Instant Pot Macaroni and Cheese with Truffle Oil and Gruyere

What Makes This One Different

This is the eggless mac and cheese in this collection. The pasta cooks in broth first, then the truffle oil, evaporated milk, Gruyère, and sharp white cheddar go in after pressure cooking. That sequence is what lets this stay creamy without turning it into the same custard-style mac as my Southern baked version.

• Does this mac and cheese use eggs? No. This is the only mac and cheese in this group that does not use eggs.
• Why does the truffle oil go in after pressure cooking? Truffle oil is best treated as a finishing oil. Adding it after the pressure cycle keeps its aroma in the finished sauce instead of cooking it away under pressure.
• Why Gruyère and sharp white cheddar? They do different jobs here. Gruyère brings a nutty, savory flavor, while the sharp white cheddar gives the sauce the familiar cheddar bite you still want from mac and cheese. The recipe uses 8 ounces of each.
• Why use evaporated milk instead of a roux? Evaporated milk gives the sauce body without making a separate flour-based sauce. It goes in after the pasta cooks, before the cheese.
• Can I use elbow macaroni instead of fusilli corti bucati? Yes. The recipe card allows either, but the timing changes: the fusilli cooks for 3 minutes at high pressure; elbow macaroni needs 4 minutes.
• Why add the cheese a little at a time? Once the evaporated milk is hot, switch to Keep Warm and add the cheeses about ½ cup at a time, stirring until each addition melts. Gentle heat and gradual mixing help the sauce stay smooth.
• Does it contain bacon? No. The recipe is truffle oil, Gruyère, and sharp white cheddar. If you want bacon, cook it separately and use it as a topping rather than adding it to the pressure cycle.