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The Kitchn published an Instant Pot mac and cheese recipe using six ingredients, including cream cheese, sharp cheddar and fontina. The recipe calls for cooking elbow macaroni under high pressure for two minutes, followed by a five-minute natural pressure release and a short rest after adding the cheese.
The Kitchn has published an Instant Pot mac and cheese recipe that uses six ingredients and takes about 25 minutes, according to the food publication. The pressure-cooker method cooks elbow macaroni for two minutes at high pressure, then relies on residual heat to melt cream cheese, cheddar, fontina and milk or half-and-half into the pasta.
The recipe, written by Kitchn culinary producer Kelli Foster, is listed as serving six to eight people, with 10 minutes of preparation and 14 to 16 minutes of cooking. The publication says the total time is 25 minutes. It calls for one pound of dried elbow macaroni, four ounces of cream cheese, eight ounces of sharp cheddar, four ounces of fontina, three-quarters cup plus two tablespoons of half-and-half or whole milk, and water, salt and butter. The source describes the recipe as six ingredients, counting the core recipe components rather than every measured item, including water and seasoning.
To make it, the recipe directs cooks to put four cups of water and one teaspoon of kosher salt in a six-quart-or-larger electric pressure cooker, add the macaroni in an even layer without stirring, and scatter three tablespoons of butter on top. The pasta cooks for two minutes at high pressure; the cooker takes about 10 minutes to reach pressure. After cooking, the instructions call for a five-minute natural pressure release before releasing the remaining pressure.
Once the lid is removed, cooks loosen the pasta, add the softened cream cheese, grated cheddar and fontina, and pour in the dairy. The mixture is covered for two minutes so the pasta’s remaining heat can soften the cheeses, then stirred until creamy. Foster advises against stirring the dry pasta before pressure cooking because it can clump, and says to avoid excessive stirring after adding cheese, which can make the result stringy.
A Faster, Roux-Free Dinner Method
The recipe offers a pressure-cooker alternative to stovetop macaroni and cheese, avoiding the separate roux-making step common in some versions. Its short programmed cooking time may appeal to people looking for a relatively hands-off meal, though the stated 25-minute total also includes time for the cooker to reach pressure and for the pressure to release.
The choice of cheeses is central to the recipe’s texture and flavor. Kitchn recommends sharp cheddar for a stronger flavor than mild or medium cheddar, and describes fontina as important for its melting quality. Cream cheese is included to add creaminess. The publication says whole milk can replace half-and-half, while half-and-half makes a richer result; those are recipe recommendations, not independently tested comparisons in the supplied report.
For households planning leftovers, the recipe gives a straightforward storage window: refrigerate them in an airtight container for up to four days. It recommends adding a splash of milk when reheating to loosen the pasta. The source does not give a specific reheating temperature or method.
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How the Pressure-Cooker Recipe Works
Unlike a conventional stovetop recipe, this method cooks the pasta directly in a measured amount of water inside an electric pressure cooker. The instructions say not to stir the macaroni before sealing the cooker. After the brief high-pressure cook, the pasta continues softening during the five-minute natural release and while it rests with the dairy and cheeses.
The recipe’s timing distinguishes the two-minute pressure-cook setting from the overall preparation time. The cooker needs about 10 minutes to come to pressure, and the steps include both pressure release and a two-minute covered rest for the cheese. The source lists total cooking time as 14 to 16 minutes and says the full recipe is ready in about 25 minutes.
Kitchn also notes that white sharp cheddar may be used instead of yellow cheddar; the difference, according to the recipe, is the finished dish’s color. Its instructions call for grating the cheeses while the pasta cooks and bringing the cream cheese to room temperature to help it mix in more easily.
““This super-creamy comfort food comes together with just six ingredients.””
— The Kitchn recipe introduction
Recipe Timing and Results Vary
The supplied report provides a recipe and the publication’s description of its expected texture and timing, but it does not include independent testing or reader results. Actual time can vary with the pressure cooker, how quickly it reaches pressure and the time needed to release it. The source does not specify whether results differ across Instant Pot models or other electric pressure cookers beyond requiring a six-quart-or-larger appliance.
The report also does not provide nutritional information, a specific food-safe reheating temperature, or instructions for freezing the finished dish. It lists the recipe as serving six to eight but does not define individual serving sizes. The ingredient list contains wheat and dairy, including milk and multiple cheeses; the source does not offer substitutions for those allergens.
Cooking, Storage and Reheating
The immediate next step for readers is to follow the published method: prepare the macaroni in the pressure cooker, allow the five-minute natural release, then add the dairy and cheeses and let them sit covered for two minutes before stirring. The recipe says leftovers should be placed in an airtight container and refrigerated for up to four days.
For reheating, Kitchn recommends adding a splash of milk to restore a looser texture. The source does not announce a follow-up test, update or additional development; any changes to the recipe or further guidance would depend on later publication updates.
Key Questions
How long does the Instant Pot mac and cheese take?
The Kitchn says the recipe takes about 25 minutes total. The macaroni cooks for two minutes at high pressure, but the cooker takes about 10 minutes to reach pressure, followed by pressure release and a short covered rest.
Which cheeses does the recipe use?
It uses cream cheese, sharp cheddar and fontina. The recipe says white sharp cheddar can replace yellow cheddar, with the main difference being the color of the finished dish.
Why does the recipe say not to stir the macaroni before cooking?
The Kitchn says stirring the pasta before pressure cooking can encourage it to clump together. The instructions say to add it in an even layer and put butter on top.
How should leftovers be stored?
Refrigerate leftovers in an airtight container for up to four days, according to the recipe. Kitchn recommends reheating with a splash of milk to loosen the sauce.
Can whole milk replace half-and-half?
Yes. The recipe permits either half-and-half or whole milk; it says half-and-half makes a richer result. The recipe contains dairy and wheat, and the supplied source does not provide allergen-free substitutions.
Source: thekitchn.com
