THE BEST MAC N' CHEESE EVER...according to us.
It’s a classic, it’s a staple, it is MAC N’ CHEESE. Take it to a BBQ, bring it for Thanksgiving, perfect for a cozy night.. this recipe is my go-to when I need to feed a crowd or take a potluck side. If it is just us, then the leftovers keep really well and are perfect for lunches the next day. Super simple ingredients and easy to put together, this recipe is a keeper.
Even better, throw some broccoli on top or some sliced meat (bacon perhaps?) and this side becomes a delicious meal.
Pre-warning, this is an InstantPot recipe. I am sure it is adaptable for a stovetop option but I only use the InstantPot. Mostly because its FAST and mainly because it is SOO SOO EASY. If you do try this recipe and adapt it so stovetop options, PLEASE SHARE IN THE COMMENTS BELOW.
Also, this recipe calls for “Better then Bouillon” (chicken flavor). If you have never cooked with it, I recommend you start. It is essentially concentrated chicken stock and it adds TONS of flavor when you don’t have the time to make your own slow cooked chicken stock. You can find in a veggie or beef option as well, carried at most grocery stores. Seriously, this stuff is a pantry staple at my house, go get some and give it a try! IF you don’t have bouillon and don’t want to get some, then the recipe can be substituted with 2 CUPS WATER and 1 CUP CHICKEN BROTH, instead of 3 cups water with 1 teaspoon “Better then Bouillon”.
One last thing, this is SO IMPORTANT. YOU HAVE TO FRESHLY GRATE YOUR CHEESE. Yes, get out that cheese grater and work those arms. Some may not know but bagged shredded cheese is tossed with an additive that prevents it from sticking together in the bag. That additive will prevent your cheese sauce from coming together smoothly and leave you with clumpy mac n’ cheese.. yuck. But don’t worry this is probably the most labor-intensive part of the recipe! Soo worth it in the end.
Ingredients:
- 2 1/2 cups Elbow Macaroni
- 3 cups water (or 2 cups water and 1 cup broth if NOT USING bouillon paste)
- 1 heaping teaspoon “Better then Bouillon”
- 2 tablespoons cubed butter
- ¼ teaspoon Paprika
- ¼ teaspoon Salt
- 2/3 cup Whole Milk (Half/Half, or 2% will work)
- 3 cups Shredded Cheddar Cheese (FRESH)
Directions:
Add your elbow macaroni to the instant pot with your water (or water & broth if you sub out bouillon).
Next stir in your bouillon, butter, paprika & salt.
Make sure your lid is set to SEALING and place on you InstantPot.
Set “Pressure Cook” button and time to 4 minutes (YES ONLY 4 MINUTES!)
Once time is up allow “Natural Release” for 5 minutes. Then switch valve to open and wait until pot loses pressure.
Once open add your whole milk (or half/half, 2%, your choice, I prefer half/half).
Then, in slow batches start adding your FRESH shredded cheddar cheese. Stirring as you add the cheese to prevent clumps. Once all cheese is added and stirred to smooth consistency.
After this point give it a little taste, some may need more salt, personal preference.
That’s it, your done.. Time to enjoy!
Hope you all love this recipe as much as we do! Comment below, let me know what you think.
Until next time- Elizabeth