This easy, creamy Instant Pot mac and cheese can be made in just 20 minutes in any electric pressure cooker. Super cheesy comfort food right here.
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Hi friends. How are you?
Schools were canceled today for about 2 inches of snow. I felt like I was back in California where even a dusting of snow knocks powerlines out and cancels school. But it turned out to be a good thing because we’ve had a houseful of sickies the last few days.
Mac and cheese is the food my oldest son craves every time he’s sick (and when he’s well too, actually).
We’ve been making this super easy Instant Pot mac and cheese A LOT the last few months. We love it because it’s made all in one pot in just 20 minutes! Seriously awesome.
And it’s super easy for kids to make themselves. I taught my son to make it so now he’s become the family mac and cheese guy. Hurray for kids that can cook.
We most often make this mac and cheese for lunch but it’s also a delicious (and FAST) dinner or side dish. My teenage sons will tell you that it’s also good leftover for breakfast or a midnight snack.
If you’ve been scared to use an Instant Pot (aff. link), this is a great recipe to start with. I love that it uses basic ingredients. And that delicious homey taste is so good.
Pure comfort food.
Recipe Tips for Success
My Favorite Chicken Bouillon Substitute
For the chicken bouillon I use this homemade vegan chicken bouillon substitute. It works awesome. You could also sub chicken broth in place of all or part of the water and skip the bouillon.
Changing up the Pasta
We have experimented with other pasta shapes (medium shells, cellentani, etc), but smaller pasta seems to work best. The smaller shapes compact better so you can make it with less water and the mac and cheese is not as runny. If you try other pasta, use the weighted measurement (the dry measured amount will vary from pasta to pasta).
Don’t add too much Water
If you want super cheesy mac, use as little water as possible. You may find you need more or less water than the recipe states, depending on how you measured your pasta, the type of pasta, and the size of your pressure cooker. Just add water until the water barely covers the top of the pasta, no more.
Don’t Stir
After adding all of the ingredients to the pressure cooker it’s really important not to stir. If some of the pasta is stubbornly poking up out of the water, just gently press them down with a wooden spoon to make sure they are completely covered.
Splattering Pressure Cookers
When it’s time to do the pressure quick release, sometimes the pot starts to splatter a little. No worries, just cover it with a dish towel. Or if it’s really bad, turn the knob back to pressure and let it release naturally another few minutes naturally before doing the quick release (I’ve never needed to do that with this recipe).
Choose your Favorite Texture
This mac and cheese cooks on LOW pressure and the result is super al dente pasta – perfect textured in my opinion. If you like your mac and cheese a little softer, you can add a minute to the cooking time or try cooking it on HIGH pressure.
No Evaporated Milk? No Problem
I think you could sub half-n-half or half milk/half cream in place of the evaporated milk just fine.
Grate your Cheese
Freshly grated cheese is best because its super smooth when it melts. We usually use a combination of mild or medium cheddar + jack or mozzarella cheese. Feel free to use whatever cheeses you like.
Like a Kick or a little more spice?
This super basic flavored mac and cheese is easy to spice up. Add a squeeze of hot sauce to your bowl or sprinkle it with paprika.
And now I’ve got some really good news. You’re only 20 minutes away from this cheesy bowl of deliciousness. Get to it, my friends.
Instant Pot Mac and Cheese
This easy, creamy Instant Pot mac and cheese can be made in just 20 minutes in any electric pressure cooker.
Ingredients
- 3 cups (12 ounces) elbow macaroni see note
- ½ teaspoon chicken bouillon see note
- ⅛ teaspoon ground black pepper
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- 2 tablespoons butter
- 2 ¼ cup water see note
- 1 12-ounce can evaporated milk see note
- 3 cups (12 ounces) grated cheese see note
Instructions
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In a 6-quart electric pressure cooker add the elbow macaroni, chicken bouillon, pepper, mustard powder, salt and butter.
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Add enough water to just barely cover the pasta (about 2-¼ cups, see note). THIS IS VERY IMPORTANT: DO NOT STIR AFTER ADDING THE WATER. Just gently press noodles down with a wooden spoon to make sure they are completely covered.
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Lock lid in place and cook on LOW pressure for 1 minute (see note). When time is up, let the pressure release naturally for 4 minutes, then do a quick release. If the pot starts to splatter when doing the quick release, cover with a dish towel or turn the knob back to pressure and let it release naturally another few minutes naturally before doing the quick release.
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Add the evaporated milk and grated cheese and stir well. Let sit for 5-10 minutes until cheese is melted and creamy. Serve immediately.
Recipe Notes
1. We have made this dish with other pasta (medium shells, cellentani, etc), but smaller pasta seems to work best. The smaller shapes compact better so you can make it with less water and the mac and cheese is not as runny. If you try other pasta, use 12-ounces (the measured amount will be different) and add water until it just barely covers the top of the pasta.
2. For the chicken bouillon I use this homemade vegan chicken bouillon substitute.
3. As I mentioned, the best textured mac and cheese has as little water as possible (it’s more cheesy that way). In my Instant Pot, 2 ¼ cups was just right. You may find you need more or less water depending on how you measured your pasta and the size of your pressure cooker, etc. Just add water until the water barely covers the top of the pasta, no more.
4. I think you could sub half-n-half or ¾ cup milk + ¾ cup heavy cream in place of the evaporated milk.
5. Freshly grated cheese is best because its super smooth when it melts. We usually use a combination of mild or medium cheddar + jack or mozzarella cheese (6 ounces of each). Feel free to use whatever cheeses you like.
6. This mac and cheese is super al dente – perfect textured in my opinion. If you like your mac and cheese a little softer, you can add a minute to the cooking time or try cooking it on HIGH pressure.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
