Creamy Instant Pot Mac and Cheese with Gruyère
This Instant Pot mac and cheese is the ultimate comfort meal. No draining required—just high-pressure pasta finished with sharp cheddar, nutty gruyère, and evaporated milk.
Most stovetop recipes require you to boil water, drain, and then build a separate béchamel. This instant pot mac and cheese skips the hassle by cooking the pasta directly in seasoned broth. The starch from the noodles stays in the pot, acting as a natural thickener that creates a silkier sauce than any boxed version could dream of.
Using a pressure cooker ensures every elbow is perfectly al dente in minutes. This easy instant pot mac and cheese relies on a combination of sharp cheddar for tang and gruyère for that sophisticated, melt-in-your-mouth stretch. A splash of evaporated milk at the end provides a rich, velvety finish without the graininess often found in heavy cream sauces.
Whether you're feeding a crowd or just craving a bowl of soul-soothing carbs, this creamy pressure cooker mac is a foolproof win. The secret is the pinch of dry mustard—it doesn't make it taste like mustard, but it makes the cheese taste more like itself.
Ingredients
The Base
- 1 lb (454g) elbow macaroni
- 4 cups (946ml) low-sodium chicken or vegetable broth
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard powder
- 1/4 tsp cayenne pepper (optional)
The Sauce
- 12 oz (355ml) evaporated milk
- 8 oz (225g) sharp cheddar cheese, freshly shredded
- 4 oz (115g) Gruyère cheese, freshly shredded
- Freshly cracked black pepper to taste
Instructions
- 1
Combine the dry macaroni, broth, butter, salt, garlic powder, mustard powder, and cayenne in the Instant Pot liner.
- 2
Submerge the pasta by pressing it down with a spoon to ensure even cooking, but do not stir the mixture.
- 3
Secure the lid and set the valve to the Sealing position.
- 4
Select Manual/Pressure Cook on High for 4 minutes.
- 5
Perform a quick pressure release immediately once the timer beeps to prevent the pasta from overcooking.
- 6
Open the lid and select the Sauté function on the lowest setting; the pasta may look slightly liquidy, which is normal.
- 7
Pour in the evaporated milk and stir vigorously to incorporate the remaining cooking liquid.
- 8
Add the shredded cheddar and gruyère in three batches, stirring constantly until each batch is fully melted and smooth.
- 9
Turn off the heat once the sauce is thick and glossy; it will continue to thicken as it sits for 2-3 minutes.
- 10
Season with black pepper and serve immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 34 g
- Carbs
- 62 g
- Fat
- 33 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 880 mg
Tips
- → Always shred your own cheese from blocks. Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping, which will make your sauce gritty.
- → Don’t skip the evaporated milk. It is more stable than heavy cream or regular milk under heat, leading to a much smoother emulsion.
- → If the sauce seems too thick after sitting, stir in 1-2 tablespoons of warm milk or water to loosen it back up.
FAQ
Why does my instant pot mac and cheese look watery when I open the lid?
Don't panic! That starchy liquid is the foundation of your sauce. Once you stir in the evaporated milk and cheese, that liquid emulsifies into a thick, creamy coating for the pasta.
Can I use different pasta shapes?
Yes, but stick to small shapes like shells or cavatappi. The general rule for Instant Pot pasta is to cook for half the time listed on the box minus one minute.
How do I prevent the 'Burn' notice?
Ensure you use enough thin liquid (like broth) and don't stir the pasta after adding it to the pot. Letting the pasta sit on top of the liquid rather than mixing it helps prevent starch from sticking to the bottom.
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