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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.
Course Entree
Cuisine American
Cook Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 404kcal


  • 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


  • 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!



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


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