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Instant Pot macaroni and cheese - 4 minutes to cheesy, creamy goodness!


4 minutes to cheesy, creamy goodness!


  • 1 pound of macaroni
  • 1 teaspoon mustard of choice, omit if you don't like mustard
  • 2 tablespoons butter
  • 1 teaspoon hot sauce totally optional
  • 1 tablespoon kosher salt
  • 4 cups water
  • 1 12 ounce can evaporated milk
  • 8 ounces sharp cheddar cheese
  • 8 ounces any other cheese of you choice
  • 6 ounces less of Parmigiano-Reggiano cheese depends on how cheesy you like it
  • Optional - 1 cup or less of panko bread crumbs or crackers


  1. Add the first 6 ingredients to the pressure cooker and give it a stir about. Pressure on high for four minutes, using the quick release method. (don't let the pressure come down naturally)

    Set to the keep warm setting.

  2. Don't strain, the pasta should be just perfect. Add the evaporated milk, then stir in the cheeses a little at a time until combined and melted cheesy goodness emerges.
  3. This is completely optional, but I like to do this sometimes: Place the mac and cheese in an oven proof vessel and top with panko crumbs, or even better crushed Ritz crackers. I use my kitchen blow torch, but if you don't have one you can put it under your broiler. Don't turn away though or the next thing you know, you've got burnt topping.
  4. As this sits, it will get thicker.  I find this tastes better fresh rather than as leftovers, but I find that to be true with any mac and cheese.  Even my mom's.