Instant Pot Mac and Cheese With Evaporated Milk
My Instant Pot Mac and Cheese is creamy, cheesy, and super easy to make. It is made with pantry staples and ready in less 20 minutes.
I love Mac and cheese and have shared recipes before like southern mac and cheese and Buffalo Chicken mac and cheese. This Instant Pot mac and cheese is perfect for busy nights when you need to get dinner on the table NOW. Not only does it have perfectly cooked pasta and a rich sauce, but the Instant Pot makes cleanup a breeze. You're only a few button presses away from a comforting meal. Perfect for feeding hungry kids or yourself!
Why This Recipe Works: A Sprinkle of Food Science
- Use Broth Not Water: It adds so much flavor.
- Mustard Powder: Not only does it add flavor but its a natural source of lecithin (the same thickener found in eggs) to help the sauce come together smoothly.
- Use: Evaporated Milk: This type of milk has had ~60% of the water removed. This adds richness without watering down the sauce.
Ingredient Notes and Shopping Tips
- Macaroni: I like noodles that are hollow and have ridges to hold all our yummy sauce. Other good options include penne, cavatappi, and mini shells. You can also use rotini or gemelli but you may need to add a few minutes to the cooking time.
- Mustard Powder: Don't leave this out. It contains a natural emulsifier that helps prevent the sauce from splitting.
- Evaporated Milk: Be sure to grab evaporated not sweetened condensed milk. The latter has too much sugar.
- Cheese: Shred your own cheese if at all possible. Pre-shredded varieties have additives that can cause it to not melt as smoothly.
Krystle's Tips: Steal My Culinary School Secrets
- Do a quick release not a natural release: This will prevent the pasta from overcooking and becoming mushy.
- Release Carefully: I like to use a wooden spoon to move the pressure valve.
More Easy Dinners We Love
Best Instant Pot Chicken and Dumplings
Instant Pot Pot Roast and Vegetables
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📖 Recipe
Easy Instant Pot Mac and Cheese
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Ingredients
- 1 Pound Box Elbow Macaroni
- 4 Cups Low Sodium Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Tablespoon Mustard Powder
- Salt/Pepper To Taste
- 1 Cup Evaporated Milk
- 2 Cups Cheddar Cheese Shredded
- 2 Cups Colby Jack Cheese Shredded
Instructions
- Combine macaroni, broth, butter, salt/pepper, and garlic/onion/mustard powders in the instant pot. Stir until well combined.
- Seal lid, and cook on manual mode (high pressure) for 4 minutes. Then immediately release pressure.
- Set Instant Pot to keep warm function.
- Stir in milk, cheddar cheese, and colby jack cheese until cheese is melted and creamy.
Nutrition
Mac and cheese is my little granddaughter's favorite dinner. I subbed the chicken broth for veggie broth and left off the garnish and she loved it.
I really enjoyed making macaroni in the instant pot. It was so easy!! This recipe was delicious!
This Mac and cheese is so creamy and cheesy. I love that it is so easy to make using the instant pot. The perfect family dish!!
Soo delish! My husband and I loved it!!!
This worked exactly as written; my kids' favorite mac and cheese. I will make this again soon. Thanks!
Hi. Can I use ground pumpkin seed instead? thank you.
Hi there!
I have no idea what ground pumpkin seed is let alone what it would replace. I would say probably not.