Creamy Instant Pot Mac and Cheese with Gruyère
This Instant Pot mac and cheese is the ultimate comfort food. Made with sharp cheddar, nutty gruyère, and evaporated milk for a creamy pressure cooker mac in under 20 minutes.
If you are looking for a weeknight hero, this Instant Pot mac and cheese is the answer to your cravings. By pressure-cooking the pasta directly in broth, we utilize the starch to create a thick, emulsified base that eliminates the need for a traditional roux or draining a heavy pot of boiling water.
This easy instant pot mac and cheese focuses on a sophisticated flavor profile that goes beyond the blue box. We use a blend of extra-sharp cheddar for tang and cave-aged gruyère for a professional, silky melt. A touch of dry mustard powder cuts through the richness, ensuring every bite is balanced.
The secret to a truly creamy pressure cooker mac is the addition of evaporated milk at the very end. Unlike regular milk, which can break under residual heat, evaporated milk provides a concentrated, velvety texture that keeps the sauce glossy even as it cools.
Ingredients
The Base
- 1 lb (454g) elbow macaroni
- 4 cups (960ml) low-sodium chicken or vegetable broth
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp dry mustard powder
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper (optional)
The Finish
- 12 oz (355ml) evaporated milk
- 8 oz (225g) extra-sharp cheddar cheese, freshly shredded
- 4 oz (115g) Gruyère cheese, freshly shredded
- Black pepper to taste
Instructions
- 1
Combine the dry macaroni, broth, butter, salt, mustard powder, garlic powder, and cayenne in the Instant Pot inner pot.
- 2
Secure the lid and set the steam release valve to the sealing position.
- 3
Select Manual or Pressure Cook on High for 4 minutes. Note that it will take about 8-10 minutes for the pot to reach pressure.
- 4
Perform a quick pressure release immediately once the cook cycle finishes by carefully moving the valve to venting.
- 5
Open the lid and stir the pasta; it may look like there is a small amount of thin liquid remaining, which is exactly what you want for the sauce base.
- 6
Pour in the evaporated milk and stir to combine with the hot pasta.
- 7
Add the shredded cheddar and gruyère one handful at a time, stirring constantly until the cheese is completely melted and the sauce is glossy.
- 8
Let the mac and cheese sit for 3 to 5 minutes to thicken slightly before serving with a fresh crack of black pepper.
Tips
- → Always grate your own cheese from a block. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which will make your sauce gritty rather than smooth.
- → If the sauce appears too thick after sitting, stir in a splash of warm milk or water to loosen it back up to your desired consistency.
- → Use broth instead of plain water for the cooking liquid. Since the pasta absorbs all the liquid in the pot, broth infuses the noodles with much more depth of flavor.
FAQ
Why does my instant pot mac and cheese look watery when I open the lid?
Don't panic! That starchy liquid is intentional. Once you stir in the evaporated milk and the cheese, that liquid emulsifies into a thick, creamy sauce. If you drain it, your mac and cheese will be dry.
Can I use different types of pasta?
Yes, but you may need to adjust the time. Use the 'half the box time minus one minute' rule for pressure cooking. Shells or cavatappi work well, but avoid very thin pasta like spaghetti for this method.
How do I prevent the 'Burn' notice?
Ensure your pasta is fully submerged in the broth and that there are no bits of food stuck to the bottom of the pot before you start the pressure cooking cycle.
Can I double this recipe?
You can double the ingredients as long as you do not exceed the 'max fill' line of your Instant Pot, but the cooking time remains the same.
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