Cook macaroni and cheese in instant pot mac#

Where many mac and cheese dishes only register as ‘cheesy,’ I love that this one has a balance of flavors going on. This is a well-balanced mac and cheese – cheesier than it is creamy, but still plenty creamy enough. If you can’t find gruyere, Swiss is a great alternative. Gruyere brings in some nuttiness that balances well with a sharp cheddar. I’ve always loved the balance of gruyere and cheddar cheese, which is what I’ve used here. After all, I think we can all agree that mac and cheese doesn’t need to be on a weekly dinner rotation. When the valve drops, carefully remove the lid. When the cook time ends, turn off the pressure cooker and use a quick pressure release. Step 2 Add in 2 cups of water, 1 tsp of kosher salt and 1 tsp of ground mustard and 1 tablespoon of butter. Lock the lid in place, select High Pressure and 5 minutes cook time. It takes quite a bit for a really good cheesy sauce, but it’s so worth it. Add the pasta, water, salt, mustard, and cayenne to the pressure cooking pot. There is a key to making good mac and cheese and that is having the courage to put enough cheese in it. I doubt you could take a bite of the finished product and identify either ingredient, but they do so much for the sauce! The acidity and the subtle hint of spice cut through the richness of the cheese and butter and cream, and they round out all the comforting flavors. Both are subtle, and both serve a similar purpose. No matter what style of macaroni and cheese I’m making (baked, stovetop, or pressure cooker), there are two ingredients I always add – mustard powder and cayenne pepper. A few tablespoons of butter add some richness to the cooking liquid. Instead, the macaroni cooks in water or broth in the Instant Pot and as the starch releases from the noodles, it helps to thicken the sauce. Serve immediately.While traditionally the sauce for macaroni and cheese starts with a roux, this one requires no fancy sauce-cooking techniques. Stir the cheeses in slowly to combine well.

With the lid off, stir in 1 cup of cream, 16 oz of shredded cheddar cheese, 5 oz of shredded parmesan cheese, and 1 tsp of black pepper.

Didn’t even have to drain them! You may have to adjust the time based on your pressure cooker, but I found 5 minutes to be perfect.Īfter it’s done, quick release the pressure and keep it on the warm setting. If you don’t have a rice cycle, put it on low pressure for 5 minutes. Follow the manufacturer's guide for locking the lid and preparing to cook. Selected the rice cycle for 5 minutes and pressed start. Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot multi-cooker (see Cook's Note). I put in a pound of elbow noodles, 2 tablespoons of butter, 2 tsp salt and 4 cups of water. I have the Power Pressure Cooker XL but sometimes you can find the Instant Pot brand for cheaper. Cover and lock lid in place and make sure the vent is set to sealed. It was a huge hit! So much in fact that I quickly had to make a second batch! Directions:įirst up, pull out your pressure cooker. Place butter in Instant Pot.Set Instant Pot to saute and allow butter to melt. I decided to wing it and see if I could come up with a quick and easy recipe to feed the hungry crowd. What’s a mom to do when she has a gaggle of hungry kids? I attempted to make Pressure Cooker Macaroni and Cheese. It was also much too late to do a crockpot macaroni and cheese. We typically eat dinner around 5:30, so if I were to make my usual macaroni and cheese from scratch, it would have been almost 6:30. On our meal plan, we had leftovers marked, but there weren’t any leftovers left! The kids were asking for macaroni and cheese and it was already after 5 o’clock. Last night I found ourselves in a bit of a pinch.

Cook macaroni and cheese in instant pot