Who doesn’t like mac and cheese? It’s the ultimate comfort food, and the Instant Pot just makes it that much easier to prepare. This recipe includes four — yes four — cheeses for the ultimate indulgence food. There won’t be too many leftovers when you make this dish.
- 5 Cups dry macaroni elbows
- 4 Cups chicken broth
- 2 Tablespoons salted butter
- 4 Cups shredded Monterey Jack cheese
- 2 Cups shredded Cheddar cheese
- 12 slices white American cheese
- ¼ Cup Parmesan cheese
- ½ Cup whole-wheat bread crumbs
- ½ Cup milk
Place the macaroni, broth, and butter in the Instant Pot.
Secure the lid and select the “Manual” setting. Cook at High Pressure for 2 minutes. When the timer beeps, move the steam release to “Venting” and perform a quick release, or let the Instant Pot release the pressure naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.
Once the pressure is released, open the pot and drain the pasta if there is any left over water. Set pasta aside.
Grease the Instant Pot with a small dab of butter and pour about half of the cooked noodles inside. Layer 6 slices of cheese, 2 cups of the Monterey Jack cheese and one cup of the Cheddar cheese.
Repeat until you have used up all of the cheese, except the Parmesan.
Pour milk down the sides of the mixture, taking care not to pour it on top of the layers. Let the cheese and pasta sit for about 10 minutes. The residual heat will melt the cheese. After it has melted delicately mix the whole dish together adding salt to taste.
Generously sprinkle the Parmesan cheese and breadcrumbs on top.