Creamy Instant Pot Macaroni and Cheese

Use a combination of sharp cheddar with creamy white cheeses to create a mac and cheese with plenty of cheese flavor but won't become chalky.


  • 1 pound macaroni pasta such as shells or cavatappi
  • 4 cups water
  • 4 tablespoons butter
  • 1 teaspoon kosher salt
  • 1 teaspoon ground mustard
  • 1/2 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


  1. 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.