What can I say about Instant Pot Bacon Macaroni and Cheese?
Take two of America’s favorite comfort foods, put them together, and then cook them in the Instant Pot. Seriously there could not be an easier way to get some dinner on the table. It’s no secret how I came up with this combination. It’s been done many many times before. Has it been done in the Instant Pot? Maybe! But I think my Instant Pot Bacon Macaroni and cheese is the absolute best.
Ingredients for Instant Pot Bacon Macaroni and Cheese:
6 slices of bacon, chopped
16 oz elbow macaroni
5 cups water
1/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/4 cup ricotta cheese
1/4 tbsp dijon mustard
salt and pepper to taste
Using the saute method, fry the bacon until crisp. I usually chop up the bacon prior to cooking it because it cooks faster that way, but you can do larger pieces and chop later if you’d like. When the bacon is done, transfer it to a paper towel and drain any grease that’s in the Instant Pot.
Add pasta and water to the Instant Pot. Close the lid and set the valve to sealing.
Using the manual setting, cook for 4 minutes.
When finished, natural release the pressure for 4 minutes. Quick-release the rest. Because pasta is very starchy, you may want to do a controlled release. That means that you release just a little pressure at a time so that the starches don’t come out and splatter all over the kitchen.
Once the pressure is released, open the lid and drain any excess water.
Next, add the ricotta, cheese, and bacon to the pot of macaroni and stir until combined.
Questions People Ask:
You can use any cheese that you want to – just make sure that you add it after the cooking process is done. Certain cheeses will break down in the Instant Pot.
You can store this dish in the refrigerator for 2-3 days in an airtight container.
Yes! You can make this meal ahead and freeze it for a later date. Be sure to use an airtight container, though, or you will end up with freezer burned pasta.
The best thing about instant pot bacon macaroni and cheese is that you can change up the recipe in so many ways. One of the easiest ways would be to add vegetables. Peas would go great in this dish, and so would broccoli.
You can also change up the cheese. If you don’t like ricotta, leave it out completely and substitute for cheese that you like, or for more cheddar. Keep in mind, though, that cheddar can get oily so you may not want to use too much. Mozzarella would be delicious in this pasta, as would something like Monterey Jack or even Pepper Jack cheese.
If you’d like, you can transfer Instant Pot Bacon Macaroni and Cheese to a baking dish and top it with crushed crackers or Panko bread crumbs. Pop it in the oven for a few minutes until the topping gets brown and crunchy. Voila! You’ve got a delicious baked dish without all the baking time.
This cheesy recipe combines some of your favorite comfort foods into one amazing dish. You'll love the way the flavors come together.
- 6 slices of bacon, chopped
- 16 oz elbow macaroni
- 5 cups water
- 1/4 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup ricotta cheese
- 1/4 tbsp dijon mustard
- salt and pepper to taste
- Using the saute method, fry the bacon until crisp. Transfer to a paper towel.
- Drain grease.
- Add pasta and water to the Instant Pot
- Using the manual setting, cook for 4 minutes.
- When finished, natural release the pressure for 4 minutes. Quick release the rest.
- Add all remaining ingredients to the pot and stir until combined.
- Serve warm.
If you made this recipe, share it in our Facebook group – The Moody Blonde – Cooking Tips and Easy Recipes! We’d love to hear how you liked it!