Instant Pot Three Cheese Macaroni & Cheese

8 Servings
16 min

Simple Ooey-gooey 3 cheese macaroni and cheese made quickly and easily in the Instant Pot.

Instant Pots seem to be all the craze right now. For me, I don't usually jump on the new kitchen gadget bandwagon, but I have to say the Instant Pot is my new best friend. I never understood all the hype - until I tried cooking with it. After I got over the initial intimidation the instant pot has changed the way I think about cooking. 


Today's recipe for 3 Cheese Macaroni & Cheese was the first big girl recipe I made in the Instant pot. Like I said I'm not one for owning a ton of Kitchen Gadgets, but I am in love with this thing. Mac and cheese has to be my favorite Instant Pot recipe. It's so simple to make and so creamy. 


I highly recommend using chicken broth versus water in this recipe. I feel that the chicken broth gives the pasta such a great flavor. This recipe makes a large amount, so you'll end up with plenty of leftovers which reheat nicely. You can also easily cut this recipe in half to make a smaller amount. 


Instant Pot Three Cheese Macaroni & Cheese

Recipe details

  • 8  Servings
  • Prep time: 10 Minutes Cook time: 6 Minutes Total time: 16 min
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Ingredients


  • 4 - cups low sodium chicken broth
  • 3 - tablespoons butter
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon garlic powder
  • 1 - 16 ounce box uncooked elbow macaroni
  • 1 - cup shredded Monterey Jack cheese
  • 2 - cups shredded Sharp cheddar cheese or use Kraft 3 Cheese Crumbles
  • 3/4 - cup whole or 2% milk (I prefer whole)

Instructions


Plug in the Instant pot to power it on. The display show off, but it is on until you set the cooking buttons.
Add 4 cups chicken broth, butter, salt, garlic powder and the dry elbow macaroni. Give it a good stir and make sure all the noodles are covered with broth.
Close and lock the the lid and turn the steam release valve to the "sealing" position.
Press the manual or pressure cook button and use the + to set the time to 6 minutes using high pressure.
The instant pot will display "on" until the pot comes to pressure (this takes about 5-6 minutes).
When the pot comes to full pressure the 6 minute timer will be visible and the float valve or pin will be in the up position and the timer will begin counting (this means the pot is at full pressure - do not open the instant pot).
When the cooking cycle ends move the sealing valve to the "venting" position to do a "Quick Release" of pressure" I use a wooden spoon to move the valve.
When all the pressure is released and the "float valve or pin" has dropped down it is now safe to open the instant pot. Turn the instant pot off by hitting the cancel button.
Give the noodles a quick stir. Add half of the cheese and give it stir, add the milk and the remaining cheese and stir until creamy and blended.
Place the lid back on the instant pot, turn the vent to "sealing" and press the "keep warm" button. Let the mac and cheese sit for a few minutes, then turn off the pot and open the lid.
Give the macaroni and cheese a good stir and serve immediately.

Tips

  • This macaroni and cheese is creamy, dreamy and reheats wonderfully. Always remember to add any dairy products after the food has finished cooking or it will curdle.

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