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Instant Pot Mac and Cheese
5 from 117 votes

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese recipe uses elbow macaroni cooked under pressure for a creamy, cheesy result. Combining sharp and mild cheddar cheeses with butter, evaporated milk, and eggs creates a smooth, rich sauce that sticks to the tender pasta. The dish offers optional heat with sriracha and a way to cook quickly with the Instant Pot’s convenience.

Total Time
35 mins
Servings: 4 - 6
Calories: 621 kcal
Course: Side Dish
Cuisine: American, British, Canadian

Ingredients

  • 1 pound (454g) elbow macaroni
  • 4 cups (1L) water cold
  • 4 tablespoons (60g) butter unsalted
  • 14 ounces (397g) sharp cheddar cheese freshly grated
  • 6 ounces (170g) mild cheddar cheese freshly grated, or Velveeta cheese
  • salt Kosher salt
  • black pepper Kosher salt
Wet Ingredients
  • 2 egg beaten, large
  • 1 teaspoon ground mustard
  • Sriracha sauce or Frank’s hot sauce, 1 teaspoon, optional
  • 12 ounces (355ml can) evaporated milk

Instructions

    Cup of Yum
  1. Pressure Cook Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.Amy + Jacky's Tips: There's a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
  2. Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces (355ml) evaporated milk. Mix well.
  3. Make Mac & Cheese: Use "Keep Warm" function. Give it a quick stir. If there's more than ¾ cup of water left in the pot, drain some of the liquid.Add 4 tbsp unsalted butter to the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (⅓ portion at a time), then stir constantly until the cheese fully melt. Amy + Jacky's Tips: If the mac and cheese is too runny, use "Sauté Less" function to reduce it down.
  4. Serve: Taste and season with kosher salt and ground black pepper. You'll likely need a couple pinches of kosher salt to brighten the dish. For the best tasting experience, serve immediately! Enjoy~

Notes

  • Adjust pressure cooking time for different types of pasta.
  • Use evaporated milk, not sweetened condensed milk, for correct consistency.
  • Freshly grated cheese melts better than pre-shredded varieties containing additives.
  • The Keep Warm setting cooks eggs safely for smooth sauce texture.
  • Freeze leftovers properly cooled in airtight containers, then thaw and reheat over low heat with frequent stirring.
  • Halve the recipe by reducing ingredients and increasing cooking time slightly to compensate for faster pressure build-up.
  • Do not overfill the Instant Pot; max half full for foods like pasta that expand.

Nutrition Information

Calories 621kcal (31%) Carbohydrates 48g (16%) Protein 29g (58%) Fat 34g (52%) Saturated Fat 21g (105%) Cholesterol 143mg (48%) Sodium 511mg (21%) Potassium 340mg (7%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1046IU (21%) Vitamin C 1mg (1%) Calcium 645mg (65%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 - 6

Amount Per Serving

Calories 621

% Daily Value*

Calories 621kcal 31%
Carbohydrates 48g 16%
Protein 29g 58%
Fat 34g 52%
Saturated Fat 21g 105%
Cholesterol 143mg 48%
Sodium 511mg 21%
Potassium 340mg 7%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1046IU 21%
Vitamin C 1mg 1%
Calcium 645mg 65%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.