With just 5 minutes cooking time (thank you Instant Pot!), this lush and creamy macaroni and cheese recipe is made with 100% real cheese and couldn’t be easier or faster to make in the pressure cooker. Plus, I’m sharing 5 more recipe ideas for jazzing up this old-fashioned family favorite for adults and kids alike, especially when it’s time to party.
In This Post
I grew up on the blue-boxed variety of mac and cheese. In high school my friends called it yellow death. I called it delicious. In fact, it’s still one of those things we always have in the cupboard for emergency situations…like when it’s Tuesday…or Wednesday…or Thursday…or…you get the picture.
But after making this homemade mac and cheese recipe in less time and with all real ingredients, I don’t think I’ll be replenishing my stash any time soon.
I honestly can’t think of a food that is more comforting to me than a lush and creamy macaroni and cheese recipe, and I am ALWAYS on the lookout for a new variation on my favorite cheesy noodle. So when I was introduced to this pressure cooker version by my friend Ashley, it went straight to the top of my bust-out-the-Instant-Pot-must-make list.
And that’s how in just 5 minutes cooking time, we had this velvety lush mac and cheese ready for devouring.
Now that this recipe has become a super fast, weeknight solution for what to have when there’s no time to cook, I’ve come up with 5 doctored up versions of this basic mac and cheese recipe depending on what I had hanging out in my fridge to create a super easy solution for easy entertaining and creating a mac and cheese bar where guests can mix and match to make their own.
Who is ready to dig in?
How to Make Creamy Macaroni and Cheese
I remember years ago when a friend made us the most amazing homemade mac and cheese for a dinner party. It was lush. It was smooth. It was rich and velvety and everything mac and cheese devotees dream of. I asked him what the secret was to making it so creamy. His answer: Velveeta. Ugh. Now, I’ve been known to enjoy a slice or three of the processed stuff, but the real cheesy deal is way more my style.
So how do you get that lush creamy texture when you don’t want to use processed cheese or make a butter, flour and milk roux?
The secret is evaporated milk.
Evaporated milk can be somewhat confusing. Is it real milk or is it pseudo-milk? Evaporated milk is indeed real cow’s milk that’s been cooked down so some of the water content evaporates, creating a shelf-stable, always at the ready ingredient. I’ve used it time and again as creamer for my coffee when we’re out of milk or half and half. It’s concentrated and has a slightly heavier tasting milk. And in macaroni and cheese it keeps the cheese from breaking or getting greasy because there’s less moisture to contend with.
When cooking this mac and cheese there’s no need for draining the pasta cooking water, it’s all mixed into the sauce, and that’s why you only need 5 ounces compared to recipes like this that call for 3 cups of whole milk.
What to use instead of evaporated milk. To make your own evaporated milk, simmer 2 ¼ cups of regular milk down to 1 cup. Or replace it with ¾ cup whole milk and ¼ cup half-and-half.
The Best Cheese to Use in Mac and Cheese
Choosing the right cheese is essential to a delicious mac and cheese. I’ve found a combination of yellow and white cheeses is the best combo out there.
Choose a cheddar that has a bite to it, such as medium or even better, sharp cheddar cheese. This is the key for the signature cheese flavor.
For the velvety quality, add a meltable white cheese like:
- Gouda
- Havarti
- Provolone
- Swiss
- Fontina
- Monterey Jack
When adding the cheese to this mixture, you’ll want to use a heavy wooden spoon to really get in there and stir things up and add the cheese in batches. The result is a mac and cheese that’s smooth and rich and creamy.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
31 Instant Pot & Slow Cooker Holiday Recipes| Creamy Instant Pot Mac and Cheese
Ingredients
- 1 pound macaroni pasta , such as shells or cavatappi
- 4 cups water
- 4 tablespoons butter
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard
- ½ teaspoon garlic salt , optional
- 1 5- ounce can evaporated milk
- 4 cups shredded medium or sharp cheddar cheese
- 2 cups soft white cheese such as gouda , Swiss, fontina, or provolone
Instructions
- In the insert of an Instant Pot or pressure cooker, add the macaroni, water, butter, kosher salt, ground mustard and garlic salt. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted then repeat with the rest of the cheese, stirring until the sauce is creamy. Add any additional toppings or mix-ins below at this time. Serve warm.
