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On the hunt for a quick and easy dinner recipe? This Instant Pot Mac and Cheese is it. In less than 20 minutes, you’ll find yourself with perfectly al dente noodles coated in an incredibly creamy, cheesy, flavorful sauce.
With just a handful of ingredients and one [Instant]pot, this mac and cheese recipe turns out perfectly cooked pasta smothered in an irresistibly creamy cheese sauce every time.
No powders. No artificial flavors or colors. Just real ingredients, lots of love, and less than 20 minutes of your time.
Between the richness of the butter and evaporated milk and the mouthwatering marriage of mild cheddar and Colby jack cheese, this one-pot meal is a million times better than anything you can make from a box and, honestly, pretty much just as easy.
My only complaint? It disappears faster than I can make it. I’d make a double batch if I were you.
Why This Recipe Works
You might be wondering why you should use an Instant Pot to make mac and cheese. You can make it pretty easily on the stovetop, right? Well…yes. BUT! Check it out:
- Low stress. Making mac and cheese in the Instant Pot is way less stressful than making it on the stove. You won’t be standing over the pot, fighting the urge to stir every 23 seconds to keep your sauce from clumping and/or scalding. Just cook the noodles, release the pressure, and stir in the remaining ingredients.
- Perfectly al dente noodles. The Instant Pot cooks the noodles perfectly every time. And you won’t even need to drain them. Fewer dishes, yay!
- So creamy. This mac and cheese comes out so creamy and cheesy. It really is some of the best I have ever had.
- Super quick. This recipe will only take you 15 minutes from start to finish! That’s about 10 minutes faster than a classic stovetop method.
Ingredient Notes
Buckle up and head to the grocery store! Here’s what you’ll need to make Instant Pot mac and cheese. Have a look at the recipe card below for precise measurements.
- Water – Want a more flavorful pasta? Try using vegetable or chicken broth instead of water.
- Elbow macaroni – I like using small elbow mac, but any size will do. If you’d like to use a different short pasta shape (bowties, rigatoni, etc.), you can.
- Salt and fresh ground pepper—I like grinding my own peppercorns. It gives the best flavor. That said, pre-ground black pepper will work in a pinch.
- Evaporated milk – You could use whole milk, half and half, or heavy cream instead, depending on how rich you like your mac and cheese.
- Unsalted butter – Unsalted is best here, folks. It allows you more control over the final flavor of the mac and cheese.
- Garlic – I used fresh minced garlic, but a teaspoon or so of garlic powder would also work.
- Dry mustard powder – If you don’t have it, you can use a teaspoon of Dijon mustard instead.
- Cayenne pepper – Feel free to leave the cayenne out or use a little less if you aren’t a spice person.
- Chili powder – You can leave it out or use less if you don’t love spice. Smoked paprika would be another less spicy option.
- Shredded low-fat mild cheddar cheese – I like cheddar as the base here. If you want to use full-fat cheese, be my guest. Medium or sharp cheddar will also work. It depends on your flavor preference.
- Shredded reduced-fat Colby cheese – Feel free to break the mold and experiment with different cheeses here. Pepper Jack could be fun!
- Dried parsley – Or fresh parsley! Sprinkle it on at the end as an optional garnish.
- Sliced green onions – The sliced green onions are also an optional garnish. Sliced fresh chives would also work.
How to Make Instant Pot Mac and Cheese
Here’s a quick look at how to make this easy mac and cheese. Be sure to scroll to the recipe card below for more detailed instructions.
- Cook the pasta. Stir together the water, macaroni, salt, and pepper in an Instant Pot. Seal and cook on high pressure for 4 minutes, followed by a quick release.
- Build the sauce. Remove the lid and set the Instant Pot to saute. Stir in the evaporated milk, butter, and more water if needed.
- Add some flavor. Stir in garlic, mustard powder, cayenne, and chili powder.
- Make it cheesy. Stir in the cheeses, a little bit at a time, until it’s all melted into the sauce.
- Finishing touches. Garnish with parsley and green onions.
Tips & Variation Ideas
- Get the timing right. When I say “quick release”, I mean it. Immediately after the 4 minutes is up on the pressure cooker, open the valve to release the pressure. If you let it sit too long, your pasta will overcook.
