I have more than one mac and cheese recipe because they are not trying to do the same thing. One is a firm Southern casserole. One is creamy and pressure-cooked. One is gluten-free and almost completely hands-off. One brings truffle oil and Gruyère to the party.
Pick the texture and method you want, then make that one.
Which Mac and Cheese Should I Make?
Southern Baked Mac and Cheese
Best for: holidays, family gatherings, and firm, sliceable Southern mac and cheese.
Method: Boil + bake
What makes it different: Eggs and evaporated milk create a rich casserole that holds its shape.
Pressure Cooker Mac and Cheese
Best for: creamy mac and cheese and an everyday dinner without using the oven.
Method: Pressure cooker
What makes it different: A softer, creamier texture than the Southern baked version.
No-Boil Gluten-Free Mac and Cheese
Best for: gluten-free eaters, minimal prep, and the easiest baked option.
Method: Mix + bake
What makes it different: No boiling first. Mix the ingredients, dump them into the dish, and bake.
Truffle and Gruyère Instant Pot Mac
Best for: a richer, more grown-up mac and cheese when classic cheddar is not what you want.
Method: Pressure cooker
What makes it different: Truffle oil and Gruyère push the flavor into a completely different lane.
Want Something Different?
Spaghetti Squash Mac and Cheese belongs in this family, but it is not a direct substitute for the four pasta versions above. It uses spaghetti squash instead of noodles, so choose it because that is the meal you want.
Quick Comparison
| Recipe | Texture | Method | Time | Eggs | Best For |
|---|---|---|---|---|---|
| Southern Baked | Firm, rich, sliceable | Boil + bake | 1 hr (with rest) | 6 | Holiday table |
| Pressure Cooker | Creamy, softer | Pressure cooker | 30 min | 2 | Everyday comfort |
| No-Boil Gluten-Free | Creamy baked casserole | Mix + bake | 55 min (with rest) | 6 | GF + easiest prep |
| Truffle & Gruyère | Creamy, rich | Pressure cooker | 30 min | None | Fancier flavor |
| Spaghetti Squash | Cheesy squash | Pressure cooker | 52 min, plus pressurizing and cooling | 2 | Pasta-free alternative |
The Recipes
Southern Baked Mac and Cheese
This is the flagship holiday version: rich, firm, and intentionally sliceable. Eggs and evaporated milk give it the structure of a Southern casserole rather than a loose stovetop mac.
Method: Oven
Best for: Holiday meals and family gatherings
Pressure Cooker Mac and Cheese
This is the creamy lane. It keeps the oven out of the equation and gives you a much softer texture than the Southern casserole.
Method: Pressure cooker
Best for: Everyday creamy mac and cheese
No-Boil Gluten-Free Mac and Cheese
Mix it, dump it, and bake it. This is its own method, not simply the gluten-free variation of the Southern casserole.
Method: Oven
Best for: Gluten-free + minimal prep
Truffle and Gruyère Instant Pot Mac
Truffle oil and Gruyère make this the most distinctive flavor profile in the group. It is the one to choose when you want mac and cheese to feel a little less familiar.
Method: Pressure cooker
Best for: Richer, fancier flavor
Spaghetti Squash Mac and Cheese
This is the outlier on purpose. It uses spaghetti squash instead of pasta, so it belongs in the cluster without pretending to be the same eating experience.
Method: Pressure cooker
Best for: A pasta-free cheesy dinner
Need Gluten-Free?
You have three genuinely different choices. The Southern baked mac and cheese includes a tested gluten-free variation if you want the firm holiday-casserole texture. The no-boil gluten-free mac is the better choice when easy prep is the priority. The spaghetti squash mac and cheese skips the pasta altogether.
The right gluten-free pasta depends on the method. Barilla gluten-free pasta broke down in my Southern baked mac and cheese when I boiled it first and then baked it. Choose one of the tested pastas listed in that recipe. My no-boil gluten-free mac and cheese is built around Barilla.
Still Not Sure?
Holiday table: Southern baked.
Creamy and easy: pressure cooker.
Gluten-free and hands-off: no-boil baked.
Fancy: truffle and Gruyère.
No eggs: truffle and Gruyère.
No pasta: spaghetti squash.
FAQs
The truffle and Gruyère Instant Pot mac and cheese has no eggs at all. The Southern baked and no-boil gluten-free versions each use 6 eggs, and the pressure cooker and spaghetti squash versions each use 2.
The pressure cooker mac and cheese and the truffle and Gruyère mac are both about 30 minutes start to finish. The no-boil gluten-free mac takes about 55 minutes, including its 10-minute rest, the spaghetti squash mac lists 52 minutes plus time to reach and release pressure and cool slightly, and the Southern baked mac about an hour, including its 15 minute rest.
The Southern baked mac and cheese makes 20 servings, the most of any version, and it holds its shape for slicing. The no-boil gluten-free mac makes 16, and the other three make 12 each.
Yes. Add one extra 12 oz. can of evaporated milk, cook the gluten-free pasta one minute less than the al dente time on the box, and choose one of the tested pastas listed in the Southern baked recipe. In my tests, Barilla gluten-free pasta broke down when I boiled it first and then baked it in the Southern casserole. Barilla is the right pasta for the no-boil gluten-free mac, where the pasta never gets boiled.
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