Name: Instant Pot Macaroni and Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb elbow macaroni; 4 cups water; 2 tbsp unsalted butter; 1 tbsp mustard powder; 2 tsp hot sauce; 1 cup evaporated milk; 16 oz shredded cheddar cheese

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Instant macaroni and cheese is so creamy, easier, and faster than making it on the stove. You can have homemade mac and cheese in 20 minutes with minimal work. Everything cooks in the pressure cooker so there’s minimal clean-up, too.

I don’t think I will ever go back to making macaroni and cheese on the stove again as long as I have my Instant Pot around. Making macaroni and cheese has never been easier.

You add your water, butter, seasoning and pasta into the pot. They cook at high pressure in less than five minutes.

When you open your pot, your pasta is cooked, there’s no water to drain and your pasta already has all the seasonings infused into it.

Then you stir in your cheese and milk until melted and creamy. That’s it! I love the flavor and the texture of the pasta and cheese sauce is perfect.

Ingredients

Elbow macaroni
Water
Unsalted butter
Mustard powder
Hot sauce
Evaporated milk
Shredded cheddar cheese

Instructions

Combine the uncooked macaroni, water, butter, mustard powder, and hot sauce to your Instant Pot. Stir well so everything dissolves into the water so the mixture doesn’t have clumps.

Secure the lid and close the steam valve. Cook on pressure cook on high for 4 minutes. It will take 10 minutes for the pot to pressurize. When the time is up, do a quick release and select the warm setting on the Instant Pot.

Take off the lid and stir the pasta a few times to make sure it’s evenly cooked. There shouldn’t be excess water, but if there is drain it.

Add the milk and cheese while the pasta is still hot. Stir until the cheese melts and the pasta is coated in a creamy cheese sauce.

If you aren’t serving it right away you can place the lid on top and keep the IP on warm. It will stay creamy and warm for up to an hour.

Recipe Tips

I haven’t tried substitutions for this recipe. Other types of good melting cheese might work (like Fontina, Monterey Jack, Gouda, or Gruyere) but I haven’t tested them. Also, other types of pasta need different cooking times, so I recommend sticking with elbow macaroni for the best results.

You can add garnishes like crispy crumbled bacon, fresh herbs like parsley or chives, freshly ground black pepper, or a sprinkle of finely grated Parmesan cheese.

If you want to add a side dish, try cooked broccoli, cauliflower, or other cooked veggies that you like.

I love this super creamy, delicious Instant Pot mac and cheese recipe. Not only does it taste great but you can make a large amount in such a short time with minimal effort.

More Recipes to Try

Special Tools for this Recipe

Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 quart version)*

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