How to make Instant pot three cheese mac and cheese

Robin Donovan

Recipe Developer

Creamy, cheesy mac and cheese is a near perfect food. And how do you improve on creamy, cheesy perfection? Obviously, the only way is to make it with an extra flavorful combination of 3 different kinds of cheese. Oh, and make it in the Instant Pot because it’s super quick and convenient!
We use a combination of sharp white cheddar, gorgonzola, and parmesan, but you can substitute another cheese for any of those if you like. If you’re not a fan of blue cheese, substitute something like Gruyere for the gorgonzola. Monterey Jack or fontina are great melting cheeses that can be substituted for the cheddar.

Cooktop Cove

Instant Pot Three Cheese Mac and Cheese

5 minutes

4 minutes, plus 15 minutes to come to pressure

25 minutes

1 pound elbow macaroni

1 tablespoon kosher salt

1 (12-ounce) can evaporated milk

3 tablespoons unsalted butter

1 teaspoon dry mustard

2 ½ cups shredded sharp white cheddar cheese

1 cup crumbled gorgonzola cheese

½ cup Parmesan cheese

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 and ¼ cup of water.

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

Serve immediately.

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