IP Mac & Cheese
Yes, I’m still using my Instant Pot—and you should, too. This recipe can be a weeknight hero or a party showstopper, all with just one pot (and some measuring cups) to wash!
I’m riffing off a recipe from The Salty Marshmallow. I found her version to be too cheesy. Gasp! Yes, that really is a thing.
Play around with whatever cheeses and/or milk products you have on hand. I’ve used everything from 1% to heavy cream to even cream cheese in place of milk. Please note: I’m usually one to go on weight vs. measuring cups, but for this recipe use a measuring cup for the cheeses. If you try to weigh, it’s overwhelmingly cheesy!
Serve with a sheet pan of roasted veggies if grownups are eating. Cut up apple slices and baby carrots work great for Kid Dinner.
Ingredients
16 ounces short pasta (macaroni, fusilli, bowties, etc.)
4 cups chicken broth
2 tbsp butter
1 tsp hot sauce*
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/3 cup milk
Instructions
Add the uncooked pasta, chicken broth, butter, hot sauce, garlic powder, salt and pepper to the Instant Pot.
Place the lid on the pot and set to sealing. Cook on high pressure for 5 minutes. Then, do a quick release.
Stir in cheeses and milk until smooth. Season to taste.
Notes
* Traditional Tabasco is probably what she’s recommending, but I’ve used them all. Sriracha is usually the easiest to find in my fridge, but buffalo sauce works great, too.
This recipe works on a buffet well if you keep the pot on the “keep warm” setting.
When reheating leftovers I haven’t found there to be an issue with dryness, but you may want to add just a splash of milk before reheating to be sure.
I would not recommend freezing this dish as the noodles are already borderline floppy after the initial cooking. They will be mush after thawing and reheating!