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!
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.
- 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!
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!
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.
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!
Instant Pot Macaroni and Cheese
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!
