Instant Pot Mac & Cheese

Two minutes under pressure

Mac and cheese from a box was my training food. This is the grown up version, and it is barely more work. Elbows, water, butter, and salt go in the pot. No big pot of water to boil, no colander in the sink.

Pressure cook for 2 minutes. Then you wait. A natural release means you leave the pot alone and let the pressure drop on its own, until the little pin drops. The pasta finishes gently in that time instead of getting blasted with steam.

It makes six servings in the same pot the cheese melts in. One pot to wash. That math works for me.

Yep, I’d get the grater out

I’d grate the cheddar while the pasta cooks. Bagged cheese works if that’s what you’ve got, but cheese from a block melts smoother. I’ll wash a grater for that. I’m still not washing a second pot for mac and cheese.

Once the pasta’s done, turn the heat off. Stir in the milk and half a teaspoon of dry mustard. It makes the mac taste a little cheesier. Add the cheddar a handful at a time and let each handful melt before you add more.

If the sauce looks thin, give it a minute. It thickens as it sits. If it’s too thick, stir in a splash of milk. Same deal tomorrow when you reheat it. A splash of milk, low heat, and a good stir.