Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese Recipe only requires a few minutes and a few ingredients: pasta shells, broth, salt, pepper, milk, parmesan, gruyere, and sharp cheddar cheese to make!


  • 1  (16 oz) box  medium pasta shells uncooked
  • 4  cups  vegetable broth
  • 1  teaspoon  salt more or less to taste
  • 1/4  teaspoon  black pepper more or less to taste
  • 1/2 cup  milk plus more, if necessary
  • 1/2 cup  shredded parmesan about 2 oz
  • 1 cup  shredded gruyere I used a hickory smoked
  • 1 (8 oz) block  sharp cheddar cheese shredded

  1. Spray instant pot with cooking spray.
  2. Add in pasta, broth, salt, and pepper.
  3. Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
  4. Cook using the manual button (set to high pressure) and adjust timer on the Instant Pot to 4 or 5 minutes.*
  5. The Instant Pot will beep when it's finished. Flip the valve to "venting" for a quick release.
  6. Remove lid and stir in milk.
  7. Stir in parmesan, gruyere, and cheddar. Stir in a little at a time for best results.
  8. Taste and re-season, if necessary, and enjoy!
  9. Reheat leftovers with a little milk.

*4 minutes is more al dente, 5 minutes is softer. Trevor and I both preferred 4 minutes, but some of our friends liked 5 minutes.

source: showmetheyummy

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