Instant Pot Mac and Cheese

Name: Instant Pot Mac and Cheese
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound dry elbow macaroni; 4 cups water; 1 teaspoon fine salt; 1/2 teaspoon dry mustard powder; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 2 tablespoons unsalted butter, cut into pieces; 1 can (12 ounces) evaporated milk; 8 ounces sharp cheddar cheese, freshly shredded; 4 ounces Monterey Jack cheese, freshly shredded; 1/4 cup finely grated Parmesan cheese

Creamy mac and cheese comes together right in the Instant Pot, with no separate pot for boiling pasta. Evaporated milk and a mix of cheeses make the sauce smooth, cozy, and weeknight-friendly.

Total time: 24 min
Yield: 6 servings
Difficulty: Easy

Prep 10mCook 14mAmericanInstant Pot

Instant Pot mac and cheese is a smart shortcut for a busy night. The pasta cooks directly in seasoned water, then the cheese and milk are stirred in at the end to make a creamy sauce.

This version uses evaporated milk because it is less likely to curdle than regular milk under heat. Sharp cheddar brings flavor, Monterey Jack melts smoothly, and a little Parmesan adds a salty finish.

The key is to add the cheese after pressure cooking. Stir it in gradually so the sauce stays glossy instead of grainy.

01What you'll need

Ingredients

11 items · 6 servings

1 pound dry elbow macaroni
4 cups water
1 teaspoon fine salt
1/2 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter, cut into pieces
1 can (12 ounces) evaporated milk
8 ounces sharp cheddar cheese, freshly shredded
4 ounces Monterey Jack cheese, freshly shredded
1/4 cup finely grated Parmesan cheese

02How to make it

Step-by-step

1. Load the pot
Add the macaroni, water, salt, mustard powder, garlic powder, and black pepper to the Instant Pot. Stir well, making sure most of the pasta is under the water.
2. Pressure cook the pasta
Lock the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes. The pot will take about 8 to 10 minutes to come to pressure before the cook time starts.
3. Release the pressure carefully
When the cook time ends, do a quick release by moving the valve to Venting. If foam starts to sputter, close the valve for a few seconds, then open it again in short bursts until the pressure is gone.
4. Stir the pasta
Open the lid and stir the macaroni. There may be a little starchy liquid in the pot. Do not drain it; that liquid helps make the cheese sauce creamy.
5. Add butter and milk
Stir in the butter until melted. Add the evaporated milk and stir until the pasta looks loose and creamy.
6. Melt in the cheese
Add the cheddar, Monterey Jack, and Parmesan a handful at a time, stirring after each addition. Keep stirring until the cheese melts into a smooth sauce.
7. Rest and serve
Let the mac and cheese sit for 2 to 3 minutes. The sauce will thicken as it stands. Taste and add a little more pepper if you like, then serve warm.

03From our kitchen

Cook's tips

Shred the cheese yourself if you can. Pre-shredded cheese often has anti-caking starches that can make the sauce less smooth.
For make-ahead cooking, prepare the recipe up to 2 days in advance. Reheat gently with a splash of milk, evaporated milk, or water to loosen the sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb sauce as it sits, so add liquid when reheating.
To reheat, warm single servings in the microwave at 50% power, stirring every 30 to 45 seconds. For a larger batch, reheat in a covered saucepan over low heat.
You can swap the Monterey Jack for Colby Jack, mild cheddar, or fontina. Keep at least half sharp cheddar for a classic mac and cheese flavor.
Avoid pressure cooking milk or cheese with the pasta. Dairy can scorch or separate under pressure, so add it after cooking.

Cook's note

This recipe was tested with standard elbow macaroni that lists an 7- to 8-minute stovetop boil time. If your pasta shape lists a much longer cook time, pressure cook for about half the package time, rounded down, then check the texture before adding the cheese.

04Frequently asked

Questions & answers

Can I use regular milk instead of evaporated milk?

Yes, but the sauce may be a little thinner and slightly less stable. Whole milk works best. Add it after pressure cooking, just as you would the evaporated milk.

Why is my Instant Pot sputtering during quick release?

Starchy pasta water can foam. Close the valve for 10 to 15 seconds, then release again in short bursts. You can also place a towel near, but not over, the valve to catch light splatter.

Can I double this recipe?

Only double it in a 6-quart or larger Instant Pot if the pasta and water stay below the pot’s max fill line. Keep the cook time the same. Stir very well before cooking and before adding cheese.

Can I make this gluten free?

You can use a sturdy gluten-free elbow pasta, but results vary by brand. Start with a 3-minute pressure cook, quick release carefully, and expect the sauce to thicken more as it sits.

What can I add to make it a full meal?

Stir in cooked broccoli, peas, rotisserie chicken, crispy bacon, or sautéed mushrooms after the cheese melts. Add cooked mix-ins at the end so they do not overcook under pressure.

05Per serving

Nutrition Facts

6 servings

Amount per serving

Calories639

% Daily Value*

Total Fat29 g: 37%
Saturated Fat17 g: 85%
Cholesterol89 mg: 30%
Sodium873 mg: 38%
Total Carbohydrate64 g: 23%
Dietary Fiber2 g: 7%
Total Sugars8 g
Protein29 g: 58%

Vitamin D1 mcg: 5%
Calcium639 mg: 49%
Iron2.9 mg: 16%
Potassium410 mg: 9%

* Percent Daily Values are based on a 2,000-calorie diet.

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