#Instant pot easy macaroni and cheese how to
#Instant pot easy macaroni and cheese manual
#Instant pot easy macaroni and cheese free
#Instant pot easy macaroni and cheese mac

This Macaroni and Cheese is a super easy dump-and-start recipe with only a few basic ingredients. In my opinion, the cream of mushroom soup also gives it a slight saltiness that is amazing! You will love it! Ingredients for Macaroni and Cheese With Cream of Mushroom

#Instant pot easy macaroni and cheese mac

Why not? Seriously though, it makes the mac and cheese so incredibly creamy and delicious. Every time, it has been delicious! Why Use Cream of Mushroom Soup in Mac and Cheese? I have also made it with only mild cheddar, with only sharp cheddar, and with a combination of both. It’ll add a whole lot more salt to the mac and cheese otherwise.My favorite so far has been the H-E-B Three Cheese Cheddar Blend which has mild and sharp cheddar and fontina. But just keep in mind that you don’t want to use more than about ¼-⅓ cup of it here.

Make sure your homemade mac is yellow: Even though parmesan isn’t a cheese that you often see in traditional mac and cheese recipes, it’s something that I like using here.

For best results, I suggest using a block of cheese and shredding it yourself! Generally, an 8-ounce block gives you 2 cups of shredded cheese.

Don’t use pre-shredded cheese. I say this way too often, but pre-shredded cheeses are often coated with anticaking agents (such as potato starch) so that it doesn’t become a massive clump of cheese in the package.Just be sure to stir constantly while you melt the cheese in because something like mozzarella or provolone could leave you with cheese bombs if you don’t mix them in well! Sure regular old cheddar will do the trick, but when you swap out a cup for something like gouda or Havarti, the blend of flavors really makes this taste so much more delicious. Swap the whole milk for half and half, or swap half of the milk of heavy cream to make this even more luxurious! It’s not something I do often, but if you’re serving this to a crowd, the half and half will make this even better!.Just be sure not to replace all the water with chicken broth here without reducing the salt because otherwise, the mac and cheese will be way too salty. Add a chicken bouillon cube in with the pasta to help flavor the mac and cheese even more or swap half of the water for chicken broth.Don’t shy away from seasonings. Swap the salt for garlic salt (when do I not love garlic in everything, right?).There are a ton of ways to make this simple recipe even better here’s what I like to do: Tips for making the best instant pot Mac and cheese: Leftovers go into an airtight container and are good in the fridge for up to 4 days.

#Instant pot easy macaroni and cheese free

If you want to bump up the veggie content on this, feel free to stir in some steamed broccoli once the cheese and macaroni are combined. Taste and adjust your comfort food to your liking! Add more salt or pepper as desired. You want to gently stir until the cheese is completely melted.

Finish it and serve! Turn the instant pot to the ‘keep warm’ setting and stir in the shredded cheese and milk (or half and half) with a wooden spoon.

#Instant pot easy macaroni and cheese manual

Once the cook cycle is complete, you can do a manual pressure release, but know that if you have a full pound of pasta in there, you will get some sputtering of hot liquid out the vents! For this reason, I like to give it a bit of time to naturally release the pressure before turning the valve.

This is just long enough for the noodles to cook to al dente. Then, program the instant pot to manual high pressure for 4 minutes. Pressure cook it. Top your pressure cooker with a lid and turn it to the sealing position.We want a smooth cheese sauce at the end! Stir it all together to make sure you aren’t left with clumps of seasonings. Toss is all in. Add the elbow macaroni, water (or stock), butter, slat and mustard powder to the instant pot.

#Instant pot easy macaroni and cheese how to

How to make the best instant pot mac and cheese: regular milk or half and half: I know a lot of people also like to use evaporated milk and though it does work well in a pinch, I find the flavor of the Mac and cheese is much better with half and half!.The variations on are endless on this recipe! Here are my suggestions: Sharp cheddar cheese, mozzarella cheese, Monterey Jack, fontina, provolone, parmesan cheese, havarti, gouda, and gruyere.If you’re making this for kids, one kind of cheese will do!

The complexity of the Mac and cheese is much more pleasing that way! I like to do a blend of nutty and stretchy cheeses. Shredded cheese: the kind of cheese you use is entirely up to you! I do suggest using a blend of different cheeses for the best flavor if you are making this for adults.Ground mustard: this adds a bit more complexity to the mac and cheese.Uncooked elbow macaroni: You could also use shells or other small shapes of pasta if that’s what you have on hand.Ingredients for instant pot Mac and cheese: