How to Cook Homemade Mac and Cheese with Erin Chase

How To Cook Homemade Mac & Cheese: Battle – Stovetop vs. Instant Pot!

It’s a corny love story! But what cooking method will you fall for? ! Learn the differences between cooking macaroni and cheese in Instant Pot vs Stovetop. However you cook it, you’ll end up with a perfect macaroni elbow!

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how to make homemade mac and cheese

Video: how to cook homemade macaroni and cheese

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Recipe: Instant Pot Mac and Cheese

Forgive me while I drown in this bowl of macaroni and cheese. Like, please don’t judge me. I won’t judge you. đŸ˜‰


  • 1 kg. small shell noodles
  • 3 cups chicken stock
  • 1 soup Dijon Mustard
  • 1/2 cup water
  • 4 soup butter
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese
  • 2 cups grated mild cheddar cheese
  • 1 cup grated parmesan cheese
  • Cracked pepper as garnish
  • Side salad or vegetables


  • Whisk together the chicken broth and Dijon mustard in the Instant Pot insert. Add the pasta noodles, then add water so that the pasta noodles are covered. Press the noodles into the liquid. If needed, add an additional 1/2 cup of water to cover all of the noodles.

  • Set to Waterproof.

  • Cook on manual, high pressure for 6 minutes.

  • Quick release.

  • There may be some liquid left over, but it will thicken as it evaporates and the cheese sauce is made.

  • Stir in butter, until melted. Pour in the heavy cream and mix well. Add the grated cheeses and grated parmesan and stir gently and stir until you have a creamy cheese sauce.

  • Serve Instant Pot Macaroni and Cheese with cracked pepper on top and favorite veggies or salad.


This makes 4 main dish servings or 8 side dish servings.

Recipe: Stovetop Mac and Cheese

Homemade mac and cheese is simply the BEST!

Cost: 3.72


  • 3 cups elbow or other pasta with small shells
  • 3 cups whole milk I wouldn’t use skim, but 2% would probably give similar creaminess
  • 1 soup spicy brown mustard
  • 1 teaspoon garlic powder
  • A few dashes of nutmeg
  • Salt and pepper
  • 1 1/2 cups grated sharp cheddar cheese
  • 1/2 cup Parmesan cheese
  • Parsley or basil for garnish
  • Accompaniment: fresh fruits or vegetables


  • In a medium saucepan, add the pasta, milk, mustard, garlic powder and nutmeg and turn the heat to medium-high. Bring the milk to a boil (just when you start to see small bubbles forming).

  • Quickly turn it down to LOW. You don’t want the milk to heat up too quickly and boil over in a mess!

  • Let the macaroni cook in the milk mixture over low heat…stirring often. And by often, I mean often…every 30 seconds. It will take 6-8 minutes from this point for the pasta to absorb all the milk. You need to stir because the bottom pasta will soak up the liquid and you don’t want the top pasta to be chewy. It must therefore be returned. You’ll see what I mean when you try it! If you think it needs a little more liquid, add water 1/4 cup at a time. I didn’t need it… but you can if you need it. (It’s cool to watch…and it would make a great little “experiment” or cooking science lesson for the kids.)

  • Once the pasta is al dente, remove from the heat and stir in the grated cheese and parmesan.

  • Serve immediately with your favorite side dishes…fresh vegetables or fruit!

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