#MACARONI AND CHEESE IN THE INSTANT POT MAC#

Additional items such as crushed garlic, chopped chives, parsley, and chopped ham or other cured meats may be added after the pasta is cooked.

You may also combine cheeses to equal 4 cups total. This recipe also works well with Sharp white cheddar or other flavors of cheese, such as smoked gouda, etc. If you like the taste of Velveta, cut 3 cups into cubes and add to recipe in place of grated cheddar.

You may use almost any type of cheese, but I think sharp cheddar works the best.

Pre-grated cheese has much of the moisture removed to preserve the cheese and keep it from molding, and as a result is not the best product for melting.

It is best to use cheese that is not pre-grated for best results.

After 3 minutes, I have found the pasta is cooked to perfection. If the pasta is allowed to sit for a long period of time it will overcook.

Make sure to release pressure manually after the timer goes off.

If needed, add a bit of pasta water to thin. Add evaporated milk, heat until milk is hot about 2 minutes. Add butter to pan and turn heat to medium. Drain off all water, reserving some for sauce.

For Stove top instructions: Cook pasta according to package directions.

#MACARONI AND CHEESE IN THE INSTANT POT MAC#

Hope you love this recipe for the Best Instant Pot Mac and Cheese and let us know if you made any modifications or added in any of your own special ingredients. Pressure cookers are only to be used by an adult! **One strict caution** do not leave this for the kids to make on their own. It takes 10 minutes of your time and you’ll be able to pronounce all of the ingredients on their dinner plate! Instant Pot Mac and Cheese takes about the same amount of effort as cooking mac and cheese on the stove from a box, except it won’t boil over, and tastes about 100 times better! Also, if you have dry food storage, you most likely have a case or two of dry macaroni that’s begging to be opened and used. Next time you want to feed the kids a meal before heading out on date night, whip up this mac and cheese. The Best Instant Pot Mac and Cheese is a dream meal on a busy night.

You won’t notice the spices much if you follow the recommended amounts, but without any spices, the mac and cheese is a little blah! One Pot Mac and Cheese in 20 minutes (or less) If you like a little more of a kick add the cayenne and another 1/2 teaspoon of dry mustard (for 1 teaspoon total of the dry mustard). It will give the dish little interest without being spicy. Yes, even if you are cooking for children, add the paprika and 1/2 teaspoon of dry mustard. You’ll end up with a big bowl of bland, cheesy pasta! Finally, I cannot say enough about adding a few spices. Never, ever make mac and cheese with mild cheddar. I highly recommend sharp cheese for the best flavor in mac and cheese. Make sure you are using Evaporated milk, not Sweetened Condensed milk, which are basically processed the same, but the sweetened condensed has sugar added. Evaporated milk, or canned milk is simply milk that has been cooked at a high temperature and high pressure to remove water from the milk… less water equals a smoother sauce.

Macaroni and cheese in the instant pot