instant pot macaroni and cheese 2
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4.89 from 9 votes

Instant Pot Macaroni and Cheese

This easy 4 ingredient Instant Pot macaroni and cheese recipe is the best dinner ever! Just 8 minutes to the perfect pressure cooker mac and cheese loaded with creamy cheeses and bacon too if you want. It's a great after school snack for kids and the quickest homemade macaroni and cheese recipe ever.
Prep Time5 mins
Cook Time2 mins
Total Time16 mins
Course: Entree, Main Course, Snack
Cuisine: American
Keyword: easy, instant pot, macaroni and cheese, pressure cooker
Servings: 4
Calories: 649kcal
Author: The Typical Mom



  • Add your water, macaroni noodles, and salt.  Put your Instant Pot or pressure cooker on manual, high pressure, for 2 minutes. (3 minutes if you prefer noodles on the softer side)
  • Lock lid on and close pressure valve. 
  • Do a quick pressure release when time is up, turn IP off. Carefully open the lid. Drain remaining water. 
  • Set IP to saute low and add your butter (allow to melt), then your evaporated milk (add 3/4 c. then when cheese is melted add remaining 1/4 c if you want it not as thick) then your cheese allowing it to melt and stirring until all cheese is melted and your macaroni and cheese is the consistency you want. 
  • To thin it out to your desired consistency add more evaporated milk, or regular milk. 
  • Turn IP off. By now sauce should be a bit thicker and ready to serve. Best when eaten immediately!


Serving: 4oz | Calories: 649kcal | Carbohydrates: 39g | Protein: 30g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 125mg | Sodium: 668mg | Potassium: 328mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1230IU | Vitamin C: 0.9mg | Calcium: 756mg | Iron: 1.3mg