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Amazingly delicious Instant Pot Mac and Cheese made completely from scratch with NO Velveeta all in 20 minutes! This recipe is great for when you don’t want to make traditional macaroni and cheese.
Instant Pot Mac and Cheese | So Easy!
I don’t think I’ve ever made such a delicious and creamier macaroni and cheese in 20 minutes ever. Like, would that even be possible? (This camping mac and cheese is real tasty, but takes longer to make.)
I’m here to tell you that YES! It can be done! You can make jaw dropping, amazingly delicious macaroni and cheese in your pressure cooker completely from scratch with NO velveeta in 20 minutes or less.
So, obviously the printable recipe will give you all the specific details, but this mac and cheese in a nutshell:
- is cooked in the pressure cooker for 5 minutes
- has a roux made in the pressure cooker amongst the already cooked pasta
- has a ton of melted cheeses stirred in for distinct and adaptable flavors, based on your preferences and palate
- can be switched and changed up depending on what you have on hand
- and is ready to eat in about 20 minutes
Better Than Stovetop
I read some reviews of some other pressure cooker macaroni and cheeses and all of them had great results, but I wasn’t confident I would like it as much as a stovetop version, but lemmetellyou, I like it better! It’s not only faster (as I’ve mentioned how many times already?) but its so creamy and is the perfect recipe for a novice chef. No need to even know what a roux is to have success. Just pick out some good melting cheeses and you’re good to go.
And for even more pasta dishes made in the instant pot check these two out Instant Pot Baked Ziti and Cajun Instant Pot Pasta!
Main Ingredients Needed
- Pasta – I used cavatappi! Smaller kinds of pasta may need less time in the pressure cooker.
- Water or Chicken Broth – this is to cook the pasta in the instant pot. Water is traditional but chicken broth adds some extra flavor which I highly recommend.
- Evaporated Milk – not to be confused with sweetened condensed milk! This is used to thicken and add creaminess to the sauce.
- Butter + Flour – used to thicken the sauce even more.
- Cheese – I used an assortment of cheese for this recipe, more on that below 🙂
- Salt + Pepper – season to taste.
- Nutmeg – this compliments the cheeses by adding earthy nutty flavors.
- Milk (as needed) – as this sits and cools, it will thicken up. To get it back to that dreamy and creamy consistency, heat it up gently, stirring in a splash of milk. That should do the trick.
What Cheese Should I Use to Make This Recipe
I used a combination of grated white cheddar, gruyere, and parmesan cheeses that I bought in blocks (by weight) and grated myself. You’ll want to select and use 12 oz. of easily meltable cheeses for a smooth and creamy macaroni and cheese, and 4 oz of other, more flavored cheeses for best results.
Good meltable cheeses could include:
- cheddar
- white cheddar
- gruyere
- fontina
- gouda
- swiss
- provolone
- pepper jack
The other kinds of cheeses could include:
- blue cheese
- goat cheese
- parmesan cheese
- cream cheese
How to Make Instant Pot Mac and Cheese
For full details on how to make Instant Pot Mac and Cheese, see the recipe card down below 🙂
Cook Pasta in Pressure Cooker
Place pasta and cold water (or chicken broth) into the pressure cooker. Do your best to create an even layer of pasta so it’s all mostly submerged. Add pressure cooker lid, lock into place, seal valve and cook 5 minutes under high pressure on “Beans/Chili” mode.
Add Roux + Evaporated Milk
While pasta is cooking, mix butter and flour together to create a paste.
Quick-release pressure once the cooking cycle has completed and remove the lid. Switch to Brown/Saute function. Pour in evaporated milk and the butter/flour mixture. Continuously stir until sauce thickens.
Add Cheese + Milk
Sprinkle in grated cheeses, little by little, until it all has been incorporated. Add in splashes of milk as needed if macaroni and cheese gets too thick. (I probably used 1 cup total as I was stirring in the cheese.)
Stir in nutmeg, taste, and adjust seasonings as desired. Serve immediately.
More Mac and Cheese Recipes to Try!
