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Close up picture of creamy mac and cheese in a white bowl.
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4.95 from 19 votes

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese recipe is an easy recipe made with macaroni, butter, evaporated milk, and 3 kinds of cheese.
Prep Time16 mins
Cook Time4 mins
Preheating Instant Pot & Venting10 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: cheese, pasta
Servings: 6 people
Calories: 650kcal
Cost: $7.42

Equipment

  • Instant Pot
  • Liquid measuring cup
  • Wooden spoon

Ingredients

  • 16 ounces elbow macaroni
  • 3 Tablespoons unsalted butter
  • 3 1/2 cups water
  • 2 teaspoons salt
  • 12 ounces evaporated milk
  • 8 ounces grated sharp cheddar cheese 2 cups
  • 4 ounces white American cheese from the deli counter cut into small pieces
  • 1 ounce grated Parmesan cheese ¼ cup

Instructions

  • Place the elbow macaroni, butter, water, and salt to the Instant Pot.
    Add the macaroni, water, and butter to the Instant Pot.
  • Lock the lid in place and move to seal. Cook for 4 minutes on HIGH pressure, and then use the quick pressure release.
    Cook in the Instant Pot for 4 minutes on HIGH pressure.
  • Once the steam has dissipated, take the lid off of the Instant Pot and stir in the milk.
    Stir in the milk.
  • Finally, add in the cheese and stir until all of the cheese is melted. Serve and enjoy.
    Add in the cheese.

Notes

  • If you are serving the mac and cheese as a side dish, then it will serve about 12 people. 
  • Please shred your own cheese for this recipe. Pre-shredded cheese has other additives that will alter the texture of this mac and cheese. 

Nutrition

Calories: 650kcal | Carbohydrates: 64g | Protein: 28g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 1471mg | Potassium: 408mg | Fiber: 2g | Sugar: 8g | Vitamin A: 909IU | Vitamin C: 1mg | Calcium: 692mg | Iron: 2mg