Description

This Instant Pot Extra Creamy Mac and Cheese is the ultimate comfort food made fast! Tender elbow macaroni gets cooked directly in the pressure cooker, then tossed with heaps of cheddar, creamy evaporated milk, and a little cream cheese for a decadent, melty sauce that coats every bite. Perfect for busy weeknights, potlucks, or anytime you need a cheesy, crowd-pleasing dish.

Ingredients

Units Scale

Pasta

1 pound (16 oz) elbow macaroni
4 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter

Creamy Cheese Sauce

1 cup evaporated milk
4 ounces cream cheese, cubed and softened
3 cups shredded sharp cheddar cheese (about 12 oz)
1 cup shredded mozzarella (optional, for extra meltiness)
1/2 teaspoon ground mustard (optional)
1/2 teaspoon black pepper
Pinch cayenne pepper (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Instant Pot – Add the elbow macaroni, water, salt, and butter to the Instant Pot. Make sure all the pasta is submerged as evenly as possible so it cooks consistently.
Pressure Cook the Pasta – Seal the lid and set the valve to sealed. Pressure cook on high for 4 minutes. When the time is up, carefully do a quick release to release the pressure (watch for hot steam!).
Stir and Evaporate – Open the lid and immediately stir the pasta well. If there’s any excess water, leave the lid off and let it sit on ‘keep warm’ for 1-2 minutes, stirring occasionally, until most liquid is absorbed but pasta is still creamy.
Make It Creamy – Stir in the evaporated milk and cream cheese. Mix until the cream cheese melts and the sauce becomes smooth, about 1 minute.
Cheesify! – Gradually add the shredded cheddar and mozzarella cheeses, a handful at a time, stirring constantly so the cheese melts smoothly and evenly. The sauce should become thick, creamy, and irresistibly cheesy.
Season and Serve – Stir in the ground mustard, black pepper, and cayenne if using. Taste and adjust seasoning as you like. Serve piping hot, topped with a sprinkle of extra cheese or fresh herbs if desired.

Notes

For extra flavor, try mixing in some smoked paprika, garlic powder, or a little hot sauce.
You can use other cheeses, such as Monterey Jack, Gouda, or American, for fun flavor twists.
Leftovers reheat best with a splash of milk stirred in to restore the creamy texture.
This recipe works best with evaporated milk—it gives a silkier sauce than regular milk.

Nutrition

Serving Size: about 1 heaping cup
Calories: 500
Sugar: 5g
Sodium: 620mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg