If you don’t miss that slightly salty golden-brown cheesy topping that hides the surprise of gooey cheesy smiles underneath, then, by all means, make it on the stovetop. Making stovetop mac and cheese just means you don’t put it in the oven and that is purely a personal choice. **Just a side note but this ultimate cheese sauce can also be served over broccoli or cauliflower to help get some extra veggies in the kiddos. This is a savory, creamy mac and cheese that can be served as the main dish! This is a hearty recipe that serves 6-8 people conservatively, so its not a little box of mac and cheese. Salting your pasta water generously will also give it additional flavor before you even add the cheese sauce. It should still be a little firm in the middle. Sometimes I’ll just scoop myself a bowl when I’m pouring the mac and cheese into the baking dish, then I get to enjoy it both ways! ( Really, I’m just taste-testing to make sure it’s gonna come out creamy and delicious).īe sure to cook your elbow macaroni al dente so it doesn’t get mushy in the cheese sauce. It is so scrumptious! I actually love this creamy mac and cheese both ways. Or you can spread it in a prepared baking dish and cover it with more cheese that will turn a bubbling golden brown in the oven. Yep, that’s right! What I mean is you can serve as soon as you mix the pasta and cheese sauce for a delectably creamy and super rich mac and cheese delight. I mean, I may be eating this instant pot mac and cheese for lunch today.Making this Pioneer Woman mac and cheese recipe means you have serving options. It makes great leftovers, but like all mac and cheese, leftovers don’t have the same straight out of the instant pot creaminess. If you like it creamier, add more evaporated milk. So creeeeaaamy, guys! Just how I like it. I did turn on the saute for about one minute to help heat through the Velveeta while stirring the entire time. Open the lid and add the Velveeta, salt, evaporated milk and cheddar cheese. (Be careful and make sure to follow your manual.) Once the cycle is complete, quick release the steam.
Select “pressure cooker” on high pressure and then five minutes. There’s nothing like watching a pot boil – and with the instant pot you don’t have to! Put 16 oz of pasta (in this case elbow noodles), the butter and water in the instant pot. Sure, it’s a straight forward recipe but not having to wait for the water to boil for noodles was enough of a reason to get this baby out and give it a test run.įirst things first.
But two hours in the slower cooker was not going to cut it. I was CRAVING the macaroni and cheese recipe. Honestly, I was just plugging along enjoying life as usual, trying to stay sane with all the cold weather and snow days around here.Īnd then, one afternoon I had had enough. I don’t know why it’s taken me this long to try it out and see what it can do for dinner in our home. I bought it on sale in November and there it sat. The instant pot has been in my basement in a box for months now. I finally took our instant pot out of the box and made instant pot mac and cheese! It’s cheesy (obviously), it’s creamy and it’s a quick recipe that’s done in 10 minutes because of the instant pot! Using Velveeta and sharp cheddar cheese it’s made with less ingredients than the very popular slow cooker version. Easy and fast instant pot creamy mac and cheese made with evaporated milk and Velveeta.
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