Welcome, my dear food lovers! Today, I’m thrilled to bring you my latest culinary masterpiece – a 10-minute Instant Pot Mac & Cheese recipe that will knock your socks off. As a chef specializing in Vietnamese and Asian cuisine, I have always been fascinated by different cultures’ comfort food. And let me tell you, mac and cheese is an all-time favorite for every family in America.
Mac and cheesy goodness is perfect for when the weather gets chilly or when you’re craving a warm, comforting meal. With this recipe, I have simplified the cooking process so that anyone can whip up this delectable dish in no time, without sacrificing taste or quality.
Now, some of you might be thinking that it’s just mac and cheese- how great can it really be? But the key to this recipe lies in its simplicity. The combination of buttery elbow macaroni cooked in flavorful chicken broth with creamy instant pot cheese sauce is pure heaven on a plate!
So, roll up your sleeves and let’s dive into the recipe! Trust me; your family will love this Easy Instant Pot Mac & Cheese Recipe.
Why You’ll Love This Recipe
Darling, let me tell you what makes this recipe so special. This dish is a simple and comforting classic, but with the added benefit of being quick and easy to prepare thanks to the Instant Pot. Picture yourself sitting down at the table with a piping hot bowl of mac and cheese – heavenly, isn’t it?
First off, if you’re someone who appreciates good comfort food, then this dish is for you. It’s a family favorite that will bring back memories of warm meals shared around the dinner table with loved ones. But beyond just nostalgia, this mac and cheese recipe is truly delicious.
This recipe is also perfect for busy people like you and me who don’t always have hours to spend in the kitchen. With just 10 minutes of cooking time required in the Instant Pot, this mac and cheese can be on the table in no time. It’s perfect for those grueling days when all you want to do is curl up with a good meal without having to slave away in the kitchen.
And let’s not forget about the flexibility of this recipe. You can easily switch out ingredients and customize it to your liking – try adding bacon, jalapenos for some heat or even broccoli for those veggie lovers. Or add some texture by baking the dish after the initial cook time.
In essence, my dear one, if you are looking for a deliciously simple comfort food that won’t take up too much time and effort to make – this recipe is the way to go!
Let’s take a look at the list of ingredients for this 10-Minute Instant Pot Mac & Cheese Recipe. You will need:
- 1 pound elbow macaroni
- 4 cups water
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
These simple and affordable ingredients are just what you need to make this delicious comfort food. I always recommend using fresh and high-quality products to get the best flavor. Don’t skimp on the cheese – pick a good quality Parmesan and mozzarella for creamy perfection!
The Recipe How-To
Let’s get cooking, shall we? This 10-Minute Instant Pot Mac & Cheese Recipe is a perfect dish to serve your loved ones when you are short of time or just want to indulge in some comfort food. With this recipe, mac and cheese has never been easier to make. It’s simple, effortless and yields amazing results in mere minutes. So let’s dive into the How-To!
- 1 pound elbow macaroni
- 4 cups water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup unsalted butter
- 2 cups chicken broth
- 1/4 cup whole milk
- 1/4 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
First, add water, salt, garlic powder and butter to the instant pot. If the butter sticks to the bottom of the pot, use a silicon spatula to scrape it off. Tip: Use cold water so that the pasta doesn’t stick together.
Next, add elbow macaroni making sure that all the pasta is covered with water.
Secure and place the lid on your instant pot. Lock it, turn the valve to “sealing” position and then press the high-pressure cook button for 4 minutes.
When it beeps after completing pressure cooking, perform a quick release by carefully turning the valve to venting position using a long spoon or tongs. Make sure that you don’t burn yourself with the steam.
Now that pressure is released, it’s time to add in those cheesy delights! Add chicken broth, whole milk, mozzarella cheese and Parmesan cheese right away. Stir until everything is looking creamy and cheesy.
Add salt and pepper to taste. You can also add more Parmesan or mozzarella cheese, if you like.
Plan your quick getaway while your family cheer your name as they enjoy the dish! Yes folks, you’re done!
This recipe is perfect for those who have never used the instant pot before or are on a tight schedule but still want a heartwarming meal. With its ease of processions and speedy turnaround, it’s no wonder that this recipe has become an instant favorite for many families worldwide. So, give it a try and happy cooking!
Substitutions and Variations
My dear food lovers, it’s time to put on your creative hats as we delve into some scrumptious substitutions and variations for our 10-Minute Instant Pot Mac & Cheese Recipe. Don’t be afraid to try new things or switch up the recipe to fit your preferences.
If you’re looking for a vegetarian option, swap out the chicken broth for vegetable broth or water. You can also use any type of pasta for this recipe, but we recommend using elbow macaroni for that classic mac and cheese taste.
For an extra kick of flavor, add in some diced jalapenos or crispy bacon bits. Want a touch of luxury? Replace the mozzarella with shredded Gruyere cheese or sprinkle some truffle oil on top. If you don’t have parmesan cheese on hand, substitute it with pecorino romano cheese instead.
If you prefer your mac and cheese baked with a crunchy crust, transfer it to an oven-safe dish after adding in the cheese sauce and bake in a preheated oven at 375°F until golden brown on top. You can also stir in frozen peas or broccoli florets for added nutritional value.
