Pressure Cooker Mac and Cheese

Pressure Cooker Mac and Cheese Recipe: Make this kid-friendly one pot meal in 35 mins! Tender macaroni in smooth, creamy, rich cheddar cheese sauce.

Make this dreamy & creamy Pressure Cooker Mac and Cheese. Imagine a spoonful of tender macaroni immersed in a smooth, gooey, & rich cheddar cheese sauce.

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If you’ve never tried a classic Macaroni and Cheese made from scratch, you’re seriously missing out.

Save the blue box for emergencies and make this dreamy Pressure Cooker Mac and Cheese.

Say YES to this kid-friendly classic comfort food!

You’ll Enjoy Pressure Cooker Mac and Cheese Because:

  • Easy to make with simple ingredients
  • Kid-friendly!
  • Creamy, smooth mac and cheese packed with rich umami deliciousness

Pressure Cooker Mac and Cheese is Great for:

  • After-school snack, lunch, easy one pot meal…
  • Side dish for holiday dinners, gatherings, entertaining guests…
  • Big batch for birthday parties, potlucks…
  • Comfort food = anytime, any day 😉Pressure Cooker Mac and Cheese Recipe: Make this kid-friendly one pot meal in 35 mins! Tender macaroni in smooth, creamy, rich cheddar cheese sauce.

    Let’s start cooking!

Tools for Pressure Cooker Mac and Cheese

Preparation
Grate the Cheese

Ingredients

14 oz (397g) sharp cheddar
6 oz (170g) mild cheddar or American cheese

I know this is a lot of cheese – just treat it as a mini workout.

The glorious cheese will be worth it. I promise 😉

Pressure Cooker Mac and Cheese Recipe Ingredients

Step 1
Pressure Cook the Elbow Macaroni

Ingredients

1 lb (454g) elbow macaroni
4 cups (1L) cold water
A pinch of kosher salt

Add the elbow macaroni, water, kosher salt in the pressure cooker.

Pressure Cooking Method: High Pressure for 4 minutes, then Gradual Quick Release

*Note: Have a towel handy – there’s a slight chance that a tiny amount of foam will come out with the steam.

Pressure Cooker Mac and Cheese Recipe: Step 1 Pressure Cook Mac and Cheese

Step 2
Mix Wet Ingredients

Ingredients

2 large eggs
1 tsp ground mustard
1 tsp sriracha sauce
12 oz (355 ml) evaporated milk

In a medium mixing bowl, beat the eggs and mix in the ground mustard, Sriracha, and evaporated milk. Mix well.

*Note: Take this step while the macaroni is pressure cooking.

Pressure Cooker Mac and Cheese Recipe: Step 2 Mix Wet Ingredients

Step 3
Make the Mac & Cheese

Ingredients

4 tbsp (60g) unsalted butter
Wet ingredients (from Step 2)
Grated cheese (from Preparation Step)

Keep heat on low or medium low (Tatung Pressure Cooker or Instant Pot: use Keep Warm function).

Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary.

Place unsalted butter in the pressure cooked macaroni.

Mix well with a Silicone Spatula and let the butter melt.

Pour in the wet ingredients and mix well.

Add grated cheese (1/3 portion at a time) and stir constantly until the cheese fully melt.

*Note: If the Mac and Cheese is too runny, turn the heat to medium to reduce it down.

  • Tatung Pressure Cooker: Click cancel and click on meat.
  • Instant Pot: Use Sauté Less function – Click cancel, Sauté and Adjust button twice

Pressure Cooker Mac and Cheese Recipe: Step 3 Make the Mac and Cheese

Step 4
Taste & Season

Ingredients

Kosher salt
Ground black pepper

You will likely need a couple pinches of kosher salt to brighten the dish.


Step 5
Serve

For best tasting experience, eat immediately!

Or the smooth & creamy cheese will cool and harden as it sits in room temperature.

Pressure Cooker Mac and Cheese Recipe: Make this kid-friendly one pot meal in 35 mins! Tender macaroni in smooth, creamy, rich cheddar cheese sauce.Cooking Tips for Pressure Cooker Mac and Cheese

1. How to Avoid Graininess in Macaroni and Cheese?

  • Freshly Grated Cheese: Use freshly grated cheese instead of pre-shredded cheese. Yes, it’ll be more work – but it’ll be worth it 🙂 Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting.
  • American Cheese: Replace mild cheddar with American cheese. American cheese acts as an emulsifier to ensure a smooth finish.
  • Low Heat: Use low heat to melt the cheese, as high temperature may cause lumps in the cheese sauce.

2. Is the Mac and Cheese Spicy?

Don’t worry! 🙂 This Dreamy Instant Pot Mac and Cheese Recipe has been loved by many kids and it’s not spicy at all! The Sriracha serves to balance the overall flavor of the dish.

3. Which Hot Sauce to Use?

  • Sriracha Sauce – thicker consistency, more sweet & spicy
  • – thinner consistency, tastes sour & not sweet at all

4. How to Reheat Leftover Pressure Cooker Mac and Cheese?

  • Place macaroni and cheese in a cold pan, pour in some milk and reheat over low heat.
  • Stir constantly with a silicone spatula. Then, enjoy the yumminess all over again!

