Instant Pot Mac and Cheese
This macaroni and cheese is creamy comfort food that starts off in the instant pot to save you time. Then, it gets topped with a buttery breadcrumb and baked to cheesy, bubbly perfection in the oven.
Servings: 6 people
For the mac and cheese:
- 1 pound (16 oz) dried elbow macaroni
- 4 cups water
- 1 tablespoon unsalted butter
- 3 cups freshly grated sharp cheddar cheese
- 1 cup shredded gruyere cheese
- 1 cup whole milk
- salt and pepper to taste
For the bread crumb topping:
- ¾ cup panko crumbs
- 2 tablespoons butter, melted
- ½ cup cheddar cheese, shredded
- ½ cup parmesan cheese
To the instant pot, add dried elbow macaroni, butter, and water. Close the lid and turn the knob to the "sealing" position. Set the instant pot to [Pressure Cook] (or manual) mode at high pressure for 4 minutes.
When it is done pressure cooking, quick release the pressure by carefully turning the knob to the "venting" position. Open the lid. Start by adding ½ cup of milk, stir; then add cheddar cheese and Gruyere cheese 1 cup at a time stirring with each addition. Slowly add the other half cup of milk, if needed, until the mac and cheese is smooth and creamy. Season with salt and pepper to taste. Pour the mac and cheese into a 9x13 inch oven safe baking dish.
In a medium bowl, stir together panko crumbs, melted butter, parmesan cheese and cheddar cheese. Evenly spread this mixture on top of the mac and cheese. Broil in the oven for 4-5 minutes or until golden brown.½
This recipe was tested with an 6 quart Instant Pot DUO.
- There's no need to drain the pasta when it is done cooking. Instead of adding flour, the water that the pasta was cooking in will thicken up the mac and cheese.
- Depending on how much water is left over, you will need between 1/2 to 1 cup of milk. Start with 1/2 cup of milk, add the cheese and then add more milk until it reached the desired consistency.
- Only use whole milk. Low-fat milk will not be as creamy.