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.