This Instant Pot Mac 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!
Ingredients
You’ll be amazed that this recipe comes together using just 6 ingredients!
- 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 a 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.
Variations
One of the things I love the most about mac and cheese in general is how easily you can customize it. Of course, you have the traditional mac and cheese like this recipe, but you can also add so many other ingredients to kick it up a notch.
- Spice it Up – If you like a little heat, try adding some jalapenos or sriracha.
- Meat – Adding cooked bacon or pancetta provides a nice, salty crunch. You can also add chunks of chicken or turkey.
- Veggies – Toss in some broccoli, spinach, or any of your favorite vegetables.
- Cheese Varieties – The best cheese for mac and cheese includes gouda, Monterey jack, Swiss, gruyere, and any type of cheddar. You can also use blends to elevate the flavor profile.
- Protein – To make it a more well-rounded meal, try adding sliced chicken breasts or even cooked and drained ground beef. I also like using a grilled smoked sausage.
- Crunchy Topping- One thing you can do to make this recipe ahead and have crispy crunchies on top is to make the mac and cheese and transfer it to a baking dish.
How to Make Instant Pot Mac and Cheese
- 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.
What to Serve with Macaroni and Cheese
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 is sure to become an instant family favorite.
Common Questions about Instant Pot Mac and Cheese
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.
Storage
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.
Make Ahead
It can surely be made ahead, but seeing it is such an easy recipe, why should you?
Refrigerator
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer
Cooked mac and cheese can be frozen. Store it in an airtight container for up to 4 months.
More Homemade Mac and Cheese Recipes
If you loved this easy Instant Pot mac and cheese, take a peek at these recipes full of ooey-gooey goodness!
Instant Pot Mac and Cheese
Equipment
Ingredients
- 1 tablespoon unsalted butter
- 1 pound elbow macaroni , uncooked
- 2 teaspoons coarse kosher salt
- 8 ounces evaporated milk
- 2 cups sharp cheddar cheese* , shredded
- 1 tablespoon flour
Instructions
- Place the butter, elbow pasta, 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 cheddar cheese with the flour.
- Stir in the 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
This is a delicious side to our chicken dinner! So cheesy and easy with the instant pot.
I just got a brand new insta pot so obviously I was meant to see this recipe! I can’t resist creamy Mac and cheese!!
This is the best instant pot mac and cheese I’ve ever had! It was super easy to make, turned out cheesy, rich and flavorful!