Last month, I picked up an Instant Pot during the Prime Day sale on Amazon. I’ve been eyeing one and it was finally time to bite the bullet and get one. I’ve used it sporadically over the last month and I’m really going to use it once school starts next week and my dinner prep time gets cut in half on nights I coach cheerleading.
I was a little hesitant to use the IP for the first time since I had never cooked with a pressure cooker before….but there was nothing to be scared of! It was easy to use and I have loved everything I’ve made it in so far. I never thought about making pasta in a pressure cooker, it came out great! Even my picky kid gobbled it up!
16 oz box of macaroni
1 cup heavy whipping cream
3 Tbsp butter
2 tsp salt
2 cups shredded cheese (I used only cheddar last time, but going to do 1.5 cup cheddar and 1/2 cup mozzarella next time)
4 cups water
Place the dried pasta, water, butter and salt in the insert. Close and lock the lid. Turn on and set to 4 minutes manual and allow to cook. Release steam through a quick release (read your instruction manual on how to do this). Carefully remove the lid and mix in the heavy cream. Slowly add in the shredded cheese and mix until well combined. Season with additional salt if needed.
Source: Active Hip Momma
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This turned out great. I halfed the recipe to make about roughly the same amount as the blue box. My kids who are very picky Mac and cheese eaters liked it “good enough” so it may not replace the Kraft but at least I know for family functions I can make this and it will be enjoyed.
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Glad to know it works out if you halved the recipe. I added grilled chicken to my leftovers.
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