The classic comfort food, in an instant.
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.
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
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Creamy Instant Pot Mac and Cheese
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.
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Nutrition Information:
Nutrition 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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Post updated December 12, 2019
Elizabeth says
I don’t find that evaporated milk comes in a 5 oz size…can you please confirm that this is the correct amount to use? ie not a 12 oz can? thanks – looking forward to trying this in my new Instant Pot.
Corey says
Yep, you only need 5 oz.
Jill Rohloff says
I make this for my family, but half the recipe as there are only three of us, its great. Super easy!
Katie says
Has anyone made this lower in WW points? If so, how? I won’t use fat free cheese.
Michelle B says
I just made this, my first real dish in my IP, and I’m a terrible cook. It came out great!
Mine is a 3qt Duo Mini; no issues with that, but there wasn’t a whole lot of mixing room, but enough.
Some of my pasta was undercooked; it wasn’t covered by the water initially. I tried putting it back on for another 2 minutes which wasn’t entirely successful, but it didn’t spoil my enjoyment and I learned.
I used wholegrain macaroni, and I had fun at the cheese counter picking out cheese. Grating the cheese was definitely the longest part! I added some Herbs de Provence because I’m a big fan.
Thank you, I’ll definitely make this again, and thank you to the other commenters for the tips that I used!
Bri says
Does the type of pasta matter? I’d love to use cavatappi but when cooking on the stove it takes a few more minutes then elbows so I wasn’t sure if I’d need to add cooking time.
Judi Jacobs says
Made this for my grandsons. So easy and came out perfectly!
Jackie says
This was good. I added some extra butter and few shakes of hot sauce to finish, and lemon juice to facilitate creaminess. Topped with bread crumbs and put under broiler to get that nice crust.
Sharon M says
Love this recipe. Quick, easy and delicious!
Karen says
This is a quick and easy recipe. However, as I live in Canada, I did have to make some changes in order to accommodate different measurements. I used a 375g box of elbow macaroni (approx. 2 1/2cups dry) and 4 cups of water. I cooked for 5 minutes not 4. I did have excess water (which I scooped out)but not very much. I would reduce to 3 1/2 next time or maybe 3 cups of water. I added milk by the dollop to get the right consistency. I would try this recipe again but with some tweaks.
Jennifer says
We added smoked ham in the first step and used a Monterrey cheese blend, so amazing. Thank you!!!
Michael Helmer says
This is awesome every time! Any tips on heating up the leftovers?
Corey says
We usually just pop it in the oven or the microwave 🙂
Missy says
Yum! Made this tonight I was a little worried when some of the reviews said it was watery but I did what one said and stirred it a bit. It came out so good. Thank you for sharing.
Jenny Henciak says
I made this last night. My hubby said it was the best Mac and cheese he has ever had. It tasted great but was very stringy. Any idea how to make it without that happening?
Miranda says
Made this today family loved it! Mine wasn’t watery at all. Homemade taste in time of a box 🙂 thanks for recipe!
Corey says
So happy you loved it Miranda!
Reba says
I have not tried this as yet as I just bought my Instant Pot. Mac and cheese is the reason I bought my pot. I am concerned about some of the comments about the water because I read the recipe and thought is excessive to leave and just add the cheeses and then more liquid ( milk). Well I am trying it today. I always follow the recipe to the T when I first make it so hear goes, wish me luck and I will let you know my rating and thoughts tomorrow!
Corey says
I hope you loved it Reba!
Brittany says
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.
Barbara says
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.
Cathy says
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.
jill blomquist says
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?
Corey says
To be honest, we never have leftovers either! So I can’t say for sure.
Nic Angela says
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!
Mia says
Very easy! The sauce was creamy, but there was not nearly as much sauce as shown on the pictures or as I would have wanted. I made primarily to have on hand in the freezer for my toddler, as I try to keep processed foods to a minimum. She gobbled it up, so I can’t complain. I did use all cheddar cheese, freshly shredded from a block (plus pre grated parm), as I didn’t have Monterey Jack on hand.
Mandy says
How many cups perms serving?
Bruce says
If I shred my own cheese, is the cheese measured by volume (1 cup shredded) or by weight (8oz block of cheese per cup)?
Lindsey Brigante says
Made this for a group and had several requests for the recipe! I did transfer it to a baking dish with Italian breadcrumb and butter mixture over the top and broiled briefly because we like bread crumbs on ours!
Rachael says
I have made this recipe several times and it is amazing! Thank you!
Marcy says
My family calls this Crack and Cheese. I like it best using the Trader Joe’s garlic salt. It is REALLY easy and quick.
Denise says
Absolutely the best Macaroni & Cheese! I have been pleasing my family with a BAKED Mac & Cheese for over 40 years and now I’m done with that because this is our new default recipe for Mac & Cheese. Creamy, fast, and delicious.
Lina says
Yum! This is absolute delicious and so easy. We used rotini pasta and stirred some edamame in at the end, and it was a great dupe for the Mac and cheese at California Pizza kitchen, only better!
Jackie Inman says
My family and grandchildren LOVE this recipe!
I’ve made this recipe mini mini times. Each time it turns out perfectly. My kids think I’m a real chef. LOL! Thanks for such a great recipe!
Kathy says
This recipe is great I also made it with just one type of cheese yellow American a whole pound as it’s all I had at the time and I put a little tumeric for color and added flavor also used chicken broth instead of water it came out soooo good
Michele K says
Fantastic. Mine too had too much water so I put it back on high pressure, let it build pressure and cooked for two more minutes. Maybe consider side note in the recipe to cook half the time on the box. I used elbows. I added some spiral hame from Easter and put it in a casserole dish, topped with bread crumbs, a little shredded cheese and parm cheese and put it under the broiler for five minutes. Best of both worlds….baked and creamy!
Janelle says
My partner said it wad the best mac and cheese hes ever had. I have a co worker who also loved it but doesnt have an IP. Any suggestions on how she could alter rhe orocess for regular cooking methods?
Sabrina Smih says
Hi. The recipe calls to add 1/2 cheese. When is the second half of cheese added?
Corey says
That is also in step 3. ” 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.”
This is just so you can melt it evenly without clumping. I hope that helps 🙂
Beth Gooch says
Fantastic recipe! Delicious and so easy to make.
Kristi M says
THANK YOU for writing this quick, easy, delicious recipe! It was just what I was looking for. I made this recipe for Thanksgiving, and it was a hit. As the recipe says, you go from dry ingredients to delicious mac & cheese in about 10 minutes. I did make a few adjustments the second time I made it for our taste: increase mustard powder to 1 tbsp, garlic powder (not salt) to 1 tsp, salt to 1 tsp, butter 6 tbsp, and use chicken broth instead of water. I also cooked the pasta for 5 minutes instead of 4. If the Mac & cheese will be consumed later (say at a potluck or family gathering) use 10 oz evaporated milk instead of 5 oz.
Anthony Hernandez says
Hey just wondering if you can substitute the water for chicken broth? I have seen other recipes that call for it wasn’t sure if it changed anything !
Corey says
I don’t think it should change anything. I have only tested the recipe as written, so I can’t say for sure how it will turn out. If you try it out, please come back and let us know how it turns out 🙂
Brenna says
I am going to try this recipe for Easter dinner, but I’m concerned because I have to make a big pan and travel with it. If need be will it warm up well?
Corey says
Yes, this does reheat/warm up well. Hope you loved it!
Noelle Purington says
This was great I did substitute the evaporated milk for heavy cream (I forgot the evaporated milk) luckily I had some heavy cream on hand. This was so creamy and delicious.
If you want an extra level of flavor use garlic butter