Why Did My Pasta Stick Together?

Make sure to stir the pasta immediately after releasing the pressure. This prevents your pasta from sticking or clumping together.

Can I Use Gluten-Free Pasta?

This really depends on the pasta. Gluten-free pasta can be a bit finicky in the pressure cooker, especially pastas made with alternative flours. Gluten-free pasta tends to be starchier and will expand more while cooking. It needs a little extra cooking liquid, so add 1/4 to 1/2 cup or so. Gluten-free pasta also has a tendency to overcook and turn to mush, so if you try it, start with 1/2 the cooking time. (You can always cook longer but can't save overcooked pasta.) Due to the higher starch amount in gluten-free pasta, you might find you get a high amount of starchy water spurting through the release valve. If this happens, use a towel to close the release valve for 20 seconds to help settle the foam. (just be sure to not totally block the valve/steam release with a towel.)

How To Store Leftover Instant Pot Mac And Cheese

Let the leftover mac and cheese come to room temperature, add to an airtight container, and store in the fridge for 3 to 5 days.

Can You Freeze Mac And Cheese Leftovers?

Yes, you can! To freeze, let the Mac and Cheese recipe completely cool. Add the cooked and cooled Mac and cheese to a freezer-safe container or bag. (I love my food saver for this.) Freeze for up to three months. To reheat from frozen, reheat the pasta in a microwave-safe dish for 3 to 4 minutes. You can add a bit of milk to the reheated pasta to make it creamier.

Can This Recipe Be Made On The Stove Top?

Of course! The difference would be just following the pasta cooking instructions on the package and draining the cooked pasta, reserving a cup of the cooking water. Return the pasta to the cooking pot, and add in the seasonings, milk, and cheese. Stir everything together until the cheese has melted. If you prefer a more creamy/saucier cheese sauce, add some of the reserved pasta water to the mac and cheese until the desired consistency is reached.

Creamy Instant Pot Mac and Cheese Recipe

Description

This super simple homemade Mac & Cheese recipe is made in the instant pot. It’s rich, creamy, and loaded with cheesy flavor. And it’s ready in just about 20 minutes!

Ingredients

Units Scale

1 lb large elbow macaroni
3 and 3/4 cups water
1 teaspoon yellow mustard
1 teaspoon each, salt and pepper
1 – 12 oz can evaporated milk
3/4 cup whole milk
8 oz Velveeta, cubed
6 oz sharp cheddar cheese, shredded
1 tablespoon powdered Ranch seasoning mix
Optional: cooked, chopped bacon for garnish

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Instructions

To the pot of your pressure cooker, add pasta, 3/4 cup of water, mustard, salt, and pepper.
Stir everything together and make sure the macaroni is covered by the water.
Close the lids on the pressure cooker, set high pressure, and cook for 6 minutes.
Do a quick release.
Open the lid of the pressure cooker and stir the macaroni to break completely break up the pasta.
Add the evaporated milk, regular milk, Velveeta, cheddar, and Ranch seasoning. Stir to combine
Return the lid to the pressure cooker and let the macaroni sit until the cheese is melted, about 3 minutes. Give the mac and cheese a final stir.
Garnish with bacon if desired.

Enjoy!

Nutrition

Serving Size: 1/8 of recipe
Calories: 276
Fat: 12
Carbohydrates: 25
Fiber: 1
Protein: 16