Mac and cheese is the ultimate comfort food, right? And when you throw Velveeta into the mix, it’s like a warm hug for your taste buds. This Instant Pot version is so ridiculously simple that even on a hectic Tuesday after a long day at work, you can whip it up faster than you can say “cheesy goodness.
Steps
- In your Instant Pot, combine the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt. Secure the lid, set the pot to sealing, and cook on manual high pressure for 5 minutes. After cooking, perform a quick release.
- Add the milk to the cooked pasta, starting with 1/2 cup and adjusting up to one cup if needed for desired creaminess. Gradually incorporate the cheese in 3-4 handfuls, stirring thoroughly after each addition to ensure a smooth consistency.
- Taste the mac and cheese and season with additional salt and pepper as needed. Enjoy your creamy, homemade dish!
Ingredients
- 16 ounces (453 grams) uncooked elbow macaroni (equivalent to 4 cups dry measure)
- 4 cups low sodium chicken broth
- 2 tablespoons butter
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 1/2 cup to 1 cup 2% or whole milk
- 2 cups sharp cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
Nutritional Values
Calories: 2060kcal | Protein: 130g | Fat: 170g | Saturated Fat: 100g | Cholesterol: 520mg | Sodium: 9660mg | Potassium: 1450mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5190IU | Vitamin C: 90mg | Calcium: 3510mg | Iron: 10mg
FAQ
- Can I use a different cooking liquid instead of chicken broth?
- Yes, you can substitute chicken broth with vegetable broth or even water. However, using chicken broth, especially low sodium, enhances the flavor of the dish significantly.
- What type of cheese works best for Instant Pot mac and cheese?
- A blend of sharp cheddar and mozzarella is recommended for the best taste. If you find mozzarella too stringy, you can substitute it with more cheddar or another cheese of your choice.
- Do I need to use evaporated milk, or can I use regular milk?
- Regular milk, such as 2% or whole milk, is recommended over evaporated milk for this recipe. It contributes to a creamier texture and better overall flavor.
- How do I prevent the cheese from clumping when making mac and cheese?
- To avoid clumping, add the cheese in small handfuls, stirring continuously after each addition until fully melted and smooth.
- Is this recipe suitable for a 6-quart Instant Pot?
- Yes, this recipe can be made in a 6-quart Instant Pot just as easily as in an 8-quart one, providing the same delicious results.
Tips
- For enhanced taste, consider using chicken broth as your cooking liquid, preferably low-sodium, and adjust the salt accordingly when serving.
- Incorporate a variety of seasonings, such as salt, pepper, garlic powder, and hot sauce, to add depth to the flavor. The hot sauce enhances the taste without making it spicy.
- Use a mix of cheeses, like sharp cheddar and mozzarella, for a rich and creamy texture. Ensure you add the cheese gradually, stirring thoroughly to avoid clumps.
- Opt for regular 2% or whole milk instead of canned milk for a smoother consistency. Begin with 1/2 cup of milk and adjust up to 1 cup if the mixture needs thinning.
Equipment
- Instant Pot (either 6 quart or 8 quart)
