This is the creamy one. My Southern baked mac and cheese is built to set into a firm casserole; this pressure cooker version stays softer and creamier, uses just 2 eggs, and never goes in the oven. The pasta cooks first, then the egg-and-evaporated-milk mixture and cheddar turn it into a sauce right in the pot.
Want to compare all the versions? Start with my full guide to mac and cheese recipes.
For the first 20 or so years of my life, my mom's famous Macaroni & Cheese was my favorite food in the whole world. I then spent several years as an adult trying to actually write down a recipe, since she never measures anything. Well, I've now taken it to the next level... Pressure Cooker Mac and Cheese! And it's pretty doggone good.
I wanted a quicker version with the same familiar seasoned-cheddar flavor, but I was not trying to copy the baked texture. This one is intentionally softer and creamier. I use chicken stock to cook the noodles because I like the extra savory flavor, but water works too. After a few tries, we landed on the version here, and it even got the approval of our 2-year-old daughter.
Ingredients for Pressure Cooker Mac and Cheese
How to Make Pressure Cooker Mac and Cheese
Step 1: Pressure-cook the macaroni
Add 1 pound of elbow macaroni to the empty pressure cooker. Add 4 cups of chicken stock or water and 2 tablespoons of butter. Lock the lid and cook for 4 minutes at high pressure.
Step 2: Mix the eggs and evaporated milk
Meanwhile, beat 2 eggs with 1 tablespoon of seasoned salt and 1 teaspoon of black pepper. Whisk in one 12-ounce can of evaporated milk.
Step 3: Release the pressure and stir
When the cook time is complete, quick-release the pressure gradually. Starchy foam may come through the vent, so use care. Stir the pasta well; if it looks stuck to the bottom at first, it should loosen as you stir.
Step 4: Add the egg-and-milk mixture
Switch to the sauté setting. Add the egg-and-milk mixture and stir very well. Keep stirring until the mixture comes back up to a boil.
Step 5: Melt in the cheese
Add the cheese and continue mixing until it is fully melted and the sauce is smooth.
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More Mac and Cheese Recipes You'll Love
- Southern Baked Mac and Cheese — firm, custardy, and built for the holiday table.
- Baked Gluten-Free Mac and Cheese — a no-boil, mix-and-dump baked version.
- Instant Pot Macaroni and Cheese with Truffle Oil and Gruyere — richer, sharper, and the only one with no eggs.
- Spaghetti Squash Mac and Cheese — gluten-free with a fraction of the carbs.
Want the side-by-side version? See all five in my mac and cheese guide.
📖 Recipe
Pressure Cooker Mac and Cheese
Ingredients
- 1 lb. elbow macaroni
- 4 cups chicken stock or water
- 2 Tbsp. butter
- 2 eggs
- 1 Tbsp. seasoned salt
- 1 tsp. black pepper
- 12 oz. evaporated milk
- 1 lb. medium cheddar cheese small cubes
Instructions
- Add 1 pound of elbow macaroni to the empty pressure cooker. Add 4 cups of chicken stock or water and 2 tablespoons of butter. Lock the lid and cook for 4 minutes at high pressure.
- Meanwhile, beat 2 eggs with 1 tablespoon of seasoned salt and 1 teaspoon of black pepper. Whisk in one 12-ounce can of evaporated milk.
- When the cook time is complete, quick-release the pressure gradually. Starchy foam may come through the vent, so use care. Stir the pasta well; if it looks stuck to the bottom at first, it should loosen as you stir.
- Switch to the sauté setting. Add the egg-and-milk mixture and stir very well. Keep stirring until the mixture comes back up to a boil.
- Add the cheese and continue mixing until it is fully melted and the sauce is smooth.
Video
Nutrition
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Toni Smith
This is my go to recipe for pot luck dinners. It's always a crowd pleaser!
Sam
This is very close to my oven baked Mac & cheese. I use 2 cups of milk instead of evaporated milk, precooked pasta and a pack of bacon chopped. Bakes about 30-45min. Exactly the same consistency as this. Great work!! Now I have an easier recipe.
Joan
Was looking for a quick weeknight dinner and gave this a try. Such a quick and easy recipe! It was so yummy!!!
Thanks for the recipe!
Jenn
I have to cook gluten free and usually use Tinkyada rice elbows. Would you do anything different with gf pasta?
Gary White
G-free pasta swaps in the IP are tricky, mainly because they are all so different. The rice ones absorb all the liquid and the corn ones don't absorb much at all. So, for your rice noodles, you'll probably want to add about a cup more liquid.
Tara
I've tried tons of IP mac n cheese recipes, but wasn't completely satisfy with any of them. Texture was off and couldn't taste the cheese. Your recipe is very close to what I was looking for. Egg is definitely the key in getting the texture I wanted. Thanks!
Tammy
Can this recipe be cut in half?
Gary White
Sure, it can. The cook time would remain the same.
Barb
Love that you used eggs. Perfect texture!
C
Have you ever popped this in a baking dish and into the oven for a bit after cooking? I love IP mac and cheese, but I miss those browned edges and the crunchy crumb topping.
Gary White
I have not tried that, but I don't see why it wouldn't work!
Emily
I have a work pitch-in coming up. Do you think it would still taste good if I made it in the morning and then let it sit on warm until lunch?
Gary White
If you're going to have it sit for a while, I might try leaving out the eggs. Then bring some more milk to stir in right before serving to make sure that it's still creamy.
Emily
Thank you!!
Anne Hersch
Looks awesome. I have never added eggs to mac and cheese so might leave those out. Could i sub milk or cream for the evap milk? Don't like the taste of evaporated milk.
Gary White
Sounds like you will end up with a different recipe.
Virginia
I added chopped, leftover roasted turkey and it was fabulous! I imagine rotisserie chicken would be equally delicious too
Tony
I would like to know if I wanted to double or even triple this ,do I double and triple everything,thank you
Gary
I don't think I'd double the eggs, but probably everything else.
Rebecca
I just shared this recipe and realized I never left a comment. To be honest, this one is dangerous for me. I want to make it every week and when I do make it, I eat way too much! It is one of the best and easiest mac and cheese recipes I've ever made!
Rita Yee
Same here, Rebecca!