This Instant Pot Macaroni and Cheese is creamy, cheesy, and everything you want in a homemade mac and cheese recipe! And the best part is it’s ready in under 10 minutes!
Recipe Must-Haves
You’ll be amazed that this instant pot macaroni and cheese recipe comes together using just 6 ingredients! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Unsalted Butter- If using salted butter, omit the coarse kosher salt.
- Elbow Macaroni– I like elbows because the shape really clings to a cheese sauce. Of course, you can swap this out, but the cooking time might vary depending on the shape and size of the pasta. Pasta shapes with nooks, crannies, twists, and turns are the best for clinging to cheese sauce. Elbows, shells, rotini cavatappi, and campanelle are some of my favorites.
- Coarse Kosher Salt- This or sea salt will work best. Do not use fine sea salt or iodized salt. In this amount, it will be far too salty.
- Evaporated Milk– Evaporated milk is whole milk that has a lot of the water content evaporated out so it is think and the purest form of milk. Do not use sweetened condensed milk, or you’ll have a dessert pasta.
- Sharp Cheddar Cheese– For the cheesiest flavor, I like a sharp cheddar. Make sure to shred your own, shredded cheese is tossed in a starch to prevent sticking. This in addition to the flour can impact the overall consistency and wind up gritty. Other flavors include gouda, Monterey jack, Swiss, and gruyere. You can also use blends to elevate the flavor profile.
- Flour- All-purpose flour is used for thickening. A gluten-free alternative can be used — try cornstarch or gluten-free flour. Cornstarch should be used at half the volume, while GF flours will have a ratio swap on the packaging.
Get Cookin’
This easy instant pot macaroni and cheese dish comes together so quickly — you can have creamy cheesy goodness in nearly no time!
- Combine. Place the butter, elbow pasta, salt and 4 cups water to inner pot. Stir well so the salt dissolves evenly and all of the pasta is wet.
- Cook. Cover and lock the lid in place and set to manual high pressure for 4 minutes. At the end of 4 minutes, use the quick-release method.
- Combine flour and cheese. Toss the shredded cheddar cheese with the flour so it is evenly coated.
- Add milk and cheese. While the pasta is still hot, stir in the evaporated milk and shredded cheddar cheese until smooth and creamy.
- Garnish and serve. Serve it hot or with seasoned bread crumbs sprinkled on top.
5S Philosophy 👩🏻🍳
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- Salt – Every mac and cheese needs a little salt to round out the flavors. Plus, the cheese adds its own natural saltiness to the dish.
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- Seasoning – This mac and cheese is a great base for any type of seasoning that you want to add. Spice it up with some hot sauce, cayenne pepper powder, or red pepper flakes. Or, add a little warmth with nutmeg or turmeric. You can also sprinkle in some cumin for an earthy flavor.
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- Sauces – The cheese sauce on this mac is out-of-this-world rich and silky smooth. It makes this mac the perfect comfort food.
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- Swaps – There are tons of ways to make this dish your own! Switch up the cheeses, stir in some veggies, add protein, or even sprinkle on a crunch topping.
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- Senses – With a creamy sauce that clings to perfectly al dente noodles, there’s no shortage of flavor and texture! And if you live with mac and cheese lovers like I do, they’re noses will likely lead them to the kitchen before it’s even finished cooking.
Round it Out
The great thing about mac and cheese is that it pairs well with so many dishes. Whether you serve it as a main entree or a side dish with chicken, a juicy steak, or a pork chop with veggies, it’s sure to become an instant family favorite.
Storage and Freezing
Mac and cheese is always the best freshly prepared but you can store it and reheat it. I find the best way to reheat macaroni and cheese is to add an addition tablespoon or so of milk to revive the cheese sauce.
It can surely be made ahead, but seeing it is such an easy recipe, why should you?
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Instant Pot Macaroni and Cheese?
Cooked mac and cheese can be frozen. Store it in an airtight container for up to 4 months.
Recipe FAQ’s
Mac and cheese is a great base for add-ins. Boost nutrients with veggies, give it a smoky flavor with bacon, spice it up with hot sauce or cayenne pepper powder, or mix in some dried or fresh herbs.
One of the most important things to avoid is overcooking the pasta. Also, be sure that the cheese is freshly grated and that you use enough to ensure the sauce is plenty cheesy!
Many cheeses work well in mac and cheese but you definitely want to avoid any shredded cheeses. Also, low-fat cheeses don’t deliver as much flavor and creaminess as their full-fat counterparts.
More Homemade Mac and Cheese Recipes
If you loved this easy Instant Pot macaroni and cheese, take a peek at these recipes full of ooey-gooey goodness!
Instant Pot Macaroni and Cheese
Equipment
Ingredients
- 1 tablespoon unsalted butter
- 1 pound elbow macaroni , uncooked
- 2 teaspoons coarse kosher salt
- 4 cups water
- 2 cups sharp cheddar cheese* , shredded
- 1 tablespoon flour
- 8 ounces evaporated milk
Instructions
- Place the 1 tablespoon unsalted butter, 1 pound elbow macaroni, 2 teaspoons coarse kosher salt and 4 cups water to inner pot. Stir well.
- Cover and lock the lid in place, set to manual high pressure for 4 minutes.
- Use the quick release method.
- Toss the shredded 2 cups sharp cheddar cheese* with the 1 tablespoon flour.
- Stir in the 8 ounces evaporated milk and shredded cheddar cheese until smooth and creamy.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
Nutrition
Fantastic mac and cheese! I am always on the hunt for a better easier recipe. Excited to give yours a try!
I love how quick and easy this is to make! We topped it with some bacon and it was so delicious!
Okay, I’m totally impressed. I didn’t expect to be so tasty. Super easy recipe and tastes great.
Great! I’m glad it turned out so good! This is one of my favorite easy recipes!
Do you drain the water from the pasta?
Instant Pot mac and cheese is divine and yours looks super tasty! Making me crave it right now!
This looks so creamy and delicious, love how quick it is to make!
Nothing beats a good ‘ol mac n’ cheese! It’s my favorite childhood dinner and everytime i make it these days i have a little travel back in time 🙂 Looks so delicious!
Looking at your instructions, I cannot believe how quickly this is ready! I have got to get an instant pot ASAP.
It is pretty magical!
I love mac n cheese!! don’t have an instapot but i’d love to try anyway!
Whats the best insta pot ?!
Hi Pati, this one is my favorite. https://amzn.to/2y5U2b4