It’s hard to find out after all this time that I’ve been doing it wrong…my standard mac and cheese involves milk and some type of emulsifier, typically a béchamel sauce or using a cheese food product to prevent the liquid and cheese from separating. BUT…this is amazing. Check it. Three simple ingredients unless you count the water (I didn’t!)
Ingredients:
- Cheese. I used Tillamook cheddar here.
- Noodles. I’m a big fan of these Cellentani because it holds the cheese SO well.
- Sodium citrate: brings the magic.
Instructions:
Add pasta and 3 1/2 cups of water to the Instant Pot. I am currently using the Instant Pot Duo with the optional air fryer lid (you’ll see why in a minute). Cook on high for 4 minutes and quick release. They will be slightly al dente but that’s perfect. Mix. There should still be some water in the bottom.
Add a teaspoon of Sodium citrate and mix. Add two cups of shredded cheese and stir. Cook on high slow cook for about 15 minutes until cheese is melted. If you’re in a hurry, use the sauté function but you will need to stir.
When the cheese has melted, add the last cup of cheese to the top and replace the normal lid with the air fryer. Cook at 400 degrees for 8-10 minutes until the top is browned to your liking. Alternately you can put in another pot and broil the cheese, or just mix all the cheese in for a super creamy option.
Seriously you you must try this. I swear it’s the same amount of labor as the blue box, and just slightly more time.
If you like this recipe you will also like:
- Instant Pot Meatballs With Mushroom Gravy
- Instant Pot Triple Mac and Cheese
- Instant Pot Johnny Marzetti
- Instant Pot Beef Stroganoff
- Instant Pot Buffalo Chicken Mac and Cheese
- Instant Pot Chicken Tetrazzini
Molecular Gastronomy Instant Pot Mac & Cheese
Ingredients
- 16 ounces Cellentani noodles
- 3 cups cheese shredded
- 3 ½ cups water
- 1 teaspoon Sodium Citrate
Instructions
- Add pasta and 3 1/2 cups of water to the Instant Pot. Cook on high for 4 minutes and quick release. They will be slightly al dente but that’s perfect. Mix. There should still be some water in the bottom.
- Add a teaspoon of Sodium citrate and mix. Add two cups of shredded cheese and stir. Cook on high slow cook for about 15 minutes until cheese is melted. If you’re in a hurry, use the sauté function but you will need to stir.
- When the cheese has melted, add the last cup of cheese to the top and replace the normal lid with the air fryer. Cook at 400 degrees for 8-10 minutes until the top is browned to your liking. Alternately you can put in another pot and broil the cheese, or just mix all the cheese in for a super creamy option. Season to taste.
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