Nutrition
Dressed Up Macaroni and Cheese Five Different Ways
Macaroni and cheese is one of the easiest meals to add a just a couple of ingredients and create a whole new spin on the original classic. I like to create these additions for parties, and serve up a simple, make-it-yourself mac and cheese bar. Simply keep the mac and cheese warm in the Instant Pot then let your guests mix and match to their hearts desires.
If I’m making it at home, I’ll often keep half of the mac and cheese plain for leftovers, then dress up a couple of individual bowls for eating right now.
Mac and Cheese with Hot Dogs
I grew up on this low-brow classic and it’s still a favorite today. To make, simply boil up a batch of hot dogs, then slice into bite size pieces and mix in. Use chicken sausage, kielbasa or other sausages if you’re feeling fancy.
Pesto Macaroni and Cheese
This version of dressed up mac and cheese is my daughter’s favorite. To make, simply stir in homemade pesto or store-bought. I typically use one tablespoon pesto per bowl. Add a sprinkling of Parmesan cheese or toasted pine nuts or walnuts for a little crunch. To make this even more of a Mediterranean-inspired meal, add chopped sun-dried tomatoes or roasted red bell pepper to round out the savory flavors.
Macaroni and Cheese with Caramelized Onions and Garlic Breadcrumbs
Sweet and jammy homemade caramelized onions add a touch of class to creamy mac and cheese. I make the onions ahead of time, store in the fridge, and then reheat them when in need. I like to add a contrasting crunch with a sprinkling of garlic breadcrumbs. To make, simply melt 1 tablespoon butter in a skillet over medium high heat, add ¼ cup panko breadcrumbs and ¼ teaspoon garlic and stir the breadcrumbs often until golden, toasted and fragrant. Stir in 2 teaspoons minced parsley and transfer immediately to a small bowl and set aside.
Top the macaroni and cheese with warmed caramelized onions and sprinkle with the toasted panko crumbs, or, stir the onions into the mac and cheese if desired. 
Buffalo Chicken Mac and Cheese
Add 2 tablespoons butter to a medium bowl and melt the butter in the microwave. Stir in 2 tablespoons Frank’s RedHot Buffalo Sauce and add 1 cup of shredded chicken, mixing until combined. Top the mac and cheese with a few tablespoons of the shredded chicken in sauce, and garnish with crumbled blue cheese. 
Macaroni and Cheese with Butternut Squash and Crispy Fried Sage
We often have leftover butternut squash in the fridge so with its mild taste, it’s a natural veggie to add in for a little more health in the mac. Both diced cooked squash or creamed work equally well here when combined with the cheesy sauce. To make the crispy fried sage, simply add 1-2 tablespoons of olive oil to a fry pan over medium-high heat. When hot, add the sage leaves and cook for 15-30 seconds, flip, and cook for another 20 seconds or so. Transfer to a paper-towel lined plate and sprinkle with kosher salt to top the mac and cheese.
Roasted cauliflower, sweet potato, or even broccoli would work here too.
More Macaroni and Cheese Recipes to Love
- Skillet Cauliflower Mac and Cheese
- The Best Homemade Mac and Cheese
- Lobster Mac and Cheese
- Fried Mac and Cheese Balls
- Homemade Cheeseburger Mac and Cheese
- Stovetop Pesto Macaroni and Cheese with Corn and Sun-Dried Tomatoes
- Chicken Divan Macaroni and Cheese
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Christine
This dish is my favourite (I call it) homemade “fast food”. But, I cut the cheese down to two cups of cheddar (in total, no more cheese) and put in a head of cauliflower or broccoli (cut up into large bite size pieces) along with other ingredients to pressure cook. If I have baby spinach on hand, I stir in an ample amount immediately after I open the pot after cooking. The vegetables may be soft, but it’s all delicious and healthier. I also use 500 g of pasta.
Sounds great Christine!
Tina Gerow
I used provolone & a Mexican mix of Cheddars. First, it was WAY too much cheese, and it was MUCH too thick. You could barely tell there was pasta in it. Next time I’ll use sharper cheddar and half the cheese, or at least half the provolone, which I think was a lot of the issue. And maybe more evaporated milk. But I’m going to play with the recipe. I’m not ready to give up just yet.
