A creamy and cheesy macaroni dinner put together in your Instant Pot that your whole family will love!
The Instant Pot can be scary the first time you use it. I remember the first time I used mine. My husband and son stood off to the side in anticipation as they watched their dinner cook in a futuristic-like appliance. It beeps, simmers, and steams and makes you wonder what in the world is going on in there! I was restless and anxious as I waited for the timer to go off. I wanted to open that top and see what happened inside! Did it work?!
It worked! It’s wasn’t a recipe I would make again, but it worked! If you are intimated by your Instant Pot, like I was, then keep reading. I want to put your mind at ease with a few helpful tips to build your confidence in using this must have kitchen appliance!
I have had my fair share of blunders with my Instant Pot. For example, I had no idea I was supposed to put a towel over the Quick Release before releasing the steam. The steam made a huge mess, spitting pasta steam everywhere! You just have to tell yourself you are going to learn how to use it and dive in and do it!
Learning the Instant Pot Language
- Seasoned Instant Pot users use a different language than what the buttons actually say. When I am new to something, I like things precise. I want the directions and terminology to match the appliance exactly. Otherwise I end up randomly hitting buttons and hoping for the best! Here are two important terms to note:
- Manual Mode – When a recipe says to use ‘manual mode’ that means press the ‘Pressure Cook’ button.
- Quick Release – This means you turn the knob on the top of the lid from ‘Sealing’ to ‘Venting.’ So, Quick Release = Venting.
How to Quick Release (Vent) an Instant Pot
Remember, ‘Quick Release’ means turning the knob on the top of the Instant Pot from ‘Sealing’ to ‘Venting.’ And, ‘Venting’ means a lot of steam will be quickly released from your Instant Pot.
When the timer goes off, it’s time to quickly release the steam. To do this, turn the knob on the top of the Instant from ‘Sealing’ to ‘Venting.’ But, BEFORE you do that grab a towel. You are going to have a disaster if you don’t cover the steam as it pours out of the top of your Instant Pot. You are better off throwing a steamy towel in the wash than you are cleaning off starching steam from everywhere!
It is important to keep in mind that the steam is VERY HOT. Do NOT put your hand over the knob. Turn the knob with your hand off to the side of it.
You will know it is done venting when the valve next to the knob on the top of your Instant Pot falls down. The arrow shows you a picture of the valve:
Ingredients for Instant Pot Mac & Cheese
- Uncooked Cellentani Noodles
- Vegetarian ‘Chicken’ Broth
- Butter
- Hot Sauce
- Garlic Powder
- Salt
- Cheddar Cheese
- Mozzarella Cheese
- Parmesan Cheese
- 2% Milk
- Crushed Croutons or Bread Crumbs (Optional)
How to Make Instant Pot Mac & Cheese
- Add 16 oz of uncooked Cellentani noodles, 4 cups vegetarian ‘chicken’ broth, 2 tbsp butter, 1 tsp hot sauce, 1 tsp garlic powder, and 1/2 tsp salt to your Instant Pot.
- Place the lid on the Instant Pot and set the knob on the top of your Instant Pot to ‘Sealing.’
- Cook on the manual function by hitting ‘Pressure Cook.’
- Set the timer by hitting the + button to 5 minutes. It will take a few minutes for the pot to get itself ready to cook. Once it’s ready, the timer will start counting down. Just leave it alone during this process.
- Once the timer goes off, quickly release the steam by turning the knob on the top of the Instant Pot to ‘Venting.’ When the valve next to the knob drops down, it’s time to take the lid off.
- Stir in 2 cups shredded cheddar cheese, 1 cup shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, and 1/2 cup 2% milk until smooth and creamy.
- You may notice leftover broth in the bottom of the Instant Pot. Just leave it. Stir it in with everything else! If you need additional milk, add a little at a time until you are happy with the consistency.
- Optional: Garnish with crushed croutons or bread crumbs.
Tips for Making Mac & Cheese in an Instant Pot
- Use 2% milk, it’s best for a creamy texture.
- Shred the cheddar cheese from a block of cheese instead of using already shredded cheese.
- Start with 1/2 cup of milk, stir in a little at a time if you need additional milk.
- Don’t skip the seasonings and hot sauce, it’s what makes this mac & cheese taste so good! If you leave it out, it will be very bland.
- Use Cholula Hot Sauce, it’s the best!
- The original recipe called for elbow noodles, but I use Cellentani noodles. You can really use any noodle you’d like, except for a spaghetti or fettuccine noodle.
- You’ll notice you still have a little unused broth in the bottom of the Instant Pot. Just leave it. Stir it in with everything else!
- I use McKay’s Vegetarian Chicken Seasoning for the broth. You may be able to find it at Wal-Mart, but save the hassle of trying to hunt it down and order it from Amazon. It will last you a while, too!
- We love garnishing the mac & cheese with crushed croutons or bread crumbs!
Serving Instant Pot Mac & Cheese
I highly recommend you make only as much as you need. This recipe makes 8 servings. If you aren’t going to eat that much right away then cut the recipe in half.
I make that recommendation because this mac & cheese tastes best if eaten right away while it’s hot and creamy. It starts to dry as it cools. If you are eating it as leftovers, it’s best to reheat it over the stove and add a little milk to it until it’s creamy or a consistency that you are happy with.
For More Lunch & Dinner Ideas, Check Out:
- Easy Vegetable Pizza Wrap
- Vegan Taco Stuff Baked Potato
- Quick & Easy Vegetarian Crunch Wrap
- Mini Pizza Bagels
Instant Pot Mac & Cheese
Instant Pot Mac and Cheese, a creamy and cheesy macaroni dinner put together in your Instant Pot that your whole family will love!
Ingredients
- 16 oz Uncooked Cellentani Noodles
- 4 cups Vegetarian 'Chicken' Broth
- 2 tbsp Butter
- 1 tsp Cholula Hot Sauce
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Shredded Parmesan Cheese
- 1/2 cup 2% Milk
- Optional: Crushed Croutons or Bread Crumbs
Instructions
- Add uncooked noodles, broth, butter, hot sauce, garlic powder, and salt to the Instant Pot.
- Place the lid on the Instant Pot and set the knob on the top of your Instant Pot to 'Sealing.'
- Cook on the manual function by hitting 'Pressure Cook.'
- Set the timer by hitting the + button to 5 minutes. It will take a few minutes for the pot to get itself ready to cook. Once it's ready, the timer will start counting down. Just leave it alone during this process.
- Once the timer goes off, quickly release the steam by turning the knob on the top of the Instant Pot to 'Venting.' When the valve next to the knob drops down, it's time to take the lid off.
- Stir in cheddar cheese, mozzarella cheese, parmesan cheese, and milk until smooth and creamy.
- You may notice leftover broth in the bottom of the Instant Pot. Just leave it. Stir it in with everything else! If you need additional milk, add a little at a time until you are happy with the consistency.
- Optional: Garnish with crushed croutons or bread crumbs.
Notes
I highly recommend you make only as much as you need. This recipe makes 8 servings. If you aren't going to eat that much right away then cut the recipe in half. I make that recommendation because this mac & cheese tastes best if eaten right away while it's hot and creamy. It starts to dry as it cools. If you are eating it as leftovers, it's best to reheat it over the stove and add a little milk to it until it's creamy or a consistency that you are happy with.
Adapted from The Salty Marshmallow
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 491Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 1173mgCarbohydrates: 25gFiber: 4gSugar: 2gProtein: 35g
