![]() This is a great recipe for first time instant pot users since it’s super simple and easy! This mac n’ cheese cooks up even easier and in less time than the boxed version. I even use it to reheat leftovers, since we don’t have a microwave.īut, my excitement reached a new level when I found out that I could make Instant Pot Mac and Cheese in under 15 minutes from start to finish!.I use it to make quinoa (I love how the process is so hands off!).I use it to make bone broth (much quicker than my previous slow cooker bone broth).Add ⅓rd of the cheese and stir to combine.I’m obsessed with my Instant Pot… I can honestly say that I use it at least a few times a week.Open the lid immediately and stir the pasta and remaining water.Cook 1 lb of macaroni at high pressure for 5 minutes.The overall method is simple - I go into much more detail in the recipe below if you need it though! The texture of this recipe will change slightly after reheating - going from a purely creamy sauce to more of a cheesy baked style once reheated, but I LOVE that! If you want that creamy texture, add a little bit of cream ( 1 tablespoon at a time ) to the reheated leftovers until you get the creamy sauce back together. You CAN place the trivet in the Instant Pot, fill the bottom with a cup or two of water, then place the leftovers in the pot in a special container to steam them warm, but it just felt really fussy to me.įrankly, my advice is to reheat mac and cheese in the microwave or oven instead. I tried and tried to do this without much success. How do you reheat mac and cheese in the Instant Pot? You can usually find it at the deli for a great price ( without having to buy a ton. If you really want that suuuuuper creamy Instant Pot mac and cheese, though, I'd recommend making the recipe below as written, substituting ¼ pound of the medium cheddar for sliced American Cheese. Shredded Pepper Jack ( to spice it up! ). ![]()
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