For the dreamiest, most luxurious, super creamy macaroni and cheese, break out your instant-pot, Cabot cheeses and butter! This instant pot mac and cheese creates the taste and texture you crave when enjoying this ultimate comfort dish, but makes it extremely convenient to make – no draining the noodles here. With three different Cabot cheeses – Cream Cheese, Sharp Cheddar and Monterey Jack, this is one rich and yummy mac and cheese! Share the recipe on Facebook, Pinterest, and Instagram with family and friends.
Directions
- ADD the macaroni, butter, water, ground mustard, kosher salt, granulated onion or onion powder, black pepper, and cayenne pepper to the bowl of the Instant Pot. Stir to combine.
- SECURE the lid and make sure the vent is set to “sealing”.
- SELECT “Manual” and set pressure to “HIGH” for 4 minutes. When the 4 minutes is up, quick release the pressure by flipping the vent to “VENTING”. Set Instant Pot to “KEEP WARM”.
- OPEN the lid and add the cubed cream cheese. Stir gently but thoroughly until the cream cheese is melted.
- ADD the milk, Seriously Sharp Cheddar, and Monterey Jack and continue to stir until all of the cheese is melted and smooth. Serve immediately.