Brenda Henderson
Best Mac and cheese I’ve ever made!! And sooo easy to make!! My family loves it!!! Thank you!!!!
I’m glad everyone enjoyed it!
Mary Ann
Question…for the mac and cheese recipe, is it a 5 oz can of evaporated milk or a 15 oz can?
Thanks!
Ashley @ Foodie Crush
5oz!
Jenna
This recipe is so good!! I used sharp cheddar and Gouda and it was so creamy and delicious!! The only pointer I am going to make is one that should be common sense. Stir the noodles, water, salt, and garlic salt before cooking!! I forgot and it made some of the noodles harder than others and a few strong bites of garlic salt. I definitely won’t forget next time but just wanted to point it out for anyone else who might forget!!
Ashley @ Foodie Crush
Oh dang it!! Next time!
Clarissa Marchalk
My family loves this recipe. I am wondering if I wanted to double the recipe (2 lbs pasta) do you think I would still go to 8 cups water and what about cooking time? Any estimates?
Sorry Clarissa, I haven’t doubled the recipe before so I can’t give you exacts. But, I think if you doubled the wet ingredients and kept the same cooking time you should be good. Let us know how it works!
Jen
First recipe in our new 8qt. instant pot. If I’ve being honest, I was a bit of a doubter…how could we NOT drain the pasta. But we followed the recipe as stated, using 4 cups of cheddar that we shredded, and 2 c. of provolone/swiss. Absolutely PERFECT flavor, and hardly any clean up compared to my usual stove top/oven baked recipe. I’ll definitely make again.
So glad you liked it Jen! And yes, it seems counterintuitive but totally works!
Rhonda V
Made you mac and cheese recipe this a.m. Perfect!!!! Nice and creamy. Thanks for the recipe.
Ashley @ Foodie Crush
Yay! This is my favorite. Glad you enjoyed it.
Judy
Question: I’m thinking I would probably cut the cheese down to 4 cups total per lb of pasta. Considering that, could I double (or triple) the recipe if using an 8qt pot? (I have a Foodi)
Ashley @ Foodie Crush
That sounds like it would work well, it may not me quite as creamy.
Kelly Kawahara
I made this today and it turned out perfect. I used my Spiralizer to shed the cheese. The whole recipe, start to finish, took me 30 minutes.
Ashley @ Foodie Crush
YAY! I love that! Thanks for sharing.
Trepur
Made this, my son and I loved it. Used garlic powder instead of garlic salt. Medium cheddar with a smoked gouda. Great consistency and flavor. It’s on the list of go to’s!
Wendy
So many comments, must try but dont want to do it in an instantpot. Will this work stovetop?
Ashley @ Foodie Crush
Definitely! Great question, Wendy!
Theresa Obiegbu
I love you cheese, please send me an information on how to buy your product.
Lyn
Why do you need a pressure cooker or Instant Pot? Just cook pasta according to package directions (probably 8-12 minutes), drain and return to pot. Follow the rest of the directions, adding the evaporated milk and cheese. No extra appliance needed!
Ashley @ Foodie Crush
A lot of people already have the Instant Pot and love using it. I am so glad that you enjoyed the recipe without needing one.
Tammy McGinnis
hi the macaroni and cheese looks good but i dont have a instant pot i have a rice cooker and a crockpot can i use the recipe still
Ashley @ Foodie Crush
Hi Tammy, The instant pot is very specific as far as cook times. You could do a stovetop version where you fully boil the noodles first.
Wendy Culp
Hi,
I followed this recipe and only made one change, I substituted two cups of water for chicken broth, so two cups of broth and two cups of water. When I added the evaporated milk with the cheese I had to use more than the 5 oz (good thing I bought a bigger can).
I found that this recipe had good flavor. However, it was far too rich, and not creamy at all. It was very challenging to “stir vigorously” (and I did only add half the cheese at a time.) It reminded me of a baked mac and cheese. It was too cheesy and clumpy for my taste, mostly because I was making it for my kiddos and they like creamy.
Again it has good flavor, perfect for the baked mac and cheese effect.
Cindy
This was way too thick and clumped together! It was anything but creamy-the only thing that was accurate was the pasta cook time!
