Instant Pot Mac and Cheese

This post may contain affiliate links. View my privacy policy and disclosure policy for more details.

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

Katie Cooksey

Amazingly delicious Instant Pot Mac and Cheese, made completely from scratch with NO Velveeta all in 20 minutes!

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 749 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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: 749kcalCarbohydrates: 67gProtein: 33gFat: 38gSaturated Fat: 24gCholesterol: 116mgSodium: 610mgPotassium: 414mgFiber: 3gSugar: 8gVitamin A: 1129IUVitamin C: 1mgCalcium: 716mgIron: 2mg

Keyword Instant Pot Mac and Cheese

Rate This RecipePlease consider Leaving a 5-Star Review!