Macaroni and Cheese | Instant Pot Recipes
This Instant Pot Macaroni and Cheese recipe offers a quick and convenient way to prepare a classic comfort food. It combines tender macaroni with a rich, creamy sauce made from a blend of Cheddar, Gruyere, and Mozzarella cheeses, subtly spiced with nutmeg and black pepper, all cooked efficiently in a single pot.
Equipment
- 1 Instant Pot (6-quart or larger)
- 1 Whisk For smooth roux and cheese sauce
- 1 Measuring Cups and Spoons
- 1 Cheese Grater For fresh cheese, if not pre-shredded
- 1 Heat-Resistant Spatula For stirring and serving
Ingredients
Main
- 14 oz 400g macaroni
- 1 cup 115g Cheddar cheese
- 3/4 cup 85g Gruyere cheese
- 3/4 cup 85g Mozzarella cheese
- 4 tablespoons 30g flour
- 4 tablespoons 60g butter
- 1 tablespoon salt
- 4 cups 1L milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Set your Instant Pot to 'Sauté' mode. Add the butter and allow it to melt completely.
- Once butter is melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a light roux.
- Gradually whisk in the 4 cups of milk until the mixture is smooth and lump-free, forming a béchamel sauce.
- Add the salt, black pepper, and nutmeg to the sauce. Stir well to combine.
- Add the uncooked macaroni to the Instant Pot, stirring gently to ensure it is submerged in the liquid.
- Secure the lid on the Instant Pot and set the sealing valve to the 'Sealing' position.
- Select 'Pressure Cook' (or 'Manual') on HIGH pressure and set the timer for 4 minutes.
- Once cooking is complete, perform a Quick Release by carefully moving the sealing valve to 'Venting'.
- Once the pressure is fully released, open the lid. Stir in the Cheddar, Gruyere, and Mozzarella cheeses, stirring continuously until they are completely melted and the sauce is smooth and creamy.
- Taste and adjust seasoning if needed, then serve the macaroni and cheese immediately.
Notes
Achieving the perfect creamy texture is key. For a superior sauce, grate your own cheeses; pre-shredded varieties often contain anti-caking agents that can make the sauce gritty or prevent smooth melting. When adding the cheeses, do so gradually off direct heat (or on 'Keep Warm' mode), stirring until fully incorporated to prevent the sauce from breaking. Adjust salt to taste, especially considering the inherent saltiness of the cheeses. A pinch of cayenne or a dash of hot sauce can add a subtle kick without overwhelming the classic flavor. Ensure not to overcook the macaroni, as it will continue to cook slightly in the hot sauce. Serve immediately for best results.