Instant Pot Mac & Cheese

made this at a company potluck and it won a “best dish” award. the whole thing was made on-site

cheese congeals when it cools, so try to eat this QUICK or keep it warm.

one of my several complaints of the instant pot is the “keep warm” feature — it does a really bad job at it. i kind of wish it would have the same kind of warming as a slow cooker

Ingredients

  • 2 ½ cups elbow macaroni
  • 1 cup water
  • 2 cups veggie broth
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 3 tbsp butter (cubed)
  • 16 oz grated sharp cheddar*
  • ⅓ cup milk
  • ⅓ cup heavy cream

Steps

  1. Add macaroni, veggie broth, water, butter, garlic powder, salt, and pepper to instant pot
  2. Place lid on, set to “sealing,” and cook on MANUAL for 4 minutes
  3. After it finishes, let the instant pot auto release (leave it alone until the pressure indicator falls on its own)
  4. Stir in heavy cream, milk, and cheese until creamy and thicc**
  5. Boomski

Notes

  • * don’t buy pre-grated cheese. grate it yourself — apparently, the results will be a lot creamier in texture (i know it’s a lot of work)
  • ** during this phase, taste it and add extra salt/pepper as needed. it tasted bland initially so i added around 4 big pinches of salt and mixed it in along with a good amount of pepper

Instant pot mac & cheese