MAC and cheese! MAC and cheese! Instant MAC and cheese! (This is my chant)

It’s exciting. On so many cheesy and delicious levels, it’s really exciting.

I’ve been using instant POTS for a few years now, and to be honest – I’m not the ultimate expert on instant POTS, but I use it a lot, so here are some recipes worth it to you – my favorite online friends.

Guys, this mac and cheese is the best. It won first place, first place, and a gold medal. It couldn’t be simpler. I like this recipe very much.

Yes, I also love our other instant pot recipes, which you can find here.

But today’s topic is cheese. Nostalgic, creamy, simple elbow macaroni and melted cheese is a golden meal that makes life better.

How to make instant pan macaroni and cheese

Step 1: Place the noodles, water, and salt in an instant pot, seal with a lid, and press a few buttons. Let the whole thing cook under high pressure in an instant pot.

Step 2: Stir in butter, cheese, and milk until melted to make a cheese sauce.

Step 3: That’s it. There is no third step. Grab your bowl and start scooping!

But seriously, My number one goal with Pinch of Yum is to connect with you and share recipes you can make and love, and this! This is a decision you can and will make.

You’re going to love it if you like cheese.

Let’s discuss the choice of cheese

The type of cheese you use matters here. We want a high melt factor and a high flavor factor.

One of our favorite combinations is cheddar and Italian mixed grated cheese. Use about 2 cups of cheddar cheese and 1/2 cup of mixed Italian cheese. This macaroni and cheese is so pliable that almost any melted cheese can be added to this pasta. Gouda, Gruyere, Fontina, and Monterey Jack are solid cheese choices. Mozzarella and Bolovolo are a bit tricky to handle because they are more challenging. We’re going to have a big cheese bang, guys.

MAC and cheese

Have you already made delicious ready-to-eat pan macaroni and cheese and want to improve it? Can we recommend some of the following?

• Sprinkle some black pepper
• A dash of hot sauce
• Salted bacon scraps
• Put some more cheese on it. You be yourself.

The magic of instant pot macaroni and cheese

We need to identify the brand of instant MAC and cheese.

Here it is: you’ve graduated from boxed macaroni and cheese but are interested in something other than the commitment that an expensive baked meal requires. You want something in between a Velveeta and a truffle Baked mac. You are in luck, my friends. This is the perfect middle. When you want real food macaroni and cheese, here’s your macaroni and cheese with a velvety, creamy sauce made from 5 ingredients in 15 minutes.

It’s hungry macaroni and cheese.

It’s “I’m out of food.” Macaroni and cheese.

Even if I could still make MAC and cheese.

Feed Me Now, Love Me Forever, MAC, and Cheese.

Why make macaroni and cheese in an instant pot?

Ready-to-eat pan macaroni and cheese is pretty straightforward, and that’s the point. I’ve been hanging out online, and recently, I’ve seen people chatting about how frustrating it is that people are just using instant POTS to make “basic recipes like macaroni and cheese.”

I’m sorry, but I’d like to disagree respectfully. There’s a reason people use instant POTS for essential recipes like macaroni and cheese, and especially in this case, the macaroni and cheese that instant POTS can give you is top-notch. I need more food science to tell you how this works, but in the texture of a creamy sauce, you get a little melted butter, cheese, and milk.

It just works differently in an instant pot! Why can you not replicate this on the stove with the same ingredients? Starch? Pressure? Does it matter? IP has magic.

Instant POTS are so good for us.

Instant pot Macaroni and Cheese: Frequently Asked Questions

Does this work with gluten-free noodles?

It’s not true. I tried making this with gluten-free noodles, but they didn’t work out well – they turned mushy.

What kind of cheese do you recommend?

My favorite cheese combination is 2 cups shredded cheddar cheese and 1/2 cup shredded Italian cheese blend. Any cheese you like will taste good here. I like cheeses that melt quickly, such as cheddar, Gouda, Gruyere, Monterey Jack, etc. Sticky cheeses (like mozzarella or Bolovolo) can be challenging to work with (think sticky cheese bombs) but still taste great.

Do I need any more seasoning?

I often serve with a pinch of garlic salt or hot sauce. I can’t help it.

• Noodles: Place the pasta, water, and salt in an instant pot and cook for 4 minutes using the manual function. Release steam quickly so the noodles don’t overcook.
• Cheese: Add butter and stir gently until melted. Add cheese and milk (2-3 tablespoons at a time, up to 1/2 cup, as needed). If desired, add more seasonings or liquids. Let it sit for 5-10 minutes for best results to thicken a bit. MWAH! Enjoy. That’s great.