- Pumpkin Mac and Cheese
- Smoked Sausage Mac and Cheese
- Buffalo Chicken Mac and Cheese
- Pimento Mac and Cheese
- Broccoli Mac and Cheese
- Butternut Squash Mac and Cheese
Printable recipe below! Have a great day, friends!! xo
Instant Pot Mac and Cheese
Ingredients
- 1 lb pasta I used cavatappi
- 4 cups cold water or chicken broth
- 12 oz evaporated milk 1 can
- 1/4 cup softened salted butter
- 1/4 cup all purpose flour
- 16 oz assorted grated cheese see notes below
- salt & pepper to taste
- 1/8 teaspoon grated nutmeg
- milk as needed
Instructions
- Place pasta and cold water (or chicken broth) into pressure cooker. Do your best to create an even layer of pasta so its all mostly submerged. Add pressure cooker lid, lock into place, seal valve and cook 5 minutes under high pressure on “Beans/Chili” mode.
- While pasta is cooking, mix butter and flour together to create a paste.
- Quick release pressure once cooking cycle has completed and remove lid. Switch to Brown/Saute function. Pour in evaporated milk and the butter/flour mixture. Continuously stir until sauce thickens.
- Sprinkle in grated cheeses, little by little, until it all has been incorporated. Add in splashes of milk as needed if macaroni and cheese gets too thick. (I probably used 1 cup total as I was stirring in the cheese.)
- Stir in nutmeg, taste and adjust seasonings as desired. Serve immediately.
Notes
- cheddar
- white cheddar
- gruyere
- fontina
- gouda
- swiss
- provolone
- pepper jack
- blue cheese
- goat cheese
- parmesan cheese
- cream cheese
Very good. I made it tonight but cut the recipe in half for my husband and I. I used cheddar and Parmesan cheese and it was thick and creamy. It made lots of leftovers.
This is my favorite Lauren thing I have ever made. So indulgent, so cheesy, and its ready so quickly! Thank you for bringing this mac and cheese into my life! 💗💗😍
Can’t wait to try this one!!
So I LOVE Mac and Cheese, and this recipe was the BEST. I’ve made Mac n cheese in the slow cooker and it turns out good but takes FOREVER. I loved how quick you can do this recipe. And i love how you can customize it to your cheese preferences. This is my favorite instant pot recipe to date!
I only have a regular pressure cooker. Will this recipe work in it?
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Looks yummy!
This is a recipe I’m putting on my to do list as it’s time I broke in my pressure cooker 🙂
I love being able to fix an easy mac and cheese for the grandkids without having to resort to the blue box.
Best Mac and cheese ever and so easy and quick in the instapot! One of my favorite Lauren recipes!
The whole family loved this and it is so easy!
will totally be making this soon!
I finally broke down and got the instant pot you recommended so now I need to try this and other recipes you’ve shared!! I think my girls, Lauren and Kate, will love this one for sure!
My 8 year old son has never really been a fan of mac & cheese. However, after an 11 day Disney vacation, he became absolutely obsessed with their mac & cheese claiming the cheesy sauce was what made it so delicious. This recipe looked pretty similar (and potentially easy to adjust for more cheesiness if needed) and it is a hit with both boys!! I don’t like the taste of velveeta and am so glad to have found this recipe that makes a creamy sauce without it. Thank you!
So glad your boys loved it!!! 🙂
Delicious and so easy! My five-year-old said, “Mom, I wish I had 10 thumbs so I could give this 10 thumbs up!” Thanks for making me a dinner hero. 👍
We really enjoyed this meal, but I halved the recipe and there was more than enough for four of us. My youngest complained that it was too cheesy (is that ever such a thing?), so next time I’ll cut back some of the cheese and save some calories too.
Do you think you could double this in a 6 quart instapot?
I can’t wait to try this recipe! My girls love mac and cheese but didn’t like the recipe I tried in the instant pot. This one looks great!
I can’t wait to try this recipe!! My family loves mac & cheese & I love when I can make it quickly & from scratch!!
This looks like it would be a fantastic recipe to be the first thing I make — drumroll, please — in my new Instant Pot!
I love mac and cheese, but not baked mac and cheese. This looks soooo good, I’m def going to have to try this one!
Holy yum! This looks amazing! ♡
Every time I have macaroni at a restaurant, I always complain to my husband that it is too gritty because they don’t use evaporated milk. I’m soooo excited to see a pressure cooker recipe that uses it – evaporated milk is the only way to go!
I am putting this on my menu for next week. I have a really great mac and cheese recipe but this one looks easier and way creamier.
Oh, my, that looks perfect! I don’t have a pressure cooker. Do you think it could be done on the stove?
There’s nothing wrong with Velveeta. For that matter there’s nothing wrong with sliced American cheese. I got over my cheese snobbery long ago.