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![]() ![]() The sour cream makes it a little tangier than I like but to have a decent Mac and cheese in about 10 minutes with a fraction of the mess makes it worth it. I would still make a traditional Mac and cheese when given enough time but in a pinch this is pretty good. Even with all of the cheese it still needed salt, which wasn't mentioned in the recipe. I was however impressed by its ease and the spot-on pasta to broth ratio as the mac turned out perfectly al dente! I would definitely try this again with some modifications: either adding some milk (regular or evaporated) and a bit more sour cream, and perhaps a few sprigs of thyme in the cooking portion. I followed this recipe closely and would really rate this recipe 2.5 forks because it wasn't creamy and it was rather bland despite having some tang from the sour cream, sharp cheddar, and dry mustard. But if you like al dente mac and cheese, you might like this recipe. This was unpopular at dinner so I wouldn't make it again. It is a fast and easy recipe, but I spent twice as long trying to get a softer and creamier consistency closer to the homemade stovetop version. I think maybe the instant pot directions were the issue. The taste and consistency was not like homemade macaroni prepared over the stove. My child wouldn't eat it, so I tried pressure cooking it again and adding milk to get a softer, creamier consistency. This recipe called for more butter than I usually add and yet, the final result was dry and not at all creamy. It was very bland and needed a lot of salt and pepper. Also, the recipe calls for sharp cheddar: so, go for old cheddar! If you want to go light, use a lighter sour cream ¯\_(ツ)_/¯ Such as using prepared mustard (the wet kind, not dry). The key is, like anything with the instant pot, measuring and following the recipe exactly. This recipe is amazing! I use this all the time for the instant pot since it doesn’t require evaporated milk. I will definitely be making this again in the future. I used Cracker Barrel Old shredded cheese, and did not find the results to be bland, as others have mentioned - perhaps the secret is to used an Old cheddar. The only thing I had to adjust was the amount of liquid (vegetable broth) used to cook the macaroni - about 1/2 cup less than what’s called for. This is hands down the best mac and cheese I’ve ever had. ![]() I doctored it up a bit for my tastes, which I recommend everyone do cause the method could not be simpler. Add evaporated milk and cheese, ½ cup at a time until its your desired texture. The IP will take about 7 minutes to come to pressure. Close lid, set valve to sealing and set timer to 5 minutes. I really enjoyed this! Baked Mac and Cheese in 15 minutes? What an easy weeknight dinner, the cook on the pasta was great. Place water, macaroni, nutmeg and butter in your Instant Pot insert. ![]() Recreated the meal that I get from delivered. This is a great recipe Instant Pot Macaroni and Cheese, had fun making it over the weekend. ![]()
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