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Creamy Instant Pot Mac and Cheese Without Velveeta Easy Homemade Recipe

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A quick and easy creamy mac and cheese made in the Instant Pot using sharp cheddar and cottage cheese instead of Velveeta, delivering a smooth, rich, and comforting dish.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 2 cups shredded sharp cheddar cheese (about 200 grams)
  • 1 cup small-curd full-fat cottage cheese (about 230 grams)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons unsalted butter (28 grams)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 2 cups water (480 ml)

Instructions

  1. Measure 8 ounces (225 grams) of elbow macaroni and pour into the Instant Pot without rinsing.
  2. Add 2 cups (480 ml) of water, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir gently to distribute seasoning without stirring too much.
  3. Secure the Instant Pot lid and set to Manual (High Pressure) for 4 minutes. Ensure the valve is sealed.
  4. When the timer goes off, perform a quick release of pressure by turning the valve to vent. Open the lid once pressure is fully released.
  5. While pasta cooks, combine 2 cups shredded sharp cheddar, 1 cup small-curd full-fat cottage cheese, 1/2 cup heavy cream, 2 tablespoons unsalted butter, and 1 teaspoon Dijon mustard in a medium bowl. Stir gently until blended.
  6. Stir the cheese mixture into the hot pasta in the Instant Pot gently to avoid breaking the pasta. The cheese should start melting immediately.
  7. Taste and add 1/4 teaspoon black pepper or extra salt if needed. Add more cream or butter for creamier texture if desired.
  8. Serve warm immediately for the creamiest texture. Leftovers can be reheated gently with a splash of milk.

Notes

Use freshly shredded sharp cheddar cheese for best melting results. Do not skip the quick release to avoid mushy pasta. Use small-curd cottage cheese for smooth texture. Stir gently after cooking to keep pasta intact. Adjust cream and butter to desired creaminess. Leftovers reheat well with added milk or cream.

Nutrition

Keywords: Instant Pot mac and cheese, creamy mac and cheese, no Velveeta, homemade mac and cheese, easy mac and cheese, pressure cooker mac and cheese

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