Instant Pot Bacon Macaroni and Cheese

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This Instant Pot bacon macaroni and cheese is rich, creamy, and packed with smoky flavor from crisp cooked bacon. The pasta cooks directly in the seasoned liquid, absorbing flavor and eliminating the need for draining or multiple pans.

Once the pressure is released, evaporated milk and shredded cheddar melt right into the hot pasta, creating a silky cheese sauce. It’s an easy, comforting meal that’s perfect for potlucks, family dinners, or whenever you’re craving classic mac and cheese with a savory twist.

Ingredient Notes

• Bacon: Adds smoky, savory flavor and provides drippings for sautéing the aromatics.
• Onion: Softens into the sauce and adds sweetness and depth.
• Garlic: Boosts the savory, aromatic base of the dish.
• Macaroni: Traditional elbow pasta works perfectly and holds the sauce well.
• Water: Provides just enough liquid for pressure cooking the pasta.
• Butter: Enriches the sauce and helps prevent sticking.
• Kosher salt: Seasons the pasta from the inside as it cooks.
• Dry mustard: A classic mac and cheese flavor enhancer that sharpens the cheese.
• Black pepper: Adds a gentle bite and warmth.
• Evaporated milk: Creates a creamy sauce that resists curdling and stays smooth.
• Cheddar cheese: Use freshly shredded cheddar for the best melt and texture.
• Parsley: Adds color and brightness to the finished dish.

Steps to Make Instant Pot Bacon Macaroni and Cheese

1. Cook the diced bacon on sauté until crisp, then remove it and leave some drippings in the pot.
2. Sauté the onion until translucent, then add the garlic briefly.
3. Cancel sauté and add the macaroni, water, butter, salt, mustard, and pepper.
4. Pressure cook until the pasta is tender.
5. Stir in the evaporated milk and cheddar until melted and creamy.
6. Add the bacon and parsley, then taste and adjust seasoning before serving.

Recipe Variations

• Three-cheese mac: Mix cheddar with Monterey Jack, Gruyère, or Colby.
• Spicy version: Stir in cayenne pepper, hot sauce, or diced jalapeños.
• Bacon ranch mac: Add a spoonful of dry ranch seasoning with the spices.
• Broccoli cheddar mac: Fold in steamed broccoli florets after cooking.
• Smoky flavor boost: Add a pinch of smoked paprika to the seasonings.
• Meaty option: Add cooked sausage or diced ham along with the bacon.
• Creamier finish: Stir in a spoonful of cream cheese with the cheddar.

Serving Suggestions

• Serve with a crisp green salad for balance.
• Pair with roasted or steamed vegetables.
• Add grilled or baked chicken for a full meal.
• Garnish with extra bacon, parsley, or hot sauce.

Instant Pot Bacon Macaroni and Cheese

Diana Rattray

The pressure is a great way to make macaroni and cheese quickly, and this Instant Pot bacon version will make you a believer.

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Servings 8 servings

Calories 601

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Other TimePressure Build/Release Time 18 minutes mins

Total Time 43 minutes mins

Ingredients

  

1x2x3x

• 6 strips bacon, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound elbow macaroni
• 4 cups water
• 4 tbsp butter
• 2 tsp kosher salt
• 1 tsp dry mustard
• ½ tsp freshly ground black pepper
• ¾ cup evaporated milk
• 1 pound shredded cheddar cheese
• 2 tbsp chopped fresh parsley, plus more for garnish if desired

Recommended Equipment

• Instant Pot Pro 6-quart

Instructions

Cook ModePrevent your screen from going dark

• Sauté:

  Arrange the bacon pieces in the Instant Pot and select the "Sauté" function on the "Low" setting. Cook the bacon, stirring frequently, for 6 to 8 minutes, until crisp. Remove the bacon to paper towels. Spoon off excess bacon fat, leaving about 1 tablespoon in the pot. Add the chopped onion to the drippings in the pot and cook, constantly stirring, until the onion is translucent. Add the garlic and cook for an additional 1 minute. Cancel the sauté function and add the macaroni, water, butter, kosher salt, dry mustard, and black pepper to the pot. 
  6 strips bacon | 1 medium onion | 3 cloves garlic | 1 pound elbow macaroni | 4 cups water | 4 tbsp butter | 2 tsp kosher salt | 1 tsp dry mustard | 1/2 tsp freshly ground black pepper
  
• Pressure Cook:

  Secure the lid and ensure the steam release valve is set to sealing. Choose high pressure (manual or pressure cook button) and set the timer for about half the time recommended for al dente on the package of macaroni. For a 7-minute al dente time, half would be 3.5, so round it down to 3 minutes.

  When the time is up, let the pressure release naturally for 5 minutes, then perform a quick release following the Instant Pot instructions.
  
• Finish the Dish:

  Stir in the evaporated milk and cheddar cheese. Add the bacon and chopped parsley and stir to blend. 
  3/4 cup evaporated milk | 1 pound shredded cheddar cheese | 2 tbsp chopped fresh parsley
  
• Serve:

  Garnish servings with extra chopped parsley, if desired.
  

Nutrition

Calories: 601kcalCarbohydrates: 48gProtein: 25gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 89mgSodium: 1142mgPotassium: 303mgFiber: 2gSugar: 5gVitamin A: 806IUVitamin C: 2mgCalcium: 487mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword bacon, bacon macaroni and cheese, instant pot, instant pot macaroni and cheese

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