Is there anything more warm and comforting than homemade macaroni and cheese? There’s just something about the unctuous cheese sauce, tender macaroni, and the knowledge that you went to the trouble to make something from scratch that can be made from a box with a packet of cheese powder.
For years, I have been making homemade macaroni and cheese the old fashioned way. I boiled the pasta in one pot, made a classic béchamel sauce in another, combined the two, and added an ample helping of cheese. The results were delicious, but it commanded most of the stove top and was a surefire way to fill the sink with a pile of dirty dishes to tend to after dinner.
When I started using an Instant Pot, I was intrigued by the thought of using the pressure cooker to make pasta, so making a batch of macaroni and cheese seemed like a good place to start. Once I sampled a bite of the first batch, I was fairly certain that I would never make macaroni and cheese any other way.
The process is so simple. The results are astoundingly delicious. The pasta cooks, the cheese and other flavorings are added, and the dish is finished. There’s no straining, no whisking, no need to manage multiple pots on the stove. Best of all, everything is prepared in the Instant Pot, leaving only one dish to clean.
When it’s dinner time at the farmhouse, I’m happy to have a quick, simple, and delicious recipe to prepare. I’m also thrilled when the whole family loves to sit down at our table to enjoy every bite. This macaroni and cheese fits the bill with room to spare. It’s become a regular feature at our table lately. I hope that it will soon become a favorite at your family table.
- 1 pound elbow macaroni
- 5 cups bone broth, stock, or water
- ¼ teaspoon salt
- 2 Tablespoons butter
- 2 cups of your favorite smooth melting cheese, shredded or cubed
- ½ cup sour cream
- salt and pepper to taste
- bone broth or milk as needed to thin and achieve the desired consistency
- Place the macaroni 5 cups liquid, and salt in the bowl of the Instant Pot. The liquid should just cover the pasta. Turn the valve to “sealing” and secure the lid. Select the manual setting and cook at high pressure for 5 minutes.
- When the five minutes of cooking time have elapsed, vent the pressure by flipping the vent to “venting”, using the quick release method and taking care to avoid the steam. Add the butter and cheese, stirring until it is melted and smooth. Add the sour cream and season with salt and pepper to taste. Add bone broth or milk if needed to thin the sauce slightly and achieve the desired consistency. Serve and enjoy!