Ashley @ Foodie Crush
Hi Cindy, I am so sorry to hear this didn’t turn out. Which Macaroni and Cheese recipe did you use?
IPnewbie
This was great! I have a Mini so halved the recipe but reduced the butter and salt by 75%, and omitted the garlic salt. Used cavatappi – since the box had a regular cooking time of 6 minutes, I set the pressure cook time to 3 minutes (instead of 5). Before I closed the lid, I layered some chopped butternut squash on top, which came out perfectly tender. Used sharp cheddar and Gouda cheese and the texture came out very smooth. With half the amount of evaporated milk, it was a little on the soupy side, so next time I might try reducing it further. Thanks so much for the recipe!
kemparaju
There is a reason why I bought a Mac, it was not to be one of the cool kids that wanted the best of the best. No it was because of the music production I do on it. Hours and hours sitting in front of my Mac copying, pasting, moving, deleting, hour after hour just beating on my Mac in a endless assault to get my work done. That is the key part, my work. I work from home, it is great, but even if it is from home it is still work and it still needs to get done. So my Mac, I have it because it is fast, gets the job done and comes back for more.
But what happens when it doesn’t want to do those things anymore?
I move around massive amounts of information and yes even on the almighty Mac this can cause a problem after a while. Things fragment, programs get corrupted issues come up. My light speed Mac slows down to a crawl and all of the sudden I simply can not get any work done. Because I work from home there is no IT guy to call and ask to come fix it. No instead I have to figure out what is wrong. I am lucky, I did, but not after trying everything under the sun first and wasting countless hours looking for one program that can do what I needed instead of ten programs. One program to lead them all….okay that was a lame Lord of the rings reference, but that program was/is Detox My Mac. A simple to use program that did not just fix my issues, it put my Mac on overdrive again. A few clicks and my Mac was clean and ready to rock and roll again.
Read more here:- http://detox-my-mac.com?vhbshygdf398432
Sel
Made this a couple of times, and while I don’t have the instant pot (I presume you mean what we here call a pressure cooker), it still works a treat! I just boil my pasta beforehand. Tonight, I made it with pasta I’d cooked yesterday and put in the fridge overnight, then added sausages, red sorrel leaves, and garlic breadcrumbs. So delish! Thanks for the recipe; I’ll definitely be coming back to this one over and over!
Sean Paul
This Is Really Great Work. Thank You For Sharing Such A Useful Information Here In The Blog.
kashvi
We live in fast life. We didn’t get time for cooking so we usually use instant food package to save our time. But this saucy macaroni with pasta and cheese, didn’t take to time to cook.
Claudia
I made this for lunch today, and it turned out exactly like the boxed stuff I rememer eating decades ago. I think what is important is to use the metric conversions for the most accurate results. So 4 cups of water = 935ml, and we used approx 16oz of self grated cheese as someone suggested in the comments above. It was absolutely perfect.
Ana
Wow! This mac and cheese is no joke. So creamy and cheesy. I added a head of broccoli. Thanks for the recipe!
Donna
Help! My pasta is REALLY watery! I’m not sure what I did wrong
Martine Bykowski
This is the best recipe for mac and cheese I’ve ever found!
I always follow a recipe exactly the first time. This one needed NO tweaking, for our taste. After reading through the comments, we grated our own cheeses. They melted wonderfully.
Then we added a pound of browned lean ground beef, drained, and a “pound” can of petite diced tomatoes, draining most of the liquid. All that together made five good size helpings when served with a tossed salad.
Martine Bykowski
I wanted to clarify that my husband and I loved the creamy mac and cheese before adding the ground beef and tomatoes. It would make a wonderful side dish.
It only took a total of 10 minutes from the time we put everything in the pot till the time I did the quick release!
Mary
I agree. I have tried three other Mac and cheese instant pot recipes and was still search. I made this as written and it was fabulous. I used bagged preshredded cheddar and shredded some provolone. Still great. I might cut back on the cheese next time but am not unhappy with my result. No more searching for m&c recipes.
Glad you enjoyed it Mary!
Patty McNamara
I messed up and added the milk (whole milk plus half n half) to the pot with the macaroni and other ingredients. I thought I was going to have to toss it and start over but I cooked it anyhow and other than looking wee bit curdled it was fine. The curdled appearance disappeared when I stirred in the cheese. This recipe made lovely, creamy mac n cheese. I will make it like this from now on. So much less work and equally good results.
