Can this be made with gluten-free pasta?

Our readers who have tried this recipe with gluten-free pasta have not had good results. It's turned out mushy. If you try a specific brand and have good luck, please let us know!

What kind of cheese works best?

The traditional cheese (I'm talking about real cheese, not Velveeta) for mac and cheese is cheddar. However, feel free to try other shredded cheeses that melt easily, such as Monterey Jack, Colby Jack, Pepper Jack, and Gruyere cheese (so decadent!).

How long will leftovers last?

This mac n cheese is best eaten fresh, but leftovers aren't too bad! Just store leftovers in the refrigerator for 3-5 days. Warm in the microwave. Add a splash of milk if it gets dry when rewarming.

Can I freeze mac and cheese?

I've tried freezing this in small batches for lunches. While it technically works, the pasta is noticeably more mushy. To warm, thaw completely in the refrigerator first and then warm it up.

6-Ingredient Instant Pot Mac and Cheese

Name: Instant Pot Mac and Cheese
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Cuisine: American
Ingredients: 1 pound whole wheat elbow pasta; 3 tablespoons salted butter; 1 teaspoon yellow mustard; 1 teaspoon sea salt; 1/4 teaspoon ground black pepper; 4 cups water; 3/4 cup whole milk; 1/3 cup half and half; 3-4 cups shredded Colby Jack or Cheddar cheese (or Gruyere for something fancier!) (Here’s how to shred your own cheese.)

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Instant Pot Mac and Cheese

This mac and cheese recipe takes just minutes to pull together, dirties only one pot, and tastes creamy and delicious!

Yield: 6-8 servings 1x

Prep: 3 minutesCook: 5 minutesTotal: 8 minutes

Units:

Scale:

Ingredients

1 pound whole wheat elbow pasta
3 tablespoons salted butter
1 teaspoon yellow mustard
1 teaspoon sea salt
1/4 teaspoon ground black pepper
4 cups water
3/4 cup whole milk
1/3 cup half and half
3–4 cups shredded Colby Jack or Cheddar cheese (or Gruyere for something fancier!) (Here’s how to shred your own cheese.)

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Instructions

Add pasta, butter, mustard, salt, pepper, and water to the pot and stir.
Lock and seal the lid. Cook at high pressure for half the pasta cooking time on the package, minus 1 minute. (So, if the directions say 6 minutes: Half is 3 minutes, minus 1 minute, means you’ll cook it for 2 minutes total.)
Use a quick release of the pressure when cooking time is through. Be sure to cover the spout with a dish towel to minimize splatters.
Stir in the milk and half and half. Then, slowly stir in the cheese 1 handful at a time. Taste and adjust salt and pepper amounts, if needed. Enjoy!

Notes/Tips

This mac n cheese is best eaten fresh, but leftovers aren’t too bad! Just store leftovers in the refrigerator for 3-5 days. Warm in the microwave. Add a splash of milk if it gets dry when rewarming.
If you shred your own block of cheese, it will melt more evenly than the pre-shredded kind from the store. Here’s how to shred your own cheese.
I have not tested this with white or gluten-free pasta, so I’m not sure on the timing for those.

Cuisine: American Method: Instant Pot

Find it online: https://thrivinghomeblog.com/instant-pot-mac-and-cheese/