Go Back
Print
Creamy Instant Pot macaroni and cheese being stirred by a wooden spoon.

Easy 4 Ingredient Instant Pot Mac and Cheese

4 Ingredient Instant Pot Mac and Cheese contains elbow macaroni, butter, evaporated milk, and Cheddar cheese. It makes a creamy mac and cheese that everyone will love. 

Servings 8 servings

Ingredients

  • 1 pound elbow macaroni
  • 4 1/2 cups water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 (12 ounce) can evaporated milk
  • 12 ounces grated Cheddar cheese (see note)
  • freshly ground pepper, optional

Instructions

  1. Combine macaroni, water, and salt in the pot of a pressure cooker. Stir. Add butter. Lock lid into place. Set pressure cooking time for 4 minutes on HIGH pressure. 

  2. Once cooking time completes, allow pressure cooker to cool for one minute. Carefully vent valve to release pressure. Remove lid away from your face to prevent burns. 

  3. Stir the macaroni to break up any clumps. If any water remains, drain the pasta.

    Stir in evaporated milk. Allow the pasta to cool for one minute. Turn on the saute setting to low. Add the cheese in large handfuls. Stir after each addition. After the last addition of cheese, stir until creamy. Turn off the pressure cooker and remove the pot. (This prevents the cheese sauce from overcooking and getting grainy.)

  4. Taste. Adjust salt and add freshly ground pepper to taste. 

Recipe Notes

Instant Pot Mac and Cheese: Selecting the Cheese

You really want to grate your own cheese for this recipe. Pre-grated cheese is coated in a starch that can make this recipe dry, clumpy, and a little grainy. Sharp Cheddar is the best; extra-sharp, which I love, tends to be a little too dry for this recipe.