Instant Mac And Cheese Recipes

INSTANT POT® MAC AND CHEESE

Steps:

• Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
• Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

"INSTANT" MAC AND CHEESE

Steps:

• Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook.
• Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.
• Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste.
• Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.

5-INGREDIENT INSTANT POT MAC AND CHEESE

Steps:

• Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
• Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.