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Shredded cheddar cheese. What is mac and cheese without cheddar cheese?.It doesn’t add heat but another level of flavor. Totally optional of course, but I highly recommend it. Spices. This recipe uses a blend of spices that includes smoked paprika, mustard powder, and garlic.And with my update recipe, I tested it with water, chicken broth and vegetable broth and found water tasted the best. But I felt like the broth made it to taste a bit like cup o noodle soup. Elbow macaroni. You can use another small noodle like rotini or orichette but don’t use anything bigger than that.To make this macaroni and cheese you need: To make this Instant Pot mac and cheese recipe you need some pretty basic ingredients. If serving to children, leave out the cayenne.Ingredients for Instant Pot Mac and Cheese If you like your mac and cheese to have a little more of a kick, add 1 teaspoon of dry mustard instead of 1/2 teaspoon.Additional items such as crushed garlic, chopped chives, parsley, and chopped ham or other cured meats may be added after the pasta is cooked.You may also combine cheeses to equal 4 cups total. This recipe also works well with Sharp white cheddar or other flavors of cheese, such as smoked gouda, etc. If you like the taste of Velveta, cut 3 cups into cubes and add to recipe in place of grated cheddar. You may use almost any type of cheese, but I think sharp cheddar works the best.Pre-grated cheese has much of the moisture removed to preserve the cheese and keep it from molding, and as a result is not the best product for melting. It is best to use cheese that is not pre-grated for best results.After 3 minutes, I have found the pasta is cooked to perfection. If the pasta is allowed to sit for a long period of time it will overcook.
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Next time you want to feed the kids a meal before heading out on date night, whip up this mac and cheese. The Best Instant Pot Mac and Cheese is a dream meal on a busy night. You won’t notice the spices much if you follow the recommended amounts, but without any spices, the mac and cheese is a little blah! One Pot Mac and Cheese in 20 minutes (or less) If you like a little more of a kick add the cayenne and another 1/2 teaspoon of dry mustard (for 1 teaspoon total of the dry mustard). It will give the dish little interest without being spicy. Yes, even if you are cooking for children, add the paprika and 1/2 teaspoon of dry mustard. You’ll end up with a big bowl of bland, cheesy pasta! Finally, I cannot say enough about adding a few spices. Never, ever make mac and cheese with mild cheddar. I highly recommend sharp cheese for the best flavor in mac and cheese. Make sure you are using Evaporated milk, not Sweetened Condensed milk, which are basically processed the same, but the sweetened condensed has sugar added. Evaporated milk, or canned milk is simply milk that has been cooked at a high temperature and high pressure to remove water from the milk… less water equals a smoother sauce.