Instant Pot Smoked Gouda Mac and Cheese

CreatedNovember 13, 2024November 13, 2024

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If you’re looking for a family favorite cheese recipe with minimal cleanup, this Instant Pot Smoked Gouda Mac and Cheese is a must-try. Creamy, smoky, and bursting with flavor, this dish comes together with the help of your multi-functional pressure cooker, making it a great choice for long weekends or busy weeknights alike.

With sharp cheddar, smoked gouda, and Monterey Jack, this recipe offers a symphony of cheese flavors that combine for the creamiest sauce in just a few minutes of high-pressure cooking. No need to wait over a stovetop — this gouda mac is ready in a fraction of the time, perfect as a main or a side dish. Whether you’re craving comfort or cooking for a crowd, this delicious meal will soon become a regular in your recipe rotation.

Instant Pot Smoked Gouda Mac Cheese in a bowl

Can I use different cheeses?

Absolutely! Try sharp cheddar for a classic mac flavor, or even add a hint of parmesan cheese for extra richness.

What if I don’t have evaporated milk?

You can substitute whole milk or a combination of milk and heavy cream for a similar creamy texture.

ingredients for Instant Pot Smoked Gouda Mac Cheese

ingredients needed:

Macaroni Pasta – Elbow macaroni is ideal, holding onto the creamy cheese sauce in every curve and bite.
Water – Essential for cooking the pasta quickly in the Instant Pot, making cleanup easy.
Butter – Adds richness and a silky texture to the cheese sauce.
Salt – Balances the flavors, enhancing the cheese’s natural savory notes.
Ground Mustard – Adds a slight tang that complements the cheeses perfectly.
Smoked Paprika – Provides a hint of smokiness that amplifies the gouda.
Evaporated Milk – Thicker than regular milk, it creates a creamier, more indulgent sauce.
Smoked Gouda Cheese – The star of the show, this cheese adds depth and a distinct smoky flavor.
Monterey Jack – A mild cheese that melts beautifully, giving the sauce an extra creamy texture.
White Cheddar (optional) – Sharp and tangy, it balances the smoky gouda with a bold finish.

Substitutions

Vegetable Broth: Substitute water with vegetable broth or chicken broth for a more flavorful pasta.
Ground Mustard: If you don’t have ground mustard, dry mustard powder or a small dash of Dijon mustard will work.
Paprika: Use cayenne pepper for a bit of spice or omit entirely for a milder flavor.
White Cheddar – Swap with sharp cheddar or gouda cheese for an equally tasty result.

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How to make Pressure Cooker Smoked Gouda Mac and Cheese

Into the pot of an electric pressure cooker, place the macaroni, water, butter, salt, ground mustard, and smoked paprika. Stir to distribute the seasonings.
Cover the electric pressure cooker and set the valve to “sealing.”
Program the pressure cooker using the “manual” or “pressure cook” function for 4 minutes. When the cooking cycle is completed, perform a quick release of the pressure. Carefully remove the lid.
Stir in the evaporated milk, smoke gouda, and monterey jack. If using, also add the white cheddar. Stir until the cheeses are melted. The sauce will thicken as it rests.