A creamy and cheesy macaroni dinner put together in your Instant Pot that your whole family will love!

Instant Pot Mac & Cheese with Evaporated Milk

The Instant Pot can be scary the first time you use it. I remember the first time I used mine. My husband and son stood off to the side in anticipation as they watched their dinner cook in a futuristic-like appliance. It beeps, simmers, and steams and makes you wonder what in the world is going on in there! I was restless and anxious as I waited for the timer to go off. I wanted to open that top and see what happened inside! Did it work?!

It worked! It wasn’t a recipe I would make again, but it worked!

I have had my fair share of blunders with my Instant Pot. For example, I had no idea I was supposed to put a towel over the Quick Release before releasing the steam. The steam made a huge mess, spitting pasta steam everywhere! You just have to tell yourself you are going to learn how to use it and dive in and do it! 

If you aren’t so sure about it yet, then you could try making Cauliflower Mac & Cheese or Baked Mac & Cheese in the meantime!

What You’ll Need:

• 4 cups Water
• 1 lb Elbow Macaroni Pasta
• 1 1/2 tsp Salt
• 1 tsp Ground Mustard
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 2 tbsp Butter
• 12 oz can Evaporated Milk
• 2 cups Cheddar Cheese, Shredded
• 1 cup Monterey Jack Cheese, Shredded

How to Make Instant Pot Mac & Cheese

• Pour 4 cups water, 1 lb elbow macaroni, 1 1/2 tsp salt, 1 tsp ground mustard, 1/2 tsp paprika, and 1/2 tsp garlic powder into the Instant Pot. Stir to combine.
• Add 2 tbsp butter. Cover with the lid and set to manual high pressure for 4 minutes.
• After the cooking cycle is finished, use the quick release and wait until all of the steam is released.
• Stir in a 12 oz can of evaporated milk right away.
• Then stir in the shredded cheese, 1 cup at a time, until each cup is melted.
• Serve immediately.

Learning the Instant Pot Language

• Seasoned Instant Pot users use a different language than what the buttons actually say. When I am new to something, I like things precise. I want the directions and terminology to match the appliance exactly. Otherwise I end up randomly hitting buttons and hoping for the best! Here are two important terms to note:
  • Manual Mode – When a recipe says to use ‘manual mode’ that means press the ‘Pressure Cook’ button. 
  • Quick Release – This means you turn the knob on the top of the lid from ‘Sealing’ to ‘Venting.’ So, Quick Release = Venting. 

How to Quick Release (Vent) an Instant Pot

Remember, ‘Quick Release’ means turning the knob on the top of the Instant Pot from ‘Sealing’ to ‘Venting.’ And, ‘Venting’ means a lot of steam will be quickly released from your Instant Pot. 

When the timer goes off, it’s time to quickly release the steam. To do this, turn the knob on the top of the Instant from ‘Sealing’ to ‘Venting.’ But, BEFORE you do that grab a towel. You are going to have a disaster if you don’t cover the steam as it pours out of the top of your Instant Pot. You are better off throwing a steamy towel in the wash than you are cleaning off starching steam from everywhere! 

It is important to keep in mind that the steam is VERY HOT. Do NOT put your hand over the knob. Turn the knob with your hand off to the side of it. 

You will know it is done venting when the valve next to the knob on the top of your Instant Pot falls down. The arrow shows you a picture of the valve.

More Pasta Recipes:

• Cauliflower Mac & Cheese
• Easy Stuffed Shells
• Vegetarian Beef Stroganoff
• Creamy Tomato Rigatoni Pasta
• One Pan Fettuccine Alfredo
• Pesto Tortellini Pasta Salad
• Easy Homemade Baked Mac & Cheese
• Tortellini Alfredo

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Instant Pot Mac & Cheese

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Instant Pot Mac and Cheese, a creamy and cheesy macaroni dinner put together in your Instant Pot that your whole family will love!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 4 cups Water
• 1 lb Elbow Macaroni Pasta
• 1 1/2 tsp Salt
• 1 tsp Ground Mustard
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 2 tbsp Butter
• 12 oz can Evaporated Milk
• 2 cups Cheddar Cheese, Shredded
• 1 cup Monterey Jack Cheese, Shredded

Instructions

1. Pour water, macaroni, salt, ground mustard, paprika, and garlic powder in the Instant Pot. Stir to combine.
2. Add butter. Cover the lid and set to manual high pressure for 4 minutes.
3. After the cooking cycle is finished, use the quick release and wait until all of the steam is released.
4. Stir in evaporated milk right away.
5. Then stir in the shredded cheese, 1 cup at a time, until each cup is melted.
6. Serve immediately.

Notes

I highly recommend you make only as much as you need. This recipe makes 8 servings. If you aren't going to eat that much right away then cut the recipe in half. I make that recommendation because this mac & cheese tastes best if eaten right away while it's hot and creamy. It starts to dry as it cools. If you are eating it as leftovers, it's best to reheat it over the stove and add a little milk to it until it's creamy or a consistency that you are happy with. 

Adapted from The Salty Marshmallow

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 491Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 1173mgCarbohydrates: 25gFiber: 4gSugar: 2gProtein: 35g