NOTE: (Your crock pot cooking temp and time may vary.
The making of mac and cheese in the Instant Pot involved two stages: pressure cooking and cheesy-fying. In the bowl of the slow cooker, combine the macaroni, cheeses, evaporated milk and skim milk. Just double all the ingredients but keep the cooking time the same. What You Need For Instant Pot Mac & Cheese. You can easily double this recipe in the 6 or 8 quart pots. This recipe makes about 4 large dinner portion servings or 8 smaller side dish servings. Note that it takes about 10 minutes for the pot to preheat and come up to pressure before it starts cooking. Cook on High Pressure for 4 minutes: Press the Pressure Cook button, making sure the High Pressure setting is selected, and set the time. If you don’t want to use American cheese you can also use shredded sharp or medium cheddar. Place the pressure release handle (vent) in the Sealing position. You can ask at the deli counter for them to cut you off a large chunk of it. However you could easily substitute with half and half or whole milk (or skim milk if you really want to).Īmerican cheese is the recommended cheese to make with this recipe because it melts so well, doesn’t get stringy and the oils don’t separate out of the cheese. This recipe does use heavy cream (mmmm) for ultimate creaminess. I do have a cool gadget* that helps me grate my cheese really fast but even if you don’t it’s worth it! Just pop the water, macaroni and salt into your Instant Pot and while that is cooking grate your cheese. I like to grate the cheese straight off the block because it melts better and there are no powdery additives like you get with the pre-shredded cheeses. The hardest part of making mac and cheese is grating the cheese. It’s got American (or cheddar) and parmesan cheeses stirred in with the cooked macaroni and then Colby jack crusted on top with the help of your air fryer lid (or oven). One of my family’s favorite recipes for mac and cheese is this Creamy Crock Pot Mac ‘n Cheese recipe. This version is a copy cat version of the Chick-fil-A’s mac and cheese. Mac and cheese is something that only takes a few ingredients and a few minutes but every time I make it the kids go crazy. Mix well with a silicone spatula and let the butter melt. Place 4 tbsp (60g) unsalted butter into the pressure cooked macaroni. Crockpot liners are a must They make cleaning up so much easier. When reheating, add a splash of milk or heavy cream (about 1 tbsp per cup of mac and cheese) to keep it creamy. Store leftovers in an airtight container for up to 4 days. Stir in cream cheese, cheddar and parmesan.
If there is excess liquid in the pot, drain if necessary. 2 Cups Velveeta Cheese (cut into 1-inch squares) 4 TB Melted Butter. Quick-release the pressure (per the recipe below) do not drain. Creamy and cheesy and ultra comfort food. Make Mac & Cheese: Keep the heat on low or medium-low (Instant Pot: use the keep warm function). Add noodles, butter, ground mustard, salt and water to pressure cooker.