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If your family is anything like mine, then they LOVE having mac and cheese for dinner. I don’t buy the boxed stuff very often because it’s so processed and full of junk. Powered cheese anyone? That’s why I’m so excited to have this super easy 4-Ingredient Instant Pot Mac and Cheese that literally takes the same amount of time to make as the boxed variety. It tastes great and you could even use whole wheat macaroni noodles for a healthier version.
Don’t have an Instant Pot? You can easily convert this recipe to stove top. Just boil and drain the noodles as usual and then add all ingredients to the pot over medium/low heat until melted and creamy.
If you do have an Instant Pot be sure to check out these other dinner ideas:
Instant Pot Zuppa Toscana Soup
Instant Pot Sausage and Lentil Stew
Instant Pot Beef Stew
Instant Pot Hamburger Cheese Pasta
Calories
2832 calFat
149 gCarbs
250 gProtein
115 g Click Here For Full Nutrition, Exchanges, and My Plate Info 
Yields 8-10 cups
4-Ingredient Instant Pot Mac and Cheese15 minPrep Time
15 minTotal Time
Save Recipe Ingredients
- 3 cups macaroni or small shell noodles
- 4 cups water
- 1 tsp salt
- 1 - 12 oz can of evaporated milk
- 3.5 cups shredded cheddar cheese
- 3 tbsp butter
Instructions
- Add noodles, water and salt to Instant Pot. Stir.
- Secure lid on Instant Pot and cook on manual high for 4 minutes.
- When cooking time is done, do a quick pressure release. Remove lid once pressure has come down.
- Drain excess water off of cooked noodles.
- Add noodles back into the Instant Pot and hit the saute function. Add remaining ingredients.
- Stir until cheese is melted and sauce has thickened.
- Turn off saute function and enjoy!
7.8.1.2154https://www.gracefullittlehoneybee.com/4-ingredient-instant-pot-mac-and-cheese/
Calories
2832 cal
Fat
149 g
Carbs
250 g
Protein
115 g
Yields 8-10 cups
4-Ingredient Instant Pot Mac and Cheese
15 minPrep Time
15 minTotal Time
Save Recipe
Ingredients
- 3 cups macaroni or small shell noodles
- 4 cups water
- 1 tsp salt
- 1 - 12 oz can of evaporated milk
- 3.5 cups shredded cheddar cheese
- 3 tbsp butter
Instructions
- Add noodles, water and salt to Instant Pot. Stir.
- Secure lid on Instant Pot and cook on manual high for 4 minutes.
- When cooking time is done, do a quick pressure release. Remove lid once pressure has come down.
- Drain excess water off of cooked noodles.
- Add noodles back into the Instant Pot and hit the saute function. Add remaining ingredients.
- Stir until cheese is melted and sauce has thickened.
- Turn off saute function and enjoy!
7.8.1.2
154
https://www.gracefullittlehoneybee.com/4-ingredient-instant-pot-mac-and-cheese/4-Ingredient Instant Pot Macaroni and Cheese
makes approx. 8-10 cups
3 cups macaroni or small shell noodles
4 cups water
1 tsp salt
1 – 12 oz can of evaporated milk
3.5 cups shredded cheddar cheese
3 tbsp butter
Step 1: Add noodles, water and salt to Instant Pot. Stir.
Step 2: Secure lid on Instant Pot and cook on manual high for 4 minutes.
Step 3: When cooking time is done, do a quick pressure release. Remove lid once pressure has come down.
Step 4: Drain excess water off of cooked noodles.
Step 5: Add noodles back into pot and hit the saute function. Add remaining ingredients.
Step 6: Stir until cheese is melted and sauce has thickened.
Step 7: Turn off saute function and enjoy!
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