Instant Pot Mac And Cheese Recipe – learn like a pro: Macaroni and cheese is the quintessential comfort food, and it is a favourite among both children and adults. In a short amount of time, you can make a batch of mac and cheese that is rich in cheese and creamy, all thanks to the convenience of an Instant Pot.
Instant Pot Mac And Cheese Recipe – learn like a pro
In order to create a dish that is sure to become a favourite among the family, this recipe combines the ease of use of the Instant Pot with the opulent flavours of both cheddar and Gruyère cheeses. With this simple recipe, you can say goodbye to boxed mac and cheese and hello to the deliciousness of homemade mac and cheese.
Ingredients
- 16 oz elbow macaroni
- 4 cups chicken or vegetable broth
- 1/4 cup unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup whole milk or half-and-half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese for topping
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Instructions
- To get started, put the elbow macaroni and either chicken or vegetable broth into the Instant Pot.
- After closing the lid, set the Instant Pot to manual mode and set the pressure to high for a period of four minutes.
- Following the completion of the allotted time for cooking, the pressure should be released quickly, and the lid should be removed with caution.
- Place the macaroni back into the Instant Pot after draining it of any excess liquid that may have been present.
- Incorporate the unsalted butter and stir until it melts, ensuring that the macaroni is evenly coated.
- The shredded sharp cheddar cheese and the shredded Gruyère cheese should be added to the pot in a gradual manner while stirring constantly until the cheese has melted and the sauce has become very smooth.
- The whole milk or half-and-half should be poured in while the mixture is continuously stirred to combine.
- Garlic powder, onion powder, salt, and pepper should be added to the macaroni and cheese according to personal preference. Make any necessary adjustments to the seasoning to suit your tastes.
- If you want to add an extra layer of cheese to the dish, you can transfer the macaroni and cheese to a serving dish and then sprinkle grated Parmesan cheese on top of it and serve.
- Serve while still hot, and savour the velvety smoothness of your homemade mac and cheese made in an Instant Pot!
Tips
For the most flavorful results, use cheeses of a high quality. Despite the fact that Gruyère and sharp cheddar are a great combination, you are free to experiment with other cheese varieties from your collection.
It is important to avoid overcooking the pasta in the Instant Pot because it will continue to finish cooking even after the cheese sauce has been added. One option for enhancing the sauce’s creaminess is to incorporate a small amount of cream cheese or sour cream into it.
By incorporating cooked bacon, diced jalapeños, or caramelised onions into your mac and cheese dish, you can enhance its flavour and make it more personalised.
It is possible to keep leftovers in the refrigerator for up to three days if they are stored in an airtight container. In order to restore the creaminess, reheat the mixture in the microwave or on the hob while adding a splash of milk.
Nutrition
- Serving: 1 Cup
- Calories: 206 kcal
- Protein: 13 g
- Fat: 17 g
- Saturated Fat: 10 g
- Cholesterol: 52 mg
- Sodium: 966 mg
- Potassium: 145 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 519 IU
- Vitamin C: 9 mg
- Calcium: 351 mg
- Iron: 1 mg