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4.9 from 129 votes

Loaded Instant Pot Mac and Cheese

Make this Loaded Instant Pot Mac and Cheese right now! Piping hot elbow macaroni swimming in creamy cheddar cheese sauce. Sprinkled with buttery toasted golden breadcrumbs, smoky crispy bacon bits, and crunchy scallions. Indulge in this ultimate kid-friendly comfort food.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 - 8
Calories: 647 kcal
Course: Side Dish , Snacks , Lunch , Dinner
Cuisine: American

Ingredients

  • 16 ounces (454g) elbow macaroni
  • 4 cups (1L) cold running water
  • 4 tablespoons (60g) unsalted butter
  • 14 ounces (397g) sharp cheddar , freshly grated
  • 6 ounces (170g) mild cheddar or Velveeta cheese , freshly grated
  • Kosher salt and ground black pepper
Wet Ingredients
  • 2 large eggs beaten
  • 12 ounces (355ml) evaporated milk
  • 1 teaspoon (5ml) Sriracha sauce or Frank’s hot sauce
  • 1 teaspoon (2g) ground mustard
Bacon Bits & Scallion
  • 4 - 8 trips Bacon
  • 2 talks scallion , finely chopped
Buttery Crispy Breadcrumbs
  • ½ cup (31g) panko breadcrumbs
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • Kosher salt to taste

Instructions

    Cup of Yum
  1. Crisp Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
  2. Pressure Cook Elbow Macaroni: Add 16 oz (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot. Close the lid and pressure cook at High Pressure for 4 minutes + Gradual Quick Release. Open lid carefully.*Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case.
  3. Prepare Crispy Breadcrumbs: While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tbsp (15g) unsalted butter, 1 tbsp (15ml) olive oil, and ½ cup (31g) panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.
  4. Mix Wet Ingredients: In a medium mixing bowl, beat 2 large eggs and mix in 1 tsp (2g) ground mustard, 1 tsp (5ml) Sriracha, and 12 oz (355ml) evaporated milk. Mix well.
  5. Make Mac & Cheese: Keep the heat on low or medium-low (Instant Pot: use the keep warm function). Give it a quick stir. If there is excess liquid in the pot, drain if necessary. Place 4 tbsp (60g) unsalted butter into the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add in the grated cheese 1/3 portion at a time and stir constantly until the cheese fully melt. If the mac and cheese are too runny, turn the heat to medium (Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.
  6. Taste & Season: Taste and season with kosher salt and ground black pepper (will probably need quite a few pinches of kosher salt to brighten the dish).
  7. Serve: Generously sprinkle crispy breadcrumb, bacon bits, then scallion over a bowl of macaroni & cheese. Serve immediately & enjoy~

Notes

  • How to Avoid Graininess in Instant Pot Mac and Cheese?1. Use freshly grated cheese instead of pre-shredded cheese.2. Replace mild cheddar with Velveeta cheese. 3. Use low heat to melt the cheese instead of high heat.*see above tips in the post for further details
  • Got leftovers? Reheat Instructions: Place macaroni and cheese in a cold pan. Pour in some milk and reheat over low heat. Stir constantly with a silicone spatula.
  • *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information

Calories 647kcal (32%) Carbohydrates 41g (14%) Protein 27g (54%) Fat 41g (63%) Saturated Fat 22g (110%) Cholesterol 136mg (45%) Sodium 614mg (26%) Potassium 341mg (10%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 919IU (18%) Vitamin C 1mg (1%) Calcium 526mg (53%) Iron 2mg (11%)

Nutrition Facts

Serving: 6- 8

Amount Per Serving

Calories 647

% Daily Value*

Calories 647kcal 32%
Carbohydrates 41g 14%
Protein 27g 54%
Fat 41g 63%
Saturated Fat 22g 110%
Cholesterol 136mg 45%
Sodium 614mg 26%
Potassium 341mg 7%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 919IU 18%
Vitamin C 1mg 1%
Calcium 526mg 53%
Iron 2mg 11%

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