A quick and easy creamy mac and cheese made in the Instant Pot using sharp cheddar and Gruyère cheeses for a rich, velvety texture. Perfect for cozy dinners and minimal cleanup.
Do not overcook the pasta; 4 minutes at high pressure is ideal for al dente. Shred cheese fresh to avoid clumps and grainy sauce. Add cheese gradually off the heat. Use dry mustard powder to enhance cheese flavor subtly. For a crunchy topping, broil with breadcrumbs for 2-3 minutes.
Keywords: Instant Pot, mac and cheese, creamy, cheddar, Gruyère, easy dinner, pressure cooker, comfort food