This is a sponsored post written by me on behalf of Jarlsberg. All opinions are 100% mine.
This easy Instant Pot mac and cheese is the creamiest, cheesiest, downright most delicious Instant Pot mac and cheese recipe ever!
I’ve tried my hand at homemade mac and cheese. This slow cooker mac and cheese and this crock pot mac and cheese are both good options, but I found my kids still preferred boxed macaroni and cheese … until I made this easy Instant Pot mac and cheese recipe.
I had yet to try homemade mac and cheese in the Instant Pot. I’m still fairly new at pressure cooker recipes and have tried only a handful. But with the success of my Instant Pot Mexican rice and Instant Pot Cafe Rio sweet pork—a true potluck favorite, believe you me—I knew I had to give this creamy, cheesy concoction a try.
Dude. I’m totally sold on this Instant Pot mac and cheese. And so is the rest of my family.
I don’t know if it’s the combination of sharp cheddar and mild, nutty Jarlsberg (my new favorite melting cheese) or the fact you literally throw dry pasta into the Instant Pot with a few other ingredients, cook on high for 5 minutes, stir in the cheese, and serve.
Maybe it’s the dash of hot sauce. Or maybe it’s the deliciousness of the buttery toasted parmesan panko bread crumbs I sprinkled on the top of that bowl of golden goodness.
Whatever the reason, my kids had firsts. And then seconds. The best part was watching my 13-year-old’s face as I served him the mac and cheese. He had this “I’m so not gonna like this” look. And then he took a bite.
Before I could even get halfway through my mac and cheese, he was heading into the kitchen for another serving. I consider that a total homemade mac and cheese win!
Have you tried Jarlsberg cheese before? This was my first time, and I’ve indulged in my fair share of cheese platters. Unlike other specialty cheese brands, Jarlsberg products—wedges, slices, and snacks—are located in the specialty deli section. I pass by that section every time I head to produce.
I’m pretty sure I’ll be taking a deli section detour for a wedge of soft, smooth Jarlsberg cheese during future visits!
Here’s a little-known fact about Jarlsberg: it’s naturally lactose- and gluten-free! Also, it has the cutest holes just like Swiss cheese. Adorable!
Here’s a little-known fact about Instant Pot macaroni and cheese: the leftovers make a great lunch option for working moms.
I started working full-time a few months ago (sorry for the lack of new recipes—I’m still finding my footing). I’m all for anything that makes my life easier like Instant Pot and slow cooker recipes. And if those recipes take less than 30 minutes from start to finish, EVEN BETTER.
While the breadcrumbs are optional, they really aren’t. The combination of ooey, gooey easy Instant Pot mac and cheese and crispy, crunchy, parmesan-y breadcrumbs is heavenly. And then some.
- 3 T unsalted butter
- 3/4 cup parmesan herb panko bread crumbs
Mac & Cheese
- 1 (16-oz) box elbow macaroni
- 4 cups chicken broth
- 2 T salted butter
- 1 tsp hot pepper sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Jarlsberg cheese
- 1/2 cup shredded parmesan cheese
- 1 cup evaporated milk (or whole milk)
- Melt 3 T butter in skillet over medium heat. Add panko bread crumbs and saute, stirring frequently, about 5 minutes or until dark golden brown. Set aside.
- Add macaroni, broth, 2 T butter, hot sauce, garlic powder, pepper, and salt to Instant Pot.
- Lock lid and select Manual at High Pressure. Set timer for 5 minutes. Once beep sounds, turn off pressure cooker and do a quick release.
- Stir in the cheeses and milk until smooth and creamy. Serve topped with toasted Panko bread crumbs.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 524 Total Fat: 26g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 76mg Sodium: 505mg Carbohydrates: 47g Fiber: 2g Sugar: 4g Protein: 25g