Instant Pot Mac and Cheese is the ultimate electric pressure cooker comfort food! It is done in a flash (about 10 minutes total) and is creamy, cheesy, and full of flavor! It is a family friendly recipe that your kids will love!Homemade Mac and Cheese makes a great entree or side dish for dinner!
Course Dinner, Side Dish
Keyword instant pot macaroni and cheese, mac and cheese with evaporated milk, pressure cooker mac and cheese, velveeta mac and cheese recipe
Add first 4 ingredients to the Instant Pot.Add the 1 lb. elbow macaroni, 4 cups water, 1 1/2 tsp season salt (Lawry's), and 4 oz cubed cream cheese to the Instant Pot. Do not stir, but make sure all the pasta is either covered or touching the water.
Set IP for 4 minutes, pressure cook.Set the Instant Pot for 4 minutes, pressure cook on high for 4 minutes.
Stir the milk and cheese into the macaroni.Stir the cream cheese into the macaroni until it is completely melted. Add the 1 cup evaporated milk and 8 oz cubed Velveeta and stir until it is completely melted. Kitchen 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.
No Instant Pot? No problem, Make this Skillet Mac & Cheese instead!Storing: Keep any leftover mac and cheese in the fridge, in an airtight container for up to 5 days.Reheating: Warm leftovers in the microwave. Add a little milk to each portion, microwave for 30 seconds. Stir and then microwave for an additional 20-30 seconds.