Macaroni and Cheese
This is a creamy, cheesy, classic mac and cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyere, or smoked Gouda.
This is a creamy, cheesy, classic mac and cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyere, or smoked Gouda.
- Carbohydrate 42.8655500227632 g
- Cholesterol 15.6534375035544 mg
- Fat 6.51146403696867 g
- Fiber 1.85295700680375 g
- Protein 7.80013344376795 g
- Saturated Fat 3.70100360879331 g
- Serving Size 1 1 serving (116g)
- Sodium 19.0570677787367 mg
- Sugar 41.0125930159595 g
- Trans Fat 0.653852562881324 g
- Calories 264 calories
Step-by-step
- Combine the macaroni, broth, and butter in the Instant Pot.
- Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
- If you like, finish the macaroni and cheese under the broiler for a crispy topping.
- Transfer to a 3-quart flameproof baking dish, sprinkle evenly with 1 cup panko bread crumbs, and then broil for just a few minutes, until the bread crumbs are golden brown.
Chicken broth acts as the silent workhorse in this pressure-cooked pasta dish, infusing the dry macaroni with savory depth from the inside out while eliminating the need for a separate boiling pot. Cooking pasta directly in its starch-rich cooking liquid transforms the surrounding environment into an emulsion-ready base, where remaining starches bind naturally with added fats rather than washing down the drain.
- Shred blocks of sharp cheddar by hand rather than buying pre-bagged varieties, which are coated in cellulose to prevent clumping and interfere with a smooth melt.
- Allow the finished mixture to rest undisturbed for five minutes after stirring in the dairy to let residual starches hydrate and thicken the sauce to a clinging consistency.
- Maintain a broiler distance of six inches from the heating element when browning breadcrumbs to prevent burning before the interior dairy separates.
- Substitute equal parts Fontina or Gruyère for the cheddar when seeking a stringier texture and a nuttier flavor profile.
Precision timing under high pressure prevents the pasta from turning pasty while ensuring the internal core softens completely. Retaining every ounce of cooking liquid requires careful adherence to the six-minute pressure interval followed by an immediate manual release.
