Traditional Macaroni and Cheese made easy in just 10 minutes! This American Classic pasta dish is sure to please everyone in the family. Customize it with veggies, chicken chunks, or bacon for a complete meal in one dish!
I remember being so excited to eat Macaroni and Cheese when I was a kid and always finishing every bite. How can anyone resist the gooey creamy cheese sauce mixed with the little tubes of macaroni? YUM!!! It’s so comforting and filling!
I have to admit that I have more than a few store bought boxes of Macaroni and Cheese in my “hurricane ready” pantry. Sometimes when I’m feeling a little nostalgic I might make a box, on a cheat day of course…lol.
When I bought an Instant Pot I thought, there is no way I can make pasta in this. Wow, was I ever wrong! This recipe for Instant Pot Macaroni and Cheese is so easy, creamy, and delicious! There’s no draining water after cooking the pasta and it’s all in one pot. What’s great about this recipe is that you know exactly what ingredients are in it. Boxed Macaroni and Cheese has ingredients that I can’t pronounce, not to mention, any idea what they are.
I think you’ll love this Instant Pot recipe! Make sure to use block form cheese and hand grate it at home whenever making any Macaroni and Cheese. Pre-shredded packaged cheese contains a cellulose coating to prevent moisture forming that causes clumping. The cellulose coated cheese causes cream sauces to have a slightly gritty, “floury-type” taste.
Also if you want really, really creamy Macaroni and Cheese, use 8 oz of Kraft Velveeta Prepared Cheese Product or add a mix with hand grated Cheddar and Parmesan.
INGREDIENTS TO MAKE INSTANT POT MACARONI AND CHEESE
- Elbow macaroni
- Water
- Butter
- Kosher or Sea salt
- Evaporated milk
- Sharp Cheddar cheese
- Parmesan cheese
- *See notes below
HOW TO MAKE INSTANT POT MACARONI AND CHEESE
- Combine pasta, water, butter, and salt in pressure cooker or Instant Pot.
- Put lid on and lock into place.
- PRESSURE COOK on HIGH PRESSURE for 4 minutes.
- Turn on QUICK RELEASE VALVE to release the pressure.
- Open the lid carefully and stir in evaporated milk.
- Add the Cheddar and Parmesan, stirring until combined.
- Taste for salt.
NOTES
- USE BLOCK FORM CHEESE AND GRATE BY HAND: If possible, use cheese in block form and grated at home by hand. Pre-shredded packaged cheese contains a cellulose coating to prevent moisture forming that causes clumping. The cellulose coated cheese causes cream sauces to have a slightly gritty, “floury-type” taste.
- TO REHEAT: To keep Macaroni and Cheese creamy after reheating, add 1 Tbsp regular milk to 2 cups pasta.
- OPTIONAL CHEESES OR CHEESE ADDITIONS: Velveeta Cheese, White Cheddar, or Gouda.
- OPTIONAL ADDITIONS: diced bacon, chopped chives, diced tomatoes, avocados, diced red onion, canned diced tomatoes with green chilies, or cooked diced chicken.
Instant Pot Macaroni and Cheese
Ingredients
- 1 lb. elbow macaroni
- 2 Tbsp salt
- 4 cups water
- 3 Tbsp butter
- 1 (12 oz) can evaporated milk
- 3 cup Sharp Cheddar, grated
- ¼ cup Parmesan cheese, grated
Instructions
- Combine pasta, water, butter, and salt in pressure cooker or Instant Pot. Put lid on and lock into place. PRESSURE COOK on HIGH PRESSURE for 4 minutes. Turn on QUICK RELEASE VALVE to release the pressure.
- Open the lid carefully and stir in evaporated milk. Add the Cheddar and Parmesan, stirring until combined. Taste for salt.
Notes
- TO REHEAT: To keep Macaroni and Cheese creamy after reheating, add 1 Tbsp regular milk to 2 cups pasta.
- OPTIONAL CHEESES OR CHEESE ADDITIONS: Velveeta Cheese, White Cheddar, or Gouda.
- OPTIONAL GARNISH: diced bacon, chopped chives, diced tomatoes, avocados, diced red onion, canned diced tomatoes with green chilies, or cooked diced chicken.
