Instant Pot Mac N Cheese
Course: MainCuisine: WesternDifficulty: Easy6
servings10
minutes25
minutes35
minutesA stupidly good mac n cheese recipe that started out as a hack and then became my go-to.
Ingredients
16oz Uncooked Cavatapi Pasta (or elbow macaroni if you wanna be basic)
4 Cups Chicken Broth
2 Tablespoons Salted Butter
1 – 2 Teaspoon Sriracha Sauce
2 Teaspoon Garlic Powder
2 Teaspoon Ground Cumin
1 Teaspoon Coriander Powder
2 Tablespoon Italian Seasoning
1/2 Teaspoon Pepper
2 Cups Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
1/2 Cup Shredded Parmesan Cheese
1/2 – 1 Cup Milk
1/2 – 1 Cup Corn Flake Crumbs (or breadcrumbs or panko if that’s what you have)
Directions
- Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
- Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 7 minutes. Then, do a quick release.
- Preheat the oven to 425 F at this time.
- Add the milk (start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more), then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
- Pop the mac n cheese in an oven-safe dish ( 9×13 is a good fit for this amount, typically), and generously sprinkle the corn flake crumbs (or breadcrumbs) to thoroughly cover the top. Bake for 5 minutes, until the crumbs are a bit golden. Optionally broil for 1 minute (but watch it closely, the crumbs burn quick).
Notes
- The cheese combination is pretty specific and required for the awesomeness of this recipe
- Make it vegetarian by using vegetable stock or water instead of chicken stock
Reference pictures for special ingredients
The Pasta
Can be found in Sobey’s and Superstore for sure. Probably Co-op too. It’s called Scoobi Do or Cavatapi. The cheese just sticks to the textured surface way better and the overall taste because of it is fantastic. Also seems to absorb flavour better.
The Crumbs
I bought these by chance one day and used it for the mac n cheese. The crunch of these is DEFINITELY superior to breadcrumbs and even Japanese panko.
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