This is the only homemade mac and cheese my two kids will actually eat, and I have made it more times than I can count. Just 6 simple ingredients, one pot, and about 15 minutes start to finish. It comes out creamy and smooth every time, never grainy. No green stuff and no onions. If you have a picky eater at your table, this is the recipe I would hand you first.
This mac and cheese recipe is made with elbow mac, a little cream cheese, butter, seasoning salt (Lawry’s), evaporated milk, and Velveeta cheese. All these ingredients make this the creamiest mac and cheese you have ever had!!
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Mac and Cheese Instant Pot Ingredients
Elbow Macaroni – This recipe was written and tested with elbow macaroni. It cooks perfectly in 4 minutes in the Instant Pot. If you choose to sub a different shape the cooking time may change.
Water – I know that this feels like a missed opportunity to add flavor, but I have tested it with milk and evaporated milk and it burned to the bottom of the pot. I think you could sub chicken broth, but watch the amount of salt in that case.
Salted Butter – Just a little butter adds to the richness of this mac, and also helps thicken the sauce.
Lawry’s Season Salt – Instead of using kosher salt, the addition of seasoned salt adds another layer of flavor! Salt the pot as instructed in the recipe card, but then make sure you taste the finished dish before serving.
Cream Cheese – Adds a little extra flavor and creaminess to the mac and cheese.
Velveeta Cheese – This is a classic Mac and Cheese ingredient. Cut the cheese into cubes so it will melt from the heat of the cooked pasta.
Evaporated Milk – This is a great shelf stable option for your mac and cheese. It makes it super creamy!
Using Evaporated Milk In Mac & Cheese
Evaporated milk is the perfect option for mac and cheese. It is basically cow’s milk that is shelf stable and has less water content than traditional milk. You can usually find it in the baking aisle of your grocery store. Make sure you buy evaporated milk NOT condensed milk. Condensed milk is like sweet milk syrup, which would not be good in your mac and cheese! LOL
How to Make Instant Pot Mac n Cheese
This is a super easy Instant Pot recipe to make and makes an excellent beginners recipe!
Step 1
Pour elbow macaroni into the bottom of the Instant Pot. Add the water and seasonings. Then add 4 oz of cubed cream cheese and butter (or you can just pinch off pieces with your hands, like I do in the video).
Don’t stir!!!!!!!
Step 2
Pop the lid on and set it to cook on the pressure setting, high, for 4 minutes. Do a quick release.
Step 3
Pour in the evaporated milk and stir everything together, separating and noodles clumped together.
Step 4
Add the cubes of cheese and stir until melted and creamy.
Taste for seasoning.
What to Serve with Mac and Cheese
Mac and cheese is obviously delicious on it’s own. If we are having a busy week then this will get served as an entree by itself. You can certainly add some raw veggies or fresh fruit on the side.
A side salad also goes great with mac and cheese. Serve it with an Italian or vinaigrette dressing for a great balance of creamy and tangy.
If you want to serve this Instant Pot Mac and Cheese as a side dish, here are some great entree recipes to serve:
- Instant Pot BBQ Ribs or Oven Cooked Country Ribs
- Grilled Chicken Skewers
- Ham Balls
- Burgers, all types!
Storing
Mac and cheese is always best served right away. But if you have a lot of leftovers simply store them in the fridge for up to 5 days in an airtight container.
To reheat add a little milk or evaporated milk and heat each portion for about 30 seconds in the microwave. Give it a stir and heat for another 20-30 seconds.
Don’t have an Instant Pot?
If you don’t have an Instant Pot but you still want delicious and creamy mac and cheese you can check out this recipe on Mom’s Dinner for Skillet Mac & Cheese.
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Pressure Cooker Mac and Cheese
Ingredients
- 1 lb elbow macaroni pasta
- 4 cups water
- 2 Tbsp salted butter
- 2 teaspoon seasoning salt - Lawry's (more to taste)
- 4 oz cream cheese - cubed
- 12 oz evaporated milk -
- 16 oz Velveeta cheese - cubed
Instructions
- Add first 5 ingredients to the Instant Pot.Add the elbow macaroni, water, butter, season salt (Lawry's), and cream cheese to the Instant Pot. Do not stir, but make sure all the pasta is either covered or touching the water.1 lb elbow macaroni pasta , 4 cups water , 2 tsp seasoning salt , 4 oz cream cheese , 2 Tbsp salted butter
- Set IP for 4 minutes, pressure cook. Then quick release.Set the Instant Pot for 4 minutes, pressure cook on high for 4 minutes. Quick release the pressure.
- Stir the milk and cheese into the macaroni.Pour in the evaporated milk. Stir the cream cheese into the macaroni until it is completely melted. Add the cubed Velveeta and stir until it is completely melted. Mom's Tip: You can put your IP on "keep warm" or on LOW saute to help melt the cheese. Just make sure you stir constantly and turn the mode off once the cheese is melted.12 oz evaporated milk, 16 oz Velveeta cheese
- Serve immediately!Taste for seasoning and then serve hot.
Dixie Weerts says
My new go to Mac and Cheese recipe. And so easy in the instapot! Family loved it.
Susie Weinrich says
Excellent!
Susie Weinrich says
This was a huge hit with my kids!
Melissa says
Very easy! I reduce the cook time to 2 minutes with the cavatappi because I prefer Al dente noodles. I added in some shredded pepper Jack cheese and it turned out really good!!
Gregory Beatty says
This was very good! I had been looking at several recipes and many said to use chicken broth instead of water to give it a good flavor. I liked it. I am going to make it with the water next time to see if I like it better.
Brianna says
I made this and was so good! Wondering if I could double the recipe and if anyone has tried it? Did you need to cook it longer?
Susie Weinrich says
You should be able to double it just fine. You will not need to double the time.
Emily Bruno says
Never would have thought to use evaporated milk. This was perfect!
Lauren Grant says
This mac ‘n cheese is seriously the best! So easy, so creamy! Love this recipe!
Tawnie Kroll says
Love that you used Lawry’s seasoning! Sooo good and creamy!
Lauren Smith says
So yummy! Great as a main dish and could work just as great as a side. Tastes like California Pizza Kitchen’s macaroni and cheese.
Susie says
Awwwww. Lauren!!!! Thank you so much for commenting and rating. So glad you loved it!
Lauren Nagel says
My husbands favorite!
Andrea Howe says
oh my mac n cheese loving kids are so happy you posted this recipe! Can’t wait to make it!
Tanny says
This has been my go-to recipe the past couple years. I do like to use cajun seasoning in place of the lawyers for a little โkickโ.
Thanks for posting such a great recipe. Got it saved in my โfavoritesโ file