Creamy, Perfect Macaroni and Cheese (instant pot AND stovetop directions!)

 

Hippity, hoppity. Easter’s on it’s way! Do you all remember the ‘Peter Cottontail’ song? It’s almost a guarantee that any time Easter is mentioned, my mom will start singing that song to us. Ha!

But, seriously, Easter is on it’s way. It’s just a few short weeks away. Time to start thinking about the food you’re going to make, right? Or, pin this, and think about it in 2 1/2 weeks. I won’t judge.

Today I have a perfect Easter side dish. It’s quick, it’s so easy, and it’s delicious.

 

 

Let’s talk mac and cheese. What makes it perfect for you? For me, I like it cheesy and creamy. So many recipes start out creamy but end up dry by the time it’s all done. No thanks. This one, though. My husband  loves taking the leftovers to work for lunch, because it’s even creamy when you reheat it! It is so good.

Breadcrumbs? Sadly, not often in this house. My husband is not a panko fan (I’m working on changing that, I promise!), so I don’t typically put them on our mac and cheese unless I’m taking it somewhere.

This macaroni and cheese is perfect. A mix of sharp cheddar, colby jack, and just a little of that processed block of cheese-product beauty: Velveeta. It’s the secret to the creaminess. Don’t judge.

 

 

And my favorite part of all? It’s another ‘under 10 minute’ dish when you make it in the Instant Pot! Oh my goodness, I love that thing! (As always, this can be made on the stovetop as well!)

Creative K Kids
Print Recipe
Instant Pot Macaroni and Cheese Yum
Cheesy, creamy macaroni and cheese that STAYS creamy, even when reheated! A quick and easy side dish - especially if you're using your Instant Pot - that's great for all your family gatherings and potlucks!
Prep Time 5 minutes
Cook Time 6 minutes
Servings
servings
Prep Time 5 minutes
Cook Time 6 minutes
Servings
servings
Instructions
  1. Pour pasta and chicken broth into Instant Pot. Put on lid and turn valve to 'sealing.' Set to 'Manual' for 6 minutes.
  2. While pasta is cooking, grate cheddar and colby (or all cheddar, if you prefer). Cube Velveeta.
  3. When pasta is done, do a quick release. Remove lid and drain excess liquid from pot (use oven mitts to protect your hands!)
  4. Set IP to saute. Add milk and cheeses to IP. Stir until melted, combined and creamy.
  5. Add in seasoned salt, pepper and garlic powder; taste and adjust as needed. Gently stir. Serve and enjoy!
Stovetop Directions:
  1. Cook pasta according to directions on box. Drain.
  2. While pasta is cooking, grate cheddar and colby (or all cheddar, if you prefer). Cube Velveeta.
  3. Turn heat to medium-low. Add milk and cheeses. Stir constantly until melted, combined and cheesy.
  4. Gently mix in seasonings; taste and adjust as needed. Serve and enjoy!
Recipe Notes
  • You can use all water if you prefer; I just like the added flavor boost from chicken broth in the IP!
  • Freshly grated cheese is best; the pre-shredded stuff has anti-caking agents, which can make for iffy melting and can cause the mac and cheese to dry out. Not good.
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