Instant Pot Mac and Cheese

Why You’ll Love This Recipe

This mac and cheese is everything you want in a comfort food: rich, velvety, and packed with real cheese flavor. With the Instant Pot, there’s no need to boil and drain pasta or dirty extra pans. It’s quick enough for a weeknight dinner but delicious enough to serve at a gathering or holiday meal. Plus, it’s endlessly customizable and made with pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni (uncooked)
• Water or broth
• Butter
• Salt
• Garlic powder (optional)
• Ground mustard (optional)
• Heavy cream or whole milk
• Shredded cheddar cheese
• Shredded mozzarella or other cheese of choice
• Grated Parmesan cheese (optional)
• Black pepper (to taste)

Directions

1. Add the uncooked elbow macaroni, water (or broth), butter, salt, and optional seasonings to the Instant Pot.
2. Lock the lid and set the valve to sealing. Cook on Manual/High Pressure for 4 minutes.
3. When the cook time is up, perform a quick release carefully.
4. Stir the pasta (some water will remain—don’t drain it).
5. Add in the cream or milk, then gradually stir in the shredded cheeses until melted and creamy.
6. Season with black pepper to taste and adjust consistency with a splash more milk if needed.
7. Serve hot and enjoy!

Servings and timing

This recipe serves 6 to 8 people.
Prep Time: 5 minutes
Cook Time: 4 minutes (plus time to come to pressure)
Total Time: 20 minutes

Variations

• Spicy: Stir in hot sauce, diced jalapeños, or pepper jack cheese.
• Meaty: Add cooked bacon, ground beef, or diced ham.
• Veggie-packed: Stir in cooked broccoli, peas, or spinach.
• Cheese blend: Use Gruyère, fontina, or Monterey Jack for a gourmet twist.
• Crunchy topping: Transfer to a baking dish, top with breadcrumbs and broil for a crispy top.
• Gluten-free: Use gluten-free pasta and check labels on cheese and broth.

Storage/Reheating

Let mac and cheese cool before storing.
Refrigerate in an airtight container for up to 4 days.
Reheat in the microwave with a splash of milk to loosen the sauce.
Avoid freezing as the texture may change, but it can be done if needed. Thaw in the fridge and reheat gently.

FAQs

Do I need to drain the pasta?

No, the Instant Pot cooks it in just the right amount of liquid—no draining required.

What type of cheese is best?

Sharp cheddar melts well and adds great flavor. Combine with mozzarella, gouda, or Parmesan for extra richness.

Can I double the recipe?

Yes, just make sure not to exceed the Instant Pot’s max fill line. Cooking time remains the same.

Can I make this without heavy cream?

Yes, whole milk or half-and-half are great substitutes. You can even use evaporated milk for creaminess.

How do I keep it from getting dry?

Don’t overcook, and add more milk or cream if needed after adding cheese.

Can I use different pasta shapes?

Yes, but cooking time may vary slightly. Short pasta like shells or rotini work well.

What if I get a burn warning?

Make sure to stir the pasta well and scrape the bottom of the pot before sealing. Adding enough liquid helps prevent this.

Is this recipe kid-friendly?

Absolutely—it’s creamy, cheesy, and simple. You can leave out any spices for picky eaters.

Can I use pre-shredded cheese?

You can, but freshly shredded cheese melts better and gives a smoother sauce.

Can I add protein to make it a full meal?

Yes, stir in cooked chicken, bacon, or sausage for a more filling dish.

Conclusion

Instant Pot Mac and Cheese is the ultimate comfort food made quicker and easier than ever. Creamy, cheesy, and perfectly cooked every time, it’s a versatile recipe that’s great for busy nights, gatherings, or anytime you’re craving something cozy and satisfying. Once you try this homemade version, you’ll never go back to the box.

Instant Pot Mac and Cheese

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Instant Pot Mac and Cheese is a quick and ultra-creamy version of the classic comfort food, made entirely in one pot. With no draining required, this cheesy dish comes together in under 30 minutes and is perfect for weeknights, gatherings, or satisfying your comfort food cravings.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 4 minutes (plus pressure build and release)
• Total Time: 20 minutes
• Yield: 6 to 8 servings
• Category: Main Dish
• Method: Pressure Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 lb elbow macaroni (uncooked)
• 4 cups water or broth
• 4 tbsp butter
• 1 tsp salt
• 1/2 tsp garlic powder (optional)
• 1/2 tsp ground mustard (optional)
• 1 cup heavy cream or whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese (or cheese of choice)
• 1/4 cup grated Parmesan cheese (optional)
• Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Add uncooked macaroni, water or broth, butter, salt, garlic powder, and mustard to the Instant Pot.
2. Seal the lid and set to Manual/High Pressure for 4 minutes.
3. Perform a quick release once cooking is complete.
4. Stir the pasta; do not drain the remaining liquid.
5. Add heavy cream or milk and stir to combine.
6. Gradually stir in cheddar, mozzarella, and Parmesan (if using) until melted and smooth.
7. Season with black pepper and add more milk if needed to reach desired creaminess.
8. Serve hot and enjoy.

Notes

• Use freshly shredded cheese for best melting results.
• Add more milk to loosen the sauce if it thickens too much.
• Customize with your favorite mix-ins like bacon, hot sauce, or veggies.
• Stir well after cooking to prevent sticking and ensure even cheese distribution.
• Do not exceed the max fill line if doubling the recipe.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 3g
• Sodium: 580mg
• Fat: 23g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 17g
• Cholesterol: 65mg