I live in Wisconsin and so I take my mac 'n cheese very seriously. One of my favorite ways to make it is using my Instant Pot and four different kinds of cheese that, taken together, bring a creamy, smokey, sharp, perfect scoop of mac 'n cheese to your plate. Whether you are serving it with barbecue chicken or ribs or stirring chopped rotisserie chicken or steak into your pasta, it's a really quick and easy way to make a dish that feels like it's taken way longer to bring to the table.
I do not suggest tweaking this recipe much. If you want to play with the kinds of shredded cheese, go for it. Just make sure you choose options that melt readily and bring something new to the mix. I've had success with adding everything from brie to blue cheese in this recipe.
The photos here feature a base of this mac 'n cheese with some shredded barbecue chicken on top and a sprinkling of green onions. To finish the plate, a vinegar-dressed coleslaw was added. If you wanted to make a single pot meal, consider adding steamed broccoli and chopped rotisserie chicken to the mac 'n cheese once the cheese has melted. Really, any time I'm looking for a creamy side for any comfort food meal, this is where I turn. I hope you enjoy it too!
Four Cheese Macaroni & Cheese
- 1 lb. elbow macaroni
- 4 c. water
- 2 tsp. salt
- 3 T. butter
- 1 c. heavy whipping cream
- ½ c. shredded mozzarella cheese
- ½ c. shredded sharp cheddar cheese
- ½ c. shredded smoked gouda cheese
- ½ c. shredded parmesan cheese
Instant Pot Instructions:
Inside the Instant Pot, place the macaroni, water, salt, and butter. Set the Instant Pot for 4 minutes using the manual setting. When it beeps, use the quick release method for releasing the pressure. Take the lid off and set the pot on the sauté setting. Add the whipping cream and stir. Slowly add the shredded cheese, stirring constantly, until it is all melted.
Stovetop Instructions:
Cook the elbow macaroni according to the package directions. Drain the pasta, return it to the cooking pot, and add the salt, butter, and heavy whipping cream. Heat that mixture over medium heat until the cream is hot, about 5 minutes. Slowly add the shredded cheese, stirring constantly, until it is all melted.
- Yields: 4-6 servings
- Preparation Time: Instant Pot: 15 minutes, Stovetop: 30 minutes