Professional Chef Julie Hartigan makes Instant Pot Mac and Cheese

Good Morning CT at Nine

(WTNH) — Boxed mac and cheese: step aside! Wait until you see how easy professional chef Julie Hartigan’s Instant Pot Mac and Cheese is to make.


1 lb elbow macaroni

4 cups chicken broth

2 TB butter

1 tsp dry mustard

1 tsp onion powder or garlic powder

1 tsp kosher salt

½ tsp hot sauce

½ cup whole milk

¼ cup cream cheese

¼ cup parmesan cheese

2 ½ cups shredded sharp cheddar cheese


Combine macaroni, broth, butter, dry mustard, onion or garlic powder, salt, and hot sauce in Instant Pot. Seal lid and set to High Pressure for 5 minutes. When done, carefully fast release the steam and open lid. Stir in milk and cheeses until creamy. Season to taste with salt and pepper.

Prep: 5 minutes

Cook: 10 minutes

Yields 8 cups to serve 6-8

Julie’s Tips

Try subbing in shredded gruyere in place of the cheddar for an upscale edge, or serve this topped with a dusting of buttered toasted panko for a delicious decadent crunch. You could also swap in low fat milk, reduced calorie cheese and cream cheese, gluten free pasta and some pureed butternut squash to give this dish a healthy bent.

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