Looking for easy comfort food? This Instant Pot mac and cheese recipe is the answer! The pressure cooker allows you to skip the colander draining step, and the combination of evaporated milk, cheddar, & Monterey Jack cheese creates the most flavorful sauce.
Recipe Science
- Use 1 pound of pasta to 3 cups of water in the Instant Pot. The macaroni fully absorbs the liquid without draining!
- The concentrated milk solids in evaporated milk act as a thickener, eliminating the need for a flour-based roux.
- The starches from the pasta water remain in the pot, adding body and smoothness to the cheese sauce.
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Featured Comment 13
“This turned out amazingly! I doubled up the recipe in my 6qt instant pot and had zero issues! It was a hit at my thanksgiving potluck and with my fiancé as leftovers.”—Brenna
Why It Works
In under 30 minutes, the Instant Pot makes flavorful macaroni and cheese the whole family will love. This homemade dish is rich, cheesy, and luxurious. The convenience is that the pasta noodles and sauce are boiled in one place, with no extra pots or colanders to clean.
This recipe makes for a fast dinner or side dish with limited stovetop space. It’s convenient when making side dishes during the holidays, like Thanksgiving. It begins with pressure-cooking dried noodles with enough water to absorb and tenderize them to about al dente. The pasta is then combined with evaporated milk, two types of cheese, and a little mustard to create the most flavorful cream sauce.
Ingredients You’ll Need
- Pasta: For a classic macaroni and cheese shape, use elbow macaroni. For the recipe, you’ll need one pound of dried pasta.
- Water: This liquid is needed to hydrate and cook the dried pasta in the pressure cooker. For a savory taste, you can use unsalted vegetable or chicken broth.
- Seasoning: Salt and pepper enhance the pasta’s savory taste. I add Dijon mustard for a slight pungency to balance the rich cheese and evaporated milk.
- Evaporated Milk: The concentrated milk solids in evaporated milk replace the thickening power of flour in a roux. The consistency is not as thick as a bechamel sauce typically used in a classic macaroni and cheese. However, since the starches in the pasta water don’t get drained, they add body and smoothness to the sauce, which sticks nicely to the noodles.
- Cheese: I use equal ratios of sharp Cheddar cheese and Monterey Jack cheese for the sauce. The aged cheddar provides a slightly tangy flavor and an orange hue. Monterey Jack has a higher moisture level, which creates that sought-after creamy cheese pull. I find that 3 cups total is plenty; any more, and it gets too clumpy and sticky.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This homemade mac and cheese recipe is easy to customize! Try these tasty options:
- Pasta Substitutes: Other types of pasta that are short-cut in size can be used. Try spiral cavatappi, penne, or shells. You want them sturdy enough to withstand pressure cooking.
- Cheese Swaps: Parmesan, Pepper Jack, smoked gouda, mozzarella, or gruyere cheese.
- Evaporated Milk Substitutes: Whole milk needs extra cooking time to reduce and thicken. Half-and-half is closer in fat content but should be simmered slightly before adding cheese. Heavy cream has almost double the fat, so use only half as much to avoid a greasy sauce. Plant-based milk can be used, but the dish will not be as creamy and thick.
- Seasoning Ideas: Garlic powder, onion powder, smoked paprika, or mustard powder.
- Add Crunch: Add toasted bread crumbs on top of the dish for a crunchy contrast, like my baked macaroni and cheese recipe.
- Make it Spicy: Add cayenne, chili powder, chopped jalapenos, hot sauce, or Cajun seasoning.
- Add Protein: Chopped roasted bacon, grilled chicken, or slow cooker pulled pork. Add homemade chili on top to make it a hearty chili mac!
How to Make Instant Pot Mac and Cheese
Step 1: Add the Ingredients
In your 6-quart Instant Pot, combine the pasta, water, mustard, and salt. Give everything a good stir—this will help season the pasta evenly as it cooks under pressure.
Tips for Perfect Execution: The proper ratio of pasta to water is 1 pound of dried noodles (about 6 cups) to 3 cups of water. This gives the Instant Pot just enough water to boil and cook the macaroni for 5 minutes under high pressure. In that brief period of time, the pasta absorbs all of the liquid—no draining necessary!
Step 2: Cook the Pasta
Cook using manual high pressure for 5 minutes. The system will build up pressure in about 10 minutes.
Step 3: Release the Pressure
Quick release the pressure from the system. This prevents the macaroni from overcooking.
Step 4: Heat the Milk
Add the evaporated milk to the pressure cooker. Use the saute function to heat the pot, stirring occasionally for a few minutes to heat the milk.
Step 5: Add the Cheese
Turn off the heat and gradually stir in the cheddar and Monterey Jack cheese. Add ½ cup of the shredded cheese at a time. This gives the shreds time to melt into a smooth and creamy sauce. I like to season with freshly cracked black pepper. This is truly the simplest method for making macaroni and cheese!
