The eponymous Jayson of Jayson’s Instant Pot Pressure Cooked Mac and Cheese is a lovely member of the Feisty Tapas community. A member of both my Facebook groups (Pressure Cooking UK with Feisty Tapas and Thermo Cooking UK with Feisty Tapas), he is is known as the Master of all Gadgets. He is in fact one of the peeps who first introduced us to the Instant Pot by regularly mentioning it in the Thermo Cooking group.
I make this Macaroni Cheese in the Instant Pot DUO 7 in 1 as that is the pressure cooker I have but you can adapt it to any pressure cooker really. Don’t forget that I have an awesome offer for an Instant Pot just like mine over here (the best Instant Pot offer in the UK in fact!) **offer expired, sorry** and, as I mentioned above, I have a Pressure Cooking group on Facebook targeted to us UK-based owners so that supermarket names, ingredient names and measurements are familiar!
This Mac and Cheese is really really good and so so easy to make, you won’t believe just how easy in fact. He is American so he clearly knows his Mac and Cheese!
I have made it twice and I have added my tips and UK measurements as his recipe was in cups.
Jayson says: It works every time you don’t need to use stock u can just use water as
long as it’s 3 cups! The paprika can be left out or replaced with
wasabi! Which is also good!!
If you think it makes too much: first wait until you taste it, then think that you can freeze it in portions and reheat on the stove if you add a little milk.
By the way, you can find all my Instant Pot / pressure cooker recipes right here.
Jayson’s Instant Pot Pressure Cooked Mac and Cheese
Serves 6 (or 4 very very hungry diners)
– 3 cups macaroni (390 g)
– 2 cups chicken stock (500 ml)
– 1 cup milk (250 ml)
– 2 tablespoons unsalted butter (35 g)
– 1 teaspoon mustard of choice (optional)
– Half teaspoon smoked paprika
– Half teaspoon garlic minced/crushed
– One quarter teaspoon sea salt (optional, I personally don’t add it as it becomes too salty for the Tapas’ family taste)
– 3 tablespoons grated Parmesan cheese (30 g)
– 2 cups grated cheese (195 g) (I used mature cheddar)
– Half cup cream cheese (115 g)
1. Place macaroni, chicken stock, milk, butter, mustard, paprika, garlic and salt (if using) in the pot and mix well.
2. Cook in Instant Pot on Manual (your Instant Pot button might say Pressure Cook instead of Manual): for 5 minutes, high pressure, wait a few seconds for things to settle down inside and do a quick release (in conventional pressure cooker: 5 minutes on high pressure once it starts whistling followed by a quick release). The wait is because pasta foams up and it can splatter when you quick release, believe it or not cheaper supermarket-own brands are better for pressure cooking so save your pennies. Some people place a tea towel over the lid just in case it splatters when quick releasing pasta just in case it splatters but this is not a recommended practice, I tend to let it settle down inside first, 30 seconds-one minute. The other thing you can do is a gradual quick release, start letting the steam out after the resting time, if it splatters then close the vent again, then try again after a little while. Another trick is to cook it for 4 minutes and let it have about 3-4 minutes natural release, way less splatter that way too. This applies to any pasta dishes you cook in your Instant pot.
3. When finished: mix in grated cheese, grated Parmesan, and cream cheese until all combined! Let it sit for a couple of minutes. Serve immediately.
Apply to face!!! <—- Says Jayson, this is clearly how he stays so young-looking 😉0