There’s nothing quite like the creamy, velvety comfort of homemade mac and cheese, and this Instant Pot Easy Mac and Cheese delivers it in just 24 minutes. With a prep time of only 5 minutes and a quick 4-minute cook, this dish is a lifesaver for busy nights. The sharp cheddar melts into a luscious sauce, coating every tender elbow noodle, while a hint of garlic adds depth to the rich, cheesy flavor. It’s the ultimate comfort food that feels indulgent yet comes together effortlessly.
What makes this recipe truly special is its perfect balance of textures and flavors. The noodles are cooked to al dente perfection, and the sauce is so smooth it practically hugs each bite. A sprinkle of paprika or breadcrumbs on top adds a delightful crunch, elevating the dish from simple to sensational. Whether you’re feeding a crowd or treating yourself, this mac and cheese is a guaranteed crowd-pleaser that’s as easy as it is delicious.
What You’ll Need
- 16 ounces elbow macaroni (or any small pasta shape)
- 4 cups chicken broth (or water for a lighter flavor)
- 1 teaspoon salt (adjust to taste)
- 12 ounces canned evaporated milk (substitute with regular milk for a lighter version)
- 4 Tablespoons unsalted butter (salted butter works too, but reduce added salt)
- 3 cups shredded cheddar cheese (sharp cheddar recommended for bold flavor, but any cheddar works)
How to Make It
- Combine macaroni, broth, and salt: Add the macaroni, chicken broth (or water), and salt to the Instant Pot.
- Cook under pressure: Secure the lid, turn the valve to sealing, and press the PRESSURE COOK button. Set the timer for 4 minutes.
- Release pressure: Once the timer is done, perform a quick release of the pressure by turning the valve to venting.
- Add butter and milk: Carefully remove the lid and stir in the butter and evaporated milk. If the mixture seems too thick, add 1/4 cup water to loosen it.
- Melt the cheese: Gradually add the shredded cheddar cheese while stirring constantly. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Serve and enjoy: Serve hot, topped with extra salt and pepper if desired. Perfect as a main dish or side!
Cheesy Toppings and Sauce Ideas
Take your Instant Pot Mac and Cheese to the next level with fun toppings and sauces! Try adding crispy bacon bits, a sprinkle of smoked paprika, or a drizzle of hot sauce for a kick. For a creamy twist, mix in a dollop of sour cream or a splash of heavy cream. If you’re feeling adventurous, top with breadcrumbs tossed in melted butter and broil for a crunchy finish.
Perfect Pairings: Serving Suggestions
This creamy mac and cheese pairs beautifully with simple sides. Serve it alongside a fresh green salad, steamed broccoli, or garlic bread for a complete meal. It’s also a great side dish for grilled chicken, BBQ ribs, or roasted vegetables. For a comforting dinner, pair it with a bowl of tomato soup—it’s a classic combo!
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or water to the mac and cheese and warm it on the stovetop over low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring in between, until heated through. Avoid overheating to keep the cheese sauce smooth and creamy.
Quick Variations to Mix It Up
Customize your mac and cheese with easy swaps! Use different cheeses like Monterey Jack, Gouda, or Pepper Jack for a unique flavor. Add cooked veggies like peas, spinach, or roasted red peppers for extra nutrition. For a protein boost, stir in cooked chicken, ground beef, or diced ham. The possibilities are endless!
Instant Pot Tips for Perfect Results
To ensure your mac and cheese turns out perfectly, always use the quick release method after cooking to prevent overcooking the pasta. If the sauce seems too thick, add a bit more evaporated milk or water, 1-2 tablespoons at a time, until you reach your desired consistency. And don’t forget to stir the cheese in gradually—this helps it melt smoothly without clumping.
Instant Pot Easy Mac and Cheese
Equipment
- Instant Pot
Ingredients
- 16 ounces elbow macaroni
- 4 cups chicken broth, or water
- 1 teaspoon salt
- 12 ounces canned evaporated milk
- 4 Tablespoons unsalted butter
- 3 cups shredded cheddar cheese *(I used sharp)
Instructions
- Add macaroni, chicken broth, and salt to the Instant Pot.
- Place the lid on, turn the valve to sealing (not venting), and press the PRESSURE COOK button. Set timer to cook for 4 minutes.
- When timer is complete, do a quick release of the pressure.
- Remove the lid, stir in the butter and evaporated milk. If it seems too thick, you can also add in 1/4 cup water.
- Add in the shredded cheddar cheese while constantly stirring. Stir until the cheese is completely melted and smooth.
- Serve hot, topped with extra salt and pepper if needed.