#INSTANT POT CHEESE MACARONI SOUP HOW TO#
#INSTANT POT CHEESE MACARONI SOUP FULL#
#INSTANT POT CHEESE MACARONI SOUP MAC#

Add Protein: Stir in Instant Pot Shredded Chicken, chopped Poached Chicken, leftover Instant Pot Rotisserie Chicken, cubed cooked ham, sausage, or crumbled Bacon.

#INSTANT POT CHEESE MACARONI SOUP MAC#

You can change up the flavors of your macaroni and cheese by stirring in one or more of these optional mix-ins after cooking your Instant Pot mac and cheese: That’s it! If you like your pasta al dente (firmer), subtract one more minute from the pressure cooking time. You can use this easy formula to figure out how long you need to cook your pasta in the Instant Pot, no matter which shape of pasta you use: take the package cook time and divide it in half.

Taste and add more salt and pepper if desired.

Pressure cook at high pressure for 3 minutes for whole wheat elbow pasta or 4 minutes for white elbow pasta.

Combine the pasta, water and seasonings in the Instant Pot.

Then follow these steps to make the best Instant Pot mac and cheese:

#INSTANT POT CHEESE MACARONI SOUP HOW TO#

If you’re new to Instant Pot cooking, I recommend reading my guide on how to use an Instant Pot.

#INSTANT POT CHEESE MACARONI SOUP FULL#

Plus, you can’t beat the flavor of fresh milk and real cheese.įind the full printable recipe with ingredient amounts and instructions in the recipe card below. I prefer to make mac and cheese with whole milk because it is less processed than canned milk.

Milk: This recipe is for Instant Pot mac and cheese without evaporated milk.

The sharp white cheddar gives the best flavor to mac and cheese!

Cheese: I have found that a combination of sharp cheddar cheese and sharp white cheddar cheese makes the best mac and cheese.

You’ll stir the butter into the hot cooked pasta and it will melt right in. Some recipes call for adding the butter before cooking the pasta, but this can lead to a mess during the quick release process.

Butter: A little butter adds richness.

You can also add a teaspoon of Dijon mustard or 1/2 teaspoon of dry mustard, if desired. I use paprika, garlic powder, salt and pepper in this recipe.

Seasonings: A few simple seasonings flavor the pasta as it cooks.

For extra flavor, you can substitute all or part of the water with chicken broth.

Water: The pasta absorbs all of the water as it cooks.

I recommend using elbow macaroni pasta, but other short pasta shapes, such as shells, will also work.

Elbow Pasta: You can use white pasta or whole wheat pasta in this recipe.

Try it yourself, and wait for the compliments to roll in! Instant Pot Mac and Cheese Ingredients We love to serve this Instant Pot mac and cheese with Roasted Broccoli or steamed broccoli and Garlic Knots. This recipe, along with Instant Pot Spaghetti and Instant Pot BBQ Chicken, is one of my family’s favorite dinners.

You can have it on your table in 30 minutes or less.

It’s flavorful, with a rich and creamy cheese sauce that’s made by stirring a few ingredients right into the cooked pasta.

You’ll love making mac and cheese in the Instant Pot because: This Instant Pot mac and cheese has become my go-to macaroni and cheese recipe. You won’t believe how fast this Instant Pot recipe comes together!

The pasta cooks right in the Instant Pot and then you stir in butter, shredded cheese and milk to make a creamy cheese sauce. And this Instant Pot mac and cheese is the easiest macaroni and cheese recipe! Homemade mac and cheese is the ultimate comfort food. This Instant Pot Mac and Cheese is creamy, ultra cheesy and ready in just 30 minutes! It’s the best comfort food, perfect for serving as an easy dinner or side dish. See my guide on how to use an Instant Pot.

Instant pot cheese macaroni soup