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Instant Pot Mac and Cheese Made with Ricotta

Instant Pot Mac and Cheese Made with Ricotta

Quick and fun mac and cheese

Courtesy of Corrie Cooks

Mac and cheese is one of the most popular dishes in the world. But with an Instant Pot in can be made quickly and easily.

This recipe is courtesy of Corrie Cooks.

10 m

(prepare time)

12 m

(cook time)

Ingredients

  • 16 Ounces elbow macaroni
  • 1 Tablespoon olive oil
  • 1 Teaspoon salt
  • 4 Cups water
  • 1 Cup ricotta cheese, shredded
  • 1 Cup cheddar cheese, shredded
  • 1 sprig parsley or basil, finely chopped
  • Freshly ground pepper
  • 1/2 Cup pecorino Romano

Nutritional Facts

Servings6

Calories Per Serving494

Folate equivalent (total)25µg6%

Riboflavin (B2)0.3mg19.2%


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Instant Pot Mac and Cheese

Instant Pot dinners are a weeknight lifesaver. There are no limits to what you can enjoy any given Tuesday. Craving pulled pork? Your Instant Pot can cook pork shoulder in just an hour.

Why cook macaroni cheese in an Instant Pot?

Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process. Everything&mdashpasta and sauce&mdashcooks together in the pot.

But why evaporated milk?

It's much more concentrated than regular milk because about 60 percent of its water has been removed. In other words, it's way creamier. It also won't get weird and curdled when you pressure cook it. (We also use evaporated milk in our Slow-Cooker Mac & Cheese.)

What type of cheese should I use?

Pretty much any melting variety. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too.

Have you made this recipe?

If the answer is yes, YAY! We love it. Comment below and don't forget to rate it! We love hearing from you.


Watch the video: Instant Pot TV Commercial, Mac u0026 Cheese (December 2021).