It makes great leftovers, but like all mac and cheese, leftovers don’t have the same straight out of the instant pot creaminess. If you like it creamier, add more evaporated milk. So creeeeaaamy, guys! Just how I like it. I did turn on the saute for about one minute to help heat through the Velveeta while stirring the entire time. Open the lid and add the Velveeta, salt, evaporated milk and cheddar cheese. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes. (Be careful and make sure to follow your manual.) Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Once the cycle is complete, quick release the steam. Select “pressure cooker” on high pressure and then five minutes. There’s nothing like watching a pot boil – and with the instant pot you don’t have to! Put 16 oz of pasta (in this case elbow noodles), the butter and water in the instant pot. Sure, it’s a straight forward recipe but not having to wait for the water to boil for noodles was enough of a reason to get this baby out and give it a test run.įirst things first. But two hours in the slower cooker was not going to cut it. I was CRAVING the macaroni and cheese recipe. Honestly, I was just plugging along enjoying life as usual, trying to stay sane with all the cold weather and snow days around here.Īnd then, one afternoon I had had enough. I don’t know why it’s taken me this long to try it out and see what it can do for dinner in our home. I bought it on sale in November and there it sat. The instant pot has been in my basement in a box for months now. I finally took our instant pot out of the box and made instant pot mac and cheese! It’s cheesy (obviously), it’s creamy and it’s a quick recipe that’s done in 10 minutes because of the instant pot! Using Velveeta and sharp cheddar cheese it’s made with less ingredients than the very popular slow cooker version. Garlic powder, onion powder, white pepper, nutmeg or chili powder are other seasoning that pair well with Mac and cheese.Easy and fast instant pot creamy mac and cheese made with evaporated milk and Velveeta. This recipe uses dry mustard, salt and black pepper for seasoning. Cooking on low will prevent the noodles from being mushy and the cheesy from becoming clumpy. We recommend not swapping for regular milk – using milk can make your recipe soupy. This is the ingredient we can thank for the creaminess of the Mac n cheese. Grating a block of sharp cheddar cheese and a block of Colby cheese is key to a creamy Mac and cheese recipe. Add butter, and toss until pasta is coated and butter has melted set aside. Cook until al dente according to package directions. Bring a large pot of water to a boil add salt and macaroni. Do not purchase pre-shredded cheese for homemade Mac and cheese. Generously butter a 13-by-9-inch glass baking dish set aside. This will prevent the Mac n cheese from sticking. Spray your crockpot or add a slow cooker liner prior to adding the ingredients. Over stirring will cause the pasta to become mushy. Cook. Cook on low for 1 1/2- 2 hours or until pasta is cooked and cheese melted.Blend the ingredients. In a medium-sized mixing bowl, add dry pasta, evaporated milk, chicken broth, cheddar cheese, Colby jack cheese, dry mustard, salt, and pepper.Prepare the slow cooker. Spray the bottom of your slow cooker with nonstick cooking spray.8 ounce block, Colby jack cheese, grated.8 ounce block sharp cheddar cheese, grated (don’t use pre-shredded cheese).
Related: How To Freeze Mac and Cheese (& reheat it too!) Equipment It is also a great recipe to bring to any last minute gathering, potluck or luncheon. The final product is a flavor packed Mac n cheese that can be served for any meal. It is one of the easiest ways to make homemade Mac and cheese. It will teach your chef to be feel more confident in the kitchen and take over the responsibility of creating the next family meal! What is crockpot Mac n cheese?Ĭrock pot Mac n cheese is noodles smothered in a creamy cheese sauce that is cooked in a slow cooker. With the no-boil approach, I feel even more comfortable letting my kids create this crockpot meal. As a busy mom, I am thankful my kids have stepped up to the plate to help make meals.
This version of homemade Mac n cheese can be thrown together in under 10 minutes and left to cook in the slow cooker.Įven better, this recipe can be created by any kid chef. It cooks in just 1 1/2 hours and is a great lunch option for kids. This simple pasta is super creamy made with evaporated milk, chicken broth, and loads of cheese. A no-boil crock pot mac and cheese recipe that’s creamy and delicious.