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Garlic Parmesan Mac and Cheese Recipe

Garlic parmesan mac and cheese

Garlic Parmesan Mac and Cheese

Chop Secrets
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Italian


  • Instant Pot Multi Pressure Cooker


  • 950 ml Water warmed
  • 450 g pasta shells rotini or other short pasta 1 Box
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1/4 tsp cayenne
  • 240 ml evaporated milk
  • 450 g shredded cheddar
  • 225 g grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish


  • Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  • Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  • Salt to taste.
Keyword Instant Pot, vegetarian
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