Instant Pot Mac & Cheese

This Instant Pot Macaroni and Cheese recipes are perfect any day of the week. The trick to this extra creamy and cheesy mac and cheese is evaporated milk and a combination of sharp cheddar and parmesan cheese! It’s everything you in a rich mac and cheese! Instant Pot Mac & Cheese!

Instant Pot Mac & Cheese

This is the BEST Instant Pot Mac and Cheese! Made extra creamy with a secret ingredient plus sharp cheddar & parmesan cheese. It can be made in just 4 minutes with your electric pressure cooker.

I’ve been excited about my Instant Pot for quite a while now… I can honestly say that I use it at least a few times a week. This Cheesy Southwestern Lentils & Brown Rice dish made in the Instant Pot makes a regular appearance for Meatless Mondays, I use it to make bone broth (much quicker than my previous slow cooker bone broth), I even use it to reheat leftovers, since we don’t have a microwave. But my excitement reached a new level when I found out that I could make Instant Mac and Cheese in under 15 minutes from start to finish!

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Yield: dinner

Instant Pot Mac & Cheese

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This Instant Pot Macaroni and Cheese recipes are perfect any day of the week. The trick to this extra creamy and cheesy mac and cheese is evaporated milk and a combination of sharp cheddar and parmesan cheese! It’s everything you in a rich mac and cheese! Instant Pot Mac & Cheese!

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 5 minutes

Total Time 15 minutes

Ingredients

• 1 lb. macaroni
• 4 cups water
• 2 tsp prepared yellow mustard
• 1 tsp salt
• 12 oz. evaporated milk
• 8 oz. sharp cheddar cheese grated
• ¾ cup grated parmesan cheese
• 2 Tbsp butter
• 1/4 tbsp ginger
• ¼ tsp nutmeg
• Salt and pepper to tast

Instructions

Mix the macaroni, water, mustard, and salt in your Instant Pot. Close and lock the lid of the Instant Pot. Press “Manual” and adjust the timer to 4 minutes (or half the time on the macaroni cooking directions). Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
When time is up, open the IP using “Quick Pressure Release”. Stir the pasta to break it up.
Add the evaporated milk, cheese, butter, ginger and nutmeg; stir until completely incorporated the and cheese has melted and coated the pasta.
Season to taste with salt and pepper, then serve immediately.
Enjoy!!!

Notes

I’m using a secret ingredient in this recipe – evaporated milk. Evaporated milk is essentially thickened milk, which means there’s less liquid in your dish and instead it’s just really, really creamy. I love how it blends right in and thickens this Instant Pot Mac and Cheese to the perfect consistency, along with the cheddar and parmesan cheese that lend the perfect tangy, cheesy flavor.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 598Total Fat: 25gSaturated Fat: 15gCholesterol: 77mgSodium: 939mgNet Carbohydrates: 63gFiber: 2gSugar: 8gProtein: 28g