Instant pot mac n cheese with evaporated milk

Is there anything an Instant Pot can't do? If there is, we haven't heard of it! This handy appliance is great for cooking meals for the Super Bowl, on the coldest fall and winter days, or otherwise feeding a big crowd. Enter this Instant Pot mac and cheese recipe: it's right up there with chili, soups, and stews, as one of our favorite Instant Pot recipes.

Table of Contents Show

Ingredients
Ingredients
What cheese should you use?
Instant Pot Mac and Cheese with Evaporated Milk
How To Season
How To Make
More Instant Pot Recipes
Ingredients
Instructions
Reader Interactions
Can I use evaporated milk instead of milk for mac and cheese?
Can you put evaporated milk in Instant Pot?
Why use evaporated milk for mac and cheese?
Can you use evaporated milk instead of heavy cream for mac and cheese?

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Ingredients

1 lb.
elbow macaroni
2 tbsp.
salted butter
1 tbsp.
kosher salt
2 tsp.
mustard powder
2
dashes of hot sauce
1
12-ounce can evaporated milk
4 c.
cream cheese, cubed, at room temperature
4 c.
grated cheddar cheese (about 1 pound)

Directions

1. Step 1Combine the macaroni, butter, salt, mustard powder and hot sauce in a 6- to 8-quart Instant Pot.
2. Step 2Add 4 cups water to the macaroni mixture.
3. Step 3Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 3 minutes. When the time is up, carefully turn the valve to the venting position and let the pressure release. Unlock and remove the lid, being careful of any remaining steam.
4. Step 4Add the evaporated milk and cream cheese to the pot and stir. Add the cheddar cheese, a handful at a time, stirring, until all of the cheese is melted and the mac and cheese is very creamy.

Ingredients

Dry Elbow Macaroni
Water or Broth
Butter
Cheddar Cheese
Monterey Jack Cheese
Evaporated Milk
Salt & Garlic Powder

I like to use a mix of water and chicken broth. The broth adds a little extra flavor, but you can also just use water if you don’t have any broth on hand.

What cheese should you use?

You should freshly grate all the cheese for this recipe. Pre-shredded cheese has a coating on it that keeps it from sticking together and is not ideal for a cheese sauce.

Wondering what type of cheddar cheese to use? I like to use medium cheddar, or a 50/50 mix of it and sharp cheddar.

I’ve found Monterey Jack to be the best white cheese that helps make this cheese sauce creamy without adding an overwhelming flavor. Gouda is a good substitute if you don’t mind adding a but of its distinct flavor.

Instant Pot Mac and Cheese with Evaporated Milk

You may notice that this Instant Pot Mac and Cheese recipe is made with evaporated milk. Evaporated milk is the best way to achieve a creamy sauce and closely mimics the flavor and texture of classic boxed mac & cheese.

How To Season

Since I was trying to create a traditional mac and cheese here I did not get crazy with the seasonings. A little salt and garlic powder is all this recipe really needs.

If you want to get fancy with it, a little dry mustard, onion powder, and a dash of cayenne all taste great.

How To Make

Making mac & cheese in the Instant Pot is super easy!

First, you add your liquid, butter, seasonings, and noodles to the pot. Cook them on high pressure for six minutes.

Once the noodles are done, initiate a quick release. Once the pin has dropped and pressure has fully released, remove the lid. Add the evaporated milk, then add the cheese a handful at a time and incorporate by stirring gently.

More Instant Pot Recipes

Instant Pot Twice Baked Potato Casserole
Instant Pot Milk & Honey Corn
Instant Pot Wendy’s Chili
Instant Pot Crab Legs

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Ingredients

16oz Dry Macaroni Elbows

2 Cups Water

2 Cups Chicken Broth

4 Tbsp Butter

1.5 Teaspoon Salt

1 Teaspoon Garlic Powder

1 1/4 Cups Evaporated Milk

2 Cups Cheddar Cheese, shredded

1 Cup Monterey Jack Cheese, shredded

Instructions

Add macaroni, water, broth, butter, salt and garlic powder to your Instant Pot (we used this one). Seal and cook for 6 minutes on high pressure. Once cooking is complete, quick release the pressure.

After pressure has been released, open the lid and add the evaporated milk. Next, add in both cheeses one hand full at a time. Stir until all cheese is melted and macaroni is coated in the cheese sauce.

Serve immediately.

Nutrition

Serving Size: 1
Calories: 257

Reader Interactions

Can I use evaporated milk instead of milk for mac and cheese?

Evaporated milk works great in mac and cheese and makes the sauce rich and creamy.

Can you put evaporated milk in Instant Pot?

Evaporated milk is often used in a lot of instant pot cooking. Thickened milk is also at the heart of most Indian desserts. Think kulfi and rice pudding as starters. I use canned evaporated milk when I am in a hurry.

Why use evaporated milk for mac and cheese?

Evaporated milk has more protein than regular milk, but less fat than heavy cream, which gives this easy baked macaroni and cheese a thick, creamy filling without too much greasiness.

Can you use evaporated milk instead of heavy cream for mac and cheese?

Evaporated milk To use as a heavy cream substitute, look for the whole-milk variety, which contains at least 7.9 percent fat. It works very well in sauces, but has a slightly cooked, caramelized flavor.