I want to talk about Mac and Cheese. Instant Pot Mac and Cheese to be exact.
So, Google loves it when a blog post is 400-1,000 words, did you know that? But if I am being honest, I get annoyed pretty fast when I have to read someone’s entire life story just to get to the part where they share the actual recipe.
Because of that, I promise to make this part as brief and non-annoying as possible and I won’t be offended at all if you simply scroll to the goods. All hail the Google machine.
About the search for perfect mac and cheese.
Let me tell you about my many and vast attempts at making the perfect mac and cheese. I’ll be honest, I love Kraft Cheese and Macaroni. That blue box holds many fond memories, it is comfort food to me, pure and simple. Considering I’m closer to 40 than I am 30, I have a husband, two children and a mortgage, I guess all that means I am a legit adult. In my mind being a legit adult means having a legit mac and cheese recipe. This is that recipe.
Then one day I got a surprise delivery. I walked out to my porch to find that Ryan sent me an Instant Pot as a gift, out of the blue. Not surprisingly the Instant Pot very quickly became my new favorite thing and only in part because it opened up a whole new world of mac and cheese recipes to try.
I’ve tried it all, from The Pioneer Woman’s mac recipe that had me making a roux, which sometimes works and is delicious and sometimes turned into mac next to cheese that was not so delicious. To my own quick and dirty toss some butter, warm whole milk and shredded cheddar on top of hot mac and mix it until it’s gooey, but far from high brow. I’ve tried a lot of mac and cheese recipes, all in the name of research.
I have taken all my tests and trials of mac and cheese and finally pulled together what I believe is the best Macaroni and Cheese recipe yet. The best part is because of the Instant Pot or whatever brand of electric pressure cooker you are rocking, this recipe can be done and on the table in less than 15 minutes.
Because I care, I’ve worked long and hard to make, devour and test all of these recipes so you didn’t have to, oh fair reader. I am certain you’ll love them.
Creamy Mac and Cheese in the Instant Pot/ Pressure Cooker
- 4 c. Chicken Stock
- 16 oz Elbow Noodles
- 12 oz Evaporated Milk
- 1 Tbs Tomato Paste
- 1 Tbs Dry Mustard Powder
- 2 c. Shredded Sharp Cheddar
- 1 c. Shredded Sartori Sarvecchio or other Parmesan
- Add chicken stock, pasta, tomato paste and mustard to Instant Pot and stir. Close lid and set on manual, high pressure for 4 minutes.
- When the timer goes off do a quick release. DO NOT DRAIN THE PASTA.
- Add evaporated milk and cheese to the pot and stir until creamy.
- Claim trophy for best Mac and Cheese.