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Home » Instant Pot Magic

Pressure Cooker Mac and Cheese

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published March 22, 2018. Last modified August 1, 2025 By Gary White

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Pressure Cooker Mac and Cheese | The Foodie Eats

This pressure cooker mac and cheese has all the texture of a traditional baked mac and cheese.

Pressure Cooker Mac and Cheese | The Foodie Eats

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 to create a quick and easy version of her dish with the similar flavor profile that we could make for dinner any night of the week. The only real difference is that I used chicken stock to cook the noodles. It's definitely more savory, but you can use water if preferred. And low and behold, after only a few tries, I think we nailed it. It even got the approval of our 2-year-old daughter!

Pressure Cooker Mac and Cheese | The Foodie Eats

Ingredients for Pressure Cooker Mac and Cheese

Pressure Cooker Mac and Cheese | The Foodie Eats

How to Make Pressure Cooker Mac and Cheese

Pressure Cooker Mac and Cheese | The Foodie Eats
Add 1 pound elbow macaroni to empty pressure cooker.
Pressure Cooker Mac and Cheese | The Foodie Eats
Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.
Pressure Cooker Mac and Cheese | The Foodie Eats
Meanwhile - beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper.
Pressure Cooker Mac and Cheese | The Foodie Eats
Whisk one 12 oz. can of evaporated milk into egg mixture.
Pressure Cooker Mac and Cheese | The Foodie Eats
Once cook time is complete - quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.
Pressure Cooker Mac and Cheese | The Foodie Eats
Switch to sauté setting - add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil.
Pressure Cooker Mac and Cheese | The Foodie Eats
Add cheese and continue mixing until fully melted.
Pressure Cooker Mac and Cheese | The Foodie Eats

★ Did you make this Pressure Cooker Mac and Cheese?

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📖 Recipe

Pressure Cooker Mac and Cheese | The Foodie Eats

Pressure Cooker Mac and Cheese

This pressure cooker mac and cheese has all the texture of a traditional baked mac and cheese.
5 from 13 votes
Print Pin Rate
Course: Side Dish
Cuisine: Comfort Food
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 12
Calories: 388kcal
Author: Gary White

Ingredients 

  • 1 lb. elbow macaroni
  • 4 cups water
  • 4 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 elbow macaroni to the pot. Then add 4 cups of water and 4 tablespoons butter. Lock the lid and cook for 4 minutes at high pressure.
  • Meanwhile - beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper. Whisk in 1 large can of evaporated milk into egg mixture.
  • Once cook time is complete - quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.
  • Switch to sauté setting - add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil. 
  • Add cheese and continue mixing until fully melted.

Video

Nutrition

Calories: 388kcal | Carbohydrates: 34g | Protein: 19g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 886mg | Potassium: 306mg | Fiber: 1g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 0.7mg | Calcium: 363mg | Iron: 1.1mg
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Reader Interactions

Comments

  1. Rebecca

    October 03, 2018 at 2:22 pm

    5 stars
    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!

    Reply
    • Rita Yee

      March 05, 2019 at 12:58 pm

      Same here, Rebecca!

      Reply
  2. Tony

    December 19, 2018 at 8:28 pm

    5 stars
    I would like to know if I wanted to double or even triple this ,do I double and triple everything,thank you

    Reply
    • Gary

      December 20, 2018 at 10:06 am

      I don't think I'd double the eggs, but probably everything else.

      Reply
  3. Virginia

    February 06, 2019 at 7:40 pm

    5 stars
    I added chopped, leftover roasted turkey and it was fabulous! I imagine rotisserie chicken would be equally delicious too

    Reply
  4. Anne Hersch

    September 27, 2019 at 1:22 pm

    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.

    Reply
    • Gary White

      October 02, 2019 at 1:08 pm

      Sounds like you will end up with a different recipe.

      Reply
  5. Emily

    October 11, 2019 at 10:33 pm

    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?

    Reply
    • Gary White

      October 14, 2019 at 8:51 am

      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.

      Reply
      • Emily

        October 15, 2019 at 12:09 pm

        Thank you!!

        Reply
  6. C

    January 03, 2020 at 9:06 pm

    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.

    Reply
    • Gary White

      January 04, 2020 at 8:39 am

      I have not tried that, but I don't see why it wouldn't work!

      Reply
  7. Barb

    February 27, 2020 at 8:26 pm

    5 stars
    Love that you used eggs. Perfect texture!

    Reply
  8. Tammy

    June 21, 2020 at 10:39 pm

    Can this recipe be cut in half?

    Reply
    • Gary White

      June 24, 2020 at 9:15 am

      Sure, it can. The cook time would remain the same.

      Reply
  9. Tara

    February 26, 2021 at 12:54 am

    5 stars
    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!

    Reply
  10. Jenn

    November 04, 2021 at 11:19 am

    I have to cook gluten free and usually use Tinkyada rice elbows. Would you do anything different with gf pasta?

    Reply
    • Gary White

      February 14, 2022 at 9:40 am

      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.

      Reply
  11. Joan

    July 28, 2022 at 5:26 pm

    5 stars
    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!

    Reply
  12. Sam

    August 31, 2024 at 6:37 pm

    5 stars
    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.

    Reply
  13. Toni Smith

    September 05, 2024 at 1:31 pm

    5 stars
    This is my go to recipe for pot luck dinners. It's always a crowd pleaser!

    Reply
5 from 13 votes (5 ratings without comment)

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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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