Why Make Mac and Cheese in the Instant Pot?
The pasta cooks in a small amount of liquid, so there is nothing to drain and the starchy liquid becomes the base of the sauce. The cooking itself takes only a few minutes at pressure. The cheese goes in at the end, which keeps the sauce smooth.
Ingredients
This makes about 4 to 6 servings in a 6-quart pot.
- 1 pound elbow macaroni (dry)
- 4 cups water or broth
- 2 tablespoons butter
- 1/2 teaspoon salt, 1/2 teaspoon mustard powder, a pinch of pepper, and optionally a little garlic powder or paprika
- 1 cup evaporated milk (or regular milk)
- 3 to 4 cups shredded cheese, such as sharp cheddar, with some Monterey Jack, Colby or Gruyere for melt
Amounts differ between tested recipes, so if you follow another recipe, trust its ratios over these. Your pot’s manual also gives the minimum liquid.
Instructions
- Add the pasta, water or broth, butter and seasonings to the pot. Stir once, then spread the pasta flat. Do not stir again after sealing.
- Seal and cook on high pressure. Many recipes use a short time, often about 4 minutes for standard elbows, though packages differ. Some recipes use half of the package time.
- Quick release the pressure carefully, so the pasta does not overcook.
- Stir well. The mixture will look soupy at first and will thicken as it cools.
- Add the milk, then the cheese a handful at a time, stirring until melted.
- Rest for a few minutes, and adjust with a splash of milk if too thick.
How Much Water for 2 Cups of Macaroni?
A common rule of thumb is to use roughly the same amount of liquid as pasta by volume, or a little more, so about 2 cups of liquid for 2 cups of dry elbows. This varies with pasta shape and brand, so treat it as a starting point and check a recipe designed for that amount. Smaller batches may need a bit more liquid to reach pressure safely, so check your manual’s minimum.
Which Cheeses Work Best?
- Sharp cheddar for flavor.
- Monterey Jack, Colby or mozzarella for a smoother melt.
- Gruyere or fontina for a richer taste.
- Shred your own. Pre-shredded cheese often has anti-caking starch, which can make the sauce grainy.
Processed cheese such as Velveeta is also used for a very smooth sauce, in place of part of the cheese.
Is Evaporated Milk Good in Mac and Cheese?
Many cooks like it. Evaporated milk is more concentrated than regular milk, so it makes a creamy sauce that is less likely to break or turn grainy. Regular milk works too, though the sauce may be a bit thinner.
Troubleshooting
- Burn warning: Make sure the pasta is mostly submerged and not stuck to the bottom. Avoid adding milk, cheese or thick sauces before pressure cooking.
- Soupy sauce: Let it stand for several minutes, or add a bit more cheese.
- Grainy or oily sauce: Use freshly shredded cheese and add it off high heat.
- Mushy pasta: Shorten the time by a minute and quick release.
- Clumped pasta: Spread it out and do not stir before cooking.
Variations
- Stir in cooked bacon, broccoli, or shredded chicken after cooking.
- Add hot sauce, jalapenos or buffalo seasoning.
- Make a baked-style version in a covered dish; see our pot-in-pot guide.
- Halve the recipe for two servings, keeping the liquid at or above your pot’s minimum.
What Goes Well With Mac and Cheese?
Roasted or steamed vegetables, a green salad, pulled pork, sausages or Instant Pot pork tenderloin are all good partners. For a hands-off version, try our Crockpot macaroni and cheese.
Can You Freeze Mac and Cheese?
Yes, with caveats. Cooked mac and cheese can be frozen in portions in airtight containers, though the sauce may separate or turn grainier after thawing. Thaw in the fridge and reheat with a splash of milk, stirring. Refrigerate leftovers within two hours and eat within a few days.
Storage and Reheating
Reheat in a pan or microwave with a little milk, stirring until creamy again. The sauce thickens when it cools, so the extra milk helps.