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.
Did You Make This Recipe?
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LOOKING FOR MORE INSTANT POT FAMILY MEALS?
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- Instant Pot Honey Garlic Chicken – fan and family favorite!
- Instant Pot Goulash – a classic
Post updated December 12, 2019
I don’t have a pressure cooker so I was wondering on how to make this without one? My kids have been asking for home made Mac n cheese and I ?family fresh meals so I’m hoping to make this tonight. Thanks, Tiffany
If you don’t have an instant pot, this is similar to stovetop Mac and cheese. Just cook and drain the pasta, then return to the stove on low heat and add the other ingredients plus a beaten egg and stir until the cheese is melted and smooth. Good luck!
Looking for a reply I hope. I would love to make this.. but I do not use pressure cookers. How can I make this without one? Boil the pasta and mix the milk with the cheeses? Please help. Thanks!
The Instant Pot (electric pressure cooker) is just used to cook the pasta mixed with seasoning. The milk and cheese addition does not require pressure cooking so I’m sure you can cook the pasta on cooktop and follow the recipe from Step 3 adding in the spiced after draining the pasta.
Made this for supper tonight and it was a hit with my whole family. The only problem I had was when I did the quick release cooking liquid sprayed out along with the steam. I think maybe next time I’ll let it naturally release some of the steam before I do the quick release. Made a bit of a mess in my kitchen, but it tasted great!
I wouldn’t do a NPR as it might overcook the pasta. I would just place a kitchen towel over the valve when you release the pressure – that should catch any extra messes!
Please don’t ever cover your valve with a dish towel. That is very dangerous and is stated by Instant Pot themselves. Best thing is to do a controlled release, slowly moving the vent bit by bit until you are sure no mess is going to come out.
what size instant pot did you use in original recipe? I just got a 2 quart one from QVC, and have never used one, am not a cook by any means but want to try this recipe!
Mine is a 6qt
Put a towel or pot holder over the release valve after you open it to prevent the water or steam from shooting all over. I use my instapot a couple times a week so I don’t want to kill my cabinets.
I made this with a local vidallia onion cheese & 3yr old Gouda mix and it was simply insane! This is my new recipe for sure:)
Why would it only let me give only 4 stars?!?! I couldn’t get that stupid 5 th star to light up??
I am so happy you loved it! That is strange about the ranking. I’ll look into that 🙂 Thanks Michelle!