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Creamy macaroni and cheese with shredded cheese and herbs.

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
Cook Time 15 minutes
Other Time18 minutes
Total Time 43 minutes

Ingredients
  

  • 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

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. 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
    Diced onions sautéing in a stainless steel pan.
  • 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.
    Filename: robotic-vacuum-cleaner-top-view.jpg.
  • 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
    Creamy macaroni and cheese inside an instant pot.
  • Serve:
    Garnish servings with extra chopped parsley, if desired.
    Creamy macaroni and cheese topped with herbs in a turquoise bowl.

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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