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Instant Pot Mac and Cheese

A bowl filled with creamy, cheesy Instant Pot mac and cheese, showing the elbow macaroni coated in a rich cheese sauce.
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A simple, one-pot macaroni and cheese recipe made in the Instant Pot for a quick and comforting meal.

Ingredients

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  • 1 pound elbow macaroni
  • 4 cups water
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 (12 ounce) can evaporated milk
  • 4 cups shredded cheddar cheese
  • 1/2 teaspoon black pepper

Instructions

  1. Add dry macaroni, water, salt, and butter to the Instant Pot.
  2. Secure the lid and set the valve to sealing.
  3. Cook on high pressure for 5 minutes.
  4. Allow a 5-minute natural pressure release, then carefully perform a quick release for any remaining pressure.
  5. Open the lid and stir in the evaporated milk and shredded cheddar cheese until smooth.
  6. Stir in black pepper.
  7. Serve immediately.

Notes

  • Ensure your pasta-to-liquid ratio is correct to prevent burning.
  • Adjust cheese types for your preferred flavor.
  • For a creamier sauce, use whole milk or heavy cream instead of evaporated milk.

Nutrition

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