Instant Pot Mac & Cheese

Name: Instant Pot Mac & Cheese
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 lb rotini, cavatappi or Scoobie Doo pasta (or short macaroni elbow pasta); 1 12 oz can, evaporated Milk; 4 cups water; 1 tbsp kosher salt; 3 Tbsp butter; 5 cups shredded cheddar cheese (* I prefer to use freshly shredded not store bought for better melting.); ½ tsp mustard powder *optional; 1 Tbsp corn starch (mixed with 1 Tbsp water); salt and pepper

October 20, 2024mumgrub

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I love my Instant Pot and this Instant Pot mac & cheese is a dream come true! You can have it on the table in about 20 minutes. That’s a win win in my book. I have been using my Instant pot a lot more recently and I have been experimenting quite a bit. I hardly ever make mashed potatoes any other way than in my IP anymore. They’re perfect every time and so easy. So i figured I would try some mac and cheese in it. I have plans to expand the mac and cheese in the instant pot to include a spicy Jalapeno mac and cheese and a few others, but for now this recipe needs to be shared.

I am a traditionalist with most of my recipes and I have been making scratch mac and cheese for many years. After making this particular one successfully, my middle son declared it was the best mac and cheese i had ever made! I was taken aback, almost offended because he always liked my mac and cheese, but because it was delicious I have decided to forgive his words…lol. What I am trying to say is that it is just as good as scratch made mac and cheese in a pot, with a roux but without the work. It is also a bit healthier since this mac and cheese uses evaporated milk, not cream or heavy cream. It is perfectly cooked, creamy, cheesy and delicious.

What is even better about this Instant Pot mac & cheese is that it all comes together in ONE pot, the instant pot. No pre-cooking of pasta, no draining pasta water that means less dishes to wash and that makes me a Super Fan! The seasonings are very simple and that makes this a super fast easy clean up recipe. Win Win!

What you need for Instant Pot Mac & Cheese:

An Instant pot 6 qt minimum
Dry pasta noodles ( I like bigger noodles for mac and cheese, like rotini or Scoobie doo or cavatappi are my go to noodle. Feel free to use regulaar elbow macaroni or whatever you have on hand.
Evaporated Milk-Is a unsweetened shelf-stable milk that has had about 60% of the water removed from it. Do not confuse it with sweetened condensed milk-they are NOT the same.
Cheese – I like a sharp cheddar cheese, freshly shredded (not the pre-bagged one), but you can use what you have. Keep in mind the pre shredded cheeses have anti-caking ingredients added and this interferes with melting a bit. Feel free to add multiple types of cheddar if you like. In this version I used sharp cheddar and Scottish aged cheddar (which is white, not orange) so the result was a paler mac and cheese then all orange cheddar, but Dang, it was delicious.
Water
Salt and pepper
Cornstarch (optional)
Mustard powder (optional)

Instant Pot Mac & Cheese

This quick and easy mac and cheese is on the table in no time at all with the use of your Instant Pot

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Prep Time 5

Cook Time 12

Total Time 17

Course anytime, dinner, main, pasta

Cuisine American

Servings 6

Equipment

1 Instant Pot

Ingredients

1 lb rotini, cavatappi or Scoobie Doo pasta (or short macaroni elbow pasta)
1 12 oz can, evaporated Milk
4 cups water
1 tbsp kosher salt
3 Tbsp butter
5 cups shredded cheddar cheese * I prefer to use freshly shredded not store bought for better melting.
½ tsp mustard powder *optional
1 Tbsp corn starch (mixed with 1 Tbsp water) * the slurry is optional if the pasta has a lot of water in it and you want it thicker after the cheese has been added.
salt and pepper

Instructions

Add the 1 lb rotini, cavatappi or Scoobie Doo pasta (or short macaroni elbow pasta) to the Instant pot along with 4 cups water and 1 tbsp kosher salt. Close the lid and set the vent to sealing and pressure cook for 4 minutes.
When the Instant Pot is done, quick release the pressure and remove the lid.
There should be a little water left in the pot after you release the pressure. If not add 1/4 cup of water. Add the 3 Tbsp butter and the evaporated Milk. Stir to combine.
Slowly add the shredded cheese, stirring to create a creamy sauce. If the sauce is runny, turn the Instant Pot to saute and stir constantly until the cheese sauce thickens. Add the ½ tsp mustard powder *optional and stir to incorporate.
If the sauce is too runny for your liking you can add a cornstarch slurry of 1 Tbsp corn starch (mixed with 1 Tbsp water) and cook it on saute for a couple of minutes, stirring the entire time (to prevent sticking)
Once thick and creamy, serve hot and enjoy,.

Notes

This is a super simple but DELICIOUS mac and cheese. You can vary the cheeses if you like. I like to use an aged white cheddar and an old regular cheddar to achieve the best cheese flavor.

Keyword cheesy pasta, easy pasta, instant pot, mac and cheese