Instant Pot Mac & Cheese
This quick and easy mac and cheese is on the table in no time at all with the use of your Instant Pot
Equipment
- 1 Instant Pot
Ingredients
- 1 lb rotini, cavatappi or Scoobie Doo pasta (or short macaroni elbow pasta)
- 1 12 oz can, evaporated Milk
- 4 cups water
- 1 tbsp kosher salt
- 3 Tbsp butter
- 5 cups shredded cheddar cheese * I prefer to use freshly shredded not store bought for better melting.
- ½ tsp mustard powder *optional
- 1 Tbsp corn starch (mixed with 1 Tbsp water) * the slurry is optional if the pasta has a lot of water in it and you want it thicker after the cheese has been added.
- salt and pepper
Instructions
- Add the 1 lb rotini, cavatappi or Scoobie Doo pasta (or short macaroni elbow pasta) to the Instant pot along with 4 cups water and 1 tbsp kosher salt. Close the lid and set the vent to sealing and pressure cook for 4 minutes.
- When the Instant Pot is done, quick release the pressure and remove the lid.
- There should be a little water left in the pot after you release the pressure. If not add 1/4 cup of water. Add the 3 Tbsp butter and the evaporated Milk. Stir to combine.
- Slowly add the shredded cheese, stirring to create a creamy sauce. If the sauce is runny, turn the Instant Pot to saute and stir constantly until the cheese sauce thickens. Add the ½ tsp mustard powder *optional and stir to incorporate.
- If the sauce is too runny for your liking you can add a cornstarch slurry of 1 Tbsp corn starch (mixed with 1 Tbsp water) and cook it on saute for a couple of minutes, stirring the entire time (to prevent sticking)
- Once thick and creamy, serve hot and enjoy,.
Notes
This is a super simple but DELICIOUS mac and cheese. You can vary the cheeses if you like. I like to use an aged white cheddar and an old regular cheddar to achieve the best cheese flavor.