Go Back
–+ servings
Macaroni and Cheese in a light blue bowl.
Print

Instant Pot Mac and Cheese

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. 
Course Main Dishes, Side Dishes
Cuisine American
Keyword instant pot, Macaroni and cheese, pressure cooker
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 644kcal

Ingredients

Ingredients:

  • 16 ounces dried elbow noodles
  • 4 cups water
  • 12 ounces evaporated milk
  • 2 tablespoons butter optional
  • 8 ounces shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded fontina cheese
  • 1 teaspoon ground mustard powder
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • salt and pepper

Instructions

  • 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.

Notes

Nutrition facts for estimation purposes only.

Nutrition

Calories: 644kcal | Carbohydrates: 62.5g | Protein: 30.1g | Fat: 29.3g | Saturated Fat: 17.5g | Cholesterol: 92mg | Sodium: 528mg | Fiber: 2.9g | Sugar: 9g