Instant Pot Mac and Cheese is delightfully cheesy, creamy, and comforting. Best of all it takes a few minutes to throw it together. We serve it with brats, ham, and roast beef – really just about anything!
When I bought my Instant Pot I was a bit skeptical. Now it is my treasured baby! Who knew you actually could cook frozen chicken? I mean seriously!
Instant Pot Mac and Cheese
I enjoyed playing with the appliance because new kitchen toys are fun. Then I discovered I could make amazing refried beans in minutes without even soaking the beans. But when my friend Emilee gave me this recipe – well that is when I fell in love. Frankly I was not somebody who made homemade mac and cheese that often. I never had a recipe I loved so I didn’t bother.
Now this version is a family staple. I usually make it when my mom’s group comes over. Our kids literally shovel this into their mouths two fistfuls at a time! (Granted we have toddlers) but still – it is completely hysterical!
I won’t tell you to go buy an Instant Pot but I will say that if you are interested there are usually good sales around Thanksgiving. I’m keeping my eyes open to pick one up for a gift!
Have a great week guys. Thanks for stopping by to cook with me!
Tools In This Post: I have gotten quite attached to my Instant Pot. It is amazing how easy it makes some things! Most families will find a 6 quart will work great. I have the 8 quart because sometimes I cook for large crowds.
Looking for more Instant Pot recipes? Try these wonderful Instant Pot Refried Beans!
Instant Pot Mac and Cheese
Ingredients
- 4 cups water
- 1 pound small elbow macaroni
- 3 Tbsp. butter
- 1 tsp. salt
- ½ tsp. coarsely ground black pepper
- 12 oz evaporated milk
- 4 cups shredded Mexican blend cheese
Instructions
- Put water, macaroni, butter, salt and pepper into the IP.
- Use the manual setting to set the pot for 3 minutes on high. Make sure the vent is set to sealing.
- The pot will take about 15 minutes to reach temp and cook the food. When it is done do a quick release.
- Add the evaporated milk and shredded cheese. Stir until melted and serve hot.
Nutrition
Nutrition Disclaimer
MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.
This recipe is from my friend Emilee Fortin. I have made minor adaptations.
Leave a Reply