Dinner is ready and on the table in 20 minutes with this delicious Instant Pot mac and cheese! This kid friendly family comfort food meal can be customized with different pastas and other ingredients to make it different every time!
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If you're an Instant Pot lover, today's recipe is for you!
Mac and cheese is always a favorite and quick weeknight meal at our house. Now with an Instant Pot, it's on the table even faster!
This tasty mac and cheese combines bacon and cheddar cheese with the pasta, but would be just as delicious with ham, pancetta, or a different type of shredded cheese. If you prefer meatless, just make as directed without the bacon.
I'm a huge fan of pepper jack cheese, so I'm going to use a combo of that and shredded cheddar along with the bacon the next time I make this for my family.
In my opinion, the best shredded cheese for macaroni and cheese are: sharp cheddar, swiss, pepper jack and not shredded, but one of my guilty pleasure favorites, Velveeta.
My baked mac and cheese uses a combo of shredded cheese and Velveeta for the perfect creamy texture and consistency. It's not for everyone, but I use it and love it!
The origin of macaroni and cheese is unknown, but is thought to have originated in Northern Europe in the 1700's.
Kraft released their boxed mac and cheese during the Great Depression. We never really ate it at our house when I was a kid, because my Mom always made it homemade, but everyone else I knew ate it regularly. Surprisingly, Canadians consume more Kraft Mac and Cheese than Americans. Fun fact for the day!
What are the ingredients in this recipe?
- Bacon
- Cavatappi Pasta
- Water
- Salt
- Shredded Cheddar Cheese
- Butter
- Milk
- Garlic Powder
- Ground Nutmeg
- Chopped Green Onion
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- I used Cavatappi Pasta but elbows, shells, or farfalle would would as well.
- I used a 50/50 mix of sharp white cheddar and sharp yellow cheddar but you can use any cheese you have on hand. Gruyere and Fontina are two great options.
- Freshly ground nutmeg is always preferred if you have it. If you don't, it can be made without it.
More mac and cheese recipes you might like:
This recipe is ready in these steps:
You can add or substitute with these ingredients:
- ham
- pepper jack cheese
- pancetta
- elbow macaroni pasta
- swiss cheese
- broccoli
- lobster
- crushed red pepper
- shell pasta
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I hope you enjoy this recipe as much as we did!
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Instant Pot Cheddar Bacon Macaroni and Cheese
Ingredients
- 1 cup chopped raw bacon
- 16 ounces cavatappi pasta
- 4 cups water
- 2 teaspoons kosher salt, divided
- 5 cups loosely packed shredded cheddar cheese (see notes)
- 3 tablespoons butter
- 1/3 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Chopped green onion to garnish, optional
- Crumbled bacon to garnish, optional
Instructions
- Heat your Instant Pot using the Saute-Normal function. Add the bacon and cook, stirring occasionally, until it is crispy. This should take about 5 minutes.
- Remove the cooked bacon with a slotted spoon, place it on a paper towel to drain, and set it aside.
- Carefully add the pasta followed by the water and 1 teaspoon of salt.
- Note: Adding the pasta before the water will prevent the bacon grease from splattering when you add the water.
- Secure the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook-High Pressure-Normal for 4 minutes.
- The Instant Pot will display “on” while it is pressurizing. When at pressure, it will begin counting down from 4.
- After 4 minutes, release the pressure manually by moving the valve to the “venting” position. Make sure to use a long spoon or pair of tongs— not your bare hands— as the vent will release steam and may splatter.
- Once the Instant Pot has depressurized, remove the lid and turn it to the Keep Warm setting.
- Add the remaining 1 teaspoon of salt, cheese, butter, milk, garlic powder, and nutmeg.
- Stir until the cheese has fully melted.
- Serve garnished with bacon and green onion, if desired.
- This mac and cheese will be creamiest if served immediately, although it can be kept warm using the Keep Warm setting for up to 30 minutes.
- If the mac and cheese begins to dry out, add an additional 1/4 cup of milk and stir.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes:
I used Cavatappi Pasta but elbow macaroni, shells, or farfalle would would as well.
I used a 50/50 mix of sharp white cheddar and sharp yellow cheddar but you can use any cheese you have on hand. Gruyere and Fontina are two great options.
Freshly ground nutmeg is always preferred if you have it. If you don't, it can be made without it.
Nutrition Facts
Calories
744.34Fat (grams)
55.15Sat. Fat (grams)
27.45Carbs (grams)
27.92Fiber (grams)
1.47Net carbs
26.45Sugar (grams)
1.33Protein (grams)
33.26Sodium (milligrams)
1441.71Cholesterol (grams)
140.20Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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