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 800 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
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)
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.
After reading the reviews, I used about half of the cheeses (~1 cup each of the shredded cheeses and ~2 oz of cream cheese). I used 3 tbs butter, light cream cheese, 2% milk and high fiber elbow macaroni. The macaroni was perfectly al dente and the cheese balance was just right. I've made a lot of different mac & cheese recipes and this one is pretty divine, even with my modifications. It also passed muster with my boyfriend who doesn't always enjoy when I 'health up' recipes.
Excellent! Super easy to make and absolutely delicious. I didn't change a thing in the recipe, and I won't the next time I make it either. Everyone from youngest to oldest enjoyed it as is.
Very creamy and yummy. I use reduced fat cream cheese and cavatappi pasta. I have frozen it and re-heated in microwave and it still tastes great.
Great recipe, easy & quick to fix, and delicious! Looking forward to making this again!
Really loved how easy this meal was (I used Pepper Jack) and the family LOVED it!!!!