Make this Loaded Instant Pot Mac and Cheese Recipe right now! Piping hot elbow macaroni swimming in creamy cheddar cheese sauce. Sprinkled with buttery toasted golden breadcrumbs, smokycrispy bacon bits, and crunchy scallions. Indulge in this ultimate kid-friendly comfort food.
Piping hot elbow macaroni swimming in creamy cheddar cheese sauce. Sprinkled with buttery toasted golden breadcrumbs, smoky crispy bacon bits, and crunchy scallions. Indulge in this ultimate kid-friendly comfort food.
Author: Amy + Jacky | Pressure Cook Recipes
Recipe type: Dinner, Lunch, Party Food, Pasta, One Pot Meals, Side Dish, Easy
Serving: 4 - 6
16 ounces (454 g) elbow macaroni
4 cups (1 L) cold running water
4 tablespoons (60 g) unsalted butter
14 ounces (397 g) sharp cheddar, freshly grated
6 ounces (170 g) mild cheddar or American cheese, freshly grated
Crispy Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
Pressure Cook the Elbow Macaroni: Add 16 ounces (454 g) of elbow macaroni, 4 cups (1 L) of water, and a pinch of kosher salt into your pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Do a gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case. Open lid carefully.
Prepare the Crispy Breadcrumbs: While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tablespoon (15 g) of unsalted butter, 1 tablespoon (15 ml) of olive oil, and ½ cup (31 g) of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.
Mix Wet Ingredients: In a medium mixing bowl, beat 2 large eggs and mix in 1 tsp (2 g) ground mustard, 1 tsp (5 ml) Sriracha, and 12 ounces (355 ml) evaporated milk. Mix well.
Make the Mac & Cheese: Keep heat on low or medium low (Instant Pot: use the keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tablespoons (60 g) of unsalted butter into the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt.
Pour in the wet ingredients and mix well. Add in the grated cheese ⅓ portion at a time and stir constantly until the cheese fully melt.
If the mac and cheese is too runny, turn the heat to medium (Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.
Taste & Season: Taste and season with kosher salt and ground black pepper. You will probably need quite a few pinches of kosher salt to brighten the dish.
Serve: Generously sprinkle crispy breadcrumb, bacon bits, then scallion over a bowl of macaroni & cheese and serve immediately!
How to Avoid Graininess in Instant Pot Mac and Cheese? 1. Use freshly grated cheese instead of pre-shredded cheese. 2. Replace mild cheddar with American cheese. 3. Use low heat to melt the cheese instead of high heat. *see above tips in the post for further details
Got leftovers? Reheat Instructions: Place macaroni and cheese in a cold pan. Pour in some milk and reheat over low heat. Stir constantly with a silicone spatula.