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Instant Pot Mac n Cheese

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This creamy, cozy Instant Pot Mac n Cheese comes together fast using simple ingredients you likely already have in your pantry. With just a few minutes of pressure cooking, you’ll have a decadent, cheesy, from-scratch dinner or side dish perfect for busy weeknights or a hearty farm-style meal.

Ingredients

Units Scale
  • 1 lb elbow macaroni (uncooked)
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp butter
  • 1 can (12 oz evaporated milk)
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella (optional for creaminess)
  • Optional: cooked bacon bits (shredded rotisserie chicken, or lobster for mix-ins)
  • Optional: garlic powder or ground mustard for flavor depth

Instructions

  1. Pour uncooked elbow macaroni into the Instant Pot. Add water, salt, and butter.
  2. Secure lid, set valve to sealing, and cook on Manual or High Pressure for 4 minutes.
  3. When the timer beeps, quickly release the pressure. Stir the pasta—there may be a little starchy water left.
  4. Stir in evaporated milk and shredded cheeses until melted and creamy. If using any seasonings or mix-ins, add them here.
  5. Serve right away for the best texture. Add more milk if it thickens while sitting.

Notes

  • Cheese Tip: For the best melt and flavor, shred cheese from a block rather than using pre-shredded varieties.
  • Mix-In Ideas: To make it a complete meal, stir in leftover chicken, pulled pork, or vegetables like steamed broccoli.
  • Flavor Boosters: Add a pinch of garlic powder, paprika, or Dijon mustard to enhance the richness.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk.
  • Kids Love It: This recipe is mild, creamy, and kid-approved—great for picky eaters.

Nutrition

Find it online: https://www.brokenpranch.com/instant-pot-mac-n-cheese/