Description
Experience the ultimate comfort food with this ultra-creamy, one-pot Instant Pot Mac and Cheese. By pressure cooking pasta directly in chicken broth, the noodles absorb deep, savory flavor while releasing natural starches to thicken the luxurious cheese sauce. This effortless, no-drain method delivers perfect al dente pasta smothered in a velvety sharp cheddar coating in less than fifteen minutes, making it a reliable staple for busy weeknights.
Ingredients
1 pound elbow macaroni
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, cubed
4 cups sharp cheddar cheese, freshly shredded
12 ounces evaporated milk
Salt and freshly cracked black pepper to taste
Instructions
Combine dry macaroni and chicken broth in the Instant Pot inner liner.
Secure the lid and ensure the pressure valve is in the sealing position.
Cook on high pressure for 4 minutes.
Perform a quick pressure release immediately once the timer expires.
Stir in the cubed butter and evaporated milk until the pasta is thoroughly coated.
Add the shredded cheese gradually, stirring continuously until completely melted and smooth.
Season with salt and pepper to taste.
Serve immediately while hot.
Notes
Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent a smooth emulsification. Use a high-quality chicken broth for the best depth of flavor. If the sauce thickens too much upon standing, stir in a splash of warm milk to loosen it.
- Prep Time: 5
- Cook Time: 5
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg