Some evenings you just want to curl up with a childhood favorite comfort food. What seems to satisfy that urge best is cheesy, creamy macaroni and cheese. My oh my, how we love our Instant Pot Mac and Cheese!
2 ½cupsshredded Cheddar cheesefrom a 10 oz block of cheddar
Freshly ground black pepper
In the inner pot, combine macaroni, ground mustard, 1⁄4 teaspoon salt, and broth. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 3 minutes.
When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The pasta should be al dente. (If more cooking time is necessary, close and lock the lid and let stand for 1 minute.)
Stir in milk. Set your Instant Pot to sauté on Less. Cook, stirring, for 2 to 3 minutes or until sauce has thickened and pasta is done to your liking. Press Cancel. Add cheese, ½ cup at a time, stirring until melted and combined before adding more. Season to taste with salt and pepper. Serve warm.
Two cups elbow macaroni is about 8 oz.If you love homemade chicken stock, use my recipe for Instant Pot Chicken Stock. You will find the low-sodium stock in the variations on that page.Use low fat evaporated milk in place of the whole evaporated milk, if you prefer.If you want a lightly crispy browned top, you can use oven-proof bowls and place the bowls under the broiler for 1 to 2 minutes or until lightly browned on top. You can double this recipe, provided you do not fill your Instant Pot above the maximum fill line.When using the Quick Release method to release pressure, keep your hands and face away from the hole on top of the steam release handle so you don’t get scalded by the escaping steam.