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Creamy Instant Pot Mac And Cheese
Recipe Snapshot
PREP + COOK TIME: 23 minutes (including time to pressurize)
METHOD: Instant Pot
OTHER TOOLS: Cheese grater
TOTAL INGREDIENTS: 6
Let me introduce you to better-than-boxed Instant Pot Mac and Cheese! It cooks even faster than packaged brands and uses real ingredients. Make extra for the kids – and the grown-ups, too!
What’s To Love About This Recipe
- If you haven’t perfected mac and cheese from scratch yet, try this recipe! It’s just as creamy and delicious as the popular boxed brands, but with better-for-you ingredients.
- Need a super-easy one-pot meal? Instant Pot mac and cheese is fast, and you don’t even need to drain it.
- Simple and tasty mac and cheese is kid-friendly, picky-eater approved, and super-comforting.
- The smooth, cheesy sauce is made with just a few simple ingredients, and it’s easy to customize with different cheeses or mix-ins.
- Add this to the menu as a perfect weeknight side dish or main course. It’s hands off and even easier than boiling water on the stovetop! Just turn on the Instant Pot and get your bowl ready for home-cooked goodness.
Ingredients Needed
- Elbow noodles – Elbow noodles are the best choice for classic mac and cheese because of the way they hold the cheesy sauce in every nook and cranny.
- Chicken broth – Chicken broth adds flavor to the noodles and includes more nutrition and richness than just cooking in water.
- Garlic powder – Just a bit of garlic powder adds flavor to the sauce.
- Salt – Add a little salt to cook the pasta.
- Shredded Colby Jack cheese – This cheese melts very well and gives the classic mac and cheese flavor with just a hint of tanginess.
- Evaporated milk – Evaporated milk makes the sauce so rich and silky-smooth, even better than regular milk and butter! It resembles the texture you’d get with popular processed cheese sauces, but keeps the ingredient list cleaner.
How To Make Instant Pot Mac and Cheese
- Add noodles, broth, and seasonings to the Instant Pot.
- Cover, seal, and set to high pressure for 3 minutes.
- Once cooking is completed, perform a quick release.
- Add in shredded cheese and milk and stir until melted and smooth.
Pro Tips
- Weigh your noodles on a kitchen scale for best results, especially if you measure from a larger box or bulk canister of pasta. Too much or too little pasta can affect the liquid absorption.
- The creamiest, smoothest results will come from cheese shredded from the block! Shred the cheese yourself rather than pre-shredded cheese, which contains anti-caking agents that affect melting and texture.
- If there is too much water in the pasta after cooking, stir it thoroughly and it may continue to absorb. Or, you can spoon out a small amount before adding cheese and milk.
- To thicken the sauce, add more cheese, or let it sit for a few minutes to naturally thicken as it cools.
- Be sure to adjust the cooking time for the noodles if you vary the amount. In general, it takes half of the estimated time for the stovetop to cook at high pressure in an Instant Pot.
Recipe Substitutions and Variations
- Elbow macaroni works best for this style of mac and cheese, but shells, penne, or cavatappi are also great options.
- Gluten-free noodles can work, but check the label for the recommended cook time and adjust accordingly. Some gluten-free noodles break down more easily than others, and you may need to experiment with different brands.
- Colby-Jack makes a rich and creamy sauce, but cheddar is also a classic choice. Try out Monterey Jack, Gruyère, mozzarella, Parmesan, or a blend for extra flavor.
- If you’d like to swap the evaporated milk, try whole milk, half-and-half, or a splash of cream. The results may vary slightly in richness.
- Want to try a loaded mac and cheese dish? After stirring in the cheese, add in protein or veggies for a well-rounded bowl of pasta! Try some of these options:
- Protein: Add crumbled bacon, diced ham, shredded precooked chicken, and sausage crumbles.
- Veggies: Stir in steamed peas or broccoli, roasted red peppers, or wilted spinach.
- To make a vegetarian-friendly mac and cheese, swap chicken broth for vegetable broth or water, and simply ensure the cheese and milk alternatives are compliant as needed.
What To Serve With Instant Pot Mac and Cheese
It’s a given that a warm bowl of mac and cheese makes the kids happy – and with this recipe, the grown-ups will enjoy it too!
To elevate your mac and cheese, top it off with some tasty extras such as toasted breadcrumbs, Crispy Air Fryer Bacon crumbles, a splash of hot sauce or sriracha, chopped green onions, or even more shredded cheese.
Instant Pot mac and cheese also makes the best, easiest side for a BBQ meal with Pulled Pork or grilled chicken, and Easy Instant Pot Baked Beans. Add some “green” with steamed broccoli or a side salad and you’re set!
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover mac and cheese in an airtight container in the fridge for up to 3-4 days. (Freezing is not recommended since the cheese sauce may separate and become grainy.)
How To Best Reheat Leftovers
Add a splash of milk when reheating to help loosen the sauce. Warm gently over low heat on the stovetop, stirring often, or reheat in the microwave in 30-second intervals, stirring in between, until warm and creamy.
Instant Pot Mac and Cheese
Let me introduce you to better-than-boxed Instant Pot Mac and Cheese! It cooks even faster than packaged brands and uses real ingredients. Make extra for the kids – and the grown-ups, too!
Equipment
- Cheese grater
Ingredients
- 8 oz elbow noodles
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 oz shredded Colby Jack cheese
- 6 oz evaporated milk
Instructions
- Add noodles, broth, and seasonings to Instant Pot
- Cover, seal, and set to high pressure for 3 minutes
- Once cooking is completed, perform a quick release
- Add in shredded cheese and milk and stir until melted and smooth
Notes
- Store mac and cheese in an airtight container in the fridge for up to 3-4 days.
- Add a splash of milk to loosen the sauce, then reheat gently on the stovetop or in the microwave in short intervals. Stir a few times during reheating until it is warmed through and the sauce is smooth again.
- Weigh the noodles to ensure the proper pasta-to-liquid ratio.
- You will get the creamiest texture by shredding your own cheese from the block.
- If there is too much broth left after cooking, stir the noodles a few times to let it absorb, or spoon some of it out before adding the other ingredients.
- Thicken the sauce with more cheese or let it sit for a few more minutes to thicken naturally as it cools.
