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Instant Pot Mac and Cheese

A close-up of a generous serving of creamy, bright orange Instant Pot Mac and Cheese on a white plate.
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Prepare creamy, stovetop-style macaroni and cheese quickly using your electric pressure cooker for minimal cleanup.

Ingredients

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  • 1 pound elbow macaroni
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 (12 ounce) can evaporated milk
  • 4 tablespoons unsalted butter
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded

Instructions

  1. Place the elbow macaroni, water, salt, mustard powder, pepper, and paprika into the inner pot of the Instant Pot. Do not stir.
  2. Secure the lid and set the vent to the sealing position.
  3. Cook on High Pressure (Manual/Pressure Cook) for 4 minutes.
  4. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully move the valve to the venting position for a Quick Release (QR) of any remaining pressure.
  5. Carefully open the lid away from your face. The pasta should look slightly soupy.
  6. Stir in the evaporated milk and butter until the butter melts.
  7. Add the shredded cheddar and Monterey Jack cheeses. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
  8. Serve immediately for the best texture.

Notes

  • To prevent scorching, do not stir the ingredients before pressure cooking; layer them as directed.
  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For a slightly tangier flavor, substitute 1/2 cup of the evaporated milk with heavy cream.

Nutrition

Find it online: https://savorandpin.com/instant-pot-mac-and-cheese-recipe/