Go Back Email Link
+ servings
Close up picture of creamy mac and cheese in a white bowl.
Print Recipe
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


  • Instant Pot
  • Liquid measuring cup
  • Wooden spoon


  • 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


  • 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.


  • 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. 


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