I’ve been trying to replicate a crockpot version of macaroni and cheese my oldest daughter loves. It has strange ingredients like mayonnaise and cream of chicken in it, though, which kind of sounds gross to me. This has been the closest recipe so far! She loves it and it does not include anything funky.
First, add 16oz of large elbow macaroni, 4 cups water, 4 tbsp butter, 1 tbsp salt and 1 tsp pepper to your pressure cooker.
Seal, set on manual or high pressure for 4 minutes.
Quick release when done. There will be some splatter! I like to help with that with a kitchen towel.
Add in cheeses– 2 cups! You can mix and match. I used 1 cup sharp cheddar, 1/2 cup mozzarella, 1/4 cup gruyere, 1/4 cup parmesan.
Add 1 cup of heavy cream. Mix and mix until well combined.
This is extra creamy, easy, and the mix of cheeses really brings it over the top. I highly suggest using at least the gruyere with the sharp cheddar.
Instant Pot Creamy Mac and Cheese
A creamy, cheesy crowd pleasing macaroni and cheese made quickly in the pressure cooker.
Add to Instant Pot before pressure cooking:
- 16 oz large elbow macaroni
- 4 cups water
- 4 tbsp butter
- 1 tbsp salt
- 1 tsp pepper
Mix in when pressure cooking is complete:
- 1 cup heavy cream
- 1 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/4 cup gruyere shredded
- 1/4 cup parmesan shredded
Add elbow macaroni, water, butter, salt and pepper to pressure cooker.
Close lid and set to sealing. Cook on high pressure / manual for 4 minutes.
Quick release. Careful, there will be splatter.
Open lid and cream and cheese. Stir well to combine.