Instant Pot Mac and Cheese
This classic meatloaf recipe is simple to make and incredibly delicious, topped with a tangy meatloaf glaze. Serve it with mashed potatoes and green beans for the perfect Sunday dinner!
Ingredients
- 16 ounces uncooked white or whole wheat elbow pasta
- 4 cups water
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces sharp white cheddar cheese about 2 cups shredded
- 4 ounces sharp cheddar cheese about 1 cup shredded
- ½ cup warm milk preferably whole milk
Instructions
- Place pasta, water, salt, pepper, paprika, and garlic powder in the Instant Pot. Stir well and even out the pasta to ensure it's fully submerged in the liquid.
- Close the Instant Pot lid and set the steam release valve to the sealing position. Cook on Manual/Pressure Cook at high pressure for 3 minutes for whole wheat elbow pasta or 4 minutes for white elbow pasta. (As a general guideline, cook pasta for half the time listed on the box in the Instant Pot.)
- While the pasta cooks, shred the cheese and warm the milk.
- Once the cook time ends, quick release the pressure by moving the steam release valve to the venting position. For a slower release, move the valve gradually to reduce the starchy steam and minimize mess.
- When all the steam has been released and the pin drops, open the lid and add the butter to the pot. Slowly stir in the cheese, a little at a time, followed by the milk. Taste and adjust salt and pepper if needed.
- If the mac and cheese seems too liquidy, let it sit on the warm setting for a few minutes to thicken. Serve.
Notes
Cheese: I recommend buying a block of cheese and shredding it yourself instead of using pre-shredded cheese. Pre-shredded cheese is often coated with an anti-caking agent that prevents proper melting.
Other pasta shapes: You can use this simple formula for any pasta shape in the Instant Pot: take the package cook time and divide it in half. If you prefer your pasta al dente (firmer), subtract one more minute from the pressure cooking time.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. When reheating, stir in a bit of milk. Gently warm it on the stove, stirring often, or in the microwave.
Recipe Variations:
Add Protein: Stir in Instant Pot Shredded Chicken, chopped Poached Chicken, rotisserie chicken, cubed cooked ham, cooked sausage, or crumbled bacon.
Add Veggies: After cooking, mix in cooked broccoli, frozen peas, Roasted Butternut Squash, or fresh spinach.
Add Spice: Add a pinch of cayenne pepper or a dash of hot sauce.
Try Other Cheeses: Experiment with a combination of sharp cheddar and mozzarella, Gruyere, or Monterey Jack. You can also stir in some grated Parmesan cheese for added flavor.