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4.45 from 20 votes

Instant Pot Mac and Cheese

Instant Pot mac and cheese is creamy, cheesy, and everything you want from mac and cheese. Works great with whole wheat pasta, too!
Prep Time5 minutes
Cook Time6 minutes
Additional Time to Pressurize15 minutes
Total Time26 minutes
Course: Pasta
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Author: Rachel Gurk

Ingredients

  • 1 pound (16 oz.) uncooked elbow macaroni (whole wheat macaroni works well, too)
  • 4 cups water
  • 1 tablespoon kosher salt
  • 1 can (12 oz.) evaporated milk (shake before opening)
  • ½ teaspoon ground mustard
  • ¼ teaspoon garlic powder, optional
  • 3 cups shredded sharp cheddar cheese
  • ½ cup shredded parmesan cheese
  • 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.
  • 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. One cup at a time, stir in cheddar and parmesan. Taste and season with pepper as desired.
  • Serve immediately.

Video

Notes

  • 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.
  • 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.
  • 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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