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Creamy Instant Pot Mac and Cheese Made from Scratch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 23 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 4 to 4.4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This creamy Instant Pot mac and cheese recipe is made entirely from scratch, delivering a rich, smooth, and cheesy comfort dish in under 20 minutes. Using elbow macaroni cooked perfectly in the Instant Pot, combined with sharp cheddar and Monterey Jack cheese, butter, and whole milk, this mac and cheese is velvety and flavorful with just the right seasoning. A quick and easy meal perfect for busy weeknights.

Ingredients

Scale

Macaroni and Cooking Base

  • 2 cups Elbow Macaroni
  • 2 cups Water
  • 1 teaspoon Salt
  • 1 dash Black Pepper

Cheese Sauce

  • 2 cups Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 1 cup Whole Milk
  • 4 tablespoons Unsalted Butter
  • 1 teaspoon Garlic Powder

Instructions

  1. Gather Ingredients: Assemble all necessary ingredients including macaroni, cheeses, milk, butter, garlic powder, salt, pepper, and water to ensure a smooth cooking process.
  2. Add Macaroni to Instant Pot: Place the elbow macaroni directly into the Instant Pot insert.
  3. Pour in Water: Add 2 cups of water to the Instant Pot, making sure the pasta is fully submerged for even cooking.
  4. Season Pasta: Sprinkle salt and black pepper evenly over the macaroni and water mixture for balanced flavor.
  5. Pressure Cook Pasta: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 4 minutes for perfectly tender pasta.
  6. Prepare Cheese Blend: While the pasta cooks, combine the shredded sharp cheddar and Monterey Jack cheese in a bowl, mixing them evenly.
  7. Release Pressure: Once cooking is complete, allow the pressure to release naturally for 4 minutes, then carefully vent the remaining pressure manually.
  8. Fluff Pasta: Open the lid and stir the pasta gently to fluff it up; note the starchy liquid remaining which will help create the sauce.
  9. Add Butter: Stir in the unsalted butter until completely melted to enhance the richness of the dish.
  10. Add Milk: Pour in the whole milk and mix well to start forming the creamy sauce base.
  11. Season Sauce: Add garlic powder and stir thoroughly to incorporate the flavor into the sauce evenly.
  12. Incorporate Cheese: Gradually add the mixed shredded cheeses, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
  13. Adjust and Serve: Taste the mac and cheese and adjust seasoning if necessary. Serve warm immediately for best texture and flavor.

Notes

  • Use sharp cheddar cheese for a full-bodied cheesy flavor and Monterey Jack for added creaminess.
  • Allowing natural pressure release helps prevent the pasta from overcooking.
  • Stirring in the starchy pasta water left behind helps achieve a smooth, creamy sauce without the need for additional thickening agents.
  • For a thicker sauce, reduce the milk slightly or add more cheese.
  • Make sure the Instant Pot valve is set to sealing before cooking to ensure proper pressure build-up.
  • Serve immediately for the best texture; the cheese sauce will thicken as it cools.

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Find it online: https://fasttastykitchen.com/creamy-instant-pot-mac-and-cheese-made-from-scratch-recipe/