ndulge in the ultimate homemade comfort food with this Creamy Instant Pot Mac and Cheese recipe! Perfectly cooked elbow macaroni smothered in a velvety blend of cheddar cheese, Monterey Jack, and evaporated milk, all made effortlessly in your Instant Pot. Ready in just minutes, this quick and easy mac and cheese recipe is perfect for busy weeknights or a crowd-pleasing side dish at gatherings.

Whether you’re looking for a kid-friendly dinner, a delicious gluten-free mac and cheese option, or a versatile dish you can customize with bacon, broccoli, or more, this recipe has you covered. Learn the secrets to a creamy cheese sauce, tips for perfect pasta, and variations to suit any craving. Try this one-pot mac and cheese recipe today and make mealtime stress-free and flavorful!

Ingredients

Dry Ingredients:
- 1 pound elbow macaroni pasta
- 1 ½ teaspoons fine sea salt
- 1 teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Liquids and Cheese:
- 4 cups water
- 2 tablespoons unsalted butter
- 1 (12-ounce) can evaporated milk
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Mozzarella)
Optional Garnish:
- Freshly cracked black pepper

Instructions

Prepare the Pasta:
In a 6-quart Instant Pot, combine the water, macaroni pasta, salt, mustard, paprika, and garlic powder. Stir to mix evenly.
Add Butter and Cook:
Place the butter on top of the pasta mixture. Secure the Instant Pot lid and set it to “Sealing.” Select the manual high-pressure setting and cook for 4 minutes.
Release Pressure:
Once the cooking time is complete, perform a quick release by carefully following your Instant Pot’s manufacturer instructions. Open the lid once the pressure has fully released.
Incorporate the Milk:
Turn off the Instant Pot. Immediately pour in the evaporated milk and stir to combine.
Melt the Cheese:
Gradually add the shredded cheddar and Monterey Jack cheese, one cup at a time. Stir thoroughly after each addition until the cheese is fully melted and the sauce is creamy.
Adjust and Serve:
Taste and adjust seasoning as needed. If you prefer a thinner sauce, stir in a small amount of hot water. Serve immediately, garnished with freshly cracked black pepper if desired.

Why You’ll Love This Recipe

Quick and Easy: Ready in just minutes thanks to the Instant Pot.
Creamy and Cheesy: The perfect blend of evaporated milk and cheeses creates a luxuriously creamy sauce.
Kid-Friendly: A guaranteed hit for picky eaters and perfect for family dinners.
Versatile: Easily customizable with your favorite cheeses or mix-ins like bacon or vegetables.

Tips

Choose the Right Cheese: Opt for freshly shredded cheese, as pre-shredded cheese contains anti-caking agents that can affect the sauce’s texture.
Don’t Overcook: Follow the pressure-cooking time closely to avoid mushy pasta.
Adjust Thickness: For a thinner sauce, add hot water gradually until you reach your desired consistency.

Variations and Substitutions

Cheese Options: Swap out cheddar and Monterey Jack for Gruyere, Parmesan, or Colby Jack.
Add Protein: Stir in cooked chicken, ham, or crumbled bacon for added protein.
Vegetarian Mix-ins: Add steamed broccoli, peas, or sautéed mushrooms for extra veggies.
Gluten-Free: Use gluten-free pasta and adjust cooking time as per package instructions.

FAQs

Can I make this ahead of time?
Yes! Reheat gently on the stovetop with a splash of milk or water to restore creaminess.

Can I double this recipe?
Ensure your Instant Pot is large enough to handle the extra volume without exceeding the maximum fill line.

What if I don’t have evaporated milk?
Substitute with an equal amount of heavy cream or whole milk for similar creaminess.

Serving and Suggestions

Main Dish: Serve this mac and cheese with a side of garlic bread or a fresh salad for a complete meal.
Side Dish: Pair it with grilled chicken, barbecue ribs, or roasted vegetables.
Toppings: Sprinkle with breadcrumbs, crispy bacon bits, or fresh herbs for extra flavor and texture.