Instant Pot Mac and Cheese
This Instant Pot Mac and Cheese delivers a velvety, restaurant-quality sauce with minimal effort. The pasta cooks right in the liquid, creating a naturally starchy base that helps the cheese sauce cling to every bite—all in about 20 minutes with just one pot to clean.
Equipment
- Instant Pot (6-quart or 8-quart) - 6-quart recommended for 1-pound batch
- Wooden spoon or silicone spatula
- Box grater or electric cheese grater
- Measuring cups and spoons
- Cutting board
- Knife - for cubing the cream cheese
- Ladle or large serving spoon
- Oven mitts - for handling the hot pot insert
Ingredients
- 1 lb elbow macaroni - 450g, uncooked
- 4 cups water - 960ml, cold
- 1 tsp salt - 5g
- 1/2 tsp dry mustard powder - 1g
- 1/4 tsp garlic powder - 0.5g
- 1/4 tsp onion powder - 0.5g
- 1/4 tsp black pepper - 0.5g
- 1 can evaporated milk - 12 oz / 354ml
- 4 oz cream cheese - 115g, cubed and softened
- 2 cups sharp cheddar cheese - 200g, freshly shredded
- 1 cup Gruyere cheese - 100g, freshly shredded
- 2 tbsp unsalted butter - 28g
Instructions
- Gather and prep your ingredients. Cube the cream cheese and leave at room temperature for at least 10 minutes. Shred the cheddar and Gruyere using a box grater or electric cheese grater. Measure all dry spices into a small bowl.
- Add the uncooked elbow macaroni directly to the Instant Pot insert. Add 4 cups of cold water, salt, dry mustard powder, garlic powder, onion powder, and black pepper. Stir briefly to distribute the seasonings evenly and ensure the pasta is fully submerged.
- Secure the lid and turn the vent valve to "Sealing." Select "Manual" or "Pressure Cook" and set the timer to 4 minutes on HIGH pressure. Once the timer is up, immediately perform a quick release by carefully turning the vent valve to "Venting."
- Carefully open the lid and give the pasta a quick stir. It should be tender with a slight bite. If slightly underdone, place the lid back on (Instant Pot off) for 2 minutes. Do not drain the starchy liquid.
- Turn the Instant Pot to "Saute" on LOW heat, or work with residual heat. Add the butter and stir until melted. Add the cubed cream cheese and stir continuously until fully melted and no lumps remain, about 1 to 2 minutes.
- Pour the evaporated milk into the pot in a slow, steady stream while stirring constantly. Stir for about 1 minute until the milk combines fully with the cream cheese and pasta to form a smooth, creamy base.
- Add the shredded sharp cheddar in two or three small batches, stirring thoroughly between each addition. Then add the shredded Gruyere in the same fashion. Continue stirring until the sauce is uniform, glossy, and coats the pasta evenly.
- Taste the mac and cheese and adjust seasoning as needed with salt, pepper, or dry mustard. Serve immediately, as the sauce will continue to thicken as it sits.
Notes
- Always shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheese melts into a velvety sauce without graininess.
- Use evaporated milk, not regular milk or cream: Its lower water content and higher protein concentration create a more stable sauce that won't break when heated.
- Soften the cream cheese first: Room-temperature cream cheese melts in seconds and incorporates smoothly. Cold cream cheese can leave stubborn lumps.
- Quick release only: Natural pressure release will continue cooking the pasta and make it mushy. Always use an immediate quick release for this recipe.
- Add cheese off the heat or on very low: High heat causes the proteins in cheese to seize and the fat to separate. Gentle melting ensures a smooth, glossy sauce.
- Don't skip the mustard powder: Dry mustard is a classic mac and cheese ingredient that adds a subtle sharpness and depth of flavor, amplifying the cheesiness without tasting like mustard.
- Stir constantly while adding cheese: This prevents any one area of the pot from getting too hot and breaking the sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best reheating, add a splash of milk and warm slowly on the stovetop.
- Freezing instructions: Mac and cheese can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly upon thawing.
- Variations: Customize with crispy bacon, hot sauce, buffalo chicken, roasted vegetables, or smoked cheeses like Gouda for a new twist.