It pairs deliciously with my crock pot bbq chicken thighs, shaved brussels sprouts salad, chicken tenders, or meatloaf! Making mac and cheese from scratch can take a bit of time and effort, especially if making a roux-based sauce. This recipe is such a game changer because the magic of the Instant Pot takes away all the hands-on time and ensures the macaroni is cooked perfectly every single time. I love that for us! Perfect for weeknight dinners, potlucks, or anytime you need a comforting meal.
Elbow macaroni: Elbow macaroni is the classic pasta choice for mac and cheese. I love how its shape hold the creamy sauce! Chicken broth (or water): I recommend cooking the pasta in broth to infuse it with extra flavor. You can opt for low-sodium broth to control the saltiness of your mac and cheese! Butter: butter adds richness and a creamy texture to the mac and cheese. You can probably get by with using less than my recipe calls for, but I love an indulgent, satisfying mac and cheese! Cornstarch: makes a smooth and velvety cheese sauce and helps prevent it from becoming grainy. Cheese: I love the combination of mild or medium cheddar cheese and American cheese. Evaporated milk: adds a luxurious and rich texture to the sauce. Whole milk will work fine too but evaporated milk preferred!
Stove top directions
Expert Tips
Creaminess: If you prefer an even creamier mac and cheese, you can add more milk, heavy cream, or even a dollop of sour cream. Cheese Choices: Feel free to mix and match cheeses. See above for cheese options!
Variations
Different pasta shapes: I also love making this recipe with shell pasta! I have not tried yet with rotini, fusilli, or cavatappi but I bet they would all work well. Bacon Mac and Cheese: Cook some bacon until crispy, crumble, and stir it in before serving. Buffalo Mac and Cheese: Add some shredded rotisserie chicken and a splash of buffalo sauce. Veggie Mac and Cheese: Stir in some steamed broccoli or peas for a veggie-packed version.
Storage
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and portion into smaller freezer safe containers and freeze for up to 3 months.
Reheating: Reheat in the microwave or on the stove with a splash of milk to restore creaminess. Stir frequently to prevent burning. When reheating from frozen, thaw the mac and cheese in the refrigerator overnight. This ensures even reheating and prevents the cheese from separating.
Gradually add in the cheese, stirring in between additions. Taste and adjust and seasonings and voila! Creamy mac and cheese perfection.
