Instant Pot
Instant Pot Mac & Cheese
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29 Reviews
carolee
March 17, 2021
I added more liquid--1 cup of broth and a couple of splashes more of milk and the consistency was perfect. I found the recipe too rich--with the pancetta, the cheeses and the heavy cream. I used less salt b/c of all of the salt in the cheese, but that is my taste. I would not make this again as described. Just too heavy for my palate, as well as that of my husband--and we are mac and cheese fans.
JV
November 19, 2020
Do you think this would work with half and half instead of heavy cream? That’s all I have...
Aunt M.
November 19, 2020
Yes, I'm sure it will. It will be somewhat less caloric and perhaps less rich tasting, but frankly I doubt anyone will notice. I almost always alter recipes that call for a lot of heavy cream, butter, or other highly saturated fats. I make substitutions like evaporated whole milk, rich but less fatty, or greek yogurt, and I use the 2% or 5% Fage brand, again rich but less fatty. I have found that using some butter or cream, combined with less saturated fats like EVOO or using less fatty products like using half and half instead of cream, that so long as there's SOME of the fat that gives the flavor, you can fool your taste buds into thinking it's all cream, but you've cut out lots of fat calories.
I don't make substitutions for the butter in butter cookies, I make smaller cookies. Or for the cream in my Nana's vanilla caramels, because they won't taste right. So, again, I make smaller pieces. I find that even kids can be told don't eat more than x of that at a time, or some unwanted consequence will happen. So even without cutting the fat, I do manage to cut how much will be consumed at once.
I don't make substitutions for the butter in butter cookies, I make smaller cookies. Or for the cream in my Nana's vanilla caramels, because they won't taste right. So, again, I make smaller pieces. I find that even kids can be told don't eat more than x of that at a time, or some unwanted consequence will happen. So even without cutting the fat, I do manage to cut how much will be consumed at once.
loosylou
November 10, 2020
This was really good and very easy! I added a little milk at the end and in the future I'll just add more liquid up front. It makes a huge amount of food. If you're feeding less than 4 people I think you can get away halving this.
Francesca L.
September 25, 2020
I loved this recipe! I’m eating seconds as I type this. Haha.
For those who said the pasta came out too dry, I added a full cup of chicken broth (as opposed to the 3/4 c) and an extra splash of milk and the pasta came out perfect! It might look a little runny at first but thickens as you stir in the cheese.
For those who said the pasta came out too dry, I added a full cup of chicken broth (as opposed to the 3/4 c) and an extra splash of milk and the pasta came out perfect! It might look a little runny at first but thickens as you stir in the cheese.
avb
January 29, 2020
Never again. I was skeptical of pasta in an instant pot and my fears were confirmed. I ended up with burned, gloppy mess and split sauce. Tried to salvage it but next time I'll stick with pasta on the stovetop.
Margaret
March 28, 2021
If that is what you ended up with, it means YOU screwed up the recipe. It is impossible for anyone following this recipe, which is not difficult, to end up what's a hot mess like you describe without having made several mistakes along the way. One thing I highly recommend, however, is purchasing a nonstick insert for your party. I got rid of the two stainless steel ones and I had and now only use nonstick.
Molly
November 19, 2019
The pasta cooked all the way through, but there was basically no liquid left in the pot to make a creamy sauce. Definitely needs more liquid.
Meg O.
April 14, 2019
Not a Review, but a Question:
Will this recipe work with fresh (as opposed to dried) pasta? Or would the pasta get very overcooked and be gross and mushy?
I ask because due to gastric bypass surgery, I cannot eat dried pasta. Once dried, the pasta will absorb 6 times its volume in liquid, and expand to that volume, but only half of that in the cooking pot, and half in my stomach. That's a recipe for pain after eating, so i can't eat pasta that has been dried. Fresh pasta still has water in it before cooking, so the amount that it absorbs is less, and it doesn't expand the same way in my stomach. But I'm finding that many pasta recipes just won't work with fresh pasta.
Will this recipe work with fresh (as opposed to dried) pasta? Or would the pasta get very overcooked and be gross and mushy?
