What I learned: if you open the lid to your pressure cooker after the pasta cooks and see a lot of liquid in the pot, go ahead and drain off some of it. The solution, it turns out, is obvious: drain the mac and cheese.Įvery recipe I found online skipped draining, but even when I followed those recipes exactly, I still ended up with watery mac and cheese. Too little water and the Instant Pot registers a “BURN.”.Too much water and the mac and cheese is thin and watery.No matter which pasta to water ratio I tried (usually 1 part pasta to 2 parts water is perfect), I could not reduce the water to where enough liquid was absorbed to make the mac and cheese thick, without triggering the Instant Pot “burn” warning. With classic Instant Pot mac and cheese? Not so much. When pressure cooking spaghetti, I found that you do not need to drain the pasta.Īny remaining liquid becomes a part of the robust, zest sauce. The starches the pasta releases as it cooks help create a rich, silky sauce.
Everything cooks in one pot for easy cleanup.(And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet, but I digress.)Īs Instant Pot Spaghetti demonstrates, making pasta in a pressure cooker has distinct advantages over the stove-top method. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. Part of what made this mac and cheese recipe tricky to get right is that I couldn’t let it be just any mac and cheese you can make in a pressure cooker. Water, noodles, four minutes of pressure cook time, add the cheese. Or rather, you haven’t tried this Instant Pot mac and cheese.Īfter having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all. Pin this recipe on Pinterest to save for later Pin It!
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