Pressure Cooker Macaroni and Cheese [Instant Pot]

Pressure Cooker Macaroni and Cheese is everyone’s favorite comfort food pasta recipe. Cheesy and creamy, it’s the best Instant Pot Mac and Cheese around.

Pressure Cooker Macaroni and Cheese with Crispy Bacon Topping

Everybody loves Macaroni and Cheese. From young to old, from far and wide and from East and West. Okay, you get the drift, we all love Mac & Cheese.

You will be amazed at how deasy and delicious it is to make Instant Pot Mac and Cheese in your Instant Pot, Mealthy MultiPot or Pressure Cooker.

If you want to take it up another notice, my Crispy Bacon Garlic Breadcrumb Topping is fantastic.

Cast of Ingredients for Pressure Cooker Macaroni and Cheese

Ingredients for Instant Pot Mac and Cheese

• Macaroni – I love using Cavatappia, because the cheese oozes in each bite. Elbow macaroni does the same thing, so try one of those two types of pasta.
• Cheese – Use a combination. Sharp Cheddar and a melting cheese like Oaxaca, Monterey Jack, Gruyère or Gouda. This evens out the cheese to make it creamy, without being gummy or stringy.
• Hot Sauce – don’t panic, this does not add heat. It adds amazing flavor without adding any spice.
• Dry Mustard – again, like the hot sauce, another lever of flavor is added without tasting any heat.
• Milk – heavy cream is best. Homemade Greek Yogurt and Heavy Cream work well, but days when there is no Heavy Cream in the fridge, the canned milk will suffice.

How cute is Cavatappi pasta? I love the curly whirly of this pasta and I love that the cheese gets stuck inside and when you take a bite, you get a little squirt of cheese sauce in your mouth.

I can’t always find it in my area, so I order in bulk from Amazon.

Add Butter and Seasonings

So simple, just add in everything but the cheese into your Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot.

Three minutes for Cavatappi pasta is perfect. If you use a heavier/thicker pasta (rule of thumb is Pressure Cook 1/2 the lesser time is says on the box of pasta and subtract 2 minutes), you might need an extra minute.

Perfection, perfectly cooked pasta in just three minutes! So cute! The Cavatappi are so inviting and make you feel like a kid again.

Slowly Mix in Cheese

You will want to turn your Pressure Cooker to the Sauté or Browning setting and then add in the evaporated milk and mix to combine. Add the cheese in three stages. Make sure the cheese is completely melted before adding in another handful.

I like to buy blocks of cheese and grate them myself. The cheese is so much fresher tasting. I’ve heard that store bought shredded cheese has fillers to keep the cheese from sticking together, so not only is it cheaper to buy a block and shred yourself, but it tastes better.

For a Mexican twist, try my Creamy Mexican Mac & Cheese or for an “adult” Mac & Cheese, you may enjoy my Buffalo Chicken Macaroni and Cheese, which is so creamy and delicious!

The pasta will be soupy at first, but don’t fret. The pasta will continue to absorb the liquid, so don’t allow all the liquid to evaporate.

I make a mean  Pan de Yucca in the Air Fryer (and in the oven) with Oaxaca cheese, so if you can get your hands on some, do it!

Tada!!!! You can eat the Cavatappi and Cheese as is, which is how I like it, or you can add a Crispy Bacon Garlic Breadcrumb Topping, which my husband absolutely loves.

Ed loves a nice Crispy Breadcrumb Topping.

Crispy Bacon Garlic Breadcrumb Topping

The beauty of this Bacon Garlic Breadcrumb Topping is that you can prepare it while your Macaroni and Cheese is in the Pressure Cooker, cooking and then just put on the topping when you are ready to serve.

Some people like to transfer their macaroni and cheese to the oven (with or without topping) and allow it to brown.

More Instant Pot Macaroni Recipes to Make:

• Pressure Cooker Jalapeño Macaroni Ham and Cheese
• Instant Pot Beef and Macaroni {Bolognese}
• Pressure Cooker Buffalo Chicken Macaroni and Cheese
• Pressure Cooker Lokshen Mit Kaese {Noodles & Cheese}

Kitchen Equipment and Essentials

• Instant Pot, Mealthy MultiPot or Pressure Cooker
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Cilio Olivewood Spatula
• Alton Brown Salt Box
• OXO Good Grips Cutting Board
• Microplane Artisan Ribbon Grater
• De Cecco Cavatappi Pasta

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Here’s the handy printable recipe.

Pressure Cooker Macaroni and Cheese, Fully Loaded

5 from 17 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 3 minutes

Pressure Release: 5 minutes

Total Time: 8 minutes

Servings: 8 servings

Calories: 573kcal

Author: Jill Selkowitz

Ingredients

Macaroni and Cheese

• 1 pound Cavatappi (or Elbows)
• 2 Tablespoons Butter
• 1 Tablespoon Dry/Ground Mustard Seed
• 1 teaspoon Sriracha Hot Chili Sauce
• 3/4 Tablespoon Kosher Salt (or 1 teaspoon Sea Salt)
• 1/2 teaspoon Freshly Ground Black Pepper
• 3.5 cups Fresh Water (or chicken broth)
• 1 cup Heavy Cream
• 12-16 ounces Sharp Cheddar Cheese
• 8 ounces Oaxaca Cheese (Monterey Jack, Mozzarella, Gruyère, Smoked Gouda, or combination of melting cheese)

Topping

• See my Crispy Bacon Garlic Breadcrumb Topping Recipe

US Customary - Metric

Instructions

• Add pasta, butter, mustard, hot pepper sauce, heavy cream,* salt and water to Pressure Cooker cooking pot.
• Lock on lid and close Pressure Valve.  Cook at High Pressure for 2 minutes.  When Beep is heard, wait 5 minutes and then release the rest of the pressure.
• Turn off Pressure Cooker and then select Saute or Browning and mix in the cheese in three parts, mixing well before adding more. When desired thickness is achieved, turn off Pressure Cooker.
• Top with Crispy Bacon Topping, if desired.

Notes

You won't taste the hot sauce; it adds a layer of depth, so don't leave it out!

Amount of cheese is a personal preference, so start with the lower amount and add more, until desired amount is achieved.

Use any of your favorite kinds of cheese and be creative.

Any pasta shells will work. Rule of thumb is to cook pasta for 1/2 the lesser cook time stated on package and then subtract 2 minutes.

*If using anything other than heavy cream, add it in AFTER pressure release, as opposed to adding it in with the dry pasta and change cook time to 3 minutes.

Nutrition

Nutrition Facts

Pressure Cooker Macaroni and Cheese, Fully Loaded

Amount Per Serving

Calories 573 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 22g 110%

Cholesterol 98mg 33%

Sodium 913mg 38%

Potassium 179mg 5%

Total Carbohydrates 44g 15%

Dietary Fiber 1g 4%

Sugars 1g

Protein 19g 38%

Vitamin A 18.5%

Vitamin C 0.3%

Calcium 21.2%

Iron 4.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Macaroni and Cheese [Instant Pot]