InstaPot Mac and Cheese
This mac and cheese recipe is incredibly versatile. It can be made with pretty much any pasta as well as any kind of cheese. The cooking time will change depending on the type of pasta you choose, as well as how el dente you like your pasta. I use a method for cooking pasta in the instapot that is fool proof. Using the el dente cook times recommended on the pasta packages, divide that number in half (round down if odd number), and then subtract two. That is how long you cook your pasta. If you like softer pasta, divide that number in half (round down if odd number), and then subtract one. If you open the instapot and your pasta is not done enough, you can build back to pressure for ZERO minutes.
Also note that eight ounces of block cheese is not the same as (this is why the note below) eight ounces of shredded cheese. It’s ounces by weight compared to ounces by volume. My daughter Lili learned this the hard way, and had some crazy cheesy mac and cheese. And for this girl to say something is too cheesy, well, that just doesn’t happen.
- 8 ounces elbow noodles
- 1 cup heavy whipping cream
- 2 cups water
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 2 1/2 – 3 cups shredded cheddar cheese (if using block cheese, use 1 1/2 bars depending on how cheesy you want it)
- Empty noodles into Instapot and then add water.
- Close lid and lock. Set to manual 2 minutes (for el dente pasta). Do quick release once timer goes off.
- Drain any water from the Instant Pot. Slowly stir in salt, pepper, mustard, heavy whipping cream, butter, and cheese.