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Instant Pot Creamy Mac and Cheese Five Ways

Use a combination of sharp cheddar with creamy white cheeses to create a mac and cheese with plenty of cheese flavor but won't become chalky.
Course Main Course
Cuisine American
Keyword macaroni and cheese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10
Calories 583kcal

Ingredients

  • 1 pound macaroni pasta such as shells or cavatappi
  • 4 cups water
  • 4 tablespoons butter
  • 1 teaspoon kosher salt
  • 1 teaspoon ground mustard
  • ½ teaspoon garlic salt optional
  • 1 5- ounce can evaporated milk
  • 4 cups shredded medium or sharp cheddar cheese
  • 2 cups soft white cheese such as gouda Swiss, fontina, or provolone

Instructions

  • In the insert of an Instant Pot or pressure cooker, add the macaroni, water, butter, kosher salt, ground mustard and garlic salt. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted then repeat with the rest of the cheese, stirring until the sauce is creamy. Add any additional toppings or mix-ins below at this time. Serve warm.