{"id":1751,"date":"2020-03-14T22:19:56","date_gmt":"2020-03-15T04:19:56","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=1751"},"modified":"2020-06-02T16:19:15","modified_gmt":"2020-06-02T22:19:15","slug":"macaroni-and-cheese-in-the-pressure-cooker-and-a-giveaway","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/macaroni-and-cheese-in-the-pressure-cooker-and-a-giveaway\/","title":{"rendered":"Pressure Cooker \/ Instant Pot Macaroni and Cheese"},"content":{"rendered":"\n

This ultra creamy and easy Pressure Cooker \/ Instant Pot Macaroni and Cheese<\/strong> with two kinds of cheese and crispy bacon is sure to be a new weeknight dinner favorite. <\/em><\/p>\n\n\n\n

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This recipe for Instant Pot \/ Pressure Cooker Mac and Cheese <\/strong>keeps all of the creamy, comforting flavors and textures of traditional homemade mac and cheese, but takes out all of the hard work!<\/p>\n\n\n\n

Even better (especially right now), it\u2019s SUPER easy and made using just pantry staples and shredded cheese. <\/p>\n\n\n\n

Honestly, I think it\u2019s the best Instant Pot Mac and Cheese recipe out there!<\/strong><\/p>\n\n\n\n\n\n\n\n

Update: <\/strong>Since posting this recipe several years ago, I\u2019ve been making pressure cooker mac and cheese regularly. And so have you! So I\u2019ve updated this post with the tips and tricks I\u2019ve learned. Enjoy!<\/p>\n\n\n\n

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How to Make Macaroni and Cheese in an Instant Pot<\/h2>\n\n\n\n

This Pressure Cooker Mac and Cheese<\/strong> recipe will work in any brand of electric pressure cooker, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>.<\/p>\n\n\n\n

\ud83d\udca8 This is a fantastic dump and go Instant Pot recipe<\/strong>! <\/p>\n\n\n\n

First, if you\u2019re a bacon fan, crisp up a bit of crumbled bacon. Reserve the cooked bacon while you finish the mac and cheese and use it as a tasty and crunchy garnish. <\/p>\n\n\n\n

(No need to discard the bacon fat on the bottom\u2014it\u2019ll add flavor to the finished dish!)\u00a0<\/p>\n\n\n\n

Also: don\u2019t be afraid of the dry mustard and cayenne! This is NOT a spicy recipe, and it\u2019s 100% kid-approved.<\/strong> These spices add a subtle, but delicious, flavor to the macaroni and cheese. <\/p>\n\n\n\n

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What Pasta to Use<\/strong><\/h2>\n\n\n\n

Stick with elbows or small shells for best results. <\/strong>They\u2019re small, with enough surface area to absorb all of the liquid. A larger pasta shape, even penne, might not absorb the water as well. We usually use classic elbow macaroni<\/a> for this cheesy dish.   <\/p>\n\n\n\n

\ud83d\udca1 You can use whole wheat or a gluten-free pasta in this recipe<\/strong>, but you may need to change your cook time.

I recommend using half the cook time on the box minus 1 minute. (See my post on How to Cook Pasta in the Instant Pot<\/a> for complete details.)<\/p>\n\n\n\n

If you find that the pasta is not fully cooked after a quick pressure release, simply keep the sauce simmering using the Saut\u00e9 function until you have al dente macaroni.<\/p>\n\n\n\n

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Make a Creamy Instant Pot Mac and Cheese Sauce without Flour or Butter<\/strong><\/h2>\n\n\n\n

The secret to rich and creamy macaroni and cheese sauce without having to build a bechamel on the stove?<\/p>\n\n\n\n

A can of evaporated milk. <\/strong><\/p>\n\n\n\n

After pressure cooking, select Saute and add the evaporated milk and stir for 1 to 2 minutes in order to heat through. Be sure to wait for the sauce to warm fully before you turn off the pressure cooker and add cheese. <\/p>\n\n\n\n

\ud83e\uddc0 When you add the cheese, there should still be a fair amount of milk in the bottom of the pot. This is OK! The pasta will continue to absorb the liquid while you add the cheese and will thicken as the dish cools. <\/p>\n\n\n\n

Add the shredded cheddar and Monterey Jack cheeses by the handful, stirring to melt them in before adding more. (If you add the cheese all at once, it won\u2019t melt smoothly and might clump together.)<\/p>\n\n\n\n

We love the two different kinds of cheese in this Instant Pot mac and cheese recipe. Sharp cheddar brings a nice edge to this classic dish. And Monterey Jack adds a hint of warming spice. Together, the result is a silky, creamy cheese sauce that\u2019s packed with flavor. <\/p>\n\n\n\n

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Doubling & Halving This Pressure Cooker Mac and Cheese Recipe<\/h2>\n\n\n\n

Double Batch: <\/strong>If you change the amount of pasta, aim for an equal amount of pasta and water by volume. <\/p>\n\n\n\n

Don’t add more than 6 or 7 cups of liquid, however, to stay below the maximum fill line on your pressure cooker pot. You want the macaroni to be fully submerged before sealing the pressure cooker, but still under the max fill line. <\/p>\n\n\n\n

More liquid also means the pressure cooker will take longer to reach full pressure, so reduce the cook time by a minute<\/strong>. If the pasta isn\u2019t cooked to your liking, simply Saute until it reaches your preferred texture, as discussed above.<\/p>\n\n\n\n

Half Batch: <\/strong>Halving this recipe is more straightforward. Simply cut all ingredients by half. No need to make changes to the cook time or procedure.<\/p>\n\n\n\n

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Can I Add Mix-Ins and Flavorings?<\/h2>\n\n\n\n

Absolutely! Think of this Instant Pot macaroni and cheese recipe as a blank (but delicious) canvas. Yes, it\u2019s creamy and satisfying on its own. And we love it topped with crispy, crumbly bacon. <\/p>\n\n\n\n

But the possibilities for dressing up this easy meal are endless<\/strong>!<\/p>\n\n\n\n

Here are some of my readers\u2019 favorite ways to flavor Pressure Cooker Mac and Cheese:<\/p>\n\n\n\n