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
- 3 c noodles macaroni or shell are good
- 4 c water
- 3/4-1 c evaporated milk 1 cup if you don't want it quite as thick
- 2 c cheese can use more of course
- 3 tbsp butter
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: 24.6% | Vitamin C: 1.1% | Calcium: 75.6% | Iron: 7%