- 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
Add macaroni, water, butter, mustard powder, and hot sauce to your instant pot. Give a quick stir so that all the ingredients are dissolved into the water and not clumped up.
Close lid and seal valve on your Instant Pot. Set to high pressure, 4 minutes in manual mode. (It will take around 10 minutes to pressurize). When it's done cooking, do a quick release and keep the Instant Pot in warm mode.
Open your pot and stir your pasta a few time to make sure they are all evenly cooked. Most of the water should have evaporated so that you do not need to drain your pasta. If for some reason you still have too much water, drain the water.
Quickly add in your milk and cheese while the pasta is still hot. Stir and mix until cheese is fully melted and turns into a creamy sauce coating the noodles (about 3-5 minutes). Serve immediately. (You can also keep it sealed in warm mode until ready to eat. I tested it up to an hour after it was cooked and it was still creamy and warm. I have not tested beyond one hour.)
- I used the 6 quart version of Instant Pot 7-in-1 Multi-Functional Pressure Cooker*
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Instant Pot Macaroni and Cheese
Amount Per Serving (0.13 of recipe)
Calories 507 Calories from Fat 216
% Daily Value*
Saturated Fat 15g94%
Vitamin A 735IU15%
Vitamin C 1.5mg2%
Net Carbs 45g90%
* Percent Daily Values are based on a 2000 calorie diet.