Instant Pot

Creamy Mac & Cheese with a Crunchy Top

By An Edible Mosaic

Don’t use pre-shredded cheese here. They have anti-caking agents and/or preservatives, and the resulting mac and cheese won’t be as smooth & creamy.

Pro tip

Step 1

Turn on the “Sauté” function on the Instant Pot. Add the butter. Stir in the cracker crumbs and garlic powder. Cook until golden, about 2 minutes, stirring frequently. Press “Cancel”, transfer the cracker crumbs to a bowl, and wipe out the pot.

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Step 2

Turn on the “Sauté” function on the Instant Pot. Once hot, add the butter. Once melted, add the onion and garlic. Cook until the onion is starting to soften, about 3 to 5 minutes, stirring frequently. Press “Cancel”.

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Step 3

Add the elbow noodles, salt, and water. Give it a stir. Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 3 minutes.

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Step 4

Once it’s done cooking, carefully release the pressure and open. Stir in the noodles; add the cream cheese, and put the lid on the pot for 2 minutes. Uncover and stir in the 1/2&1/2, flour, hot sauce, Dijon, Worcestershire, paprika, and black pepper.

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Step 5

Stir in the cheddar, gruyere, havarti, mozzarella, and parmesan a handful at a time until fully incorporated.

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Step 6

Serve it up! Top each serving with a sprinkle of the buttery cracker topping and minced parsley.

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Rich, creamy, flavor-packed cheese sauce and a crispy buttery topping!