Instant Pot Macaroni and Cheese
This creamy macaroni and cheese is mixed and cooked in the Instant Pot. It’s the only way you’ll make macaroni and cheese from now on.
This Instant Pot macaroni and cheese is creamy, comforting, and ready in just minutes—no straining or baking required. Simply add the pasta, water, butter, and seasonings to the pot, cook under pressure for 4 minutes, then stir in the milk and cheese. The result is rich, cheesy mac and cheese with minimal effort. It’s a perfect weeknight side or main dish, and you can easily customize it with extras like bacon, seafood, or vegetables.
Recipe Variations
- Bacon and Jalapeño – Cook 10 strips of bacon until crisp; drain and crumble. Add the bacon and 2 tablespoons or more of minced jalapeño pepper when you add the milk and cheese.
- Lobster or Shrimp – Add 1 cup of cooked, chopped lobster meat to the mac and cheese along with the milk and cheese.
- Broccoli – Steam 8 to 12 ounces of broccoli florets until tender-crisp. Drain and add to the pot along with the evaporated milk and cheese.
What to Serve With Instant Pot Mac and Cheese
- Barbecue chicken, smoked sausage, or pork chops.
- Steamed or roasted vegetables like broccoli or green beans.
- A crisp green salad with vinaigrette.
- Garlic bread, cornbread, or dinner rolls.
Storage and Reheating
To Store:
Let the macaroni and cheese cool slightly, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
To Reheat:
Reheat individual portions in the microwave in 30-second bursts, stirring in between, until hot. Add a splash of milk or cream to restore creaminess. You can also reheat in a saucepan over low heat, stirring frequently.
4-Minute Instant Pot Macaroni and Cheese
This creamy macaroni and cheese is mixed and cooked in the Instant Pot. It’s the only way you’ll make macaroni and cheese from now on.
- Prep Time: 6 minutes
- Cook Time: 4 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Pasta, Instant Pot, Cheese
- Method: Pressure Cook
- Cuisine: American
Ingredients
- 1 pound macaroni (or another tubular pasta or shells)
- 4 cups water
- 4 tablespoons butter
- 2 teaspoons mustard powder
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper (or to taste)
- 1 cup evaporated milk, or whole milk if you prefer
- 4 cups shredded cheddar cheese (sharp cheddar, cheddar blend, or cheddar jack)
Instructions
- Combine Ingredients: Combine the macaroni, water, butter, mustard powder, salt, and pepper in the Instant pot and stir.
- Pressure Cook: Choose pressure cook, high, and set the timer for 4 minutes. Lock the lid and ensure the vent is set on sealing (some models are automatic).
- Finish the Dish: When the time is up, release the pressure (quick release) and remove the lid. add the milk and cheese; stir to blend.
- Serve and Enjoy: Transfer to a serving bowl and serve immediately, or cover the pot and leave it on the warm setting for up to 45 minutes.
Nutrition
- Serving Size:
- Calories: 564
- Sugar: 4 g
- Sodium: 704 mg
- Fat: 29.4 g
- Carbohydrates: 49.5 g
- Fiber: 1.9 g
- Protein: 24.8 g
