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To make this creamy mac and cheese, you need the following: - 2 cups elbow macaroni - 4 cups water - 2 tablespoons unsalted butter - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon mustard powder - 1/2 teaspoon paprika - Salt and pepper to taste - 2 cups sharp cheddar cheese, shredded - 1 cup cream cheese, cubed - 1/2 cup milk You will need just a few tools to cook this dish: - Instant Pot - Measuring cups - Measuring spoons - Stirring spoon - Serving bowls If you don't have everything, here are some swaps: - Use any small pasta if you lack elbow macaroni. - Swap unsalted butter for olive oil if needed. - Any cheese can work; try Monterey Jack or Gouda. - Use non-dairy cream cheese for a vegan option. - For a lighter dish, replace milk with a low-fat version. {{ingredient_image_1}} First, gather your ingredients. You will need: - 2 cups elbow macaroni - 4 cups water - 2 tablespoons unsalted butter - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon mustard powder - 1/2 teaspoon paprika - Salt and pepper to taste - 2 cups sharp cheddar cheese, shredded - 1 cup cream cheese, cubed - 1/2 cup milk Next, pour the elbow macaroni and water into the Instant Pot. Make sure the macaroni is fully submerged in water. This step is key for even cooking. Now, secure the lid on the Instant Pot. Set it to high pressure for 4 minutes. Once the time is up, do a quick release. Carefully open the lid. Stir the macaroni well to ensure it cooks evenly. Add the unsalted butter, garlic powder, onion powder, mustard powder, paprika, salt, and pepper. Mix everything well. The butter will melt and help flavor the dish. After mixing the spices, add the shredded cheddar cheese and cubed cream cheese to the pot. Stir until the cheeses melt into a creamy sauce. If the mixture is too thick, add the milk gradually. Keep stirring until you reach the desired creaminess. Taste your mac and cheese. If needed, adjust the seasoning. Give it one last stir to make sure everything is combined and creamy. Your Instant Pot mac and cheese is now ready to enjoy! To get the best texture, use sharp cheddar cheese. It melts well and adds great flavor. Cream cheese also helps make the dish super creamy. If your mac and cheese feels thick, add milk slowly. Stir until you reach your desired creaminess. The cooking time for elbow macaroni in the Instant Pot is just four minutes. If you like softer pasta, you can add one more minute. Always perform a quick release; this keeps the pasta from overcooking. Adjusting the time can change how your dish turns out. Serve your mac and cheese in fun bowls. For a pop of color, top it with fresh parsley or extra cheese. You can pair it with a side salad or some grilled chicken. This adds balance and makes the meal more exciting. Pro Tips Cheese Choice: Use a blend of cheeses like Gruyère or Monterey Jack along with cheddar for a more complex flavor. Flavor Boost: Add cooked bacon, sautéed mushrooms, or caramelized onions for an extra depth of flavor. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to restore creaminess. Garnishing: Top with breadcrumbs mixed with melted butter before serving for a crunchy texture contrast. {{image_2}} You can make mac and cheese more filling by adding proteins. Cooked chicken or crispy bacon works well. For chicken, use cooked, shredded pieces. You can stir them in after mixing the cheese. If you love bacon, cook it until crispy. Crumble it on top or mix it in for flavor. Both options add taste and texture. Switching up cheese gives you new flavors. Try mozzarella for a gooey texture. Gruyere or fontina adds a nutty taste. You can also blend cheeses for depth. Mix sharp cheddar with pepper jack for a kick. Just remember to keep the total cheese amount the same. This keeps your mac creamy and dreamy. You can enjoy mac and cheese even if you avoid dairy. Use gluten-free pasta to start. Almond milk or coconut milk works as a substitute. For cheese, try cashew cheese or nutritional yeast. These options still give a cheesy flavor. Add a bit of vegan butter to enhance creaminess. This way, everyone can enjoy a bowl of mac and cheese. To store your Instant Pot mac and cheese, let it cool first. Scoop it into an airtight container. This keeps it fresh for later. You can store it in the fridge for up to three days. Make sure to press out any air before sealing. This way, your creamy goodness stays just right. When you are ready to enjoy your mac and cheese again, reheat it gently. You can use the microwave or the stovetop. If using the microwave, place it in a bowl. Heat it on medium power for about one to two minutes. Stir halfway through to help it heat evenly. If it's on the stovetop, add a splash of milk. Heat it on low, stirring often. This keeps it creamy and smooth. If you want to save your mac and cheese for later, freezing works well. Place it in a freezer-safe container. Leave some space at the top, as it will expand. It can stay in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight. Reheat it as mentioned above for the best taste. To make mac and cheese in an Instant Pot, start with elbow macaroni and water. Pour 2 cups of macaroni and 4 cups of water into the pot. Make sure the macaroni is fully covered. Then, secure the lid and set it to high pressure for 4 minutes. Once done, do a quick release. Carefully open the lid and stir the macaroni. Add 2 tablespoons of unsalted butter, and 1 teaspoon each of garlic powder, onion powder, and mustard powder. Sprinkle in 1/2 teaspoon of paprika and season with salt and pepper. Mix well. Next, add 2 cups of shredded sharp cheddar cheese and 1 cup of cubed cream cheese. Stir until the cheeses melt. If the mixture is too thick, gradually add 1/2 cup of milk until you reach your desired creaminess. Yes, you can double the recipe. Just make sure your Instant Pot can hold the extra volume. You’ll need to increase the cooking time slightly, but not too much. A good rule is to stay close to the original 4 minutes. The key is to ensure there’s enough water for the macaroni to cook. You should also adjust the seasoning to keep the flavor balanced. If your mac and cheese is too thick, don’t worry! Simply add more milk. Start with a few tablespoons and stir well. Keep adding until you find the right consistency. You can also add a bit of reserved pasta water if you want. This water has starch, which can help thicken or loosen your mac and cheese without losing flavor. This blog post covered everything you need for perfect mac and cheese. We discussed the key ingredients and the right equipment. You learned about ingredient swaps and detailed steps to cook in an Instant Pot. Our tips helped you adjust texture and cooking time. We also explored tasty variations and proper storage methods. In the end, making mac and cheese is simple and fun. With these insights, you can create a dish your family will love. Enjoy cooking!

Cheesy Dreams Instant Pot Mac & Cheese

A creamy and cheesy macaroni dish made effortlessly in an Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 4 cups water
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 0.5 teaspoon paprika
  • to taste salt and pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup cream cheese, cubed
  • 0.5 cup milk

Instructions
 

  • Begin by pouring the elbow macaroni and water into the Instant Pot. Make sure the macaroni is submerged.
  • Secure the lid on the Instant Pot and set it to high pressure for 4 minutes. Once the cooking time is up, perform a quick release.
  • Carefully open the lid; stir the macaroni to ensure even cooking. Add the unsalted butter, garlic powder, onion powder, mustard powder, paprika, salt, and pepper. Mix well.
  • Next, add the shredded cheddar cheese and cubed cream cheese to the macaroni mixture. Stir until the cheeses melt and create a creamy sauce; if the mixture is too thick, add the milk gradually until the desired consistency is reached.
  • Taste and adjust seasoning if necessary. Give it a final stir to ensure everything is well combined and creamy.

Notes

Serve topped with extra cheese, paprika, and parsley for added flavor.
Keyword cheesy, instant pot, mac and cheese