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Instant Pot Macaroni and Cheese

By Coco Morante

4.1

(7)

Image may contain Food Pasta and Macaroni
Photo by Colin Price

This is a creamy, cheesy, classic mac 'n' cheese! The macaroni cooks in vegetable or chicken broth, and there's no straining or draining required. For a change of pace, switch out the cheddar cheese for Fontina, Gruyère, or smoked Gouda.

To Get a Crispy Top

If you like, finish the macaroni and cheese under the broiler for a crispy topping. Transfer to a 3-quart flameproof baking dish, sprinkle evenly with 1 cup panko bread crumbs, and then broil for just a few minutes, until the bread crumbs are golden brown.

Recipe information

  • Yield

    8 servings

Ingredients

1 pound elbow macaroni
4 cups low-sodium chicken broth or vegetable broth
3 tablespoons unsalted butter
12 ounces shredded sharp Cheddar cheese (3 cups tightly packed)
1/2 cup shredded Parmesan cheese (about 2 ounces)
1/2 cup sour cream
11/2 teaspoons prepared yellow mustard
1/8 teaspoon cayenne pepper

Preparation

  1. Step 1

    Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.

    Step 2

    Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.

Image may contain: Food, Noodle, and Pasta
From The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker © 2017 by Coco Morante. Reprinted with permission from Ten Speed Press. Buy the full book from Amazon.
TagsMac and CheesePastaMacaroniCheddarCheeseDairyParmesanSour CreamMainDinnerVegetarianEasyQuickWeeknight MealsOne-Pot Meals30 Minutes or LessSimmerInstant PotCookbooks

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