Instant Pot Mac and Cheese

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese Recipe


  • 2 cups elbow macaroni uncooked
  • 1 tablespoon unsalted butter
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup chicken stock low-sodium
  • 1 cup water
  • 1 12 oz. can evaporated milk
  • 1.5 cup shredded mild cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 tsp ground black pepper


  1. Place macaroni, butter, nutmeg, salt, stock and water in Instant Pot insert. Close the lid. Set valve to “sealing” position.
  2. Press “manual” button. Set timer to 5 minutes. Make sure your Instant Pot is set to high pressure. The pressure cooker will take about 7 minutes to come to pressure and start cooking.
  3. When the IP beeps, press “cancel/off” button and switch the valve carefully to quickly release the pressure. Open lid carefully, away from your face.
  4. Stir macaroni.
  5. Add milk to macaroni and stir well.
  6. Add cheese, half of a cup at a time, until you reach desired consistency. See notes.
  7. You can serve mac immediately or bake in a dish with breadcrumb topping, if desired.

Recipe Notes

  • You can use Gruyere cheese in place of mozzarella cheese.
  • I prefer the mild cheddar in mac and cheese because I find the sharp cheddar too chalky for my taste. Feel free to use what you like.
  • Add 1/2 cup of cheese at a time until you reach desired consistency. I used 1 cup of cheddar and 1/2 cup of mozzarella.
  • To jazz it up, you can add steamed vegetables like broccoli, cauliflower, corn, carrots and peas or shredded cooked chicken or ground cooked turkey.

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