With this Creamy Instant Pot Mac and Cheese, you can go from dry pasta to rich, cozy mac and cheese in just 10 minutes. That’s less time than it takes to mix up instant mac and cheese from a box – and this stuff is soooooo much better.

• Place the macaroni, chicken stock, cream, salt, and pepper into the pressure cooker. • Set your pressure cooker to high, and set timer to 7 minutes. (I think this time is perfect, but you may want to adjust it depending on how 'done' you like your macaroni).

• Once the timer goes off, let the steam out of the pressure cooker according to your machine's directions. Add the butter, milk and cheeses to the pot and stir. Best macaroni and cheese ever!! • Substitutions: If you only have milk handy, you can substitute the following: melt 1/3 cup butter in the microwave and add 2/3 cup milk in place of the cream.

For 2% milk, just add a tablespoon of flour plus the above ingredients. Comes out perfect! I was very reluctant at first to get a pressure cooker. Many people these days know the brand name Instant Pot. I didn't know how to use it, and I was afraid!

However, after my mom got one, I decided that maybe I should give it a second thought. After all, I work full-time and have a second job on top of that. Cooking dinner was becoming more and more difficult. (I am also famous for forgetting to take something out of the freezer and therefore getting home and not having anything to cook without going to the store!) The best thing is that, even after working two jobs, I have been able to make quick dinners in 10-25 minutes! Simple, fast, and delicious. I found some great recipes online, but the best recipe came from my mom.

This is a recipe she got from a friend, and it has turned out to be my favorite. A true comfort food that can be turned into a dinner or just a simple and delicious side dish, this macaroni and cheese will be one of your go-to recipes. Bring it to a potluck dinner, a friend who needs some cheering up, a luncheon, a BBQ, or just make a bunch for yourself.

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It will be gone very quickly, that I promise! Some people like more peppers, other people like less! While it's not an exhaustive list, here are some suggestions that you might tweak. • Made it with 3 cups of sharp cheddar because that's the cheese I had on hand. Turned out great. Will absolutely make again and try adding some bacon or sausage. - Jim • This is delicious.

Used Swiss instead of mozzarella. Better than Mom's. - Susan • The stringiness is mostly from the mozzarella cheese. You could cut back on the amount and just add more cheddar. It also gets less stringy when it cools. Hope that helps! - Savenlives • I just made this!

You are right. This is the best pressure cooker recipe ever!

The whole thing was done in half the time it takes to make a stove-top cheese sauce! So delicious!

The taste of the cheese really stands out. - Jeannine • I've made this at least 15 times by now.

A favorite and so much better than the boxed orange powder stuff! So rich and creamy - AMAZING. I made a 'healthier' version for my baby using gluten free noodles, goat cheese, raw heavy cream, and grass fed butter.she LOVES it (although it was very expensive doing it with these ingredients). I had enough to fill 30 small jars and put them in the freezer. Thanks again for sharing.

Thanks for the recipe, Here's how I made it: 2 chicken breast cut into cubes. 2 1/2 cups rotini, uncooked 2 cups chicken stock 1 cup heavy cream 1 tsp. Adobe for google mac crack. Salt 1 tsp pepper 1 tablespoon butter 2 cup shredded med cheddar cheese 1 cup shredded strong cheddar cheese some grated Parmesan cheese 2 tablespoons of Braggs liquid soy. Saute the chicken pieces for 3-5 mins. Place the macaroni, chicken stock, cream, salt, and pepper into the pressure cooker. Set your pressure cooker to high, and set timer to 7 minutes. (I think this time is perfect, but you may want to adjust it depending on how 'done' you like your macaroni).

Once the timer goes off, let the steam out of the pressure cooker according to your machine's directions. Add the butter, braggs and cheeses to the pot and stir.

Best macaroni and cheese ever!! I have a habit of never following a single recipe, but making a mash-up of a few different versions. This mac & cheese recipe is good without any changes, but I just can't help myself. I added some additional spices (ground mustard, dill, Old Bay), used a mix of cheddar and jack cheeses, and included about 2 oz of cream cheese (makes it super creamy). Since I typically make mac & cheese as a stand-alone meal, with only a side veggie, I like to add tuna, chicken breast, or some braised pork. My small kiddos prefer the chicken, so that's the usual, but this is one of few dishes where they literally lick their plates clean, so I don't usually deviate.