5-Ingredient Instant Pot Mac and Cheese
It’s no exaggeration—this highly rated recipe delivers rich, indulgent flavors in a matter of minutes. Thanks to the Instant Pot and a select few key ingredients, you can achieve a creamy, satisfying dish without unnecessary complexity.
Ingredients
- 1 pound elbow macaroni
- 12- ounce can evaporated milk
- 3 tablespoons unsalted butter
- 3 cups shredded mild or medium Cheddar cheese
- Kosher salt
Instructions
- Place the elbow macaroni into a 6- or 8-quart Instant Pot® multi-cooker, accompanied by 4 cups of water and 1 tablespoon of kosher salt. Secure the lid as per the manufacturer's instructions and set the device to pressure cook on high for 4 minutes.
- Once the cooking cycle concludes, refer to the manufacturer’s guide to perform a quick release of pressure. Once all steam has dissipated, carefully unlock and remove the lid. Switch the device to the low sauté setting for the next step.
- Gradually stir in the evaporated milk, butter, and ¼ cup of water. Slowly incorporate the shredded Cheddar cheese, stirring consistently until all the cheese has melted and the mixture is smooth. Serve the dish immediately, while hot.
Notes
Instant Pot settings may differ depending on the model. Consult the user manual for specific instructions.