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Truffled mac and cheese in white bowl.

Instant Pot Macaroni and Cheese with Truffle and Gruyere

This macaroni and cheese recipe is two things - simple and fancy! If you have a taste for truffle, this is a must try!
Course Side Dish
Cuisine Comfort Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 382kcal
Author Gary White


  • 4 cups chicken broth
  • ½ tsp. paprika
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. butter
  • 1 lb. Fusilli Corti Bucati pasta or elbow pasta
  • 1 tsp. sea salt
  • 4 tsp. Truffle oil
  • 12 oz. evaporated milk
  • 8 oz. Gruyere cheese shredded
  • 8 oz. sharp white cheddar shredded


  • Add chicken broth, Dijon mustard, and paprika to pot and give a good mix. Then add butter, pasta, and finally salt. Lock lid and cook for 3 minutes at high pressure.
  • Once cook time is complete, quick-release pressure. Remove lid then switch to sauté setting.
  • Add truffle oil and evaporated milk - gently mix well.
  • Once it comes back up to a boil, switch to keep warm setting.
  • Add both cheeses ½ cup at a time, mixing well until all shreds have melted.
  • Gently give a good mix. Serve as soon as possible for creamiest consistency.


If you choose to use elbow pasta, increase cook time to 4 minutes.
If starchy bubbles try to escape the vent when releasing pressure, simply close the vent and try again in 30 seconds - releasing a little bit at a time.


Calories: 382kcal | Carbohydrates: 32g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 271mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 0.6mg | Calcium: 419mg | Iron: 0.9mg