I bought a pressure cooker several months ago. I’ve been slowly learning to really make use of it and recently I decided to make more of an effort to try some new things. Like this Instant Pot Mac and Cheese. I’ve also created a 10 Best Instant Pot Accessories post to help you try new things in your Instant Pot too.
As soon as I tweaked this recipe for Instant Pot Mac and Cheese, I knew I had to share it with you. One of the beautiful things about the Instant Pot recipes that you’ll find here on the blog, is that they work in any electric pressure cooker. So, whether you have an Instant Pot or Cuisinart or any other brand, this Instant Pot Mac and Cheese will be a big hit!
The Very Best Instant Pot Mac and Cheese! Ever!
Of all the different mac and cheese, and especially the Instant Pot Mac and Cheese, recipes I’ve tried, this one is the winner. It’s creamy, cheesy and homemade. And it’s faster than the other methods. I think it’s even faster than my other mac and cheese. You know, the one with the processed cheese product, which I do love, but isn’t very healthy.
I love that this Instant Pot Mac and Cheese is homemade, but doesn’t require you to make the sauce separately from the macaroni. It’s fewer dishes to wash, fewer steps and easier prep.
I adapted this recipe from an America’s Test Kitchen magazine. First, I doubled the recipe because the original only served 4 people. And everyone knows you can’t have too much Mac and Cheese! We did have a lot left over after I doubled it, and I wondered if it would get eaten.
Sometimes, my kids don’t like the macaroni very well when it’s leftover. But this one held up great in the fridge. We finished it all for lunches and teenage boy midnight snacks.
I also swapped out the can of evaporated milk, in favor of a combination of milk and half & half. I always have those ingredients on hand, but I don’t always have cans of evaporated milk in the pantry.
If you’ve got a pressure cooker in your cabinet, get it out and try this Instant Pot Mac and Cheese. Like right now! That will also give you just enough time to check out my list of the Top 10 Instant Pot Accessories, plus a few more, because there were too many to stop with just 10!
Instant Pot Mac and Cheese
- 16 oz. macaroni
- 4 cups water
- 1 tsp. salt
- 1 tsp. dry mustard
- pinch cayenne pepper
- 1½ cups milk
- 1½ cups half & half
- 8 oz. cheddar cheese (shredded)
- 8 oz. Monterey Jack cheese (shredded)
- black pepper (to taste)
- Stir macaroni, water, salt, mustard and cayenne pepper together in the pressure cooker.
- Lock the lid and select high pressure and set the timer for 4 minutes.
- Use a quick pressure release when the 4 minutes are up.
- Remove lid and stir in the milk and half & half.
- Turn on the “browning” setting and cook 1-3 minutes until thick, stirring often.
- Add the cheese a handful at a time, stirring to allow it to melt into the macaroni.
- Season with pepper and serve.
If you’re new to the Instant Pot, or even if you consider yourself a “seasoned Instant Pot user”, you’ll want to check out my free Instant Pot School. It includes video lessons, downloadable and printable PDFs, recipes, as well as a color-coded meal plan and grocery list. And there’s an amazing giveaway too!