How to make Instant pot bacon mac and cheese

Robin Donovan

Recipe Developer

When you’re in the mood for comfort food, nothing hits the spot like a bowl of ooey, gooey macaroni and cheese. But you know what they say: everything is better with bacon. The recipe below takes a classic mac and cheese and tops it with crispy, salty, smoky bits of bacon.
The Instant Pot makes this recipe unbelievably easy to make. Also convenient, the sauce is made from just a handful of ingredients that you may already have in your pantry. We use white cheddar cheese here, but you can use any cheese or combination of cheeses you like.

Cooktop Cove

Instant Pot Bacon Mac and Cheese

5 minutes

4 minutes, plus 15 minutes to come to pressure

25 minutes

1 pound elbow macaroni

1 tablespoon kosher salt

4 cups of water

1 (12-ounce) can evaporated milk

3 tablespoons unsalted butter

1 teaspoon dry mustard

4 cups shredded white cheddar cheese

8 strips cooked bacon, crumbled

Put the pasta and salt in the instant pot and add 4 cups of water. Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 4 minutes.

Once the cooking time is up, quick release the pressure. Remove the lid and press Keep Warm/Cancel to turn off the pot, then turn on the sauté function on low.

Stir in the evaporated milk, butter, dry mustard.

While stirring continuously, add the cheese. Stir until the cheese is fully melted.

Stir in the bacon and serve immediately.

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