Instant Pot Ultimate Mac and Cheese
It’s a snap to prepare that all-American favorite, mac and cheese, using the Instant Pot and our premium mix. We’ve blended four cheeses—cheddar, Parmesan, Romano and Asiago—with buttermilk, herbs and spices for rich flavor and a creamy texture. If you like, finish the dish with a crunchy topping of toasted bread crumbs and a sprinkling of chopped fresh herbs.
Ingredients:
- 1 package Ultimate Mac and Cheese (includes macaroni and seasoning mix)
- 2 cups (16 fl. oz./500 ml) water
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter
- 1/2 cup (2 oz./60 g) dried bread crumbs
- Kosher salt and freshly ground pepper
- 1 to 1 1/4 cups (8 to 10 fl. oz./250 to 310 ml) milk, warmed
- Chopped fresh flat-leaf parsley or basil for garnish
Directions:
Combine the macaroni and water in an Instant Pot. Lock the lid in place, seal and set to cook at high pressure for 7 minutes.
Meanwhile, in a fry pan over medium-high heat, melt 1 Tbs. of the butter. Add the bread crumbs and stir to coat. Season with salt and pepper and sauté until lightly toasted, about 2 minutes. Remove from the heat and set aside.
When the pressure cooking is complete, quick release the steam. Carefully remove the lid and add the remaining 4 Tbs. (1/2 stick) (2 oz./60 g) butter. Using a wooden spoon, stir to separate the macaroni and melt the butter. Once the butter has melted, add the seasoning mix and 1 cup (8 fl. oz./250 ml) of the milk. Stir until thoroughly combined. If desired, stir in the remaining 1/4 cup (2 fl. oz./60 ml) milk immediately before serving for a creamier consistency.
Divide the macaroni and cheese among 4 warmed bowls. Sprinkle with the toasted bread crumbs, garnish with parsley and serve. Serves 4.
Williams Sonoma Test Kitchen
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