Instant Pot Mac and Cheese With Creamy Cheddar and Monterey Jack
By Ethan Parker
Prep
5 min
Cook
4 min
Total
19 min
Servings
8
Level
Easy
Dinner is on the table in 19 minutes, with only one Instant Pot to wash. This Instant Pot mac and cheese cooks the pasta without pre-boiling, then turns creamy and gooey with mild cheddar, Monterey Jack, and evaporated milk.
Water, elbow macaroni, salt, ground mustard, paprika, and garlic powder go into a 6-quart Instant Pot together, with butter placed on top before pressure cooking. The measured water-to-pasta ratio matters because it cooks the noodles without leaving them dry. Evaporated milk is stirred in immediately after releasing pressure, giving the cheese sauce a concentrated, creamy base.
Add the shredded cheese one cup at a time and stir after each addition until fully melted. The sauce should look loose and glossy at first, then cling more closely to the macaroni as it rests. Dry pasta is the common problem here, so do not change the stated water, pasta, or milk proportions. For a thicker result, cover the pot and let it stand for five minutes or longer.
Serve it hot with freshly cracked black pepper if wanted, alongside roasted broccoli, corn, cauliflower, chicken, pork, meatloaf, or salad. Leftovers can be refrigerated in an airtight container. Reheat a portion with a small sprinkle of water, then stir it so the sauce becomes creamy again.
Why you'll love this recipe
- Gets dinner moving in 19 minutes because the macaroni cooks directly under pressure, eliminating a separate pot of boiling water and draining.
- Uses one Instant Pot from start to finish, so the pasta, seasonings, butter, milk, and cheese do not create a sink full of cookware.
- Keeps prep short with pantry seasonings and refrigerator staples, while evaporated milk supplies the concentrated dairy base needed for a creamy sauce.
- Avoids pre-cooking the pasta because elbow macaroni softens during the four-minute high-pressure cycle, saving an extra timing step on busy evenings.
- Makes texture easy to adjust since resting the covered pasta thickens the sauce, while a little hot water loosens it when needed.
- Offers flexible cheese choices because mild cheddar can pair with Monterey Jack, mozzarella, Gouda, Swiss, or Havarti that melt smoothly.
Ingredients
- •4 cups water
- •1 lb elbow macaroni pasta
- •1.5 tsp fine sea salt
- •1 tsp ground mustard
- •0.5 tsp paprika
- •0.5 tsp garlic powder
- •2 Tbsp unsalted butter
- •12 oz can evaporated milk
- •2 cups shredded mild cheddar cheese
- •1 cup shredded Monterey Jack cheese (or mozzarella)
- •freshly cracked black pepper (optional, for garnish)
Instructions
- 1
Into a 6-quart Instant Pot multi-cooker, add the water, macaroni pasta, salt, ground mustard, paprika, and garlic powder.
- 2
Stir to combine.
- 3
Add the butter.
- 4
Cover with the lid and set the pressure cooker to manual high pressure for 4 minutes, following the manufacturer’s instructions.
- 5
After the cooking cycle is complete, follow the manufacturer’s guide for a quick release and wait until all pressure is released.
- 6
Turn off the Instant Pot.
- 7
Stir in the evaporated milk right away.
- 8
Add the cheese one cup at a time, stirring with each addition.
- 9
Once the cheese is completely melted, season to taste and serve right away, garnished with freshly cracked black pepper if desired.
- 10
If a looser cheese sauce is preferred, stir in some hot water.
FAQ
Nutrition (per serving)
Calories
448
Protein
18g
Fat
22g
Carbs
47g
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