Bacon | Cheese | Comfort Food | Pasta | Pressure Cooker
Instant Pot Bacon Macaroni and Cheese
The pressure is a great way to make macaroni and cheese quickly, and this Instant Pot bacon version will make you a believer.
Bacon, onion, and garlic build flavor in this creamy Instant Pot macaroni and cheese. The pressure cooker makes it quick and easy—ready in under an hour from start to finish. Skip the onion or garlic if you’d like, or add chopped mild or hot chili peppers to the pot for a kick. Try turkey bacon, diced ham, or sausage instead, or change up the cheese with a bit of American or spicy pepper jack.
Recipe Variations
- Use turkey bacon or diced ham instead of regular bacon.
- Substitute part of the cheddar with American cheese for extra creaminess.
- Use all or part pepper jack cheese to add a spicy kick.
- Add chopped mild or hot chili peppers with the onion.
- Skip the onion or garlic for a simpler version.
- Stir in frozen peas, corn, or steamed broccoli with the cheese.
- Replace macaroni with small shells or cavatappi pasta.
Serving Suggestions
- Serve with a crisp green salad or steamed green beans.
- Pair with garlic bread or a warm dinner roll.
- Top with extra shredded cheese and a sprinkle of paprika before serving.
- Add hot sauce or crushed red pepper flakes for more heat.
How to Store and Reheat
Refrigerate: Transfer cooled leftovers to an airtight container within 2 hours of cooking. Refrigerate for up to 3 days. Freeze: Spoon the cooled macaroni and cheese into a freezer-safe container or zip-close bag. Label with the name and date, and freeze for up to 2 months. Reheat: Add a splash of milk or broth and reheat individual portions in the microwave in 30- to 45-second intervals, stirring in between, until piping hot. For larger amounts, reheat in a covered baking dish at 325°F until hot (about 20 to 25 minutes).Instant Pot Bacon Macaroni and Cheese
The pressure is a great way to make macaroni and cheese quickly, and this Instant Pot bacon version will make you a believer.
- Prep Time: 10 minutes
- Pressure Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Pasta, Bacon, Cheese, Instant Pot
- Method: Instant Pot
- Cuisine: American, Comfort Food
Ingredients
Scale
- 6 strips bacon (diced)
- 1 medium onion (chopped)
- 3 cloves garlic, minced
- 1 pound macaroni
- 4 cups water
- 4 tablespoons butter
- 2 teaspoons kosher salt
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup evaporated milk
- 1 pound shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- 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, leaving 1 tablespoon of drippings 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 saute function and add the macaroni, water, butter, kosher salt, dry mustard, and black pepper to the pot.
- 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 3 or 4 minutes, or about half the time recommended for boiling on the package of macaroni (for al dente 7-minute macaroni and cheese, I set it for 3 minutes and 5 minutes natural release).
• 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. - Serve:
• Garnish servings with extra chopped parsley, if desired.
Nutrition
- Serving Size:
- Calories: 612
- Sugar: 4.2 g
- Sodium: 853.1 mg
- Fat: 34.4 g
- Carbohydrates: 50 g
- Fiber: 2.2 g
- Protein: 25 g
