Go Back
4.92 from 34 votes

Loaded Instant Pot Mac and Cheese

Make this Loaded Instant Pot Mac and Cheese right now! 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.
Servings 6 - 8
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients

  • 16 ounces (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 Velveeta cheese , freshly grated
  • Kosher salt and ground black pepper

Wet Ingredients

Bacon Bits & Scallion

  • 4 - 8 strips bacon
  • 2 stalks scallion , finely chopped

Buttery Crispy Breadcrumbs

Instructions

  • Crisp Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
  • Pressure Cook Elbow Macaroni: Add 16 oz (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot. Close the lid and pressure cook at High Pressure for 4 minutes + Gradual Quick Release. Open lid carefully.
    *Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case.
  • Prepare Crispy Breadcrumbs: While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tbsp (15g) unsalted butter, 1 tbsp (15ml) olive oil, and ½ cup (31g) panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.
  • Mix Wet Ingredients: In a medium mixing bowl, beat 2 large eggs and mix in 1 tsp (2g) ground mustard, 1 tsp (5ml) Sriracha, and 12 oz (355ml) evaporated milk. Mix well.
  • Make Mac & Cheese: Keep the heat on low or medium-low (Instant Pot: use the keep warm function). Give it a quick stir. If there is excess liquid in the pot, drain if necessary. Place 4 tbsp (60g) unsalted butter into the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt.

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

    If the mac and cheese are too runny, turn the heat to medium (Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.
  • Taste & Season: Taste and season with kosher salt and ground black pepper (will probably need quite a few pinches of kosher salt to brighten the dish).
  • Serve: Generously sprinkle crispy breadcrumb, bacon bits, then scallion over a bowl of macaroni & cheese. Serve immediately & enjoy~

Video

Notes

How to Avoid Graininess in Instant Pot Mac and Cheese?
1. Use freshly grated cheese instead of pre-shredded cheese.
2. Replace mild cheddar with Velveeta cheese.
3. Use low heat to melt the cheese instead of high heat.
*see above tips in the post for further details
Got leftovers?
Reheat Instructions: Place macaroni and cheese in a cold pan. Pour in some milk and reheat over low heat. Stir constantly with a silicone spatula.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 647kcal

Nutrition

Calories: 647kcal | Carbohydrates: 41g | Protein: 27g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 136mg | Sodium: 614mg | Potassium: 341mg | Fiber: 2g | Sugar: 5g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 526mg | Iron: 2mg