Creamy Instant Pot Mac and Cheese
Get ready for the best Instant Pot Mac and Cheese!
Since I got my Instant Pot, I’ve discovered it’s really good for making comfort food – those warm, cozy dishes that used to take all day to cook. After using it for my favorite beef stew and for corned beef and cabbage, I decided it was time to put this thing to a real test. I wanted to use the Instant Pot to make the most classic comfort food of them all, mac and cheese.
Well, I don’t mind telling you, this wasn’t that easy. I had to do a little tinkering to get the amounts and the timing just right. But at last, I finally came up with a version that delivers truly perfect mac and cheese: rich, creamy, and incredibly comforting.
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The key turns out to be using a combination of different cheeses, plus milk and BUTTER. That way, all you have to do is cook the pasta with seasonings in the Instant Pot, let off the steam, and then stir in the rest of the ingredients. The heat of the pasta is enough to melt the cheeses and cream together into a perfect, creamy sauce in no time.
With this Creamy Instant Pot Mac and Cheese, you can go from dry pasta to rich, cozy mac and cheese in just 10 minutes. That’s less time than it takes to mix up instant mac and cheese from a box – and this stuff is soooooo much better.
Creamy Instant Pot Mac and Cheese
Directions:
- Place the dry pasta, butter, garlic salt, salt, dry mustard and water into the IP cooker pot. Place the lid on the top and seal the toggle switch. Press manual (high) and timer for 4 minutes.
- When cooking time is complete, do a quick release and remove the lid when the pin drops.
- Keeping the pressure cooking on low heat (the Instant Pot will automatically go into this warm mode after cooking) Add the evaporated milk, and half the cheeses. Melt the cheeses by stirring, and when the first batch of cheese is melted, add the second half.
- Test for seasoning and add more salt (and pepper) if you prefer. Remove mac and cheese from heat source and let rest for about 5 mins to let the sauce thicken.
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TOOLS USED TO MAKE THIS CREAMY INSTANT POT MAC AND CHEESE
Instant Pot: This 6qt Instant Pot pressure cooker is always my go to!
Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have
Creamy Instant Pot Mac and Cheese
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Ingredients
- 16 oz pasta
- 3 tablespoons butter
- 1 tsp dry mustard
- 1/2 tsp garlic salt
- 1/2 tsp salt
- 4 cups water
- 5 oz can evaporated milk
- 3 cups shredded extra-sharp cheddar cheese
- 1 cup shredded Monterey Jack
- 1/4 cup shredded Parmesan cheese
Instructions
- Place the dry pasta, butter, garlic salt, salt, dry mustard and water into the IP cooker pot. Place the lid on the top and seal the toggle switch. Press manual (high) and timer for 4 minutes.
- When cooking time is complete, do a quick release and remove the lid when the pin drops.
- Keeping the pressure cooking on low heat (the Instant Pot will automatically go into this warm mode after cooking) Add the evaporated milk, and half the cheeses. Melt the cheeses by stirring, and when the first batch of cheese is melted, add the second half.
- Test for seasoning and add more salt (and pepper) if you prefer. Remove mac and cheese from heat source and let rest for about 5 mins to let the sauce thicken.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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LOOKING FOR MORE INSTANT POT FAMILY MEALS?
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- Instant Pot Taco Pasta – perfect for Taco Tuesday
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- Instant Pot Honey Garlic Chicken – fan and family favorite!
- Instant Pot Goulash – a classic
Post updated December 12, 2019
I doubled it and it came out fantastic. Assume I doubled everything exact except what’s listed below.
I used 9 cups of water total (which is the water doubled plus an extra cup). I did NOT drain it afterward. They was water at the bottom but it was needed to mix the cheese.
I did 2 tsp of garlic salt total.
I did 5 tsp salt total.
I made this recipe because it just looked like it would be good. I liked all of the ingredients and I wanted to try the instant pot mac and cheese technique. I had my daughter and her family over and we all supervised the cooking. It was wonderful. I used up all the leftover cheeses from our Christmas cheese plate in it and they were perfect. I would not change a thing because we all loved it. I used the leftovers to make mac and cheese balls for New Years Eve.
Very good! I used 3 cups sharp cheddar and 1 cup Colby jack, 1/4 grated Parmesan and only about 3oz evaporated milk because my boyfriend doesn’t like it too milky. I also put some breadcrumbs mixed with a little butter on top and browned plot in the oven before serving.
Super delicious and easy! Made it for The first time for a potluck at work and it was a big hit no leftovers. One question though can you freeze the leftovers?
To be honest, we never have leftovers either! So I can’t say for sure.
I’ve tried many mac and cheese recipes in the instant pot and this is the only one that has turned out so well. You can also broil it in the oven if you need that crispiness. Also, this recipe is toddler-approved!