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–+ servings

Instant Pot Mac n Cheese

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.
Prep Time 5 minutes
Cook Time 4 minutes
5 minutes
Total Time 14 minutes
Serving Size 6

Equipment

  • Instant Pot (or other electric pressure cooker)
  • Wooden spoon or silicone spatula
  • measuring cups
  • Cheese grater (if using block cheese)

Ingredients

  • 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

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