This Instant Pot macaroni and cheese is so easy and so creamy-delicious, you won’t make it any other way from now on. Just add ingredients to the pot, let the pressure increase, and cook for 4 minutes! The pictured dish was made with catanisella lunga pasta, but elbows, fusilli, shells, or other pasta shapes may be used.
To cut calories a bit, make it with 3/4 pound of shredded cheese and 3/4 cup of evaporated milk.
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.
The pasta is combined with water, butter, and seasonings.
The lid is locked in place and the Instant Pot is set to cook the macaroni and cheese for 4 minutes, high pressure.
The pressure is released quickly and the milk and cheese are added to the pasta.
Taste the macaroni and cheese, adjust the seasonings, and serve immediately.
Print4-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
- In the Instant Pot or electric pressure cooker, combine the pasta, water, butter, mustard powder, salt, and pepper. Stir.
- Set it for 4 minutes on high pressure, manual setting. Lock the lid and make sure the vent is closed.
- As soon as the 4 minutes is up, release the pressure.
- Remove the lid. Add the milk and cheese; stir to blend.
- Serve immediately or cover and leave the pot on warm for 30 to 45 minutes.
- Alternatively, pour the macaroni and cheese into a casserole. Top with about 1 cup of buttered bread crumbs — 1 cup soft bread crumbs tossed with 2 tablespoons of melted butter — and bake at 375 F until the bread crumbs are browned. Or toast the buttered bread crumbs on a baking sheet separately and sprinkle them over servings.
