Instant Pot Mac and Cheese

5 from 11 votes

This post may contain affiliate sales links. Please read my disclosure policy.

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.

scoop of instant pot mac 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.
scooping macaroni and cheese from the instant pot

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.

instant pot mac and cheese in a white bowl

More Mac and Cheese Recipes to Try!

Printable recipe below! Have a great day, friends!! xo

5 from 11 votes

Instant Pot Mac and Cheese

Amazingly delicious Instant Pot Mac and Cheese, made completely from scratch with NO Velveeta all in 20 minutes!
servings 6 servings
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

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

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

Nutrition

Calories: 749kcal | Carbohydrates: 67g | Protein: 33g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 116mg | Sodium: 610mg | Potassium: 414mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1129IU | Vitamin C: 1mg | Calcium: 716mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: Instant Pot Mac and Cheese

Share a Comment

Your email address will not be published.

Recipe Rating




29 Responses
  1. Mary

    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.

  2. Stephanie A Freeman

    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.

  3. Jessica

    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!

  4. Julie

    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!

  5. Brandy

    5 stars
    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.

  6. Meg

    5 stars
    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. 👍

  7. Glennae

    5 stars
    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!

  8. Heather Walker

    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!

  9. 12 must-know blogs for moms that will make your life easier (and more fun!) - The Many Little Joys

    […] Fave Recipe: Instant Pot Mac & Cheese […]

  10. How I overcame my fear of the Instant Pot: 5 must-know tips to get you cooking like a pro - The Many Little Joys

    […] Macaroni and Cheese […]

  11. Katie Semrad

    5 stars
    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!

  12. Marie Duarte

    5 stars
    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! 💗💗😍

  13. Debbie N.

    5 stars
    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.

“logos”
pumpkin muffins