Creamy Instant Pot Mac and Cheese
Everyone's favorite mac and cheese in Instant Pot! Unbelievably creamy and easy mac and cheese recipe that tastes A-H-M-A-Z-I-N-G and it is made in one pot. Creamy Instant pot mac and cheese is a family favorite!!
Servings: 3 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 and 1/2 cups chicken stock, I used 33% reduced sodium chicken stock
Group-1
- 8 ounces elbow macaroni
- 1 cup milk
- 1/2 + 1/8 teaspoon salt, refer notes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 dashes Sriracha sauce
Group-2
- 1 cup milk
- 1 and 3/4 cup shredded cheddar cheese
- 2 slices American cheese, teared to pieces
Instructions
- Heat Instant Pot to saute mode.When hot, add butter and let melt. Add all purpose flour and stir continuously for 1 to 2 minutes (the flour begins to get golden brown). Stir in chicken stock and let the mixture begin to boil.
- Press cancel and add all group-1 ingredients. Mix well, close and lock lid (making sure the valve is set to seal). Cook on manual for 5 minutes.
- Release pressure immediately. Open lid and add all group-2 ingredients. Stir and close lid for 1-2 minutes ( this will help to melt the cheeses). Uncover and stir well.
- The mac and cheese will thicken as it cools.
Notes
Chicken stock - I used 33% reduced sodium chicken stock. If using regular sodium or no sodium stock then adjust salt accordingly.
Salt - I used unsalted butter and 33% reduced sodium chicken stock and found 1/2 + 1/8 teaspoon salt to be perfect.
- Reduce salt - If using salted butter
- If using normal sodium chicken stock
- If you like less salt
- Increase salt - If using no sodium chicken stock
I made this one pot mac and cheese recipe in 3-Quart Instant Pot
Mac and cheese tends to thicken as it cools. Just stir in 1 to 3 tablespoons or warm water to loosen it up.