Instant Pot Million Dollar Macaroni and Cheese
Introducing “Instant Pot Million Dollar Macaroni and Cheese”: Prepare to be swept off your feet by the epitome of mac and cheese excellence! With its luxurious blend of creamy cheeses, perfectly cooked pasta, and a tantalizingly crunchy breadcrumb topping, this dish is guaranteed to captivate your taste buds from the very first bite. Get ready to indulge in a culinary masterpiece that combines the timeless comfort of mac and cheese with the convenience of Instant Pot magic. It’s a recipe destined to become the crown jewel of your comfort food repertoire. Get ready to experience mac and cheese like never before! 🧀💰
Discover my popular Instant Pot Recipes that will take your dinner to the next level! And if you’re a cheese enthusiast, don’t miss out on indulging in some of my all-time favorite Mac and Cheese Recipes, including the delectable Instant Pot Mac ‘n Cheese, the comforting French Onion Mac and Cheese, Baked Macaroni and Cheese, or the nostalgic Homemade Hamburger Helper. Prepare to elevate your culinary repertoire with these cheesy delights
What you’ll love about this recipe:
Ingredients for Million Dollar Macaroni and Cheese
- 1.5 cups of shredded cheddar cheese
- 1 cup of grated asiago cheese
- 6 slices of provolone cheese
- 1 cup of evaporated milk
- 1 cup of heavy cream or milk
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of crushed red pepper flakes
- 1 teaspoon of spicy mustard
- 4 tablespoons of butter
- 1 cup of panko breadcrumbs
- 1 cup of sour cream
- 1 tablespoon of Better Than Bouillon chicken flavor
- 1 pound of Cellentani pasta
- 3 cups of water
Million Dollar Macaroni and Cheese Recipe
- Set the Instant Pot to sauté mode.
- Melt butter and add all the seasonings.
- Add water and pasta to the pot.
- Set the Instant Pot to manual high pressure for 4 minutes.
- While the pasta is cooking, melt 2 tablespoons of butter in a frying pan and brown 1 cup of panko breadcrumbs.
- Perform a quick release and return the pot to sauté mode.
- Stir in evaporated milk and heavy cream. Once the mixture begins to bubble, add cheddar cheese and asiago cheese, stirring until melted.
- Pour half of the mixture into the bottom of a baking dish.
- Layer 6 slices of provolone cheese over the top.
- Spread 1 cup of sour cream over the cheese.
- Layer with the remaining pasta.
- Top with browned panko breadcrumbs.
- Bake in the oven at 350°F for 5 minutes.
Tips & Tricks
- Cheese Selection: Experiment with different cheese combinations to find your perfect blend of flavors. Sharp cheddar adds a bold taste, while asiago brings a nutty richness. Provolone lends a creamy texture that melts beautifully.
- Cooking Pasta: Ensure your pasta is cooked al dente in the Instant Pot for the best texture. This prevents it from becoming mushy when baked in the oven later.
- Breadcrumbs: Toasting the panko breadcrumbs in butter adds a delightful crunch and golden color to the topping. Keep an eye on them to prevent burning.
- Layering: Layering the cheese and sour cream between the pasta adds depth of flavor and richness to each bite. It creates a luscious, creamy interior that complements the crispy breadcrumb topping.
- Baking Time: Bake the assembled dish just until heated through and the cheese is melted. This ensures the flavors meld together while maintaining the perfect texture of the pasta.
- Customization: Don’t be afraid to customize the recipe to suit your taste preferences. Add extra spices for a kick, or incorporate diced vegetables for added nutrition and flavor.
- Make-Ahead: Prepare the components in advance and assemble the dish just before baking for a convenient option when entertaining or meal prepping.
FAQs Instant Pot Million dollar macaroni and cheese
Instant Pot Million Dollar Macaroni and Cheese
Introducing “Instant Pot Million Dollar Macaroni and Cheese”: Prepare to be swept off your feet by the epitome of mac and cheese excellence! With its luxurious blend of creamy cheeses, perfectly cooked pasta, and a tantalizingly crunchy breadcrumb topping, this dish is guaranteed to captivate your taste buds from the very first bite.
Ingredients
- 1.5 cups of shredded cheddar cheese
- 1 cup of grated asiago cheese
- 6 slices of provolone cheese
- 1 cup of evaporated milk
- 1 cup of heavy cream or milk
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of crushed red pepper flakes
- 1 teaspoon of spicy mustard
- 4 tablespoons of butter
- 1 cup of panko breadcrumbs
- 1 cup of sour cream
- 1 tablespoon of Better Than Bouillon chicken flavor
- 1 pound of Cellentani pasta
- 3 cups of water
Instructions
- Set the Instant Pot to sauté mode.
- Melt butter and add all the seasonings.
- Add water and pasta to the pot.
- Set the Instant Pot to manual high pressure for 4 minutes.
- While the pasta is cooking, melt 2 tablespoons of butter in a frying pan and brown 1 cup of panko breadcrumbs.
- Perform a quick release and return the pot to sauté mode.
- Stir in evaporated milk and heavy cream. Once the mixture begins to bubble, add cheddar cheese and asiago cheese, stirring until melted.
- Pour half of the mixture into the bottom of a baking dish.
- Layer 6 slices of provolone cheese over the top.
- Spread 1 cup of sour cream over the cheese.
- Layer with the remaining pasta.
- Top with browned panko breadcrumbs.
- Bake in the oven at 350°F for 5 minutes.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 509Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 104mgSodium: 694mgCarbohydrates: 29gFiber: 1gSugar: 7gProtein: 21g
Love Butter Ball Turkey’s flavor. Grew up trusting the quality of this beans!
Brand
Made the Million Dollar Mac and Cheese using half and half and evaporated milk. Used sharp cheddar and the asiago and the provolone slices. I only used a pinch of the red pepper flakes. It was delicious!
Glad you liked it 🙂
I made this tonight and it is delicious. I was wondering, the order of ingredients listed should be arranged in the order they are used. I didn’t see that the Better than Bouillon at the end of ingredients until I had already started the pasta in the pot. I added it after and it all worked but just think having all the ingredients in order of addition would be helpful! Thanks for sharing this yummy recipe!! 🙂
I agree. My pasta is cooking right now and there isn’t any boullion in mine..
Mind either! Totally missed the bouillon!!!
What size IP is this made in??
Do you think it will be difficult to mix in the evaporated milk and cream if I double the recipe?
I made this dish and it is worth “A million dollars”. So yummy and creamy. I did add another cheese, shredded Monterey Jack for some extra spice. It sure won’t be around here very long. Thank you for the delicious recipe.
I would like add shrimp to the recipe. Should I sauté them on top of the stove and then add to the Insta Pot ?
Carla,
I have purchased several Instantpit cookbooks, but your recipes are the BEST! I made the taco bowl and also the taco with rigatoni..both were huge hits.
Thank you so much.
Rosemary
I’m so happy to hear that 😊
Made this ! Skipped the mustard and added jerk seasoning. Sooooooo good !
Oh and also cooked noodles in 2 cups chicken broth and 1 cup water instead of 3 cups water .
Hello,
When do you add in the spicy mustard?
Thank you,
Nicole
Can this be made the day before and do the final bake the day after? I love this recipe, but I wanna prep it today for tomorrow!
@Jillian, I came here hoping for the same answer ugh
Yes
This was SO delicious and EASY to make! My family loved it! I used store bought shredded asiago and sharp cheddar. I heard my son go down for more as a midnight snack.😀 This is a new family fave that I will continue to make for years to come!!