More Mac and Cheese Recipes You’ll Enjoy: This instant pot mac and cheese pairs wonderfully with classic turkey meatloaf or oven baked bbq chicken.Ĭandied yams and honey roasted carrots are great sides to serve this with as well. Can I Make This Ahead Of Time?įor best results, I highly recommend enjoying this immediately once it’s done cooking.Īlthough this may be enjoyed as a main entree, I also love serving it as a side dish. It’s also a lot quicker than grating your own. Although I always recommend shredding your own cheese for mac and cheese, store-bought shredded cheese works best for this recipe. I used sharp cheddar cheese and softened cream cheese for this recipe. for 10-15 minutes or until the cheese melts completely. Bake in a preheated oven at 400 degrees F. Once you’re done seasoning the mac and cheese with salt and pepper place it in an oven-safe baking dish and top it off with extra cheese. You absolutely can and in fact, I think it’s a great idea. Season generously with salt and pepper and serve immediately.Incorporate the cheese slowly while mixing. Stir in the cream cheese and a handful of cheddar cheese. After doing a quick release, open the lid carefully.Press the pressure cooker manual and cook for 3 minutes. Add the elbow macaroni, chicken stock, dijon mustard, onion powder, granulated garlic, and butter to the instant pot.Incorporate the cheese slowly, not all at once.Read the instant pot manual before using it.Although baked mac and cheese is ridiculously delicious, it’s always good to have an easy recipe you can whip up in under 20 minutes. Growing up mom always made mac and cheese from a box and we loved it. A childhood comfort favorite food that never goes out of style. Making macaroni and cheese has never been easier. This recipe is super easy to make and a guaranteed hit. Bake at 350 degrees for 20 minutes).Mac and Cheese made in the instant pot in under 20 minutes! A mixture of elbow macaroni, spices, cheeses, and milk. (If you don’t have an air fryer lid you can do this step in the oven by transferring mac and cheese to a baking dish and topping with bread crumb mixture. Use air fryer lid to bake the casserole for 10 minutes at 350 degrees. In a small bowl stir together the melted butter and the bread crumbs.
Stir in the cheddar, Dijon and milk until cheese has melted.When time is up let pot sit for 5 minutes and then move valve to venting. Set the manual/pressure cook button to 3 minutes. Sprinkle in the macaroni, ground mustard, salt, paprika and pepper.Pour in the broth and scrape bottom of pot so that nothing is sticking.Add in the garlic and saute for 30 seconds. Add in the shallot and saute for 3 minutes. When display says HOT add in the butter and swirl around to melt. Consider stirring in crispy bacon, sautéed mushrooms, rotisserie chicken, caramelized onions, roasted tomatoes, or cooked broccoli.Add a splash of fresh lemon juice or a splash of Worcestershire sauce.Try sprinkling chopped fresh herbs like thyme, rosemary, or parsley on top.I like using Better than Bouillon vegetable base. If you’d like you can use vegetable broth instead of chicken broth.I like to use cheese shredded off the block instead of pre-shredded cheese which has additives in it and doesn’t melt as well.Try experimenting with a combination of cheeses such as sharp cheddar, Gruyère, Parmesan, or fontina to create a more complex flavor profile.Try serving it alongside some collard greens and biscuits. This baked mac can be your main dish or you can serve it as a side to ribs, chicken, steaks, pork chops, etc.Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.You can also make this in a 3 or 8 quart pot. I used my Duo Crisp 6 quart Instant Pot*.In a small bowl stir together the melted butter and the bread crumbs. Stir in the cheddar, Dijon and milk until cheese has melted. Sprinkle in the macaroni, ground mustard, salt, paprika and pepper.Ĭover Instant Pot and secure the lid. Pour in the broth and scrape bottom of pot so that nothing is sticking. Sharp cheddar–or extra sharp white cheddar, shredded off the block.Black pepper–I like course ground pepper.Chicken broth–or water and Better than Bouillon.