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Creamy Instant Pot Mac and Cheese (Quick & Easy Recipe)

Creamy Instant Pot Mac and Cheese

A quick one-pot macaroni and cheese made with evaporated milk, sharp cheddar, and a creamy melting cheese. The pasta cooks directly in the Instant Pot, making this a comforting dinner with very little cleanup.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (16 ounces) Elbow macaroni or small pasta
  • 4 cups Water
Seasonings
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Dry mustard or mustard powder
  • 1/4 teaspoon Black pepper
Sauce Ingredients
  • 2 tablespoons Unsalted butter
  • 1 cup Evaporated milk
  • 3 cups Freshly shredded sharp cheddar cheese
  • 1 cup Freshly shredded Monterey Jack, mozzarella, or mild cheddar cheese

Method
 

Step-by-Step
  1. Add the pasta, water, kosher salt, garlic powder, dry mustard, and black pepper to the Instant Pot. Stir well so the pasta is distributed through the seasoned water.
  2. Secure the lid, set the valve to sealing, and cook on High Pressure for 4 minutes. If using very small pasta shapes, 3 minutes may be sufficient.
  3. Carefully perform a quick pressure release, which should take about 2–5 minutes. Stir the pasta immediately, and do not drain because a small amount of liquid is normal and useful for the sauce.
  4. Add the butter and evaporated milk to the hot pasta. Stir until the butter melts completely and the milk is evenly incorporated.
  5. Add the shredded cheeses a handful at a time, stirring continuously after each addition. Use the Keep Warm setting briefly if needed, but avoid prolonged cooking once the cheese has been added.
  6. Taste the mac and cheese and adjust the salt and black pepper as needed. Serve immediately while the sauce is at its smoothest and creamiest.

Notes

Shred cheese from a block for the smoothest sauce because packaged shredded cheese can contain anti-caking agents. Do not drain the pasta after pressure cooking. Store leftovers covered in the refrigerator and reheat gently with a small splash of milk or evaporated milk if needed.