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This is the creamiest Instant Pot Mac and Cheese you’ll ever make! Even better, it can be made in one pot – no muss, no fuss. Pressure cooker macaroni and cheese is so easy (no roux!), and is ready in under 20 minutes.
Ohhhhhhhh, friends, this extra-cheesy mac and cheese recipe is so simple to make. You won’t even believe how quickly it comes together and with hardly any dishes.
The sauce in this mac and cheese is so smooth and creamy, even as leftovers. This means it needs to go to the top of your list for easy meal prep.
And once you make this incredible recipe, try our Broccoli Mac and Cheese and Smoked Gouda Mac and Cheese.
How Long do You Cook Macaroni in the Instant Pot?
You only need 4 minutes of cook time, and then a quick release. I used an 8-quart pressure cooker and it took 11 minutes to come up to pressure and 3 minutes to depressurize.
What is the Best Cheese for Mac and Cheese?
I love a blend of extra sharp cheddar (Tillamook in the black label is our favorite) and mozzarella. The extra-sharp gives the mac and cheese some bite/tang, and the mozzarella creates that amazing creamy goodness we all love.
But feel free to get creative and use what you have on hand. Adding a bit of smoked gouda can take this dish to “punch the wall” level exciting.
Pro Tips/Recipe Notes
- I have had multiple people test this recipe in their Instant Pots. One friend who had an off-brand pressure cooker did have an issue with not all of the water being absorbed when she cooked the pasta. If that happens, simply drain off any excess water before adding the cheese and evaporated milk.
- It is not recommended you double this recipe. If you fill the inner pot too full, the water + melted butter combo might clog the vent during the quick release.
- If possible, it’s worth the extra few minutes to shred your own cheese. Commercially shredded cheese has cellulose added to keep it from clumping up and it doesn’t melt as well.
- If you don’t have evaporated milk, you can sub in regular milk, half-and-half, or cream. Just make sure you heat it before adding it to the hot pasta. This prevents the milk from curdling, resulting in a grainy cheese sauce.
- Cooking time remains the same if you use whole wheat pasta, but increase the water by 1/4 cup.
Instant Pot Mac and Cheese
Equipment
Ingredients
- 1 lb elbow noodles {feel free to use any preferred pasta}
- 4 cups water
- 1/2 cup butter {1 stick}{cut into cubes}
- 12 oz evaporated milk {1 can}
- 3 cups cheese {shredded} {extra sharp cheddar + mozz}
- pinch of salt
Instructions
For an 8 quart Instant Pot
- Cut butter into 4-5 pieces and combine with water, salt, and pasta in the Instant Pot.1 lb elbow noodles, 4 cups water, 1/2 cup butter, pinch of salt
- Lock the lid into place and set the steam release handle to “Sealing”. Press Manual>High Pressure>4 minutes.
- When it has finished cooking, flip the steam release handle to “venting” and allow any additional pressure to be released. Remove the lid.
- Turn the Instant Pot to "Off".
- Pour in the evaporated milk, add the cheese, and stir gently until the cheese has melted.12 oz evaporated milk, 3 cups cheese
For a 6 quart Instant Pot
- Combine water and noodles in the Instant Pot.4 cups water, 1 lb elbow noodles
- Lock the lid into place and set the steam release handle to “Sealing”. Press Manual>High Pressure>6 minutes.
- When it has finished cooking, flip the steam release handle to “venting” and allow any additional pressure to be released. Remove the lid.
- Turn the Instant Pot to "Off".
- Pour in the evaporated milk, add the cubed butter, cheese, and stir gently until the cheese and butter have melted.1/2 cup butter, 12 oz evaporated milk, 3 cups cheese
Notes
- If your pressure cooker doesn’t absorb all water while cooking the pasta, simply drain off any excess water before adding the cheese and evaporated milk.
- It is not recommended you double this recipe. If you fill the inner pot too full, the water + melted butter combo might clog the vent during the quick release.
- Cooking time remains the same if you use whole wheat pasta, but increase the water by 1/4 cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We are visiting the kiddo and I just made a batch of this, but gluten and dairy free. I used Gluten Free Barilla Rotini, Vivolife Mexican Blend and Mozzarella, Country Crock plant butter, and Silk cashew milk. In the future I’d cook it for 3 minutes so the noodles were a little more al dente, but it came out great!
Thanks!!
I can’t get over the fact that the kiddo is old enough to visit! Time has flown.
So glad you all enjoyed this!!
It’s so crazy.
And this recipe is so good Jared and I made it again when we got home 😁
I don’t have an instant pot, can this be made on the stovetop with regular pots?
Hi Anne, I have a few non-Instant Pot Mac and Cheese recipes. Broccoli Mac and Cheese (feel free to leave the broccoli out if that’s not your jam), Smoked-Gouda Mac and Cheese, and Butternut Squash Mac and Cheese.
They’re all stovetop, ONE pot, no drain and no roux. I hope you love them as much as we do!
Made this for Father’s Day & it was a big hit. I will NEVER make Mac n cheese any other way. Soooo easy. I did the breadcrumb topping, it was perfect. I absolutely need to try this with GF noodles next time so I can eat it 🙂
Yay, so glad it was such a hit Izzy! And yes, I can’t make mac and cheese any other way. It’s too easy and too good.
We made this tonight! I’ve been sucking in the cooking department lately, but I saw that Troy was making this (in your Scattered Sunday post) and it sounded good. We of course had to sub for food intolerances (gluten free Barilla elbow noodles, dairy free Daiya shredded cheese, Country Crock Plant Butter with Avocado, and Ripple ‘milk’). I also went with a mix of chicken broth and water. I need to fiddle with the timing a bit as the noodles were softer than I like, but talk about super freaking easy and delicious! And it makes SO MUCH MORE than a box of gluten/dairy free mac and cheeze. Thanks!
Can you do this with frozen chicken breasts? Do I increase the time?
If you mean cook the chicken separately to shred, yes you can use frozen. I would add 2 minutes of cooking time.
If you mean add chicken breast to the pasta while it cooks, I would not recommend that. Frozen chicken takes the Instant Pot longer to come to pressure, which means the pasta will be cooking extra time and become mush.
In your 8qt instructions you say to add the butter with the water to cook the pasta, but in the 6qt instructions the butter is added after you cook the pasta. Is there a reason these are different?
Yes! Some people with a 6-quart report they get some of the water coming out through the vent. If that happens, it is better that it happens without also having the water mixed with butter.
Makes sense, thanks!
you’re welcome! 🙂
6 high school & middle school girls declare this to be a win! And a grateful Mom declares it to be a lifesaver!!
That sounds like a hard to please crowd, and I’m thrilled to hear this was a winner for them (and thus you)!