5. Is it Hot Enough to Cook the Eggs?

Egg pasteurization starts at 140°F and keeping them at that temperature for three and a half minutes will kill any bacteria. The full pot of Pressure Cooker Mac and Cheese should be between 158°F – 170°F and the eggs will be fully cooked and pasteurized in it! 🙂

Watch: How To Make Pressure Cooker Mac and Cheese Video

Can’t see the cooking video? Watch it here.

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4.9 from 16 reviews
Pressure Cooker Mac and Cheese
 
Prep
Cook
Total
 
Make this dreamy & creamy Pressure Cooker Mac and Cheese Recipe: tender macaroni in smooth, rich cheddar cheese sauce. Kid-friendly one pot meal in 35 mins!
Author:
Recipe type: Dinner, Lunch, Party Food, Pasta, One Pot Meals, Side Dish, Easy
Cuisine: American
Serving: 4 - 6
Ingredients
  • 1 pound (454g) elbow macaroni
  • 4 cups (1L) cold running water
  • 4 tablespoons (60g) unsalted butter
  • 14 ounces (397g) sharp cheddar, freshly grated
  • 6 ounces (170g) mild cheddar or American cheese, freshly grated
  • Kosher salt and ground black pepper
Wet Ingredients
Instructions
  1. Pressure Cook the Elbow Macaroni: Add 1 lb elbow macaroni, 4 cups water, and a pinch of kosher salt in pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Then, gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy. Open lid.
  2. Mix Wet Ingredients: While the macaroni is pressure cooking, in a medium mixing bowl, beat 2 large eggs and mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces evaporated milk. Mix well.
  3. Make the Mac & Cheese: Keep heat on low or medium low (Tatung Pressure Cooker or Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt.

    Pour in the wet ingredients and mix well. Add grated cheese (1/3 portion at a time) and stir constantly until the cheese fully melt.

    If the mac and cheese is too runny, turn the heat to medium (Tatung Pressure Cooker: Click cancel and click on meat. Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.
  4. Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple pinches of kosher salt to brighten the dish).
  5. Serve: Mac and Cheese needs to be served piping hot, so serve immediately!
Notes
See above Cooking Tips.

This recipe is inspired by the Macaroni and Cheese Recipe from the cookbook – The Food Lab: Better Home Cooking Through Science by J. KENJI LÓPEZ-ALT. His work & dedication to food truly inspires us.

Upgrade your Pressure Cooker Mac and Cheese with this Loaded Instant Pot Mac and Cheese!

Loaded Instant Pot Mac and Cheese Recipe: Piping hot elbow macaroni swimming in creamy cheddar cheese sauce. Sprinkled with buttery toasted golden breadcrumbs, smoky crispy bacon bits, and crunchy scallions. Indulge in this ultimate kid-friendly comfort food.

Pressure Cooker Mac and Cheese Recipe: Make this kid-friendly one pot meal in 35 mins! Tender macaroni in smooth, creamy, rich cheddar cheese sauce.

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Wes

My second recipe in my new InstaPot Duo Evo Plus and the Mac n Cheese was a big hit. I used a pound of the large elbows and four cups of water at 4 minutes. Perfect – no excess water. We like our food spicy. So, I added a tablespoon of Tony Chachery’s original Cajun seasoning and some pre-cooked bacon (14 thin slices, cooked and then cut into 1/4 in. sections). WOW! Now, my little pea-pickin brain is going crazy with ideas. I’d be interested to know if anyone has tried this with gluten-free macaroni. It would take some experimentation… Read more »

Pressure Cooker
Instant Pot DUO EVO PLUS 60
Michelle Robinson

Just made the recipe…OMG soooo good! Only the third thing I’ve made so far. Only thing is, no one here to share it with me till later tonight. Best way to reheat after putting in the fridge??

Pressure Cooker
Instant Pot DUO EVO PLUS 60
Lindsay Traczyk

What about making it in a 3qt pot what changes should I make?

Pressure Cooker
Instant Pot Mini (3 Quart)
Barbara Hultman

Could you clarify on “excessive” liquid? How much is too much? When/how much should I drain? Thank you!

Pressure Cooker
Instant Pot DUO 80
Crystal

I feel like I am missing something, I am pouring the wet ingredients, to include 2 eggs beaten, and jus stirring it up, not cooking the eggs, so I am feeding my kids raw eggs??

Pressure Cooker
Instant Pot Mini (3 Quart)
Amie

I’m taking this for a potluck. Do you think it would be okay if I put it in the crockpot on warm?

Pressure Cooker
Instant Pot LUX 60
Tina

Would it be possible to use fat free evaporated milk? Thank you for the great recipes!

Pressure Cooker
Instant Pot LUX 60
Darcy

This is my favorite macaroni and cheese recipe, so gloriously creamy and I added some extra seasonings (garlic powder), it was delicious!

Pressure Cooker
Instant Pot DUO 60
Gabriela

We made a ton, can we freeze this? If so, what is the best way to reheat?

Pressure Cooker
Instant Pot LUX 60
David Putnam

OMG….I’m in HEAVEN. This is THE Mac n Cheese I’ve been trying to make for years. I got real good at flavors/different cheeses, using different pastas, but NEVER have I been successful at making the CREAMY Mac. Always kind of pasty, too thick. BUT WOW…this is IT !!! THANK YOU SO MUCH!!!! (and btw, the Gradual Quick release was a cinch) I also used my new Ninja FOODI

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