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Instant Pot Mac and Cheese

Look no further; this Instant Pot Mac and Cheese is the ultimate recipe! It has the best creamy, luscious, gooey cheesy sauce and perfectly cooked noodles, and the Instant Pot handles all the cooking. It's classic comfort food ready in a fraction of the time and with minimal effort; kids and adults alike will love it!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 309kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 lb. (16 oz.) elbow macaroni, dried/uncooked
  • 4 cups chicken broth or water chicken broth for best flavor
  • 1 tsp. kosher salt, plus more to taste
  • 1 tsp. ground mustard
  • 1/2 tsp. garlic powder
  • 12 oz. can evaporated milk or whole milk
  • 1/2 cup butter, unsalted
  • 1 tsp. of your favorite hot sauce
  • 8 oz. mild or medium cheddar cheese, shredded not from a bag, buy a block & shred yourself
  • 8 oz. American cheese, shredded not from a bag, buy a block & shred yourself
  • 1 Tbsp. cornstarch
US Customary - Metric

Instructions

  • Add the uncooked elbow noodles, broth/water, kosher salt, ground mustard, and garlic powder to the Instant Pot. Stir gently to combine.
    1 lb. (16 oz.) elbow macaroni, dried/uncooked, 4 cups chicken broth or water, 1 tsp. kosher salt, plus more to taste, 1 tsp. ground mustard, 1/2 tsp. garlic powder
  • Place the lid on, being sure to set the valve to seal. Cook on high pressure for 4 minutes.
  • Perform a quick release. When releasing the steam, the Instant Pot can sputter a bit due to the pasta's starchy content so be sure to use a kitchen towel or oven mitt for safety when performing this step. 
  • Remove the lid. Add the evaporated milk, butter, and hot sauce. Stir to combine.
    12 oz. can evaporated milk, 1/2 cup butter, unsalted, 1 tsp. of your favorite hot sauce
  • In a bowl, toss the cheese with the cornstarch & then begin to add the cheese a little at a time, stirring in between additions. Don't add in all the cheese at once.
    8 oz. mild or medium cheddar cheese, shredded, 8 oz. American cheese, shredded, 1 Tbsp. cornstarch
  • Allow to rest a few minutes to thicken up.
  • Taste and adjust seasonings. Serve immediately and enjoy!

Video

Notes

  • Avoid Pre-Shredded Cheese: Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy. I recommend shredding your own cheese to ensure a smoother sauce.
  • Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and portion into smaller freezer-safe containers and freeze for up to 3 months. Reheat in the microwave or on the stove with a splash of milk to restore creaminess. Stir frequently to prevent burning.
  • Stovetop directions:
    1. Cook elbow noodles according to package directions & drain. 
    2. Toss the shredded cheese with cornstarch.
    3. Add the butter to the cooked pasta and stir until melted.
    4. Add the evaporated milk, ground mustard, garlic powder, and hot sauce. 
    5. Add the cheese in increments, stirring in between. Let it sit for a few minutes to set up. If it is too thick, add more milk.
    6. Taste and adjust seasonings, adding more salt or hot sauce.

Nutrition

Serving: 1cup | Calories: 309kcal | Carbohydrates: 41g | Protein: 19g | Fat: 19g | Trans Fat: 1g | Sodium: 674mg | Fiber: 2g | Sugar: 7g | Iron: 1mg