4-Minute Instant Pot Mac and Cheese
Creamier than boxed, ready in the time it takes to set the table.
Method · 8 steps
- 1
Add dry macaroni, water, butter, salt, mustard powder, garlic powder, and black pepper to the Instant Pot. Stir to submerge all the pasta.
- 2
Lock the lid, set valve to SEALING. Cook on HIGH PRESSURE for 4 minutes. Total time is about 18 minutes including pressurize.
- 3
When cook time ends, do a careful QUICK RELEASE — tilt the valve away from you. There will be starchy liquid, which is exactly what you want.
- 4
Open the lid. The pasta will look soupy — that's correct. Do not drain.
- 5
Pour in evaporated milk and stir vigorously 30 seconds to emulsify the starchy liquid into a base sauce.
- 6
Add cheese in 3 handfuls, stirring between each until fully melted. The residual heat of the pot is enough — do not turn saute back on or the cheese will break.
- 7
Stir in hot sauce if using. Taste and adjust salt.
- 8
Let sit 2 minutes to thicken. Serve immediately — the sauce tightens as it cools.
Chef's notes
- →Quick release (not natural) or the pasta overcooks into mush in the residual steam.
- →Shred your own cheese — pre-shredded has anti-caking starch that makes a grainy sauce.
- →Evaporated milk is non-negotiable. Regular milk curdles at this temperature.
Storage
Fridge 3 days. Reheat in microwave with a splash of milk per portion to loosen the sauce.
