To make it even creamier use evaporated milk or heavy cream in place of regular milk.

Add your own favorite seasonings from garlic powder to cayenne pepper or a dash of hot sauce.

Substitute half of the cooking water for low sodium chicken broth & skip the seasoning salt.

Skip the mozzarella cheese in this recipe as it isn’t bold enough. Substitute some of the sharp cheddar with gruyere, gouda, fontina, or even Monterey jack. Milk is added to give it the perfect smooth texture.Įnsure you’re using sharp and bold cheeses in this recipe. The leftover pasta water from cooking adds a little starch to the sauce to help it stick to the noodles. The water is not drained, it is combined with cheese to make the creamy sauce!ĬHEESE SAUCE Cheese, cheese, and more cheese! Remember not to drain the pasta. WATER & SEASONINGS The cooking water in this recipe is seasoned to add flavor to the pasta. These are small, easy to eat, and are great for soaking up all that cheesy sauce. PASTA Dry elbow macaroni noodles are the simple pasta of choice for this recipe.

A pressure cooker makes this so fast, this may even be quicker and easier than a box of Kraft Mac and Cheese (and it tastes better too)!.

No roux, no flour, no strainer, no baking required.

Extra cheesy and super easy to prepare.It’s easy to use and cooks meals in no time at all making it perfect for weeknights! Why You’ll Love Instant Pot Mac and Cheese as Much as I doĪn Instant Pot is a brand of electric pressure cooker. This is the ultimate quick comfort food and just might become your new go-to macaroni and cheese recipe! This Instant Pot Mac and Cheese recipe is so incredibly simple, it all cooks in just one pot (including the pasta) and is ready in minutes.Įxtra creamy, super cheesy, and ridiculously easy.

Can u make mac n cheese without milk