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Instant Pot Mac and Cheese

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  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (including pressure build-up)
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Side Dish
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy, cheesy, and ultra-comforting mac and cheese is made in the Instant Pot for a quick and easy meal. No need to drain the pasta—everything cooks in one pot for minimal cleanup!


Ingredients

Units Scale
  • 16 oz elbow macaroni
  • 4 cups water or low-sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder (optional)
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1 cup evaporated milk (or whole milk)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional)

Instructions

  • Cook the pasta – Add macaroni, water (or broth), salt, garlic powder, and black pepper to the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
  • Quick release – Carefully do a quick release by turning the valve to venting. Stir the pasta to separate any clumps.
  • Add butter & milk – Stir in the butter until melted, then add evaporated milk.
  • Melt the cheese – Gradually add cheddar, mozzarella, and Parmesan cheese, stirring constantly until smooth and creamy. If needed, add a splash of milk to adjust the consistency.
  • Season & serve – Stir in Dijon mustard for extra flavor (optional). Taste and adjust seasoning as needed. Serve warm and enjoy!

Notes

  • Cheese options: Feel free to use different cheeses like Gouda, Monterey Jack, or Colby for a unique twist.
  • Extra creamy tip: Add 2 oz of cream cheese for a richer texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to keep it creamy.