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4.48 from 21 votes

Instant Pot Mac and Cheese

Instant Pot mac and cheese is creamy cheesy, basically everything you want from mac and cheese. It's a one pot wonder!
Prep Time5 minutes
Cook Time6 minutes
Additional Time to Pressurize15 minutes
Total Time26 minutes
Course: Pasta
Cuisine: American
Diet: Vegetarian
Servings: 8
Author: Rachel Gurk

Ingredients

  • 16 ounces uncooked elbow macaroni (whole wheat macaroni works well, too)
  • 4 cups water
  • 1 tablespoon kosher salt
  • 1 can (12 ounces) evaporated milk (shake well before opening)
  • ½ teaspoon ground dry mustard
  • ¼ teaspoon garlic powder, optional
  • 3 cups shredded sharp cheddar cheese (see note)
  • ½ cup shredded Parmesan cheese
  • coarsely ground black pepper, to taste

Instructions

  • Add macaroni, water, and salt to the Instant Pot and stir, making sure that all macaroni is submerged in the water.
    16 ounces uncooked elbow macaroni, 4 cups water, 1 tablespoon kosher salt
  • Secure lid of Instant Pot, making sure valve is turned to seal. Set on Pressure Cook (or Manual high pressure, depending on your model) for 4 minutes. It will take about 15 minutes to come to pressure.
  • When cooking has finished, quick release pressure (see note). When valve lowers, carefully remove cover and stir in evaporated milk, mustard powder, and garlic powder if using.
    1 can (12 ounces) evaporated milk, ½ teaspoon ground dry mustard, ¼ teaspoon garlic powder, optional
  • One cup at a time, stir in cheddar and Parmesan cheese. Taste and season with ground black pepper, as desired.
    3 cups shredded sharp cheddar cheese, ½ cup shredded Parmesan cheese
  • Serve immediately.

Video

Notes

  • Shredded cheese: I prefer to grate my own cheddar cheese. I find it yields a smoother, velvety result. (Plus it’s cheaper!). I have used pre-grated, though, and it also works. It doesn’t stay quite as smooth as it cools, though.
  • Doing a quick release: The valve tends to sputter a little when you release the pressure. You can place a towel over the valve to prevent a mess. Just be careful when removing towel because it may be hot.
  • Baking instructions: Place cooked mac & cheese in greased baking dish. If desired, top with additional cheese, cracker crumbs, or buttered bread crumbs. Bake at 350ºF for 20 to 30 minutes or until golden brown and a little crispy on the top. 
Recipe adapted from Food Network.

Nutrition

Serving: 1cup | Calories: 468kcal | Carbohydrates: 48g | Protein: 23g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 1306mg | Potassium: 301mg | Fiber: 2g | Sugar: 6g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 505mg | Iron: 1mg

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