### Instant Pot Mac and Cheese: A Creamy Comfort Food
This Instant Pot Mac and Cheese embodies the ultimate in creamy, comforting cuisine that can be made in no time. With elbow pasta, a trio of cheeses, and straightforward seasonings, this meal is ideal for Thanksgiving celebrations or a rapid weeknight dinner.
#### Flavor Profile
The taste of this mac and cheese is indulgently creamy, featuring a zesty punch from sharp cheddar and a dash of ground mustard. The blend of velvety cream cheese and savory spices achieves a delightful harmony that will please any cheese enthusiast.
#### Skill Level
This recipe is suitable for beginners, making it a perfect option for anyone wanting to create a comforting meal with minimal hassle. The ingredients are simple and probably already available in your kitchen.
#### Essential Tools
An Instant Pot is necessary for this recipe, enabling fast cooking and effortless cleanup.
#### Serving Suggestions
This mac and cheese can function as a main entrée paired with a fresh salad for hectic weeknights or serve as a side dish during your next holiday gathering.
### Easy Ingredients and Add-Ins
– **Pasta**: Elbow macaroni is favored, but any small pasta varieties like small shells or mini penne will do well.
– **Seasonings**: The pasta is cooked with water, butter, and spices for enhanced flavor.
– **Milk/Cream Cheese**: Standard milk mixed with full-fat cream cheese forms a creamy sauce. For a more robust taste, consider whole milk, light cream, or half-and-half.
– **Cheese**: A mix of cheeses, including Parmesan and sharp cheddar, is suggested. Grating cheese from the block produces superior results, as pre-shredded cheese may not melt as evenly.
### Variations
– **Add a Kick**: Stir in chunky salsa or a splash of hot sauce for a Tex-Mex flair.
– **Make it Heartier**: Incorporate bacon, diced ham, or cooked ground beef for a more substantial meal.
– **Try New Cheeses**: Experiment with mozzarella, Colby, Gouda, Gruyere, or Monterey Jack for unique flavors.
– **Add a Crunchy Topping**: Move to a baking dish, sprinkle with breadcrumbs or Panko, and broil until browned for extra texture.
### Leftovers
Store any remaining mac and cheese in an airtight container in the fridge for up to four days. Freezing is discouraged due to the high dairy content. When reheating, add a splash of milk or heavy cream to maintain creaminess.
### Recipe Overview
– **Servings**: 8
– **Prep Time**: 10 minutes
– **Cook Time**: 6 minutes
– **Total Time**: 26 minutes (including pressure build time)
### Instructions
1. In a 6qt Instant Pot, combine uncooked elbow pasta, water, butter, dry mustard, onion powder, seasoned salt, and pepper.
2. Secure the lid and set to seal. Select MANUAL – HIGH PRESSURE for 6 minutes.
3. Once cooking is done, perform a quick release of the pressure. Do not drain the cooking liquid.
4. Mix in the cream cheese until melted. Gradually add ¼ cup of milk until well combined.
5. Stir in the cheddar and Parmesan cheeses until melted. Adjust consistency with more milk if needed.
6. Serve right away.
### Nutrition Information (per serving)
– **Calories**: 341
– **Carbohydrates**: 29g
– **Protein**: 15g
– **Fat**: 18g
– **Sodium**: 384mg
This Instant Pot Mac and Cheese is a charming dish that merges convenience with comfort, making it a favored recipe for any setting. Savor the creamy delight and the happiness it brings to your table!