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- 2 cups elbow macaroni - 4 cups chicken or vegetable broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon mustard powder - 2 tablespoons unsalted butter - 2 cups shredded cheddar cheese - 1 cup shredded mozzarella cheese - ½ cup cream cheese - Salt and pepper to taste - Chopped chives for garnish (optional) When I make Instant Pot mac and cheese, I focus on quality ingredients. Using fresh, good cheese makes a big difference. The macaroni should be standard elbow shape. It cooks well and holds the cheese nicely. I like using broth instead of plain water. Chicken or vegetable broth adds more flavor. The spices, like garlic, onion, and mustard powder, boost the taste. They mix well with the cheese. Unsalted butter gives a rich taste. It helps the cheese melt smoothly. I choose shredded cheese to save time. Cheddar is classic, while mozzarella gives that creamy stretch. The cream cheese is key for richness. It adds a creamy texture that makes the dish special. Salt and pepper help balance the flavors. Lastly, I often sprinkle chopped chives on top for color. They add a nice look and a slight onion flavor. You can find the full recipe for more details. Add the elbow macaroni to the Instant Pot. Pour in the chicken or vegetable broth. Then, season with garlic powder, onion powder, and mustard powder. Stir it all together to mix well. Close the lid and set it to the sealing position. Select the Manual or Pressure Cook setting. Set the timer for 4 minutes. When cooking is done, you need a quick pressure release. Turn the valve to venting. Once the pressure drops, open the lid. The macaroni may look a bit saucy, but this is okay. It will thicken as you add cheese. Now, add the butter, shredded cheddar cheese, shredded mozzarella cheese, and cream cheese. Stir it all together until the cheese melts. Adjust seasoning by adding salt and pepper to taste. If you want it creamier, add a splash more broth or a bit of milk. Check out the Full Recipe for more details! To make your mac and cheese extra creamy, consider adding more liquid. If you want a richer feel, splash in a bit of milk. Milk brings a smooth texture that broth may not give. Using broth still works well, but milk can be a game changer for creaminess. When mixing in the cheeses, you can also add a little more broth. This will help thin it out if needed. Just remember, add liquids slowly to avoid making it too runny. To boost the flavor of your mac and cheese, think about spices. Garlic powder and onion powder add great taste. You can also try adding a pinch of paprika or cayenne for some heat. These spices bring warmth and depth to your dish. Cheese choice matters too. While cheddar is classic, mixing in mozzarella gives it a stretchy texture. For a twist, use gouda or pepper jack. Each cheese adds its unique flavor. Experiment to find the combo you love best. For a full guide, check out the Full Recipe. {{image_2}} You can boost your Instant Pot mac and cheese by adding proteins. Cooked chicken, bacon, or ham work well. Just stir them in after your cheese melts. This adds flavor and makes your meal heartier. For a vegetarian option, mix in some colorful vegetables. Peas, broccoli, or spinach will add nutrients and taste. You can steam the veggies first or toss them in raw. They will cook in the pot while your pasta is done. Cheese is the star of mac and cheese. To mix it up, try different cheese combos. Gouda, pepper jack, or even blue cheese can add unique flavors. Blend them with the cheddar for a richer taste. If you need a vegan option, look for plant-based cheese. Brands offer good substitutes that melt well. Nutritional yeast is also a great choice. It adds a cheesy flavor without dairy. Experiment with these to find your favorite mix. For the Full Recipe, you can refer back to the ingredients and steps outlined above. To store your leftover Instant Pot mac and cheese, let it cool first. This helps prevent moisture buildup. Use airtight containers for storage. Glass or plastic containers work well. Make sure the lid seals tightly. You can keep it in the fridge for up to three days. When reheating mac and cheese, the best method is on the stove. Place it in a pan over low heat. Add a splash of broth or milk. Stir often to keep it creamy. You can also use a microwave. Heat it in short bursts, stirring in between. This helps keep the texture smooth. If it gets too thick, just add more liquid. Enjoy your creamy dish again! Yes, you can make mac and cheese without cream cheese. Here are some great alternatives: - Greek yogurt: It adds creaminess and a slight tang. - Sour cream: Use this for a rich flavor and smooth texture. - Heavy cream: This makes the dish very creamy but is richer. - Cashew cream: A great vegan option if you want a nutty flavor. These options can keep your mac and cheese creamy and tasty. You can experiment with them based on what you have at home. If your mac and cheese is too thick, don’t worry! Here are some quick fixes: - Add more liquid: Pour in a little broth or milk. Stir it well. - Reheat with liquid: When warming leftovers, add a splash of broth or milk. - Mix in more cheese: Adding cheese can help balance the texture. These steps can help you find the right creaminess for your dish. To keep your pasta from sticking, follow these tips: - Stir before cooking: Make sure to stir the pasta and broth well before sealing the pot. - Use enough liquid: Always add enough broth or water to cover the pasta. - Quick release: After cooking, do a quick pressure release. This helps steam escape fast. These methods will help you enjoy perfectly cooked pasta in your mac and cheese. This blog post guides you through making creamy mac and cheese. We covered the ingredients, detailed cooking steps, and helpful tips to get it just right. I shared ways to customize the dish with proteins and cheese options. Proper storage and reheating tips help keep your mac and cheese fresh and delicious. Don't hesitate to experiment with flavors and textures. Enjoy your creamy creation, and share it with others!

Instant Pot Mac and Cheese

Indulge in the creamy goodness of Instant Pot Mac & Cheese that's ready in just 20 minutes! This delightful recipe combines elbow macaroni with mouthwatering cheeses, seasonings, and a touch of butter, creating a rich and cheesy dish perfect for any occasion. Whether you need a quick weeknight dinner or a crowd-pleasing side, this recipe is a must-try. Click through to explore the full recipe and elevate your mealtime!
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Ingredients
  

2 cups elbow macaroni

4 cups chicken or vegetable broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

2 tablespoons unsalted butter

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

½ cup cream cheese

Salt and pepper to taste

Chopped chives for garnish (optional)

Instructions
 

Start by adding the elbow macaroni to the Instant Pot. Pour in the chicken or vegetable broth, and add garlic powder, onion powder, and mustard powder. Stir to combine.

    Close the lid of the Instant Pot and ensure it’s set to the sealing position. Select the Manual or Pressure Cook setting and set the timer for 4 minutes.

      Once the cooking time is complete, carefully do a quick release of the pressure by turning the valve to venting.

        Open the lid and stir the macaroni, which might look a bit saucy. This is perfectly fine as it will thicken up with the cheese.

          Add the butter, shredded cheddar cheese, shredded mozzarella cheese, and cream cheese. Stir well until the cheeses are fully melted and incorporated.

            Season with salt and pepper to taste. If you prefer a creamier texture, you can add a splash more broth or a bit of milk at this stage.

              Serve immediately and garnish with chopped chives if desired.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

                  - Presentation Tips: Spoon the mac and cheese into vibrant bowls and sprinkle extra cheese on top with a few extra chives for a pop of color.