Imagine diving into a bowl of mac and cheese so creamy, so perfectly spiced, that it transforms your ordinary dinner into an extraordinary culinary experience! This Instant Pot Pepper Jack Mac and Cheese isn't just another pasta dish – it's a flavor explosion that will have your taste buds dancing and your family begging for seconds. With a quick 15-minute cooking time and a kick of pepper jack cheese, this recipe is about to become your new weeknight dinner superhero, proving that gourmet comfort food can be both easy and incredibly delicious.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb elbow macaroni
- 4 cups water
- 2 cups shredded pepper jack cheese
- 1 cup milk
- 1/2 cup butter
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb elbow macaroni, 4 cups water, 2 cups shredded pepper jack cheese, 1 cup milk, 1/2 cup butter, and salt and pepper to taste.
- Place the elbow macaroni and 4 cups of water into the Instant Pot. Ensure the macaroni is fully submerged in the water.
- Secure the lid on the Instant Pot, making sure the steam release valve is set to the sealing position.
- Select the 'Manual' or 'Pressure Cook' setting on your Instant Pot and set the cooking time for 4 minutes at high pressure.
- While the macaroni is cooking, prepare the cheese sauce. In a separate bowl, combine the shredded pepper jack cheese, milk, and butter. Stir until the butter begins to melt slightly from the warmth of the cheese.
- Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the steam release valve to the venting position. Be cautious of the steam.
- After the pressure has fully released and the pin drops, open the lid of the Instant Pot. Stir the macaroni to ensure it is well mixed.
- Add the cheese mixture to the cooked macaroni. Stir continuously until the cheese and butter are fully melted and the sauce is creamy.
- Season the mac and cheese with salt and pepper to taste. Mix well to incorporate the seasoning.
- Serve the Instant Pot Pepper Jack Mac and Cheese warm, garnished with additional shredded cheese or fresh herbs if desired.
Tips
- Use freshly shredded cheese for the smoothest, most meltable sauce. Pre-packaged shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Be precise with your liquid-to-pasta ratio to ensure perfectly cooked macaroni and prevent a watery sauce.
- Perform a quick release carefully to avoid any potential steam burns. Always use oven mitts and keep your face and hands away from the steam valve.
- For extra creaminess, let the mac and cheese sit for 2-3 minutes after adding the cheese mixture, allowing it to thicken naturally.
- If you prefer a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the cheese sauce.
- For a golden top, transfer the mac and cheese to a baking dish, sprinkle extra cheese on top, and broil for 2-3 minutes before serving.
Nutrition Facts
Calories: 572kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
