Mac and cheese is a family favourite so it shows up on the meal plan a few times a year, usually when I have some leftover cheese that needs to be used up. This was not such an occasion. Ever since my friend Jeff the Chef over at Make it like a man posted his Cheeseburger Macaroni in an Instant Pot I have been obsessed with creating an authentic “oven-baked” Mac and Cheese in the Instant Pot! We just adore the caramelized edges of the noodles and the crispy panko topping contrasted against the soft-baked cheesy noodles of the center. This version is just as good. You can see from the top-down photo how the panko has toasted and crisped up, as well as some of the noodles that poke through the panko. If you want more crunch, allow more noodles to peak through the panko so that the air-fryer lid and do its magic!
This recipe is only made in the Instant Pot, I usually use 2-3 pots to make my traditional baked Mac and Cheese, one for the cheese sauce, one to cook the noodles and one for baking. So many fewer dishes! Plus, on a warm day, you needn’t heat up the kitchen with the oven. It’s win-win, in my humble opinion.
Instant Pot Mac and Cheese
A kitcheninspirations original recipe
Makes 4 servings (just over 50 g dry pasta per serving)
Ingredients:
- 213 g dry pasta
- 325 mL water
- 3 g salt
- 100 g old cheddar
- 50 g mozzarella
- 125 mL milk
- 30 g butter
- 15 g flour
- Good pinch of smoked paprika
- 40 g panko
- 20 g Parmesan
- 2 slices crispy cooked bacon
Directions:
- Add the dry pasta and water to the Instant Pot and mix well, making sure the pasta is mostly submerged in the water. Put the lid on and set Pressure Cook for 5 minutes with the Pressure Release in the up position (closed).
- When the cycle has completed, release the steam manually; the noodles should be half-cooked and there will be a little water left in the pot. Set Instant Pot to Sauté on High and stir in butter, sprinkle in the flour and stir to mix well and cook until a roux is formed. Add the milk and stir well and cook stirring until thickened. Add the cheese and stir until melted and thickened. Stir in the bacon. Now leave on Sauté for 5 minutes, not stirring.
- Meanwhile, combine the Panko and Parmesan and mix well. Turn the Instant Pot off. Sprinkle the Parmesan and Panko evenly over the top. Set the Air Fryer lid on top and set to Air fry for 4 minutes at 400° F. After the time has been completed, turn off the pot and allow to rest for 5 minutes.
Notes:
- While the Instant Pot does create a ‘crispy’ top and somewhat crispy sides, it is not the same as a traditional oven-baked Mac and Cheese with caramelized noodles, although JT said it was quite acceptable.
- You will need a good metal spatula to get under the caramelized noodles but the resting period should loosen them so you’re not fighting to get a serving out.
- I generally freeze the 2 extra portions for a quick meal. Just allow it to defrost in the refrigerator and bake in a 350° F oven until warmed through.
- The Swiss enjoy applesauce with their mac and cheese and that is how we prefer to eat ours too.
I’m one of the holdouts when it comes to Instant Pots but it is nice that you can prepare the dish in one pot.
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I love a good Mac and cheese- who doesn’t it! (laugh). Yours turned out great. Thanks for sharing.
Velva
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Thanks for the shout-out! This looks GREAT. I’m going to have to get an air fryer lid for my pot!
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It turned out really beautiful!
angiesrecipes
http://angiesrecipes.blogspot.com
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I love that topping! And less dishes is always a bonus!!
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