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Insta pot mac

The easiest, tastiest Instant Pot Mac and Cheese you’ll ever meet. Creamy, delicious, and crazy good, homemade Mac and Cheese doesn’t get any EASIER or BETTER than this. On the table in 20 minutes! 


Meet my guilty pleasure- Instant Pot Mac and Cheese. I have a confession -every once in a while I get a hankering for Mac and Cheese, you know, the kind that comes in a box. As a kid, I can tell you the number of times my parents made this for me. ZERO!

It was something my immigrant parents NEVER made and you know how it goes, when you are not allowed to have something, you just end up wanting it more! I remember sneaking over to my neighbor’s house and having it there.

Fast forward. My friend Cheri is a mom of three young boys and this is one of her  “go-to” quick and easy meals, one that her boys love. More times than I’d like to admit, I’ve found myself stealing spoonfuls of it out of her Instant Pot as I walk by, just too delicious to resist. It brings me back to those childhood days of sneaking over to my neighbors! Creamy and flavorful, Macaroni and Cheese is the ultimate comfort food!

Perhaps this pasta recipe doesn’t seem healthy on the surface, but “healthy” is quite relative, isn’t it? It’s healthier than coming out of a box with lots of ingredients that look unfamiliar.


Step one

Set the instant pot to the “saute” function and sauté the shallot in the olive oil, until tender and fragrant.


Step two

Add the water, macaroni and salt, and set the Instant Pot to pressure cook on high for 4 minutes. Manually release.


Step three

Stir in the butter and mustard. Don’t worry if the noodles seem a bit watery at first.


Step four

Stir in the evaporated milk.


Step five

Add two kinds of cheeses ( for the best flavor and texture).

Give a good stir.

And that is it!


As the Mac and Cheese sits in the instant pot (on warm) it will thicken a bit Use good quality cheese, organic is nice.


  • Top with vegan cheesy sprinkle or Everything Bagel spice, or chili flakes.

  • Top with Crispy Shallots

  • Top with Sauteed Mushrooms, steamed broccoli, or stir in kale or spinach or edamame Ingredients


1 tablespoon olive oil

1 shallot, finely chopped

4 cups water

2 1/2 – 3 teaspoons salt (I prefer 3)

16 ounces elbow macaroni

2 tablespoons butter

12 ounce canned evaporated milk

1/2–1 teaspoon dijon mustard (or mustard powder)

2 1/2 cups grated cheddar cheese

1 cup grated pepper jack cheese (or sub mozzarella, gruyere, or other melty cheese)

To “adultify” the Mac & Cheese, garnish with Everything Bagel Spice and Chili flakes.



Instructions

Set Instant Pot to Saute function.



Add olive oil and shallot and saute until sizzling and fragrant, about 2 minutes.



Add water, salt and macaroni and give a good stir. Set Instant Pot to pressure cook, on high, for 4 minutes. Manually release.



    • Stir the pasta, there will be a little water, this is OK. Stir in the butter, evaporated milk, and mustard. Stir in the cheese a cup at a time, until fully melted and incorporated.



    • Taste, add more mustard for extra tanginess.

      As the macaroni and cheese sits, it will thicken up beautifully.

      1. Feel free to garnish with Everything Bagel Spice, Chili flakes, or Sriracha.




      1. Notes

        Using two different types of cheese here really elevates.

        If in a hurry, you can skip the sauteed shallot in the beginning, and sub a teaspoon of onion powder or garlic powder.




      1. Nutrition

        • Serving Size:

        • Calories: 493

        • Sugar: 4.7 g

        • Sodium: 1246.7 mg

        • Fat: 22.4 g

        • Saturated Fat: 12.1 g

        • Carbohydrates: 50.4 g

        • Fiber: 1.9 g

        • Protein: 21.8 g

        • Cholesterol: 55.2 mg

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