For a delicious and easy Instant Pot recipe, give our Instant Pot easy mac and cheese recipe a try! It is filled with all the creamy cheese and noodles you could want.
This Instant Pot easy mac and cheese recipe will easily become a staple in your house! My kids will never turn down delicious mac and cheese and with this simple mac and cheese recipe you will like it too (maybe even more than your kids).
Sometimes I even make this recipe with some crispy chicken and serve it all together! It truly is the best Instant Pot mac and cheese recipe, I’ve had and I love that it is so simple, yet tastes amazing.
I also volunteer to bring this to the get togethers because it is so simple but I always get compliments on it too! It is perfect to make for any holiday and even for a game day food as well.
Ingredient Notes
- Elbow macaroni pasta
- Chicken broth
- Salt
- Canned evaporated milk
- Unsalted butter
- Shredded cheese
How To Make Instant Pot Easy Mac and Cheese
- Once you are ready to get started making the best mac and cheese you’ll ever have, start by putting the macaroni noodles, chicken broth (or water if you don’t have broth), and salt to the inner pot of the Instant pot.
- Then place the lid on the Instant Pot, making sure that the valve on top is turned to the SEALING position.
- Now, press the PRESSURE COOK or MANUAL button and set the cooking timer to 4 minutes.
- After the time is up, do a quick release of the pressure by turning the valve to the VENTING position and let all the pressure come out of the pot.
- When the pin drops down, carefully remove the lid from the Instant Pot and add in the iunsalted butter, evaporated milk, and stir it together.
- If the mixture seems to be a little too thick, add about ¼ cup of water in and stir it together.
- Then, simply add in the shredded cheese, mixing it all together until the cheese is completely melted and smooth.
- Next, just season the mac and cheese with any salt and pepper to your liking, and then serve it warm!
Storing and FAQ’s
Store any leftover Mac and Cheese in an airtight container in the refrigerator up to 4 days. Reheat in the microwave.
I tend to keep it pretty simple for this recipe and use sharp cheddar cheese, but that is not the only kind you can use.
Delish has a great list of the best cheese for mac and cheese to get even more ideas on how to change this recipe up easily!
I will say, I find it best when I shred the cheese myself because then the cheese melts together better.
One thing that is great about this recipe is that since it is not simply made with cheese, broth, and butter it will keep its creaminess. The evaporated milk does a great job of adding that little extra touch without overpowering the dish.
Also, if you feel like it has started to dry out, add a little bit more of the evaporated milk into the mac and cheese before you reheat it.
I’ll be honest, I have definitely made mac and cheese without the elbow noodles. If I don’t have any I’ll generally use what I have on hand. Or sometimes I even mix some of the pasta up.
I have found that my kids like this with penne and bowtie pasta noodles as well! I find it fun to mix it up sometimes too.
Serving Suggestions
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- The Best Air Fryer Asparagus Recipe
- Garlic Roasted Brussels Sprouts Recipe
- Instant Pot Green Beans Recipe
Instant Pot Easy Mac and Cheese
Ingredients
- 16 ounces elbow macaroni
- 4 cups chicken broth, or water
- 1 teaspoon salt
- 12 ounces canned evaporated milk
- 4 Tablespoon butter (unsalted)
- 3 cups shredded cheddar cheese, *(I used sharp)
Instructions
- Add macaroni, chicken broth, and salt to the Instant Pot.
- Place the lid on, turn the valve to sealing (not venting), and press the PRESSURE COOK button. Set timer to cook for 4 minutes.
- When timer is complete, do a quick release of the pressure.
- Remove the lid, stir in the butter and evaporated milk. If it seems too thick, you can also add in 1/4 cup water.
- Add in the shredded cheddar cheese while constantly stirring. Stir until the cheese is completely melted and smooth.
- Serve hot, topped with extra salt and pepper if needed.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Our household can’t use cow’s milk. Is there a non dairy milk substitute that could be used? Thnx!
You could try it with whatever you usually use for a dairy substitute.
Could this be made on the stovetop or crockpot if you don’t have an instant pot? Would the ratios of liquid be the same?
I would use this recipe for crockpot mac and cheese for the best results: https://www.sixsistersstuff.com/recipe/slow-cooker-creamy-macaroni-and-cheese/