For best results, I suggest using a block of cheese and shredding it yourself! Generally, an 8-ounce block gives you 2 cups of shredded cheese. Don’t use pre-shredded cheese. I say this way too often, but pre-shredded cheeses are often coated with anticaking agents (such as potato starch) so that it doesn’t become a massive clump of cheese in the package.
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Just be sure to stir constantly while you melt the cheese in because something like mozzarella or provolone could leave you with cheese bombs if you don’t mix them in well! Sure regular old cheddar will do the trick, but when you swap out a cup for something like gouda or Havarti, the blend of flavors really makes this taste so much more delicious. Swap the whole milk for half and half, or swap half of the milk of heavy cream to make this even more luxurious! It’s not something I do often, but if you’re serving this to a crowd, the half and half will make this even better!.Just be sure not to replace all the water with chicken broth here without reducing the salt because otherwise, the mac and cheese will be way too salty. Add a chicken bouillon cube in with the pasta to help flavor the mac and cheese even more or swap half of the water for chicken broth.Don’t shy away from seasonings. Swap the salt for garlic salt (when do I not love garlic in everything, right?).There are a ton of ways to make this simple recipe even better here’s what I like to do: Tips for making the best instant pot Mac and cheese: Leftovers go into an airtight container and are good in the fridge for up to 4 days. If you want to bump up the veggie content on this, feel free to stir in some steamed broccoli once the cheese and macaroni are combined. Taste and adjust your comfort food to your liking! Add more salt or pepper as desired. You want to gently stir until the cheese is completely melted. Finish it and serve! Turn the instant pot to the ‘keep warm’ setting and stir in the shredded cheese and milk (or half and half) with a wooden spoon.Once the cook cycle is complete, you can do a manual pressure release, but know that if you have a full pound of pasta in there, you will get some sputtering of hot liquid out the vents! For this reason, I like to give it a bit of time to naturally release the pressure before turning the valve. This is just long enough for the noodles to cook to al dente. Then, program the instant pot to manual high pressure for 4 minutes. Pressure cook it. Top your pressure cooker with a lid and turn it to the sealing position.We want a smooth cheese sauce at the end! Stir it all together to make sure you aren’t left with clumps of seasonings. Toss is all in. Add the elbow macaroni, water (or stock), butter, slat and mustard powder to the instant pot.How to make the best instant pot mac and cheese: regular milk or half and half: I know a lot of people also like to use evaporated milk and though it does work well in a pinch, I find the flavor of the Mac and cheese is much better with half and half!.The variations on are endless on this recipe! Here are my suggestions: Sharp cheddar cheese, mozzarella cheese, Monterey Jack, fontina, provolone, parmesan cheese, havarti, gouda, and gruyere.If you’re making this for kids, one kind of cheese will do! The complexity of the Mac and cheese is much more pleasing that way! I like to do a blend of nutty and stretchy cheeses. Shredded cheese: the kind of cheese you use is entirely up to you! I do suggest using a blend of different cheeses for the best flavor if you are making this for adults.Ground mustard: this adds a bit more complexity to the mac and cheese.Uncooked elbow macaroni: You could also use shells or other small shapes of pasta if that’s what you have on hand.You can also reheat leftovers in a saucepan on the stove-top over medium heat.Ingredients for instant pot Mac and cheese: For reheating, just sprinkle it with a small amount of water, cover it with plastic wrap, and microwave it for a few minutes. You can store leftover Instant Pot mac and cheese in an airtight container in the fridge for up to 5 days. You should transfer it to a serving dish to prevent it from becoming mushy. The mac and cheese will continue to cook if it sits in the warm pressure cooker. Cooled off pasta can’t fully melt cheese. Right after the pasta finishes cooking, make sure you add the heavy cream and shredded cheese to the pot. To prevent overcooking, it’s important to rapidly release the pressure and promptly drain the pasta. The pasta shouldn’t sit in the IP for an extended period of time. The proper ratio of liquid to pasta is important to achieve perfectly cooked macaroni with just the right bite. Measure the pasta and water correctly.