This easy Instant Pot Mac and Cheese recipe is creamy, cheesy and so good! Ready in less than 20 minutes, this will become your go-to mac and cheese dinner.
With just a handful of ingredients, this Instant Pot Mac and Cheese lends a perfectly cooked pasta and a creamy cheese sauce made with real ingredients. No boxes, no powders!
We love our cheesy macaroni dinners – from Baked Macaroni and Feta Cheese to One Pot Spinach and Artichokes Macaroni and Cheese – because they are easy, delicious, KID-FRIENDLY (that’s suuuuper important! 🙄 ) and quick!
Speaking of quick. INSTANT POT mac and cheese is as quick as it gets, my dear friends.
Why the IP, you ask? I mean, it takes just a bit longer to make macaroni and cheese on the stovetop, right?
Well, to that I say, it’s because of the uninterrupted cooking. You won’t be standing around the pot, fighting the urge to stir every 23 seconds. You KNOW what I’m talkin’ about. And, it is about 10 minutes quicker.
HOW TO MAKE MAC AND CHEESE IN THE INSTANT POT
- We start off by cooking the macaroni in our instant pot for 4 minutes on HIGH.
- In the meantime, prepare the rest of the ingredients which include, evaporated milk, seasonings, butter, and shredded colby cheese, as well as shredded cheddar cheese.
- Once macaroni is done cooking, do a quick release and set the Instant Pot to saute.
- Add evaporated milk, butter, seasonings, and a bit of water if needed.
- Stir in the cheeses, a little at a time, stirring until cheese is completely melted.
- Garnish and serve.
RECIPE 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.
In the time you are saving between not stirring AND cooking all of this in just 8-ish minutes, you can focus on making a big dinner salad ORRRR catch up on your Facebook News Feed. I prefer the latter. 😎
MORE MAC AND CHEESE RECIPES
- Caprese Macaroni and Cheese
- One Pot Spinach & Feta Macaroni and Cheese
- Pulled Pork Mac and Cheese
- Broccoli Bacon Macaroni and Cheese
- Jalapeno Macaroni and Cheese Cups
- White Cheddar Shells and Cheese with Shrimp and Peas
If you try a recipe, please use the hashtag #diethood on INSTAGRAM for a chance to be featured!
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.
