A combination of cheddar, gruyère, and/or Monterey Jack often works best.
Choose cheeses that melt well and have good texture. Rinsing helps remove excess starch on the pasta's surface, which can cause it to become sticky and gummy. After cooking the pasta, drain it in a colander and rinse it under cold running water. It will continue cooking in the cheese sauce, so slightly undercooking the pasta is key. Cook the macaroni just until it reaches al dente, which means it should have a slight bite to it. The most common reason for gummy mac and cheese is overcooked pasta. How Do You Keep Macaroni And Cheese From Getting Gummy? With the convenience of the Instant Pot, you can whip up a batch of homemade mac and cheese that's as creamy and satisfying as your favorite comfort food, but without the hassle of multiple pots and pans. Minimal cleanup – just one pot to cook and serve. Add your favorite mix-ins or keep it classic – it's mac and cheese your way. Creamy, cheesy, and irresistibly comforting – a crowd-pleaser for all ages. Ready in under 30 minutes with the help of your Instant Pot. Feel free to use vegetable broth in place of the bouillon cube, or use better than bouillon, which tends to work best with Instant Pots.Why You'll Love Making Instant Pot Mac And Cheese This Way.Add some protein of choice or veggies like broccoli or spinach to make this a meal!.Do you like spicy food? This recipe would be great with a little bit of cayenne pepper, red pepper flakes, hot sauce, or even buffalo sauce!.
Serve in a bowl and garnish with chives if possible. Taste the Mac and cheese and see if you need to adjust any levels of spices or salt. OPTIONAL: Add 1 tablespoon of vegan mayonnaise to the end just to add a bit more richness and creaminess. Then, add that to the Mac and cheese and stir.Īdd 2 more tablespoons of vegan butter if you need more creaminess. In a small bowl whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until no clumps remain. Remove the lid on the Instant Pot and stir the noodles.Īdd all of the spices, except for the cornstarch, as well as the almond milk and combine thoroughly. Once the timer stops, natural release for 5 minutes, then quick release the remaining steam until the pin drops.
Set the valve to sealing and Pressure Cook on HIGH for 4 minutes. Do not stir the pasta, but pat it down to make sure the water is touching all of it.Ĭlose the lid. If using a bouillon cube, take a moment to crush that up as much as you can.Īdd 4 cups of water to the Instant Pot, then stir in the bouillon cube.Īdd 16 ounces of short pasta. How to Make This Recipe Step 1: Cook the Pasta Vegan Mayonnaise - OPTIONAL ingredient.Nutritional Yeast - Classic cheesy flavor with tons of vitamin B12!.Cornstarch - Mix this with water to create a slurry to thicken the sauce!.Almond Milk - Or any unsweetened non-dairy milk.Vegan Butter - I suggest using Earth Balance vegan butter, but any brand will work! Add this before boiling or after – it works both ways!.Alternatively, you can use better than bouillon or vegetable broth. Vegetable Boullion - I crush this up and use it with the boiling water.I like to use the classic elbow shape, but feel free to get creative! Elbow Macaroni - Of course, any short pasta shape can work here.What You Need For This Recipe Ingredients and Substitutions: Full of Flavor! More spices equals more flavor! This mac definitely has a cheesy flavor, but also a robust flavor profile!.Since there is no blending of anything for the sauce, you'll have this ready in no time! 4 Minute Cook Time - With the Instant Pot, just cook for 4 minutes, then add all of the spices.