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    Home » Instant Pot

    Pressure Cooker Mac and Cheese

    Published March 22, 2018. Last modified November 17, 2019 By Gary White

    2.3K shares
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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

    What You'll Need - Thankfully Not Much!

    Pressure Cooker Mac and Cheese | The Foodie Eats

    The Process

    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? Please give it a star rating below!★

    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 11 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Comfort Food
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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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

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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