8.20.17 I’m the submitter of this recipe. There were some minor changes made from the way this recipe was submitted, so I’d like to add that this is best served immediately “hot.” Once you have the sauce consistency to your liking, it’s even best to remove the inner pot, so that the residual heat from the Instant Pot® will not continue to cook the mac and cheese. If it’s not served hot, the texture of the cheese sauce will change, as will happen with any creamy mac and cheese side dish. Also, 2 cups of shredded cheese is about 6 ounces, and 1 cup is about 3 ounces.***12.7.18*** This is in response to the review by Cathy S. I submitted this recipe as an Instant Pot® recipe, but it was edited to be more generic to all electric pressure cookers. AR’s intent on the “10-15 minutes” is just to let you know that it may take that long for the pressure to build before the 4 minute countdown begins. As far as the “30 minute” saute in the video, if my memory is correct, I think when you first hit the Saute button, it defaults to 30 minutes, and then you make your adjustment in time. They’re really not telling you to saute for 30 minutes, that would totally destroy the mac & cheese which takes only a few minutes at the Saute function. Have fun with your new Instant Pot®. I know it can be confusing to a new user, but trust me, it gets easier.
8.20.17 I’m the submitter of this recipe. There were some minor changes made from the way this recipe was submitted, so I’d like to add that this is best served immediately “hot.” Once you have the sauce consistency to your liking, it’s even best to remove the inner pot, so that the residual heat from the Instant Pot® will not continue to cook the mac and cheese. If it’s not served hot, the texture of the cheese sauce will change, as will happen with any creamy mac and cheese side dish. Also, 2 cups of shredded cheese is about 6 ounces, and 1 cup is about 3 ounces.***12.7.18*** This is in response to the review by Cathy S. I submitted this recipe as an Instant Pot® recipe, but it was edited to be more generic to all electric pressure cookers. AR’s intent on the “10-15 minutes” is just to let you know that it may take that long for the pressure to build before the 4 minute countdown begins. As far as the “30 minute” saute in the video, if my memory is correct, I think when you first hit the Saute button, it defaults to 30 minutes, and then you make your adjustment in time. They’re really not telling you to saute for 30 minutes, that would totally destroy the mac & cheese which takes only a few minutes at the Saute function. Have fun with your new Instant Pot®. I know it can be confusing to a new user, but trust me, it gets easier.
This recipe is awesome and perfect in the Instant Pot. It was easy to make and turned out amazingly creamy. I used two cups of old cheddar and one cup of mixed Mexican cheese blend. Next time I make this I would like to try three cups of an old sharp cheddar cheese. The beauty of this is that you can pretty much use any cheese that you want!
This is a great and very flexible dish. I've found you can add different types of protein and veggies to this base recipe and it's delicious. Tuna and peas is a favorite for us. We prefer cavatappi noodles over elbow as they are a little thicker and hold up nicely in the IP. The sauce is very thin when the cooker stops but if you take the inner pot out and stir together it comes together perfectly every time.
This was simple and very quick my ultimate prerequisites for all recipes!!! I did make a couple of changes... chicken stock instead of water and cream of chicken soup instead of milk. Also no peas or ham not a fan. Yummy!!!
Made this again and used Turkey Kielbasa instead of ham. I love the recipe. It is so easy and creamy. The kielbasa just made it even more delicious but I love kielbasa so I am partial.
It was pretty good definitely better than boxed mac and cheese. It was nothing special though just another pasta in the one pot and then making a cheese sauce when the pasta is done. I did it a little differently though. I threw everything but the dairy products in all at once cooked for 5 then released the pressure and added in the milk butter and cheese.
My daughter loved it. I thought it was ok. I think I need to cook the noodles less. They got a little mushy/clumpy.
This was a very easy gooey cheesy dish to make. It was very delicious. My son loved it so much that the leftovers were gone before I got a chance to reheat it!
Yummy recipe. I used mozzarella cheese instead of Monterey Jack - it s what I had on hand. Family loved it. I would suggest not using the quick release of steam I had starchy water everywhere!??
