This Instant Pot Loaded Macaroni and Cheese Recipe is the ultimate in comfort food. It’s gooey with cheese, has plenty of texture, and makes a delicious meal in little time.

Growing up, I remember blue boxes of macaroni and cheese in the cupboards. It was a go-to snack after school or served for dinner, sometimes with chopped hot dogs. I was not a fan.

As a Mom, I learned to make macaroni and cheese from scratch. The difference between homemade and the blue box I grew up on was incredible. We haven’t gone back to boxed macaroni and cheese.

This InstantPot Loaded Macaroni and Cheese is a gourmet flavor but still kid-friendly comfort food, just prepared in your affordable instant pot.

Loaded Macaroni and Cheese Recipe Ingredients:

16 ounces elbow macaroni

4 cups of water

5 T. butter

7 ounces cheddar cheese, grated*

7 ounces white cheddar cheese, grated*

6 ounces American Cheese, grated

salt

pepper

2 large eggs, beaten

12 ounce can of Evaporated Milk

1 tsp Tabasco Sauce

1 tsp. ground mustard

6-8 strips of bacon

2 stalks of green onion, finely chopped

1/2 cup Panko breadcrumbs

1 T. Olive Oil

How to Make Instant Pot Loaded Macaroni and Cheese:

Place strips of bacon on an aluminum foil-lined baking sheet.

Place bacon on the top rack of a preheated 400-degree oven.

Bake bacon for 18-20 minutes until crispy and golden brown.

Meanwhile, add a box of elbow macaroni to InstantPot with 4-cups of water (water should barely cover noodles).

Add a pinch of salt to the water.

Close the lid and pressure cook on high for 4-minutes.

Do a gradual quick release.

While the bacon is cooking and the macaroni is pressure cooking, heat a skillet over medium heat.

Add 1 Tablespoon of butter, 1 T of olive oil, and 1/2-cup Panko to skillet.

Toast the breadcrumbs until golden brown.

Add salt to taste.

In a medium mixing bowl, add eggs, 1 tsp ground mustard, Tobasco Sauce, and a can of Evaporated Milk, and Whisk together until well blended.

Remove the lid from InstantPot, use the “keep warm” function on InstantPot and place 4 Tablespoons of butter into the macaroni. Mix well until butter is melted.

Pour in the mixture of eggs and mix well.

Add grated cheese 1/3 at a time and mix well until cheese melts before adding more cheese.

Taste and season with salt and pepper to taste.

Serve and top generously with crispy Panko, crumbled bacon, and green onions.

*Use freshly grated cheese and not the pre-shredded cheese.

A chemical is added to pre-shredded cheese to keep the individual shreds separate, which keeps the cheese from melting smoothly.

Enjoy this InstantPot Loaded Macaroni and Cheese Recipe.