If you are looking for the best, this is The Best Instant Pot Creamy Mac and Cheese recipe. It is easy, cheesy and loved by everyone!
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How to Make The Best Creamy Mac and Cheese in an Electric Pressure Cooker
Aunt Lou here.
We love mac and cheese around here. One of my family’s favorite recipes for mac and cheese is this Creamy Crock Pot Mac ‘n Cheese recipe. So this was a natural choice for trying out in our electric pressure cooker! It takes the best mac and cheese recipe and makes it faster! And, if your life is as hectic as ours, and I’m sure it is, some days you just need a quick and easy recipe that will be loved by everyone!
The Best Instant Pot Creamy Mac and Cheese Notes:
- This recipe gives you a TON of sauce. We love it this way. If you would rather not have as much sauce, you can cut back on some of the liquid ingredients. However, having the full amount of sauce makes reheating leftovers so easy and tastes of perfection!
- If you would like to have the full amount of sauce, but less in a particular serving, you can always serve it with a slotted spoon!
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
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The Best Instant Pot Creamy Mac and Cheese
The Best Instant Pot Creamy Mac ‘n Cheese
If you are looking for the best, this is The Best Instant Pot Creamy Mac and Cheese recipe. It is easy, cheesy and loved by everyone!
Print Pin RateServings: 12 servings
Calories: 366kcal
Ingredients
- 16 oz elbow macaroni
- 4 cups water
- 2 tablespoons butter
- 12 oz can of evaporated milk
- 1 1/2 cup milk
- 16 oz Velveeta cubed
- 1/2 cup melted butter
- Optional: 1/4 c shredded cheddar cheese garnish
Instructions
- Melt your 2 tablespoons of butter in your 6-quart Instant Pot on saute, moving it around to make sure the entire bottom is coated
- Turn off your saute feature
- Add in your water and macaroni and stir well
- Seal and cook on high pressure for 4 minutes
- Quick release, add in your remaining ingredients and stir until your cheese is melted
- Sprinkle some shredded cheese on top, if desired, and serve
Video
Notes
- This recipe gives you a TON of sauce. We love it this way. If you would rather not have as much sauce, you can cut back on some of the liquid ingredients. However, having the full amount of sauce makes reheating leftovers so easy and tastes of perfection!
- If you would like to have the full amount of sauce, but less in a particular serving, you can always serve it with a slotted spoon!
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Nutrition
Calories: 366kcal | Carbohydrates: 37g | Protein: 15g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 729mg | Potassium: 341mg | Fiber: 1g | Sugar: 9g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 1mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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This mac and cheese is delicious. I didn’t add the can of milk and added whole milk until it was the consistency I liked. Everyone loved it. Huge Hit. I will definitely make this again.
Do you know what you could use instead of Velveeta cheese? I suppose regular cheese, but any suggestions on how much to use?
Hi Leanne!
I haven’t tried this recipe with any other type of cheese. If you are using a shredded cheese, it will be approximately 4 cups. Depending on the type of cheese you use, it could change the texture of the recipe. If you give a try, let me know what you use and how it turns out!
Aunt Lou
So I altered the recipe a bit only bc I didn’t have everything on hand. I used penne vs elbow. I did 1C milk vs 1.5. I did half a pack of cream cheese I didn’t have evaporated milk. Lol (def interested to try it that way tho)! Anywho- it was liquidy when adding all ingredients and mixed it up. But after leaving the lidon it with the instant pot off for probably 45 min or so it was the perfect consistency!!!!!! Saucy in a great way, not soupy. It was so delicious! Def replacing my old school bake in the oven mac and cheese. It was fast and easy! Letting it sit for the additional time doesn’t bother me because I just bathed all the kiddos in the meantime 🙂 thank you for sharing! I really liked this. Everyone had seconds.
Thank you so much for taking the time to leave such kind words and details about how you had success Danielle! Hearing from readers like you makes my heart full!
Aunt Lou
So I never leave reviews…ever. But after reading the comments about this recipe, I felt I needed to. Yes, the recipe is runny – in the beginning. I followed the recipe exactly as it’s stated above. I thought about draining the water after cooking the pasta, but didn’t. I followed the directions and after adding the remaining ingredients, I set my instant pot to ‘keep warm’ and left the lid off. After about 30 minutes, the pasta soaked up a good portion of the sauce and it was the perfect consistency. Just keep an eye on it. The cooked pasta water can help thicken up the sauce if you keep it on warm. Overall, this recipe is amazing! I’ve already been forwarding the recipe to my friends and family.
I’m so glad you enjoyed this recipe Shannon! Thank you for taking the time to leave such kind words!
Aunt Lou
This was the first meal I made in my new instant pot. I have to agree with the above comment that it came out very thin and soupy. I did not have any water left over after the macaroni cooked so that was not the issue. It seemed to be perfect after adding in the evaporated milk and velveeta. I think my problem was when adding the extra 1 1/2 cups of milk. I’m not sure if mine was new user error or it just didn’t need that extra liquid. I will be trying again so tho and experimenting with less milk.
Overall though we really enjoyed this. My 5 year old said it was the best Mac and cheese ever and ate two whole bowls!
Hi Alisa!
I’m sorry there was too much sauce for your liking, but glad that your son enjoyed it so much! You are correct, if you want less sauce, you can use less of the liquid ingredients. If you want to keep the taste exactly the same, you can also serve with a slotted spoon. What did you think about the sauce when reheating leftovers?
Aunt Lou
I left out the regular milk altogether and it was the perfect consistency for me.
I second the above comment- I drained all of the remaining water as suggested in comment and halved the evaporated milk and I still needed to set the instant pot on sauté to get the liquid absorbed a bit. Then had to put the macaroni into the oven and bake for 20 minutes at 350. I wouldn’t use this Recipe again.
I’m sorry this recipe was not to your liking Heidi. This recipe gives you a TON of sauce. We love it this way. If you would rather not have as much sauce, you can cut back on some of the liquid ingredients. However, having the full amount of sauce makes reheating leftovers so easy and tastes of perfection! If you would like to have the full amount of sauce, but less in a particular serving, you can always serve it with a slotted spoon!
If with those suggestions, it is still not your cup of tea, we completely understand and hope that you will find something you do like in one of our over 1500 recipes!
Aunt Lou
How long would I cook it pressurized if I doubled the recipe? Thanks
Same here. I followed recipe exactly. It is a pot of liquid & not sure what to do to it to make it edible.
I’m sorry this recipe was not to your liking msbuci. This recipe gives you a TON of sauce. We love it this way. If you would rather not have as much sauce, you can cut back on some of the liquid ingredients. However, having the full amount of sauce makes reheating leftovers so easy and tastes of perfection! If you would like to have the full amount of sauce, but less in a particular serving, you can always serve it with a slotted spoon!
If with those suggestions, it is still not your cup of tea, we completely understand and hope that you will find something you do like in one of our over 1500 recipes!
Aunt Lou
It came out like macaroni soup. I would have drained the water after macaroni were done but it didn’t say that on the recipe.
I’m so sorry this didn’t turn out for you like it did for us. I didn’t put to drain the water after the macaroni was done on purpose because there was very little water left after cooking the macaroni when I tested this recipe. Next time, if you still have water remaining, you can drain it before adding in the remaining ingredients. I hope this helps!
~Aunt Lou
Mine was very soupy, too.