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.
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elbow macaroni salted butter kosher salt mustard powder dashes of hot sauce 12-ounce can evaporated milk cream cheese, cubed, at room temperature grated cheddar cheese (about 1 pound)Ingredients
Directions
- Step 1Combine the macaroni, butter, salt, mustard powder and hot sauce in a 6- to 8-quart Instant Pot.
- Step 2Add 4 cups water to the macaroni mixture.
- 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.
- 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.
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You are here: Home / Instant Pot / Easy Instant Pot Mac & Cheese Recipe
Mac & cheese is one of our favorite things to cook in the Instant Pot. It’s so easy to make and comes together in just minutes!
We always have mac & cheese as a side dish during the holidays, so I’ve been trying to perfect my recipe before Thanksgiving. After a bit of trial and error, I’ve created my creamy, dreamy version of Instant Pot Mac & Cheese that uses minimal ingredients for a classic taste.
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