This easy Instant Pot Macaroni and Cheese cooks up perfectly creamy and tender in under 30 minutes in the pressure cooker. No boiling or layering is required, and the Instant Pot takes care of all the hard work. Gluten-free and can easily be made grain-free, dairy-free and vegan with just a few simple swaps.
Add pasta, salt, pepper, mustard, garlic powder, Worcestershire sauce and water in the Instant pot. Make sure the pasta is covered with enough liquid - push down or add more water as needed.
Cover with lid and turn the valve to SEALING.
Press the PRESSURE COOK (or MANUAL) button and cook on high for 4 minutes. After 4 minutes, do a quick release by pushing the valve to VENTING using a long wooden spoon. Pasta should be al dente.
Stir in the butter and evaporated milk and turn the Instant Pot to SAUTE (high) mode. Cook until the sauce has thickened and the macaroni is fully tender, about 3-8 minutes. Turn off then stir in cheddar until fully melted. Add shredded Monterey Jack and keep stirring until the cheese is melted and smooth.
How to Store and Reheat Leftovers
Cooled macaroni and cheese can be stored in an airtight container in the fridge for up to 3 days.
Reheat it on low, either over the stove or in the Instant Pot using the Sauté function. Add more milk as needed for a creamier consistency.
How to Freeze
If you want to freeze your mac and cheese, we recommend doing so with individual portions. Place each one in a freezer-safe container or airtight bag. Reheat them as needed after thawing them out in the fridge.