Lately I’ve been on a quest to convert old slow cooker favorites in to Instant Pot friendly recipes, all while using all the awesome, economical ingredients from ALDI. Well, tonight I didn’t feel like converting and decided to cook someone else’s Instant Pot recipe instead. That someone is Jeff over at Pressure Luck, and I decided to give his Instant Pot Mac & Cheese a try!
This turned out so delicious and creamy and it was SO EASY! It pretty much went like this:
Dump in stuff. Cook. Dump in cheese. Melt. Eat.
I loved the idea of cooking the noodles in chicken broth instead of just water. It really gave it so much more flavor and isn’t something I would have thought of! There is quite a bit of extra liquid after cooking the noodles, but don’t be scared! I was nervous, and I REALLY wanted to drain it, but trust me, once you add in the cheeses, it is not runny at all and becomes a luscious cheese sauce.
Also note: Jeff says in his video this recipe takes about 10 minutes to make. Mine took about 20 minutes from start to finish. I’m not complaining, because 20 minutes for homemade mac n’ cheese (or any hot meal, for that matter) is pretty amazing. I’m thinking it may be different because it appears Jeff has a smaller IP than I do (I’m rocking the 8 qt) and the I’m guessing the bigger one takes longer to come to pressure and depressurize at the end.
My short ones were not fans, (they are die hard blue box mac n’ cheesers) but I didn’t mind…that just means more for mama for lunch tomorrow!
So are you ready to make the best mac n’ cheese in your Instant Pot EV-ER? ALDI Style??
- 2 1/2 cups Reggano Pasta (Any kind you like! I had leftover Heart Noodles from Valentine’s Day so I used those!)
- 2 cups SimplyNature Organic Free Range Chicken Broth
- 1 cup water
- 2 tablespoons Countryside Creamery Salted Butter
- 1 tablespoon Reggano Grated Parmesan Cheese
- 1 cup Happy Farms Shredded Sharp Cheddar Cheese
- 5 slices Happy Farms Preferred Gouda Cheese, ripped in to little bits
- 2 ounces Happy Farms Cream Cheese
- 1 teaspoon Burman’s Yellow Mustard
- Put your pasta, chicken broth, water, butter, and parm cheese in your IP. Give it a quick stir to combine.
- Pop the lid on and set to sealing. Cook on Manual (high) for 6 minutes.
- When cooking is complete, do a quick pressure release.
- After pot has depressurized, remove the lid and add in cheddar cheese, gouda, cream cheese, and mustard.
- Stir gently until everything is nice and melted.
Now you are ready to EAT! Look at this awesomeness…
Be sure to check out the Pressure Luck YouTube Channel. I’m looking forward to trying out more of Jeff’s recipes and the videos are so entertaining to watch!