My son loves macaroni and cheese. In fact, one of the first words he used regularly was “mac”. I also love macaroni and cheese. This Instant Pot Mac and Cheese recipe couldn’t be easier. It’s quick and there’s no pot to watch. You can use just about any cut of pasta you like. You can use whatever milk you have handy.
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.Place the pasta, 4 cups water, salt, and butter in the Instant Pot. Give it a quick stir. Secure the top and seal the valve. Use the pressure setting and set the clock to 4 minutes. The Pot will take about ten minutes to pressurize before the clock starts counting down.When the 4 minutes is up, use the quick release valve to release the steam. Protect your hands with a potholder or silicone gloves and turn the valve.
If the pasta water starts to spurt, close the valve, wait about 15 seconds, and continue to turn the valve in brief intervals until the spurting stops. Let all of the steam release until the float valve descends and it is safe to remove the lid.If there is a significant amount of water in the pot, drain the water by gently pouring the water off into the sink. You needn’t drain every last drop. Keep a colander in the sink just in case any pasta falls from the pot.Stir in the cheeses and milk. Stir in the mustard. If you drained the pasta, you may also add another tablespoon of butter and a pinch of salt, to taste. Add pepper and hot sauce if you like.
You may put the Instant Pot in warming mode to help melt the cheese.
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You can find much more information about your privacy choices in. Even if you choose not to have your activity tracked by third parties for advertising services, you will still see non-personalized ads on our sites and applications.By clicking continue below and using our sites or applications, you agree that we and our third party advertisers can:. transfer your data to the United States or other countries; and. process and share your data so that we and third parties may serve you with personalized ads, subject to your choices as described above and in.Prep 5 m.Cook 15 m.Ready In 40 m. Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot(R)). 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(R) and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.
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March 2023
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