Instant Pot Macaroni and Cheese

Fork Scooping Finished Instant Pot Macaroni and Cheese
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This super quick Instant Pot Macaroni and Cheese is a family favorite at our house. It has lots of cheddar cheese, and a velvety smooth sauce. The whole recipe comes together in less than 15 minutes! You can bake this with caramelized shredded cheddar on top, or home-style, with a crunchy crumb topping. Most of the time, we eat it straight out of the Instant Pot on warm. This recipe is great for potlucks, parties, and gatherings. Sometimes we even enjoy it on cozy winter weekends, as a rib-sticking good side dish with barbecue meatballs or spare ribs.

I get the best results by shredding my sharp cheddar cheese by hand or in a food processor, instead of using pre-shredded cheese. The fresh shredded cheese is so much creamier, and melts evenly, unlike the bagged shredded cheese which is coated with anti-caking agents.

To begin preparation, add 4 cups of water to your Instant Pot with 1/2 stick of butter. Add salt, pepper, ground mustard, seasoned salt, and nutmeg (the nutmeg is a flavor enhancer for our sharp cheddar cheese).

Add 1 – 1lb box of dry macaroni to your Instant Pot and gently stir to coat pasta in water. Secure the lid.

Set Instant Pot to manual (high pressure), and cook for 4 minutes.

Dice 1lb of Velveeta and shred your cheddar cheese while the pasta cooks.

Next, Release the pressure using an instant release technique, and wait for pin to drop. Remove the lid and stir cooked macaroni. Set Instant Pot to saute (low).

Add the diced Velveeta and your shredded sharp cheddar cheese. Next, pour in the evaporated milk, starting with 1 cup, and adding more gradually, if needed, until desired texture is reached. My hubby prefers more of a saucy, soupy Mac and Cheese, so I often use the whole can of evaporated milk.

Stir continuously until all the cheeses have melted, and a smooth sauce forms.

Reduce heat to Keep Warm setting, and add any additional salt and pepper, to taste.

Instant Pot Macaroni and Cheese Overhead Shot with Ingredients

To finish, you can serve the Instant Pot Macaroni and Cheese warm in the pot. Or you can also add crumb topping, and/or more shredded cheddar, and bake to brown the top of your dish.

Fork Scooping Finished Instant Pot Macaroni and Cheese

Instant Pot Macaroni & Cheese

Creamy, cheesy, and homemade in less than 15 minutes.
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Side Dish
Cuisine American
Servings 10

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb Elbow Macaroni
  • 4 tbsp Butter
  • 2 tsp Ground Mustard
  • 2 tsp Kosher salt
  • 1 tsp Black Pepper
  • 1 cup Evaporated Milk , or more as needed (up to 1 can)
  • 1 lb Velveeta diced
  • 1 1/2 cup Cheddar Cheese , fresh grated
  • 1 tsp Lowry's Seasoned Salt
  • 1/4 tsp Ground Nutmeg

Instructions
 

  • To begin preparation, add 4 cups of water to your Instant Pot, with 1/2 stick of butter. Add salt, pepper, ground mustard, seasoned salt, and nutmeg.
  • Add 1 – 1lb box of dry macaroni to your Instant Pot and gently stir to coat pasta in water. Secure the lid.
  • Set Instant Pot to manual (high pressure), and cook for 4 minutes.
  • To save time, you can dice 1lb of Velveeta and shred your cheddar cheese while the pasta cooks.
  • Next, Release the pressure using an instant release technique, and wait for pin to drop. Remove the lid and stir cooked macaroni. Set Instant Pot to saute (low).
  • Add the diced Velveeta and your shredded sharp cheddar cheese. Pour in the evaporated milk, starting with 1 cup, and adding more gradually, if needed, until desired texture is reached (1 can is the most you should need).
  • Stir continuously until all the cheeses have melted, and a smooth sauce forms.
  • Reduce heat to Keep Warm setting, and add any additional salt and pepper, to taste.
  • To finish, you can serve warm in the pot. Or you can also add crumb topping, and/or more shredded cheddar, and bake to brown the top of your dish.

Notes

*This recipe can be prepared without an Instant Pot: Cook pasta according to package directions, reserving 1-1.5cups of starchy cooking water to thicken your cheese sauce. This can be added after draining pasta, and when adding evaporated milk, butter, and cheeses. Cook on low-medium until all cheeses are melted and a smooth sauce forms.
Keyword easy, Instant Pot, Mac and Cheese, Macaroni and Cheese

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