Go Back
+ servings
Instant Pot Mac and Cheese
Print Recipe
4.18 from 215 votes

Instant Pot Mac and Cheese with Garlic & Parmesan

This Creamy Instant Pot Mac and Cheese Recipe is the ideal "set & forget" Instant Pot recipe. From start to finish this is on the table in under 20 minutes. The garlic and parmesan flavors is a nice twist on a classic.
Prep Time5 mins
Cook Time5 mins
Total Time25 mins
Servings: 6 People
Author: Darcey Olson

Ingredients

  • 1 Lb Pasta Shells (Or elbow macaroni)
  • 4 Cups Cold Water
  • 3 Cloves garlic (finely minced)
  • 1 tsp Garlic Powder
  • 1/4 tsp Cayenne (optional - or hot sauce)
  • 2 Tbsp Butter (salted or unsalted)
  • 1 Cup Evaporated Milk (or heavy cream)
  • 8 oz Monterey Jack Cheese (grated)
  • 4 oz Parmesan cheese (grated)
  • Black Pepper (optional)

Instructions

  • Add the macaroni, water, minced garlic, garlic powder, cayenne and butter to the instant pot. Stir to combine.
    Instant Pot Mac and Cheese
  • Place the lid on the Instant Pot and make sure the valve is sealed.
  • Set to manual (or high pressure) for 4 minutes. When the cooking timer goes off, do a quick pressure release.
  • Remove the lid and stir to combine. If you see excess water have no fear...it will continue to be soaked up and evaporate.
  • Immediately add the evaporated milk and cheeses and stir to combine and melt the cheese. Continue to stir until all the cheese is melted and distributed.
  • Garnish with black pepper (if desired) and serve immediately.
    Instant Pot Mac and Cheese

Notes

  • Do not use regular milk for this recipe. It will be runny vs creamy.
  • For a stronger garlic flavor, increase the amount of minced garlic or garlic powder.
  • No added salt was included in this recipe as the cheese has a nice level of salt included. If you like to roll with extra salt, add it in at the end.
  • Serve immediately for the creamiest texture.