Ingredients
Here’s what you’ll need to make Instant Pot Mac and Cheese:
elbow macaroni – I prefer using the large elbow macaroni, but you can also use another tube pasta or your favorite whole wheat pasta. Whatever you use, be sure to read the noodle packaging to adjust the cook time accordingly.
water – I use water for my Instant Pot Mac and Cheese, but if you want more flavor, you can use low sodium chicken broth.
plain Greek yogurt (fuller fat is best) – I adapted this recipe from my casserole-style recipe that calls for sour cream. Wanting to reduce the fat content and increase the protein, I started playing with plain Greek yogurt as a substitute. I found that we liked this just as well, particularly when I use 5% Fage Greek yogurt. It’s got a higher fat content which makes it less sour tasting. We love it in this recipe, making for a budget-friendly protein mac and cheese!
sharp cheddar cheese – Sharp cheeses have more flavor which means you can use less and reduce the cost of the dish. Feel free to experiment with different styles of cheese, such as pepper jack, Havarti, or dill Havarti. They all taste delicious in Instant Pot Mac and Cheese.
salt and black pepper – Season according to your tastes. You can leave it with just salt and pepper or add a favorite spice blend. Jamie’s Spice Mix is delicious as is Everything Seasoning.
Variations: There are so many great ways to dress up your mac and cheese. Consider adding cooked chicken or sausage, crumbled bacon, diced ham, chopped scallions, sauteed mushrooms, diced tomatoes, sun-dried tomatoes, olives, or sauteed onions and mushrooms.
To make protein mac and cheese: use a protein noodle, like Banza, as well as Greek yogurt instead of sour cream.
