Go Back
instant pot mac and cheese | mac and cheese instant pot | macaroni and cheese | instant pot mac n cheese | pressure cooker mac and cheese
4.99 from 65 votes

Instant Pot Mac and Cheese

Recipe by Amy + Jacky | PressureCookRecipes.com
Easy to make gloriously creamy Instant Pot Mac and Cheese! Tender macaroni in a dreamy smooth and rich cheese sauce. Homemade mac and cheese is classic comfort food not just for kids!
Servings 4 - 6
Total Time 35 minutes

Ingredients

  • 1 pound (454g) elbow macaroni
  • 4 cups (1L) cold water
  • 4 tablespoons (60g) unsalted butter
  • 14 ounces (397g) sharp cheddar , freshly grated
  • 6 ounces (170g) mild cheddar or Velveeta cheese , freshly grated
  • Kosher salt and ground black pepper

Wet Ingredients

Equipment

Instructions

  • Pressure Cook Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot.
    Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.
    Amy + Jacky's Tips: There's a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
  • Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces (355ml) evaporated milk. Mix well.
  • Make Mac & Cheese: Use "Keep Warm" function. Give it a quick stir. If there's more than ¾ cup of water left in the pot, drain some of the liquid.
    Add 4 tbsp unsalted butter to 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 (⅓ portion at a time), then stir constantly until the cheese fully melt.
    Amy + Jacky's Tips: If the mac and cheese is too runny, use "Sauté Less" function to reduce it down.
  • Serve: Taste and season with kosher salt and ground black pepper. You'll likely need a couple pinches of kosher salt to brighten the dish.
    For the best tasting experience, serve immediately! Enjoy~

Video

Notes

1) Substituting with Other Pasta: You may need to adjust the pressure cooking time depending on the type of pasta you use.
  • For reference: Check your pasta package's recommended stovetop cooking time, such as "10 – 12 minutes". Take the shorter time, then divide that by 2 and minus 1. For example: (10 minutes / 2) - 1 = 4 minutes. This means test pressure cooking your pasta at High Pressure for 4 minutes, then gradual quick release.
2) Evaporated Milk
  • Not Sweetened Condensed Milk: Make sure you're using evaporated milk and not sweetened condensed milk.
  • Substitute with Fresh Milk, Heavy Cream, or Half & Half: It'll work for this recipe, but it'll be more runny using regular milk, and the cheese sauce won't be as smooth and creamy.
  • Make Your Own Evaporated Milk: Reduce the water content in your fresh milk by gently simmering 800ml of fresh milk until it reduces to 355ml.
3) How to Avoid Graininess in Macaroni and Cheese?
  • Use high quality good melting cheese
  • Use Freshly Grated Cheese: Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting.
  • Use Velveeta Cheese: It acts as an emulsifier to ensure the cheese sauce has a smooth finish. You can replace the mild cheddar with Velveeta cheese.
  • Use Low Heat: Because melting cheese with high temperatures may cause lumps in the cheese sauce.
4) Is the Mac and Cheese Spicy? No, it's not spicy at all. The Sriracha helps balance the overall flavors. You can omit the hot sauce and ground mustard powder if you like. It'll still be tasty!
5) Is the "Keep Warm" mode 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 Mac and Cheese should be between 158°F – 170°F, so the eggs will be fully cooked and pasteurized in it. If you prefer, you can omit the eggs. It'll still be tasty!
6) Unsalted Butter: If you’re substituting with salted butter, taste and adjust depending on your butter’s sodium level.
7) Gradual Quick Release: Use a wooden spoon to turn the venting knob from the sealing position toward the venting position just a bit so the steam starts to come out gently. Keep it in that position until all the pressure is released.
8) Freeze Mac and Cheese: You can freeze the leftovers into serving portions in air-tight freezer containers or freezer bags. First let it cool, then place them into freezer storage containers or freezer bags. With freezer bags, try to remove as much air as possible, then lay them flat in the freezer to freeze.
9) How to Reheat Leftover Mac and Cheese
  1. Place macaroni and cheese in a cold pan.
  2. Pour in some milk, then reheat mac and cheese over low heat.
  3. Stir constantly with a silicone spatula. Then, enjoy all the deliciousness again!
10) Can I Make a Half Batch? You can cut the amount of all the ingredients by half. Then increase the pressure cooking time by a minute to compensate for the shorter "get up to pressure" time.
11) Can I Double this Recipe in a 6qt Instant Pot? No, it'll be too full. For food that expands during cooking, don't fill the unit over ½ full.
12) Can I Make this on Stove Top? Yes! This recipe will work on the stovetop.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 621kcal

Nutrition

Calories: 621kcal | Carbohydrates: 48g | Protein: 29g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 143mg | Sodium: 511mg | Potassium: 340mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1046IU | Vitamin C: 1mg | Calcium: 645mg | Iron: 2mg