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Instant Pot Loaded Macaroni and Cheese Recipe

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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 gourmet flavor but still kid-friendly comfort food, just prepared in your affordable instant pot.

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

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 Evaporated Milk

1 tsp Tabasco Sauce

1 tsp. ground mustard

6-8 strips of bacon

2 stalks green onion, finely chopped

1/2 cup Panko breadcrumbs

1 T. Olive Oil

Instant Pot Loaded Macaroni and Cheese Recipe Directions:

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

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

InstantPot Loaded Macaroni and Cheese

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).

InstantPot Loaded Macaroni and Cheese

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.

InstantPot Loaded Macaroni and Cheese

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.

InstantPot Loaded Macaroni and Cheese

Remove the lid from InstantPot, use the “keep warm” function on InstantPot and place 4 Tablespoons of butter into 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.

InstantPot Loaded Macaroni and 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.

This Instant Pot Loaded Macaroni and Cheese Recipe is the ultimate in comfort food. It's swimming in cheese, with texture for a delicious meal!

 

instant pot loaded macaroni and cheese in bowl ready to eat

Instant Pot Loaded Macaroni and Cheese Recipe

Yield: 4 servings
Prep Time: 18 minutes
Cook Time: 4 minutes
Additional Time: 10 minutes
Total Time: 32 minutes

This Instant Pot Loaded Macaroni and Cheese Recipe is the ultimate in comfort food. It's swimming in cheese, with texture for a delicious meal!

Ingredients

  • 16 ounces elbow macaroni
  • 4 cups 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 Evaporated Milk
  • 1 tsp Tabasco Sauce
  • 1 tsp. ground mustard
  • 6-8 strips of bacon
  • 2 stalks green onion, finely chopped
  • 1/2 cup Panko breadcrumbs
  • 1 T. Olive Oil

Instructions

  1. Place strips of bacon on an aluminum foil-lined baking sheet.
  2. Place bacon on the top rack of a preheated 400-degree oven.
  3. Bake bacon for 18-20 minutes until crispy and golden brown.
  4. Meanwhile, add a box of elbow macaroni to InstantPot with 4-cups of water (water should barely cover noodles).
  5. Add a pinch of salt to the water.
  6. Close the lid and pressure cook on high for 4-minutes.
  7. Do a gradual quick release.
  8. While the bacon is cooking and the macaroni is pressure cooking, heat a skillet over medium heat.
  9. Add 1 Tablespoon of butter, 1 T of olive oil and 1/2-cup Panko to skillet.
  10. Toast the breadcrumbs until golden brown.
  11. Add salt to taste.
  12. In a medium mixing bowl, add eggs, 1 tsp ground mustard, Tobasco Sauce and can of Evaporated Milk and Whisk together until well blended.
  13. Remove lid from InstantPot, use the “keep warm” function on InstantPot and place 4 Tablespoons of butter into macaroni. Mix well until butter is melted.
  14. Pour in the mixture of eggs and mix well.
  15. Add grated cheese 1/3 at a time and mix well until cheese melts before adding more cheese.
  16. Taste and season with salt and pepper to taste.
  17. Serve and top generously with crispy Panko, crumbled bacon and green onions.
  18. *Use freshly grated cheese and not the pre-shredded cheese. A chemical is added to pre-shredded cheese to keep the individual shreds separate and therefore it does not melt as smoothly.
  19. Enjoy this InstantPot Loaded Macaroni and Cheese Recipe.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1200Total Fat: 80gSaturated Fat: 42gTrans Fat: 2gUnsaturated Fat: 31gCholesterol: 313mgSodium: 2129mgCarbohydrates: 63gFiber: 3gSugar: 14gProtein: 56g

The Nutritional Information may not be accurate.

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