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Instant Pot Mac and Cheese

A close-up of rich, creamy Instant Pot Mac and Cheese served in a white bowl on a wooden surface.
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Make creamy, classic macaroni and cheese quickly using your Instant Pot. This recipe uses a simple dump-and-start method for easy weeknight dinners.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 (12 ounce) can evaporated milk
  • 4 tablespoons unsalted butter
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded

Instructions

  1. Place the macaroni, water, salt, dry mustard, pepper, and paprika into the inner pot of the Instant Pot. Do not stir.
  2. Secure the lid and set the vent to Sealing.
  3. Cook on High Pressure (Manual/Pressure Cook) for 4 minutes.
  4. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully move the valve to Venting to release any remaining pressure.
  5. Open the lid. The pasta will look very watery.
  6. Set the Instant Pot to Sauté mode (Normal setting).
  7. Add the evaporated milk and butter to the pot. Stir until the butter melts.
  8. Gradually add the shredded cheddar and Monterey Jack cheese, stirring constantly until the cheese melts and the sauce thickens. Do not let the mixture boil.
  9. Once smooth and creamy, turn off the Sauté function. Serve immediately.

Notes

  • Shred your own cheese for the creamiest results; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • If the sauce seems too thick after adding the cheese, add a splash of regular milk until you reach your desired consistency.
  • For a richer flavor, substitute 1/2 cup of the water with chicken broth.

Nutrition

Find it online: https://spoonfulsnap.com/instant-pot-mac-and-cheese-recipe/