Murray
It is really important to clarify that 4 cups of shredded cheese is approximately 16 ounces of cheese. It does NOT correspond to 8 oz per cup like liquid. That is probably why some are saying there is way too much cheese. Going to try this tomorrow for the Superbowl with sharp cheddar, Gouda, and, Havarti.
Kevin
Well that explains my ton of cheese! Don’t convert like a liquid!
Jennifer
YESSSSSS, thank you! I was thinking the same thing!
LAURA
wonderful mac ANd cheese and willl be in my rotation.
Mary Johnson
I made this tonight for dinner. I grated my own sharp cheddar cheese and used Swiss chess for the white cheese, which I grated myself. I used large elbow macaroni and there was no water left after cooking the noodles. The end result was thick and grainy.
It definitely was NOT smooth and creamy. Any suggestions.
Tracy Cook
I will never make macaroni and cheese on the stove again. This was perfect. Noodles turned out perfect.
Aimee
If I make this with whole wheat pasta, do I need to add or subtract cook time?
Will
Good, but came out runny. Needed some fixing.
I think next time I’ll drain the pasta water into a bowl and add about half back in, and keep adding until I get the sauce thickness I want.
Connie
This was the first recipe in my Instant Pot and … I. AM. IN. LOVE.
The pasta came out perfectly! I used 4 cups of shredded cheddar, not 6 cups of cheese in total. It was done in literally 5 minutes, not including pressure build-up time.
I can’t wait to use this recipe again …. and the Instant Pot, of course
Kristina
The macaroni burned to the bottom of mine towards the end of cooking time. Has anyone else noticed this?
Overall it didn’t affect the dish, it still came out amazing.
Prince Moga
I have the 3qt 7 in 1 instant pot. Can I cut this recipe in half without it being too much for my instant pot??
K
I have the 3qt 7 in 1 instant pot. Can I cut this recipe in half without it being too much for my instant pot??
Kathryn Kabara
Made your plain version (new to Instant Pot and kids are picky eater). They loved it!! We will make it again! And again…..
Joe
My attempt was also very runny. Had to add more cheese.
Joe
Using 6 qt. Instant Pot. Water left at the end of the pressure cooking. Maybe some variations in the different machines?
Anna
Mine was super runny too. Added some corn starch and it was still too runny. Ended up putting it in the oven for a few minutes
Sarah
Was I supposed to drain the water before adding the milk and cheese? It’s really watery!
Becky Wendel
Very good! Used cheddar and Provolone. Makes a lot but it will get eaten!
Becky Wendel
Very good! Used cheddar and provolone. Makes a lot but it willl be eaten!
Kendra
The flavor of this was so yummy, but my consistency was way off! I shredded my own cheeses and used all the right amounts of everything, but ended up with a brick of Mac and cheese! When my pasta was done cooking there was no water left at all. Any suggestions? Family loved the flavor but we would love the thinner saucier version we see in your pictures.
Janet
Looks delicious, can’t wait to try! Would there be a cooking time adjustment to use whole wheat noodles?
Joanne
Can I make this in advance? How does this reheat?
Andrea
Could I double this recipe and still have it turn out okay?
LaurieJ
I doubled and it turned out fine. I used the 6 qt. pot , but be careful in quick release because it can get messy. Release with caution.
Brian Sanchez
This recipe was good not great. I used medium cheddar and it was over powering with the Gouda cheese. I definitely will not be using as much next time. I give 3/5.
Cindy Fitzgerald
First of all it was delicious , but I didn’t add the second half of cheese because it was already plenty cheesy. I was wondering if it was suppose to be 2 pounds of macaroni instead of ona?
Jessie
Just tried this and wow it’s amazing can’t believe how creamy and amazing this is. Thank you
Amanda Thompson
I grated extra sharp cheddar and gouda for this recipe. It tasted so good!! Not a scrap left after our dinner party. I did something wrong because when I released the pressure, starchy butter water splattered out. But my pasta was aldente and my cheese was creamy.
