I received free samples of Cabot Cheese mentioned in this Instant Pot Mac & Cheese post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
INSTANT POT MAC & CHEESE OMG RIGHT?! Not only does this thing whip together in like 20 minutes (and that includes time for the IP to get up to pressure), it only requires four main ingredients >> you know besides like water and spices… Amazing right?! It really is.
So what’s the secret to this easy recipe? Powerful, simple, and flavor-packed ingredients like coconut cream and Cabot Vermont Sharp Cheddar cheese! We’ve also (obviously) got some elbow macaroni because it is after all… macaroni. Plus water, butter, and spices like salt, pepper, garlic powder, and paprika. Yum yum yum.
Cabot cheddar is clearly the real MVP of this recipe. It’s brilliantly bold but also subtle enough for young (and old) hungry mouths since this is obviously a fab family dinner recipe that comes together like so so quick. Make it this weekend and report back with how much your family loved it. Oh and don’t have an Instant Pot? Don’t worry, Amazon can get it to you in like 2 days. DO IT.
Had you ever heard of Cabot Cheese before this? Well if not, they are a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers >> I just love that part! All their cheddars are 100% naturally lactose-free (this blew my mind), aged, and gluten-free! Also, in addition to a full line of cheeses, Cabot makes greek yogurt, sour cream, cottage cheese, and butter!
Recipe time… we need Instant Pot Mac & Cheese pronto!
instant pot mac & cheese
Ingredients
- 16 oz elbow macaroni
- 4 cups water
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1 (14oz) can coconut cream
- 4 tbsps butter
- 16 oz Cabot Vermont Cheddar cheese shredded
Instructions
- Add macaroni noodles, water, salt, garlic powder, paprika, and pepper to the bowl of your Instant Pot. Cover with lid then lock, seal, and pressure cook on high for 4 minutes.
- Once done cooking, quick release the instant pot then remove the lid. Change the cook setting to normal sauté then stir in the coconut cream, butter, and shredded cheese. Let the mixture cook, stirring often, until the cheese is completely melted and creamy.
- If the cheese sauce isn’t thick enough, continue sautéing and bring the mixture to a simmer then cook until sauce thickens, stirring often.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your instant pot mac & cheese in action. Peace!
xo
– ab
p.s. more pasta recipes here!