For our gluten-free friends out there, substitute the elbow macaroni with gluten-free pasta and check the label on all other ingredients to ensure they are gluten-free. Evaporated milk works just as well as whole milk if lactose is not tolerated.
The variations are endless! So go ahead and experiment with different cheeses, seasonings, and even meats like cooked ground beef or pulled pork for a heartier meal. Trust me, your taste buds will thank you!
Serving and Pairing
Picture this: a warm and creamy bowl of Instant Pot Mac & Cheese that oozes with perfectly melted mozzarella and parmesan cheese. The noodles are cooked to a tender perfection and coated in a decadent sauce made with chicken broth, milk, and butter.
This dish is comfort food at its finest–a simple yet satisfying meal that the whole family will love. Serve it on its own for a quick lunch or dinner, or pair it with your favorite protein such as grilled chicken, salmon or shrimp.
For a more elevated dining experience, you can garnish your mac and cheese with some crispy bacon bits, chopped herbs like basil or parsley, or even roasted vegetables like broccoli or cauliflower.
Looking for some drink options to pair with your mac and cheese? A crisp white wine like Sauvignon Blanc can help cut through the richness of the cheese sauce, while a cold beer like a lager or pilsner can complement the creaminess of the dish.
Whatever your preference may be, one thing is for sure–this Instant Pot Mac & Cheese is guaranteed to be a crowd-pleaser that will leave everyone feeling full and satisfied.
Make-Ahead, Storing and Reheating
Welcome back, dear friends! Can you ever have too much mac and cheese? I don’t think so! And with this 10-Minute Instant Pot Mac & Cheese Recipe, you’ll be able to prepare a large batch of this family favorite comfort food in no time at all. The good news doesn’t end there – this cheesy dish can also be made ahead of time and easily reheated whenever you’re ready to dig in.
Say you’ve got guests coming over and you want to make sure you have a delicious meal without spending hours in the kitchen. Simply follow the recipe, allowing the mac and cheese to cool completely after cooking. Store it in an airtight container in the fridge for up to three days. When it’s time to serve, take out the desired amount of mac and cheese, add a splash of milk to loosen up the sauce, and pop it in the microwave or oven until heated through.
But what if you’ve got leftovers? No problem! This creamy instant pot macaroni and cheese is still just as amazing a day or two later. Again, store it in an airtight container or cover tightly with foil or plastic wrap, then reheat in the microwave or oven when hunger strikes.
For even more variety, try freezing your mac and cheese. While pasta dishes aren’t always the easiest things to freeze, this one does pretty well thanks to its creamy texture. Portion out your mac and cheese into single-serving containers or freezer bags, label them with the date, then freeze for up to two months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Remember that reheating can dry out your mac and cheese, so make sure to add a little bit of milk or chicken broth before reheating. Trust me on this – it’ll keep that heavenly creamy texture perfectly intact.
So there you have it – everything you need to know to make sure that your glorious mac and cheese is just as mouthwatering, cheesy, and comforting no matter when you decide to indulge. Happy cooking!
Tips for Perfect Results
To ensure that your Instant Pot Mac & Cheese comes out perfectly every time, follow these tips and tricks.
1. Use the right amount of liquid: It’s essential to add enough liquid to the pot to cook the macaroni properly and create that creamy cheese sauce. Use chicken broth and water in equal amounts to create the right consistency.
2. Cook on high pressure for 4 minutes: Cooking for the recommended 4 minutes on high pressure ensures perfectly cooked macaroni without being overcooked or undercooked. Be sure to use manual high pressure cooking mode for best results.
3. Quick-release the pressure: Once the cooking cycle is complete, quick-release the pressure immediately by turning the valve from sealing to venting position. This prevents overcooking and helps achieve that perfect texture for your mac & cheese.
4. Use freshly shredded cheese: Pre-shredded cheese often contains additives that can prevent it from melting properly. For a smooth and creamy consistency, shred your cheese fresh before adding it to your Instant Pot.
5. Add milk after pressure release: Adding milk too soon can cause it to curdle or separate in the high heat of the Instant Pot. Wait until after you’ve released the pressure before adding milk to achieve a consistently creamy texture.
6. Customise your seasoning: Experiment with different seasonings such as garlic powder or paprika, depending on your taste buds’ preferences. A sprinkle of parmesan cheese or mozzarella cheese can also enhance the flavor and take your mac & cheese recipe to the next level.
By following these tips, your mac & cheese will be a hit at any mealtime gathering!
In conclusion, this 10-Minute Instant Pot Mac & Cheese recipe is such a versatile and delicious comfort food that is sure to be a hit with your family or guests. It’s quick, easy and best of all, requires only one pot! With simple substitutions and variations, it can also be adapted to suit any dietary requirements or preferences.
So why not try this recipe for yourself? Impress your loved ones with the heavenly aroma of cheesy goodness in just a matter of minutes. Trust me, you won’t be disappointed!
10-Minute Instant Pot Mac & Cheese Recipe
- 16 ounces uncooked elbow macaroni
- 4 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon hot pepper sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/2 cup milk to 1 c milk
- Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the instant pot.
- Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
- Add the milk, then the cheese to the pot in 3 to 4 handfuls, stirring inbetween each addition until smooth and creamy. Season as necessary to taste.