Sue
I bought a new 7-1 8qt instant pot this is the first recipe I made as soon as I took it out of the box. It’s absolutely delicious
Karla Schmitt
So you seriously don’t have to cook the pasta before putting it into the instant pot?
Tiffany Burnette
In my experience, the preshredded cheeses have additives that prevent caking and sticking. I think this is why the doesn’t work in this recipe. Those additives prevent the cheese from melting into each other and instead give a gritty texture. I’ve made this recipe three times and I absolutely love it!
Tonya
Do you shred both the cheddar and the white cheese or do you add the white cheese in cubes? Which white cheese do you use? Thank you!
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Rakib
This is One of the best Recipe of your blog I think! Love This Recipe? Amazing Colour and looks so Spicey the bad thing is for me I don’t have this Instant Pot Right Now! But I’m Sure I will buy this Pot. Thank You, Gayle, for giving this Delicious Recipe
Nora
I only used half the amount of cheese and it was still TOO cheesy and thick. Used more evaporated milk to try and thin it out a bit but still was not smooth and creamy like your pics. Do you think it’s because I used shredded cheese from a bag instead of grating it myself? Love your recipes and look forward to receiving new recipes in my inbox.
Lindsay
Mine turned out the same way! I also used pre-shredded cheese and elbow macaroni.
Brynne
Pre-shredded cheese is sometimes dusted with corn starch to prevent the shreds from clumping! That could account for it being too thick?
Sharon
This was so thick and rich I could only eat a few bites. Way too cheesy, nothing like the pictures and when I vented and took the lid off, the pasta resembled a gelatinous goo with all that starchy water. Sorry, but wont make this again.
Hillbilly John
Many mac-and-cheeze recipes warn not to use pre-shredded cheese because of some additives that prevent the cheese from clumping which is what would happen if you shredded a good cheese and put it in a bag.
Buy a good Wisconsin cheese and a good shredder….it’s not that much work and I can’t imagine how much more per pound you are paying for pre-shredded cheese.
Take is from a native cheese-head.
Michelle
YES! I thought it was WAYY too cheesy too! It tasted good, but same…could only eat a few bites. I did use the pre shredded cheese, though. Could be the reason.
Ashley @ Foodie Crush
Feel free to adjust to your taste! Thanks for the comment, Michelle!
Emily
Not sure what you did wrong but Do Not use preshredded cheese and add things a bit at a time. Best mac and cheese ever. I use to make a rue…never again!
Kb
Yes, WAY TO MUCH CHEESE! Something is wrong with the quantities. HALF the cheese was perfect, and I followed the recipe, which made it literally tons of cheese and a little macaroni. Used 1lb of Barilla Cellentani.. Please fix the recipe!
Hi KB, the amount of cheese worked well for me, but yes, feel free to cut it down if you desire.
Gayle
I think this is going to be the first recipe in my instant pot that I am afraid of and don’t know how to use! and I’m an accomplished cook. :( I think I can do it!
You’re going to love it Gayle. And it is seriously so easy. Just set the manual time for 5 minutes, then use a wooden spoon to flip the release so the air escapes. Once it’s released all of the air, open, add the evap milk and cheese, mix well and you’re done!
Gayle
Thank you Heidi. I wish you were here to give a class! I’ll let you know how it goes.
Gail Germanson
Gayle! I felt the same way but it really is easy! Am learning to love it! Gail
Kate
Haven’t had a recipe flop on me but this has me baffled. I used the substitute mentioned for evaporated milk. When I added that and the cheese, the cheese clumped into one stringy mess. It didn’t blend into sauce and get creamy. Any thoughts. Thanks.
Al
Tip for the release valve…wet a paper towel fold, toss over the release valve then release. Keeps the steam and other junk from end up all over and possibly on the cabinets or anything else nearby!
laura
can you bake this once complete with a cheddar panko topping to finish?
Deborah
Sounds yummy! I love the all the different additions! I have a slow cooker so can the recipe be adapted for slow cooking?
Hi Deborah, for cooking in the slow cooker function you would need to add milk and double the evaporated milk. I’m working on a slow cooker recipe for mac and cheese that will be coming soon.
Kathryn Larson
I may have missed it, but do you at the evaporated milk with the cheese? I’m assuming so.
Yes, add the evaporated milk with the first batch of cheese. Thanks Kathryn!