- Add extra water if needed. If your pasta is looking a little dry after you add the butter and evaporated milk, stir in extra water (or broth), one tablespoon at a time. You want there to be just enough liquid for the cheese to melt into to create a creamy sauce.
- Keep things moving. When stirring the cheeses into the pasta, you’ll want to stir the whole time. Otherwise, you’ll end up with a clumpy mess.
- A richer (or less rich) rendition. I went with evaporated milk, but you can 100% use whole milk for a lighter mac and cheese OR heavy cream if you want your sauce to be a little richer. Either way, you would need 1 cup.
- Cheese exploration. While I love the combo of cheddar and colby jack, you are more than welcome to try something different. Pepper jack? Go for it! Gruyere? Yes, please! Mix and match, and let me know your favorite combo.
- Bacon lover’s edition. If you’re a bacon person, I highly encourage you to stir some cooked, crumbled bacon into this mac and cheese just before serving.
Serving Suggestions
Rich and creamy, this Instant Pot mac and cheese goes beautifully with a light, crisp salad or a side of roasted veggies. I have been loving it with my Green Goddess Salad or this Very Berry Avocado Salad. More of a roasted veg person? Try my Bacon Wrapped Green Beans or this Air Fryer Roasted Broccoli.
If you’re feeling extra indulgent, I highly recommend you serve this mac and cheese with a bowl of hearty No Beans Chili. Trust me.
How to Store & Reheat Extras
- Refrigerator. Once the mac and cheese has cooled completely, seal it in an airtight container. You can store it in the fridge for up to 4 days.
- Freezer. Allow any leftovers to cool to room temperature before sealing them in an airtight container and storing them in the freezer. They will keep for up to 3 months. Allow the mac and cheese to thaw in the fridge before reheating.
- To reheat. Reheat your leftovers in a pot on the stovetop over medium-low heat. Stir frequently until heated through. You can add a little extra water or broth if the sauce is too thick. You could also microwave individual portions in 30-second intervals, stirring between each, until warm.
More Instant Pot Dinner Ideas
- Instant Pot Meatloaf
- Instant Pot Chicken Mole
- Instant Pot Chicken Pho
- Instant Pot Chicken Tinga
- Instant Pot Chicken and Dumplings
- Instant Pot Short Ribs
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Instant Pot Mac and Cheese Recipe
Ingredients
- 4 cups water, (you can also use vegetable broth)
- 1 pound elbow macaroni
- salt and fresh ground pepper, to taste
- 1 can (12-ounces) can evaporated milk
- 2 tablespoons unsalted butter
- 1 garlic clove,, minced
- 1 teaspoon dry mustard powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1 1/2 cups shredded low fat mild Cheddar
- 1 1/2 cups shredded reduced fat colby cheese
- dried parsley, for garnish (optional)
- sliced green onions, for garnish (optional)
Instructions
- Combine water, macaroni, salt and pepper in the instant pot; stir and lock the lid.
- Set the steam release knob to the sealing position and set to pressure cook on HIGH for 4 minutes.
- After the pressure cook cycle ends, do a quick release. Careful of any remaining steam.
- Remove the lid and set the Instant Pot to saute.
- Stir in the evaporated milk and butter. If it looks like it needs more liquid, add a few tablespoons water.
- Stir in minced garlic, mustard powder, cayenne pepper, and chili powder.
- Add cheeses, a little bit at a time, stirring until all the cheese is completely melted and combined.
- Garnish with parsley and green onions.
- Serve immediately.
Notes
- Instant Pot Models may vary: please refer to your manufacturer’s guide for exact instructions on locking the lid and about quick release.
- If you do not have evaporated milk, you can also use 1 cup whole milk, OR 1 cup half & half, OR 1 cup heavy cream.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
It looks so great, thanks for sharing the post.
Easy dinners are my jam!
How good does this look!!!!
What a great creamy and delicious mac and cheese recipe!
Sincerely, am really not a big fan of macaroni, but these pics I see up here is tempting. I pray my trial turns out to be just exactly like yours.
Nothing beats a comfort food that can be made in the Instant Pot!
This recipe is going to come in so handy for summer parties and BBQ’s. Can’t wait to make this!
Love easy instant pot meals. This looks so creamy and delicious!
Easy and fast meals are a lifesaver in any busy home. Thank you for sharing!