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Instant Pot Macaroni and Cheese (+Video)

This Instant Pot Macaroni and Cheese recipe is so easy and whips up fast! No need to precook the noodles beforehand! Fresh cheese and butter.

NO BOILING NECESSARY!

I will tell you, hands down, the one main reason I love this recipe for Instant Pot Mac and Cheese is because I do not have to boil the noodles first. It’s the reason why I love my recipe for No Boil Mac and Cheese. It saves so much time (and dirty dishes) when you don’t have to cook the pasta first!

Instant Pot Macaroni and Cheese shown on a white plate with a fork.

TIPS FOR MAKING INSTANT POT MACARONI AND CHEESE:

  • Use any flavor cheese you love with this recipe. I am using white cheddar here but you can use any cheese that melts well.
  • Sometimes when you do a “quick release” after cooking pasta, the pasta water will spit out. If this happens, close the valve and slowly let the pressure release. Or you can put a kitchen towel over it to help.
  • You can really use any pasta shape. I usually use elbow macaroni or cavatappi (which is the corkscrew looking pasta.)
  • For extra cheesiness, try adding additional shredded cheese on top of the fully cooked macaroni and cheese mixture. Place the lid back on and allow the cheese to melt before serving.
Instant Pot Macaroni and Cheese recipe from The Country Cook, macaroni shown in the instant pot with a wooden spoon.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • elbow macaroni noodles
  • water
  • salted butter
  • evaporated milk
  • freshly shredded cheddar cheese
  • salt
  • dry mustard powder
Instant Pot Macaroni and Cheese ingredients: elbow macaroni noodles, water, salted butter, evaporated milk, freshly shredded cheddar cheese, salt, dry mustard powder.

HOW TO MAKE INSTANT POT MACARONI AND CHEESE:

Combine uncooked pasta, water, and butter in the basin of the Instant Pot. Make sure the water comes to the top of the noodles, so that the topmost parts are just under the water. 

macaroni noodles, butter and water in the bottom of an Instant Pot electric pressure cooker.

Close the lid, seal it, and turn the steam release valve to the “sealed” position. Press “Pressure Cook”, set to high pressure, and select 2 minutes. The Instant Pot will take around 6-8 minutes to reach pressure, then the 2 minute cooking time will begin. Once the timer goes off, press “Cancel”, and turn the steam release valve to do a quick release until the steam starts to run slow. Open the Instant Pot, stir the noodles to break them up. 

cooked macaroni noodles in the bottom of the insert of an Instant Pot.

Stir in the cheddar, evaporated milk, salt, pepper and dry mustard powder until thoroughly mixed.

evaporated milk, salt, pepper, dry mustard and shredded cheese on top of cooked elbow macaroni noodles.

Place the lid back on the instant pot, seal it, and press the “Keep Warm” button. Let it sit for about 5-10 minutes, then turn your pot off and open the lid. Stir melted cheese thoroughly until creamy and coated.

milk, cheese and macaroni noodles stirred together in an Instant Pot.

Mixture will thicken as it cools. 

wooden spoonful of macaroni and cheese.

CRAVING MORE RECIPES?

Instant Pot Macaroni and Cheese

Instant Pot Macaroni and Cheese (+Video)

This Instant Pot Macaroni and Cheese recipe is so easy and whips up fast! No need to precook the noodles beforehand! Fresh cheese and butter.
5 from 9 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 2 minutes
Time to come to pressure: 8 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

  • 16 ounce box elbow macaroni noodles
  • 4 ½ cups water
  • 2 Tablespoons salted butter
  • 12 ounce can evaporated milk
  • 2 cups freshly shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 teaspoon dry mustard powder

Instructions

  • Combine uncooked pasta, water, and butter in the basin of your Instant Pot. Make sure the water comes to the top of your noodles, so that the topmost parts are just under the water.
  • Close the lid, seal it, and turn your steam release valve button to the “sealed” position.
  • Press “Pressure Cook”, set to high pressure, and select 2 minutes. It will take around 6-7 minutes to reach pressure, then the 2 minutes will begin.
  • Once the timer goes off, press “Cancel”, and turn the steam release valve to do a quick release until the steam starts to run slow.
  • Open the Instant Pot and stir to break up the noodles.
  • Stir in the cheddar, evaporated milk, salt, pepper and dry mustard until thoroughly mixed.
  • Place the lid back on the instant pot and press the “Keep Warm” button. Let it sit for 5-10 minutes, then turn the pot off and open the lid.
  • Stir melted cheese thoroughly until creamy and coated. Mixture will thicken as it cools.

Video

Notes

  • Use any flavor cheese you love with this recipe. I am using white cheddar here but you can use any mild cheese that melts well.
  • Sometimes when you do a “quick release” after cooking pasta, the pasta water will spit out. If this happens, close the valve and slowly let the pressure release. Or you can put a kitchen towel over it to help.
  • You can really use any pasta shape. I usually use elbow macaroni or cavatappi (which is the corkscrew looking pasta.)
  • For extra cheesiness, try adding additional shredded cheese on top of the fully cooked macaroni and cheese mixture. Place the lid back on and allow the cheese to melt before serving.
Course: Side Dish
Cuisine: American

Nutrition

Calories: 407kcal | Carbohydrates: 46g | Protein: 17g | Fat: 16g | Sodium: 256mg | Fiber: 1g | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: July 2018
Updated & republished: February 2021

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12 Comments

  1. 5 stars
    Thank you so much for this recipe. I had made mac & cheese in my instant pot probably about 3 years ago or so now and loved it. Unfortunately I didn’t save it or at least can’t find it lol. This sounds almost exactly the same. I love your site and recipes. Def bookmarking this one so I can find again when ready for some great & quick mac & cheese!

  2. 5 stars
    Love this recipe but I had A LOT of water spatter with butter in it when I quick released. Any tips?
    I used stuff I already had in the fridge – a bag of shredded cheese and some half-and-half. Didn’t need to use to keep warm function as it melted quickly once I stirred it together. Will definitely add this to my quick and easy last minute meals!!

    1. Yay! So happy you liked the recipe. But boo for the splatter! Now that I’ve had my IP for a while, I’ve learned that pasta needs time to naturally release before releasing the valve all the way. Give it about 8-10 minutes, then turn the valve to release the rest of the pressure. Hope that helps! 🙂