Instant Pot Mac And Cheese Recipes

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INSTANT POT® MAC AND CHEESE



Instant Pot® Mac and Cheese image

Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.

Provided by Michael Beatty

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
1 quart chicken stock
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon liquid smoke flavoring
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons butter
1 cup milk
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

Steps:

  • Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
  • Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 35.9 g, Cholesterol 39.2 mg, Fat 13.8 g, Fiber 1.6 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 2.8 g

5-INGREDIENT INSTANT POT MAC AND CHEESE



5-Ingredient Instant Pot Mac and Cheese image

We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

1 pound elbow macaroni
Kosher salt
One 12-ounce can evaporated milk
3 tablespoons unsalted butter
3 cups shredded mild or medium Cheddar

Steps:

  • Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
  • After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
  • Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

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