For the dreamiest, most luxurious, super creamy macaroni and cheese, break out your instant-pot, Cabot cheeses and butter! This instant pot mac and cheese creates the taste and texture you crave when enjoying this ultimate comfort dish, but makes it extremely convenient to make - no draining the noodles here. With three different cheeses – cream cheese, sharp cheddar and Monterey Jack, this is one rich and yummy mac and cheese! Share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends.
For 6 to 8 servings, begin by adding elbow macaroni, followed by Cabot Unsalted Butter, water, ground mustard, kosher salt, granulated onion (or onion powder), black pepper, and cayenne pepper to the bowl of the instant-pot. Secure the lid and make sure the vent is set to “sealing”.
Select “Manual” and set pressure to “HIGH” for 4 minutes. When the 4 minutes is up, quickly release the pressure by flipping the vent to “VENTING”.
Open the lid and add the cubed Cabot Cream Cheese. Stir gently, but thoroughly, until the cream cheese is completely melted. Add the milk, Cabot Seriously Sharp Cheddar and Cabot Monterey Jack and continue to stir until all of the cheese is melted and smooth. Serve immediately and enjoy!
For a hearty slow cooker mac and cheese with bacon, try this mouth-watering recipe for Slow Cooker Bacon Mac and Cheese. Cabot is a co-operative of 1,000 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this instant-pot mac and cheese recipe, so please rate and review it when you have the chance!
1 pound small elbow macaroni
4 tablespoons Cabot Unsalted Butter
2¼ teaspoons ground mustard, preferably English mustard
2 teaspoons kosher salt
½ teaspoon granulated onion or onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
4 cups water
4 ounces Cabot Cream Cheese, cubed (about 1 cup)
1 cup whole milk
8 ounces Cabot Seriously Sharp Cheddar, grated or Seriously Sharp Shredded Cheddar (about 2 cups)
8 ounces Cabot Monterey Jack, grated or Monterey Jack Shredded Cheese (about 2 cups)
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Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Add the macaroni followed by the butter, water, ground mustard, kosher salt, granulated onion or onion powder, black pepper, and cayenne pepper to the bowl of the Instant Pot. Secure the lid and make sure the vent is set to “sealing”.
Select “Manual”, set pressure to “HIGH” for 4 minutes.*When the 4 minutes is up, quick release the pressure by flipping the vent to “VENTING”.
Open the lid and add the cubed cream cheese. Stir gently but thoroughly until the cream cheese is melted.
Recipe and photo courtesy of Rebecca Lindamood.
This looks great, but question about the cream cheese- is it 4 oz or 8 oz? The note says "1 cup", but that would be 8 oz rather than the 4 oz listed.
* Please use 4 ounces and the cubed amount is approximate.
I made this for dinner last night, and we talked about how good it was until we fell asleep. Waking up now we're contemplating having it for breakfast.
I substituted a medium cheddar and muenster cheese blend (all I had on hand). When adding the dry mustard I put in a round squirt of dijon mustard for just a little tang. It was perfect for our tastes. As of right now this will be my base/go to mac and cheese.
Note: After the recipe was completely finished, I turned of the IP, closed it up, and let it sit until desired consistency.
Despite the title including 'creamy,' I was seriously surprised with how creamy and cheesy this was. So good. I sprinkled the individual servings with diced roasted jalapeno and crisp bacon crumbs.
Super Yummy. I used evaporated milk instead of regular milk and sliced and fried up a smoked sausage to add in and everyone raved.
Is this recipe easily doubled in the Instant Pot or should it be done separately? Thanks!
*As long as as your mixture doesn’t go above the max fill line, you should be fine.