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