Homemade Mac and cheese has never been creamier or easier! Instant Pot Mac and Cheese will be your new favorite way to get your cheesy on.
In the little over a year that I have had my Instant Pot, I have tried many different recipes. When I first started using it, I just used it to make brown rice. It takes a lot less time to make brown rice in the Instant Pot than on the stove. I also love to make hard boiled eggs in my instant pot. Instant Pot Risotto is crazy easy and Instant Pot Potatoes are a favorite side dish.
Recently, I’ve seen a lot of posts from people making macaroni and cheese in the instant pot so I decided to give it a go. And friends, I am not looking back.
Instant Pot Mac and Cheese is SO creamy and so incredibly easy to make.
To make Instant Pot Mac and Cheese you need less than 10 ingredients (not counting water and salt and pepper) and about 15 minutes.
When I usually make macaroni and cheese, I make a roux with butter and flour then slowly whisk in milk. Finally I stir in the cheese until it melts. And, don’t get me wrong, macaroni and cheese this way is fabulous too. But it takes a bit more time. With Instant Pot Mac and Cheese, you cook the pasta in the Instant Pot then stir in evaporated milk, 3 different cheeses and seasonings. Then BAM! The creamiest mac and cheese you’ve ever had.
The cheese is always a very important part of making macaroni and cheese. For this recipe, I decided to use sharp cheddar, fontina and mozzarella. Some may suggest that mozzarella is not great in macaroni and cheese but I beg to differ. I LOVE the stringy melty goodness that you get from adding mozzarella.
I’m guessing you’ll love it too!
If you want to make this Instant Pot Mac and Cheese even creamier add a couple of tablespoons of butter to the mix.
Place dry elbow noodles and water in the instant pot (or other pressure cooker). Cook on high for 4 minutes. Do a manual release. There shouldn't be excess water but if there is a bit you can strain it.
Stir in evaporated milk. Add butter in, if using, and stir until melted.
Stir in sharp cheddar cheese, mozzarella and fontina until melted. Stir in mustard, paprika and granulated garlic. Season to taste with salt and pepper. Serve immediately.