Instant Pot,  Pasta/Noodles,  Soups/Sides/Salads,  Vegetarian

Macaroni and Cheese (Instant Pot Version)

Somedays I just crave a good Macaroni and Cheese but I feel so guilty when I eat the boxed ones. Granted they are yummy though. However, why not try and make this at home? It is quite easy and makes a great side to so many dishes. I tried this recipe in the Instant Pot and I loved how it turned out. So without too much rambling, let’s get into it.

Preparation Time – 5 Minutes

Cook Time – 15 Minutes

Serves – 6

Ingredients

Elbow Macaroni – 14.05 Oz/ 411 grams

Water – 3 1/2 cups

Butter – 2 Tablespoons

Cheddar Cheese – 3 cups, grated

Cream Cheese – 1/2 a block / 125 grams, cubed

Mustard – 1 Teaspoon

Sriracha – 2 Teaspoons (Optional)

Milk – 1 1/4 cup

Salt – 1/2 Teaspoon or to taste

Directions

Add the macaroni, salt and water into the inner pot and set it to pressure cook for 3 minutes. Make sure you seal the valve. When done, do a gradual release on the steam. My pasta came out perfectly with no water left at all!

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Switch to saute and choose the low heat option. Add your butter, milk and cream cheese. Mix to get the cheese to start melting.

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As they melt add your cheddar cheese, a cup at a time. Once melted, add the mustard and sriracha. Mix and make sure all the cheese is melted in. Taste for salt.

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If you need to make it more creamy, add milk as needed. This will thicken as it sits. But there you go, it’s done!!

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So simple and quick!! You can use this same recipe on the stove top, just cook the pasta as per directions on the box. I used old cheddar for a deeper flavor but you can try medium. I suggest grating your own cheese versus buying pre-grated cheese, it doesn’t melt or incorporate as well.

We had this with our ribs and a salad! If you want you can even add hot dogs to this and make it kid-friendly. I love hot dogs lol! Hope you enjoy.

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