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.
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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.
Can You Cook Macaroni in the Instant Pot?
Yes, and you absolutely should! The Instant Pot turns this into a one-pot wonder magic dish! It’s a complete dinnertime game-changer.
You cook the butter, noodles, and water together, allowing all that awesome starchy goodness to create a base for creamy mac and cheese that will take your dinner to the next level.
No pressure cooker? You can use the base recipe from this Homemade Stovetop 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.
What Do You Pair Mac and Cheese With?
Since this is not a “healthy” or lightened-up dish, I recommend pairing it with veggies like Roasted Frozen Broccoli, Air Fryer Brussels Sprouts, Instant Pot Steamed Broccoli, or even a big kale chopped salad.
You can also stir in some frozen peas (related: how to freeze peas) when you add the cheese and keep everything in one pot! Because you RULE and dishes don’t.
Oh, and if you have any leftovers, use them to make these Mac and Cheese Egg Rolls. Drool!
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.
- Fun additional toppings: bleu cheese, cilantro, or breadcrumbs (transfer mac and cheese to a baking dish, mix 2 tbsp of melted butter with 3/4 cup of breadcrumbs, sprinkle over the pasta, and put under a low broiler until lightly toasted). You can also use the chicken recipe from these Buffalo Chicken Fries to add some kick to your mac and cheese.
- 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.
More Easy One-Pot Meals
- Instant Pot Chicken Pot Pie
- Whole30 Pot Roast
- Instant Pot Asparagus Risotto
- Instant Pot Orange Chicken
- Ravioli Bake
- Instant Pot Tortellini
- Taquito Bake
- Instant Pot Jasmine Rice
- Easy Tortilla Pizzas
- Spicy Vegan Butternut Squash Soup
- Chicken Pasta Broccoli Bake
- Instant Pot Chicken and Dumplings
- Sheet Pan Sausage and Veggies
Instant Pot Mac and Cheese
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
Equipment
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.
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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! 🙂