Instant Pot Macaroni & Cheese

 

Instant Pot Macaroni & Cheese

  • 1 box (1 lb) Cellentani/Cavatappi (it’s like if Shirley Temple’s hair were a pasta)
  • 4 cups chicken broth (I used 4 cups of water + 4 teaspoons of Chicken Better Than Bouillon) or vegetable or garlic broth 
  • 4 tablespoons (1/2 stick) salted butter
  • 1/4 cup grated Parmesan cheese
  • 16 ounces (4 cups) shredded sharp Cheddar cheese or any kind of cheese you like that melts easily
  • Optional, amazing touches:
  • 2-4 ounces (1/4-1/2 brick) of cream cheese, diced into cubes and at more of a room temperature level (start with 2 oz and then, once blended in, you can choose to add more if you want it SUPER thick OR go with my spin on it (SECRET INGREDIENT!) and use a 5.2 ounce package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (this is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do)
  • 1 teaspoon dijon mustard (you don’t have to use this but I assure you you can’t taste any mustard flavor once added – it just really enhances the cheese flavor)
  • 1 teaspoon hot sauce (optional, and it won’t be spicy once added – also just enhances the flavor)
  • A few splashes of milk, half & half or cream to thin it out to your desired consistency

Want it even thicker?  Your wish is granted.  Add another cup or two of cheese and another 1/4 brick of the cream cheese! It’s gonna get VERY thick once it cools down a bit!

Top it off with some bacon bits for a nice touch!

Want to set it over the top? Make a Ritz Cracker crust! Instead of transferring the finished product to a serving bowl, transfer it to a casserole dish, top with a sleeve of mashed Ritz Crackers mixed with 3-4 tbsp of melted butter and bake for an additional 5-10 mins on 400 degrees.

Want it vegetarian? Use vegetable or garlic broth instead of chicken broth.

  1. Add the macaroni, broth, and butter to the Instant Pot. Stir well
  2. Put the lid on the pot, sealed, and hit “Manual” or “Pressure Cook” High Pressure and set for 6 minutes
  3. Quick release and open lid when finished. When the lid comes off, there will be a lot of liquid in the pot but this is exactly what we want as it will serve as the base for the sauce!
  4. Add the Parmesan, cheddar, cream cheese or Boursin, mustard (if using), and hot sauce (if using). Stir until it gets creamy – a few minutes! It may appear a bit runny at first, but once you let it set for a few minutes after stirring, it will really begin to thicken up good.
  5. Enjoy!

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