This Instant Pot Mac and Cheese recipe truly revolutionizes the comfort food classic with its exceptional creaminess and ease of preparation. The marriage of sharp cheddar, gooey mozzarella, and rich fontina cheeses makes for a decadently cheesy experience, while the mustard powder and paprika add just the right touch of spice and smokiness. Ready in about 15 minutes, this dish is a game-changer for mac and cheese enthusiasts looking for scrumptious results in record time.
Instant Pot Mac And Cheese
Instant Pot Mac And Cheese
Ingredients:
- 1 pound of elbow macaroni
- 4 cups of water (enough to fully cover the macaroni in the pot)
- 1 teaspoon of salt (to season the pasta water)
- 12 ounces of evaporated milk
- 3 cups of shredded sharp cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1 cup of shredded fontina cheese (if unavailable, you can substitute with provolone, gruyere, or gouda for a similar creamy texture and rich flavor)
- 4 tablespoons of butter, cut into pieces, for added richness
- ½ teaspoon of ground mustard powder, for depth of flavor
- ¼ teaspoon of paprika, for a gentle depth and color
- ¼ teaspoon of granulated garlic (or garlic powder), for a hint of garlic
- Salt and pepper to taste, for final seasoning
Instructions:
- Prep the Instant Pot:
- Add the elbow macaroni to the Instant Pot. Pour in the water, ensuring the macaroni is fully submerged. Add 1 teaspoon of salt to the water to season the pasta as it cooks.
- Cook the Macaroni:
- Secure the lid on the Instant Pot, making sure the valve is set to sealing. Select the "Manual" or "Pressure Cook" setting, and adjust the cooking time to 4 minutes for al dente macaroni. This time might vary slightly depending on your specific model of Instant Pot and the brand of macaroni you use, so it's a good idea to check the pasta package for cooking time recommendations and adjust accordingly. A general rule is to cook it for a minute less than the package suggests since it continues to cook with the cheeses.
- Release Pressure and Add Dairy:
- Once the cooking time ends, quickly release the pressure according to your Instant Pot’s instructions. Carefully open the lid once all the pressure has been released.
- Immediately add the evaporated milk to the cooked pasta and stir. The residual heat will start melting the ingredients together.
- Add Cheeses and Spices:
- While the mixture is hot, add the cut butter, stirring until it's completely melted.
- Gradually mix in all the cheeses (sharp cheddar, mozzarella, and fontina or its substitute), stirring constantly to distribute them evenly through the macaroni. The heat from the pasta and the evaporated milk will melt the cheeses, creating a smooth, creamy sauce.
- Sprinkle in the ground mustard powder, paprika, and granulated garlic, mixing well to ensure the spices are evenly distributed throughout the mac and cheese.
- Final Seasoning:
- Taste the mac and cheese and season with additional salt and pepper according to your preference. The key is to balance the creaminess of the cheese with just enough seasoning to enhance the flavors without overpowering the dish.
- Serve:
- Once everything is well mixed and the mac and cheese has reached your desired consistency, it's ready to serve. Serve it hot as a comforting main dish or a side to your favorite meals.
Tips:
- If the mac and cheese appears too thick, you can add a little more evaporated milk or some water to thin it out to your liking.
- Feel free to experiment with different cheese combinations according to what’s available or your personal flavor preferences. The cheeses listed provide a good balance between flavor and creaminess, but the recipe is very adaptable.
- Leftovers can be stored in an airtight container in the refrigerator and reheated, with a splash of milk if necessary to bring back the creaminess.
Enjoy your creamy, homemade Instant Pot Mac and Cheese!
