Mac and Cheese in your Instant Pot is going to rock your world! This recipe is creamy and cheesy and will be a family favorite!
At the time of this recipe we are currently practicing social distancing due to the current world wide pandemic.
So what else is there to do when you’re inside your house almost 24 hours a day?
Cook of course!
I thought this was the perfect time to perfect my instant pot mac and cheese recipe.
And I was right.
It was fun to experiment and I can say we came up with the perfect quantities of cheese and milk and this really is the best mac and cheese recipe you’ll find.
I am not a big fun of intense cheddar flavor, so I use one cup of mozzarella typically. However if you want a deep cheddar flavor, you may want to have all three cups of cheese be cheddar!
And it’s all been made easier by your instant pot!
So whether the pandemic is going on still or not- I suggest you add this to your weekly menu- you won’t regret it!
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Is macaroni and cheese gluten-free?
I did not make this macaroni and cheese gluten-free, however, it easily can be. Just select your favorite gluten-free elbow pasta.
How to keep macaroni and cheese creamy
Here is a great post about how to make the creamiest mac and cheese.
How to reheat macaroni and cheese
Here is a great post about how to reheat mac and cheese.
How much macaroni and cheese for 50, 75, 100, etc.
In general, for the main dish, you can expect around 4-5 ounces of dry pasta per person.
Can macaroni and cheese be frozen?
Yes, it can. Just make sure it’s in an airtight container!
Can macaroni and cheese be made the day before?
Yep! Just follow the reheating instructions above.
Is macaroni and cheese vegan?
This recipe is not, but there are vegan mac and cheese recipes out there.
Can you make this recipe on the stove top?
You can. It will take more steps and more pots and pans though.
What is macaroni and cheese served with?
It can be served with all sorts of things.
It makes for a great side dish for meats and BBQ foods, and it also makes for a great side dish.
- Steamed broccoli
- Rotisserie Chicken
- Baked Potatoes
- Cheese burgers
- Cole Slaw
Here are a few of our favorite recipes we love to pair it with to give you some inspiration.
1 lb macaroni noodles
12 ounces evaporated milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground mustard
1/2 teaspoon paprika
3 tbsp salted butter
3 cups triple cheddar blend, grated (for a more mild cheddar, do two cups of the cheddar blend and 1 cup of mozzarella)
1 cup of water
Add 4 cups of water, salt, pepper, ground mustard, paprika, and dry macaroni noodles to the Instant Pot. Stir to combine.
Put the lid on and set for manual high pressure for four minutes.
When the timer goes off, quick pressure the pressure and remove the lid.
Quickly stir in the evaporated milk, 1 cup of water, and butter.
Slowly stir in the cheese and stir until everything is well-combined. If it doesn’t seem to be melting, you can turn the Instant Pot to saute while you stir.
- 1 lb macaroni noodles
- 12 ounces evaporated milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon paprika
- 3 tbsp salted butter
- 3 cups triple cheddar blend, grated (for a more mild cheddar, do two cups of the cheddar blend and 1 cup of mozzarella)
- 1 cup of water
- Add 4 cups of water, salt, pepper, ground mustard, paprika, and dry macaroni noodles to the Instant Pot.
- Stir to combine.
- Put the lid on and set for manual high pressure for four minutes.
- When the timer goes off, quick pressure the pressure and remove the lid.
- Quickly stir in the evaporated milk, 1 cup of water, and butter.
- Slowly stir in the cheese and stir until everything is well-combined. If it doesn’t seem to be melting, you can turn the Instant Pot to saute while you stir.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 71mgSodium: 651mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 17g
Please verify this information with your preferred nutrition calculator.