Frequently Asked Questions
It’s unsweetened cow’s milk that has been heat-processed and pasteurized to remove about 60% of the water. According to the USDA Commercial Item Description, regular evaporated milk must contain at least 6.5 percent of total milk fat. It’s a shelf-stable canned or tetra-packed product with a slightly sweet taste, medium viscosity, and beige color from the thermal canning process. The lactose (milk sugar), proteins, minerals (like calcium), and fats are solids in the milk that concentrate down, creating a much creamier consistency than fresh milk.
Regular milk will not provide the same rich consistency and needs to cook longer to concentrate the solids. Half-and-half is closer to the amount of fat but still slightly higher, so it would need to simmer before adding the cheese. Heavy cream has nearly double the fat, so add half as much; otherwise, the sauce will become too greasy.
Yes! If desired, follow the manufacturer’s directions on how long to boil the noodles. Drain the water, leaving about ¼ cup in the pan. Stir in the mustard and salt, then add the evaporated milk. Warm the milk over medium heat for a few minutes, turn off the heat, then gradually stir in the cheese until completely melted.
This Instant Pot macaroni and cheese can be stored in an airtight container or resealable plastic bag in the refrigerator for up to 5 days. Reheat in small batches in the microwave. Heat on the “high” power setting in 30-second intervals, stirring in between until the pasta is warm.
More Instant Pot Recipes
If you tried this Instant Pot Mac and Cheese, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Instant Pot Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 3 cups water
- 1 tablespoon dijon mustard, or yellow mustard
- 1 teaspoon kosher salt
- 3 cups evaporated milk
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded Monterey jack cheese
- black pepper
Instructions
- Add the Ingredients – Add pasta, water, mustard, and salt to a 6-quart Instant Pot and stir to combine.
- Cook the Pasta – Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock. Press the "Manual" button on high pressure, and then set the timer to 5 minutes using the "+" or "-" buttons.It will take about 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display. Once cook time is complete, turn it off by pressing the “Cancel/Warm” button.
- Release the Pressure – Carefully quick-release the pressure by turning the steam release handle on the lid to "Venting" position. Remove the lid, opening the top away from you as steam will be released from the pot.
- Heat the Milk – Select "Saute" on the Instant Pot. Add the evaporated milk. Stir occasionally until the sauce has warmed up, about 2 to 3 minutes. Turn off the heat by hitting the “Cancel/Warm” button.
- Add the Cheese – Gradually stir in the cheddar and Monterey Jack cheese, adding about ½ cup at a time. Stir until each addition is fully melted and the sauce is smooth. Season with salt and pepper to taste.
Notes
- Pasta Substitutes: Use cavatappi, shells, or penne.
- Mustard Substitutes: Use 1 ½ teaspoons of dried mustard.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Microwave in small batches on “High” power in 30-second intervals, stirring in between, until warmed.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
sawrigh says
This was an easy and delicious classic creamy mac ‘n’ cheese. I will keep this in rotation, for sure. I used dried ground mustard and upped it to 3 teaspoons just because I know I like the ground mustard flavor, plus 2 teaspoons paprika. Fantastic!
Jessica Gavin says
So happy that you enjoyed the macaroni and cheese recipe. Love the modifications with the mustard and paprika!
Dee says
His Jessica,
I would love to make this for Thanksgiving, but don’t know how far in advance I can make it. Will the mac and cheese keep for about 2 hrs if I set the IP on “warm” after stirring in the milk and cheese?
Thank you and Happy Thanksgiving!
Jessica Gavin says
I think 2 hours would be okay to keep on warm. Just make sure to check it and stir a few times before stirring so it doesn’t get stuck to the bottom of the pot. Let me know how it goes!
Dee says
Hi Jessica! So I made the mac and cheese for Thanksgiving as planned. I think the max time to keep this Mac and cheese on warm in the IP is 1 hour, the pasta became too dry after that.
This recipe will definitely be on my Thanksgiving side dish rotation because it’s so yummy and quick to make! Thank you again.
Jessica Gavin says
Thanks for the tip, Dee! I agree, I made it for thanksgiving too and it’s the cheesiest when eaten within 30 to 45 minutes.
Amy says
This looks amazing. Do you know how using whole wheat elbows changes pressure cook time or liquid amounts?
Jessica Gavin says
I think you can keep the time and liquid amounts the same for whole wheat pasta since it’s an enclosed chamber. Let me know how it goes!
Electra says
I like gruyere and Gouda. What would either replace and in what amounts?
Jessica Gavin says
I would do 1 1/2 cups gruyere and 1 1/2 cup gouda. Let me know how it turns out!
Lynn Meadows says
During the winter holidays, you just want something hot, gooey, and yummy. Mac and Cheese is my favorite comfort food and this recipe is so delicious. Thank you Jessica for sharing this =)
Brenna says
This turned out amazingly! I doubled up the recipe in my 6qt instant pot and had zero issues! It was a hit at my thanksgiving potluck and with my fiancé as leftovers 🙂 We’re gonna try this with a gluten free pasta next time! Thanks again Jessica!
Jessica Gavin says
So happy to hear that you enjoyed the recipe Brenna! Good to know that the recipe can be easily doubled. Let me know how the gluten-free pasta turns out!