Instant Pot Macaroni and Cheese

Course: Side Dish

Cuisine: American

Keyword: homemade mac and cheese, instant pot mac and cheese

Prep Time: 5

Cook Time: 5

Pressure Building: 10

Total Time: 10

Servings:

Calories: 378kcal

Author: Chef Jessica Anne

Instant Pot Macaroni and Cheese is the easier way to make the perfect creamy homemade mac and cheese recipe without having to make a roux.

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.

*If you are using pre-shredded cheese, omit flour.