I ask because due to gastric bypass surgery, I cannot eat dried pasta. Once dried, the pasta will absorb 6 times its volume in liquid, and expand to that volume, but only half of that in the cooking pot, and half in my stomach. That's a recipe for pain after eating, so i can't eat pasta that has been dried. Fresh pasta still has water in it before cooking, so the amount that it absorbs is less, and it doesn't expand the same way in my stomach. But I'm finding that many pasta recipes just won't work with fresh pasta.
Ella Q.
April 14, 2019
Hi Meg,
Unfortunately, I think fresh pasta would get too gloopy if pressure cooked. In a comment below, I outlined how I think this could be adjusted for stovetop—you could easily sub fresh pasta into that!
Enjoy :)
Ella
Unfortunately, I think fresh pasta would get too gloopy if pressure cooked. In a comment below, I outlined how I think this could be adjusted for stovetop—you could easily sub fresh pasta into that!
Enjoy :)
Ella
Rosemary
April 13, 2019
What sort of adjustment for whole wheat pasta? Diabetic here - love mac & cheese but white flour pasta? Unfortunately, no.
Ella Q.
April 14, 2019
Hi Rosemary,
I haven't tried it with whole wheat, but I would definitely add more liquid. I'd probably start with an extra 1/4 cup or so, and if needed, add more after the pressure cook. Please let me know what proportions you test if you try it!
I haven't tried it with whole wheat, but I would definitely add more liquid. I'd probably start with an extra 1/4 cup or so, and if needed, add more after the pressure cook. Please let me know what proportions you test if you try it!
What W.
October 24, 2018
Hey Ella! Do you think using GF pasta would alter the cooking time? My gut says yes but just wanted to see if you'd ever tried it.
Ella Q.
October 24, 2018
In general, my experience with GF pastas is that they cook WAY more quickly—with the actual cooking time varying by ingredients. If I were testing this recipe with a particular GF pasta, I might start by setting the Instant Pot to pressure cook for as little as 2 minutes, and assessing from there (you can always turn it back on for longer). Let me know if you try it!
Madeline R.
October 18, 2018
Wow! I know what I'm making next time I have my girlfriend over on a date!
Stephanie
October 17, 2018
Could this recipe be altered for stovetop?
Ella Q.
October 17, 2018
Hi Stephanie,
I haven't tried adjusting this specific recipe for stovetop yet, but if you wanted to do a similar version, I suspect the following would work: Make the spicy breadcrumbs according to the recipe. Separately, cook the pasta (to 2-3 minutes before it's ready, so it's super al dente) in one pot (of salted water). Meanwhile, in another pot, crisp the pancetta, and set aside about a third. In the same pot you browned the pancetta in in, sauté the shallots until translucent and fragrant in the rendered pancetta fat, and deglaze with about a cup of milk and 1/2 cup heavy cream, then bring to a light simmer and add in the two cheeses and salt/pepper. Whisk to combine until cheese is melted and the sauce is smooth. (I think you can probably skip the chicken broth—if it seems thicker than a classic creamy, cheesy sauce, add a splash.) Then toss in the al dente pasta with a splash of its salted cooking water, stir to combine, and adjust seasoning. Serve mac and cheese topped with the reserved crispy pancetta and spicy breadcrumbs.
I haven't tried adjusting this specific recipe for stovetop yet, but if you wanted to do a similar version, I suspect the following would work: Make the spicy breadcrumbs according to the recipe. Separately, cook the pasta (to 2-3 minutes before it's ready, so it's super al dente) in one pot (of salted water). Meanwhile, in another pot, crisp the pancetta, and set aside about a third. In the same pot you browned the pancetta in in, sauté the shallots until translucent and fragrant in the rendered pancetta fat, and deglaze with about a cup of milk and 1/2 cup heavy cream, then bring to a light simmer and add in the two cheeses and salt/pepper. Whisk to combine until cheese is melted and the sauce is smooth. (I think you can probably skip the chicken broth—if it seems thicker than a classic creamy, cheesy sauce, add a splash.) Then toss in the al dente pasta with a splash of its salted cooking water, stir to combine, and adjust seasoning. Serve mac and cheese topped with the reserved crispy pancetta and spicy breadcrumbs.
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