Creamy Instant Pot Mac and Cheese Recipe

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. 

Ingredients

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
3 cups water
4 ounces Cabot Cream Cheese, cubed (about 1 cup)
¾ 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)

Directions

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.

Add the milk, Seriously Sharp Cheddar, and Monterey Jack and continue to stir until all of the cheese is melted and smooth. Serve immediately.

Recipe and photo courtesy of Rebecca Lindamood.