Instant Pot mac and cheese is a delicious one pot dinner. Cook the macaroni and cheese sauce together in the Instant Pot for a perfect pressure cooker pasta recipe on a busy weeknight.
Stir in the butter and milk. Add the cheese in 4 batches, stirring after each addition. This will help prevent clumping. The macaroni may appear liquidy, but it will thicken as it sits. If it's too thick, stir in a couple of tablespoons of milk.
Stovetop Instructions
Heat a large dutch oven or deep pan over medium heat. Stir together water, broth, macaroni, salt, pepper, mustard powder, garlic powder, and 1 tablespoon of butter. Stir to combine, pushing down on the pasta so it's submerged below the level of liquid, and bring to a boil.
Reduce heat to medium-low, and let the pasta simmer until cooked (about 8 minutes for al dente pasta), stirring every 2 to 3 minutes. If you like the pasta to be well done, add a few more minutes of cooking time.
Turn off the heat and stir in the remaining butter and milk. Add the cheeses in batches, stirring between each addition.
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Notes
Note 1: Use your choice of cheeses, including fontina, gruyere, gouda, and mozzarella. Add some extra cheese, like a few slices of American cheese, for an extra creamy mac and cheese!
For Baked Mac n Cheese:
After pressure cooking, transfer the mac and cheese to a large, greased baking dish.
Mix ¾ cup plain or panko bread crumbs with 2 tablespoons of melted butter.
Top the mac and cheese with the breadcrumb mixture and broil until the top is golden brown.