Who can resist a generous serving of Southern soul food mac and cheese? This creamy comfort dish combines elbow macaroni and sharp cheddar with Colby-Jack, finished with a touch of paprika, dried mustard, garlic powder, and onion powder for depth and warmth.
For generations, Southern grandmothers and mothers have perfected pots of mac and cheese, making this recipe a treasured part of family gatherings, holiday tables, and Sunday dinners. It’s simple soul food that carries cultural memory and plenty of flavor.
Can you make macaroni and cheese in the Instant Pot?
Yes. The Instant Pot turns this Southern classic into a fast, no-fuss weeknight meal. Pressure cooking yields tender pasta and a silky sauce in minutes—three minutes of active cook time—making it a reliable one-pot recipe.
Ingredients
This Southern soul food mac and cheese is made from scratch with pantry spices, evaporated milk for creaminess, butter for richness, and a blend of sharp cheddar and Colby-Jack for balanced flavor. Exact measurements are listed in the recipe card below.
- Elbow macaroni — the classic base for mac and cheese.
- Water — needed for pressure cooking.
- Evaporated milk — creates a smooth, velvety sauce closer to cream than regular milk.
- Butter — adds richness and helps prevent sticking.
- Sharp cheddar cheese — provides the classic American mac and cheese bite.
- Colby-Jack cheese — mellows the sharp cheddar for a creamier finish.
- Soul food seasonings — garlic powder, onion powder, dried mustard, paprika, salt, and black pepper for bold, comforting flavor.
What does evaporated milk do in mac and cheese?
Evaporated milk is richer than regular milk and helps create a smooth, cohesive sauce that clings to the pasta. It reduces the risk of a grainy or greasy finished sauce and yields a silky mouthfeel without needing flour or heavy cream.
How to make Instant Pot mac and cheese
This is an easy drop-in-the-pot recipe that streamlines weeknight dinners. A standard 6-quart Instant Pot works best for the quantities shown. Step-by-step photos and the printable recipe card are included below.
- Add ingredients to the Instant Pot: water, evaporated milk, 2 tablespoons butter, uncooked elbow macaroni, garlic powder, onion powder, dried mustard, paprika, salt, and black pepper.
- Stir to combine and ensure the pasta is submerged.
- Close the lid and set the Instant Pot to pressure cook on high for 3 minutes.
- After cooking, allow a natural pressure release for 5 minutes, then move the valve to venting to release any remaining pressure and open the lid.
- Stir the pasta to loosen it, then fold in the remaining 4 tablespoons of butter and the shredded cheeses until smooth and fully combined.
- Let the sauce rest on the ‘keep warm’ setting for about 5 minutes to thicken, then serve immediately.
How long does it take to make macaroni and cheese in the Instant Pot?
Active pressure-cooking time is just 3 minutes. Including prep, natural pressure release, and resting time, the recipe takes about 13 minutes from start to finish.
How to prep ahead
Make this even easier by adding everything except the butter, evaporated milk, and cheese to the Instant Pot and sealing it. When ready to cook, add the butter and milk, then pressure cook as directed.
Storing and reheating leftovers
Refrigerate leftovers in an airtight container for up to five days. For longer storage, freeze tightly wrapped portions for up to three months. Reheat gently in the oven or microwave, adding a splash of milk if needed to restore creaminess.
Instant Pot Mac And Cheese The Soul Food Way
Pin Recipe
Rate Recipe
Equipment
- Instant Pot electric pressure cooker (6-quart recommended)
Ingredients
- 8 oz elbow macaroni — uncooked
- 1 cup water
- 1/2 cup evaporated milk
- 6 tablespoons unsalted butter, divided (2 Tbsp + 4 Tbsp)
- 1 cup sharp cheddar cheese, shredded
- 1 cup Colby-Jack cheese, shredded
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Open the Instant Pot lid and add to the stainless steel inner pot: water, evaporated milk, 2 tablespoons butter, uncooked macaroni, garlic powder, onion powder, dried mustard, paprika, salt, and black pepper.
- Stir to blend ingredients and ensure the noodles are submerged in the liquid.
- Close the lid (valve set to seal) and pressure cook on high for 3 minutes.
- When the cooking cycle finishes, allow a 5-minute natural pressure release.
- Move the valve to venting to release remaining pressure, then open the lid and stir the macaroni to loosen it.
- Fold in the remaining 4 tablespoons butter and the shredded cheeses until smooth and fully combined.
- Let the sauce rest on ‘keep warm’ for about 5 minutes to thicken, then serve immediately.
Video
Nutrition
| Carbohydrates: 30 g
| Protein: 16 g
| Fat: 22 g
❤️ Shaunda’s Soul Food Standard
This recipe was created and tested by Shaunda Necole of The Soul Food Pot®. It’s rooted in African American culinary traditions and updated with modern shortcuts that preserve flavor and heritage. Measurements and timings were tested in a real kitchen so you can cook with confidence.
Like this post? Pin the image to your Pinterest board for soul food recipes.
Check out this recipe!