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    Home » Recipes » Instant Pot Recipes

    Instant Pot Macaroni and Cheese

    December 20, 2017 Updated: July 26, 2021 By Katie Crenshaw 9 Comments

    Jump to Recipe
    This Instant Pot Macaroni and Cheese tastes just like your grandma made it. It is deliciously cheesy and creamy. This easy #InstantPot #MacaroniAndCheese is cooked in just 10 minutes but tastes like the traditional baked version. It will be your new favorite Mac & Cheese recipe!

    This Instant Pot macaroni and cheese tastes just like your grandma made it.

    It is deliciously cheesy and creamy.

    It is cooked in just 10 minutes but tastes like the traditional baked version.

    This will be your new favorite mac and cheese recipe!

    Instant Pot Mac & Cheese

    Ingredients

    You will need the following ingredients to make this recipe.

    • elbow macaroni- you can substitute for shell pasta, rotini, or rigatoni
    • butter- use real butter
    • yellow mustard
    • hot sauce- I use Texas Pete Hot Sauce
    • evaporated milk- do not substitute for regular milk
    • sharp cheddar cheese
    • Parmigiano cheese- use pre-shredded or freshly grate the cheese. Do not use the powdered canned version.

    Watch how to make it

    How to make Instant Pot macaroni and cheese

    This is the easiest creamy Instant Pot macaroni and cheese you will ever make. Follow these simple steps.

    1. Stir macaroni, butter, mustard, hot sauce, salt, and water in the Instant Pot.
    2. Lock the lid and cook on high pressure for 4 minutes.  
    3. Quick release the pressure and remove lid.
    4. Turn on Saute Setting. Stir in the evaporated milk.  
    5. Add cheese one handful at a time, stirring constantly allowing cheese to melt between each handful.
    6. Remove from heat. Set for 2 minutes for the milk and cheese to completely absorb the pasta and serve!
    Rachael and I

    Background of the recipe

    This recipe was shared to me by my friend Rachael.

    She came to dinner at my house one night and said she was bringing homemade macaroni and cheese.

    She came over with the ingredients and an Instant Pot.

    I was terrified of the Instant Pot and very skeptical of what she was trying to pull together.

    She started throwing together all the ingredients in the Instant Pot. She never drained the pasta water.

    I was thinking to myself, "This is going to be an absolute disaster, and I am going to have to politely eat this stuff."

    I was dreading the outcome.

    To my surprise, out came the most perfect, creamy, cheesy, tasty macaroni and cheese ever!

    It was just like the old fashioned kind baked for an our in the oven like your grandma would make. I couldn't believe it!

    Instant Pot Macaroni and Cheese Recipe

    I wish I could take credit for the recipe because it is so freakin' awesome.... but I can't.

    Rachael found this recipe from Dad Cooks Dinner. He does an optional step of broiling breadcrumbs at the end.

    We love it right out of the Instant Pot, so we omit that step.

    You are welcome to dirty another dish if you like.

    Creamy Easy Mac & Cheese recipe

    For other Instant pot meals, try:

    • Instant Pot Italian Pot Roast
    • Instant Pot Chili Mac
    • Instant Pot Gumbo with Shrimp and Sausage
    • Instant Pot Stuffed Pepper Soup
    • Instant Pot Shredded Buffalo Chicken

    Please leave me a comment below if you make this Instant Pot macaroni and cheese, and tell me what you thought about it. I would love to hear back, and so would my readers.

    Also post your picture of your pasta on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

    Mac & Cheese

    Instant Pot Macaroni and Cheese

    Instant Pot macaroni and cheese recipe tastes like the traditional creamy, cheesy baked version and is made in 10 minutes.
    4.95 from 20 votes
    Print Pin Save Recipe Saved! Rate
    Course: Entree
    Cuisine: American
    Cook Time: 10 minutes
    Total Time: 10 minutes
    Servings: 12
    Calories: 404kcal
    Author: Katie Crenshaw

    Ingredients

    • 16 oz dried elbow macaroni
    • 2 tbs butter
    • 1 tbs yellow mustard
    • 1 teaspoon hot sauce I use Texas Pete Hot Sauce.
    • 1 teaspoon salt
    • 4 cups water
    • 12 oz can evaporated milk
    • 16 oz shredded sharp cheddar cheese
    • 6 oz Parmigiano cheese

    Instructions

    • Stir macaroni, butter, mustard, hot sauce, salt, and water in the Instant Pot. Lock the lid and cook on high pressure for 4 minutes.  Quick release the pressure and remove lid.
    • Turn on Saute Setting. Stir in the evaporated milk.  Add cheese one handful at a time, stirring constantly allowing cheese to melt between each handful.
    • Remove from heat. Set for 2 minutes for the milk and cheese to completely absorb the pasta and serve!

    Video

    Notes

    Note: You must let it rest before serving or it will be soupy.

    Nutrition- Nutrition info is based on estimation only.

    Calories: 404kcal | Carbohydrates: 32g | Protein: 21g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 733mg | Potassium: 220mg | Fiber: 1g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 0.8mg | Calcium: 525mg | Iron: 0.9mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

    More Instant Pot Recipes

    • Instant Pot Chili Mac-Made in 30 Minutes
    • Collard Green Soup with Smoked Ham and Black Eyed Peas (Instant Pot & Stovetop)
    • Instant Pot Stuffed Pepper Soup Recipe
    • Instant Pot Stuffed Cabbage Soup-30 Minutes

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    Katie Crenshaw-A Fork's Tale

    Hi, I'm Katie!

    Thanks for stopping in!! I am a foodie and I LOVE to eat. I am so excited to share my recipes and adventures with you! My recipes are simple and easy for the modern cook.

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