. Monterey jack melts so smoothly and extra sharp cheddar really gives it that super cheesy flavor! Feel free to use any cheese you have on hand, I’ve made it with all sharp cheddar cheese as well and it is so good! I also like to alternate between shells and macaroni shaped pasta.
Seriously creamy and delicious, and so simple to make!!! I took this to a Halloween party and it was a huge hit, the bowl was literally scraped clean!
- 1 pound dried pasta shells or macaroni
- 4 cups of water
- 2 tablespoons of butter
- 1 tablespoon of dijon mustard
- 1 tablespoon of kosher salt
- 3-4 dashes of Frank's Red Hot Sauce
- 1 12 oz can of evaporated milk
- 8 oz of extra sharp cheddar cheese, shredded
- 8 oz of monterey jack cheese, shredded
- In the stainless steel insert of the Instant Pot, combine dried pasta, water, butter, mustard, salt and hot sauce.
- Lock Instant Pot lid in place and close vent.
- Use manual mode to set Instant Pot to High Pressure for 4 minutes.
- Instant Pot will take 10-15 minutes to come to pressure, then it will count down from 4 minutes.
- Once Instant Pot finishes 4 minute countdown, immediately turn pressure release valve to venting (Quick Release) and turn Instant Pot completely off. The keep warm mode should not be on to prevent overcooking the pasta.
- Once Instant Pot has released all the pressure, turn lid to open, keeping lid angled away from youth prevent steam burns.
- Stir in evaporated milk, followed by shredded cheese by the handful.
- Continue stirring until cheese in completely melted.
- Serve immediately, or switch warm setting back on to keep warm.
Recipe adapted from Dad Cooks Dinner
The Instant Pot is really a must-have kitchen tool! I’m excited to share more recipes soon!
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