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This is my favorite Mac and Cheese recipe to date! It is perfectly gooey and cheesy! And, it’s made it an Instant Pot (pressure cooker), so it’s simple and quick.


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I do make a few adjustments to the recipe though. You can make it exactly as the recipe shows, follow my adjustments, or make your own! Whatever makes your tummy happy!

Here are my adjustment notes:

  • We love shell pasta. I’ve used both medium and small shells; both work but we prefer medium size. When using shells we add 1 extra minute to the cook time.
  • This recipe makes A TON of sauce. That’s exactly what I was looking for! But if it’s too much sauce for you, reduce or eliminate the regular milk. After the pasta is done cooking there will be some water left. DON’T DRAIN! This is used for the sauce as well. Our family loves the sauciness with the regular milk eliminated: the evaporated milk, butter, leftover pasta water, and Velveeta are enough to make a creamy sauce.
  • After the pasta is done cooking and you’re adding the evaporated milk and cheese, I sometimes put the pressure cooker back on “Saute” mode to keep the temperature up. This helps bring the sauce to a bubble, which in turn helps it thicken a bit. This is optional, of course, only if you want the sauce thicker.
  • And lastly, don’t forget to add your favorite seasonings! Our family prefers salt and fresh cracked black pepper. But if you love extra spice, feel free to add some!
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    Let us know what you think in the comments below!