You can have this creamy, cheesy homemade Instant Pot Mac and Cheese in 20 minutes. It's a simple, comfort food family favorite that you'll make again and again.
Course Main Course, Side Dish
Cuisine American
Keyword Instant Pot Mac and Cheese, Instant Pot Macaroni and Cheese
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 6servings
Calories 685kcal
Author Michelle
Ingredients
1pounduncooked elbow macaroni(16 ounces)
1cupchicken or vegetable broth
1cupwater
2cupsmilk
3tablespoonsbutter
1(12 ounce) can evaporated milk
3cupsfreshly shredded medium cheddar
2tablespoonsfreshly grated Parmesanoptional but recommended
Salt and pepper to taste
Instructions
To the Instant Pot, add macaroni, broth, water, and milk. Give ingredients a quick stir.
Secure Instant Pot lid, making sure valve is set to sealing.
Set to pressure cook on high for 4 minutes.
Once the timer beeps, let out the pressure by carefully moving the valve to "venting" to perform a quick release. (May sputter while venting. See notes below)
When the pin drops, remove lid and set aside. Turn the Instant Pot Off. There will be some liquid left with your pasta. DO NOT drain it.
Add butter and evaporated milk. Stir to combine until butter is melted.
Slowly add cheese (cheddar and Parmesan) in small handfuls until all cheese is added, stirring between each addition until cheese is fully melted.
If mac and cheese is still very thick, add a little extra milk, a little at a time, until it reaches desired consistency. (It will also thicken as it cools, so make it a little runnier than you want to end up with.)
Add salt and pepper to taste, and any other add-ins. Serve warm.
Video
Notes
I recommended using the chicken or vegetable broth to cook the noodles in because it adds extra flavor to the dish. However, you can sub the milk for water, if you'd prefer.
When releasing pressure, this recipe may sputter a bit. To prevent a mess, you can carefully cover the vent with a paper towel to catch the mess before releasing. Don't touch it after releasing, as you may get burned from the steam.
Use freshly grated cheese for best results.
Sauce will thicken as it cools a little, so it's okay if it's a little bit runnier than you want it at first.