instant pot chicken macaroni cheese recipe

#INSTANT POT CHICKEN MACARONI CHEESE RECIPE FULL#
#INSTANT POT CHICKEN MACARONI CHEESE RECIPE MAC#

Do your best to create an even layer of pasta so its all mostly submerged. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below. Place pasta and cold water (or chicken broth) into pressure cooker. You'll put some of the ingredients in before cooking and stir in the rest afterward. Here's an overview of what you'll do to make a dreamy batch of pressure cooker macaroni and cheese. If you want to make this dish vegetarian, be sure to buy vegetarian versions of the cheeses. You can double the cheddar and leave out the gruyere if you prefer. Aged Gruyère, extra-sharp cheddar, and Parmigiano Reggiano offer the perfect combination of flavors.Small amounts of whole milk and sour cream create exactly the right creamy texture.Hints of Dijon mustard, ground nutmeg, and ground cayenne pepper gently elevate the flavor of this simple dish.A minced shallot adds tons of flavor while practically melting into the sauce.Reduced-sodium Imagine No Chicken Broth is my favorite boxed veggie broth by far, since it somehow magically has the flavor profile of a good chicken stock rather than being weirdly red and tasting tinny or sweet, as some other vegetable broths can do.

#INSTANT POT CHICKEN MACARONI CHEESE RECIPE MAC#

Good vegetable or chicken broth may surprise you in creamy mac and cheese, but it works so well here.

You can use rotini or gemelli instead, with no further changes, if you'd like to change things up a bit.

Elbow macaroni makes classic mac and cheese.

Here's a glance at the ingredients you'll need to make this recipe. I've since updated the post a bit for clarity, but the recipe remains the same. I first published this recipe here in 2019.

#INSTANT POT CHICKEN MACARONI CHEESE RECIPE FULL#

(As a homemade mac and cheese purist, I almost didn't want to think so - but I couldn't help it.)Īs a little bonus, while not light by any means, the method here results in a rich and creamy mac and cheese that's a little less full of fat and calories than homemade macaroni and cheese made with a traditional béchamel sauce. And the flavors and texture of this Instant Pot mac and cheese are excellent. The IP method is both faster and much easier than making a béchamel sauce on the stovetop and boiling the pasta separately. And third, there can be zero loss of flavor, texture, or authenticity based on the use of the Instant Pot.Second, the recipe needs to have long-cooking ingredients that truly cook faster in the Instant Pot, even when you account for the time it takes for the IP to come up to pressure.Just because you can sautée in the Instant Pot does not, in my mind, mean you should. First, you have to be able to place all the ingredients in the pot at once and walk away.In order to be IP-worthy, a recipe needs to fit three criteria: I'm very picky about my Instant Pot recipes, since I like to cook and don't mind using the stove.

Instant pot chicken macaroni cheese recipe