Instant Pot Mac and Cheese – This macaroni and cheese is every family’s favorite comfort food pasta recipe made easy in the Instant Pot! You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes!
Have I mentioned lately that I’m kind of in love with my Instant Pot? Although, I do love our classic Baked Mac and Cheese too! If you have been following me on Instagram you’ll know that I’ve documented my daily trials and errors using the thing. I was so skeptical of even getting one in the first place, and now, it’s pretty much all I want to use for cooking at all! It takes a lot of the in-between steps out of making simple recipes. Like this mac and cheese, the pasta cooks in just enough liquid, with no need to drain! If you’re looking for more amazing Instant Pot dinners definitely try out this Instant Pot Jambalaya it’s out of this world!!
My family absolutely LOVED this macaroni and cheese. Well, I did too. The flavor was absolutely perfect and it was super creamy, just like a good mac should be.
I made this recipe in my 8 quart Instant Pot, and it will definitely work just fine if you have a 6 quart as well. It makes a whole lot by the way. Yay for leftovers!
There was enough for my family of four to eat this as a main dish with a side salad for supper. Then, my kids took some for lunch in their thermos to school the next day. Even after that we had enough left to use up as a side dish later in the week!
How to Make Instant Pot Mac and Cheese:
- For the best flavor, I recommend using chicken broth as your cooking liquid. I used low sodium chicken broth. If you don’t have low sodium, leave out the extra addition of salt, then salt as needed when serving.
- Use seasoning! I add salt, pepper, garlic powder, and hot sauce to this before cooking. Don’t worry, the hot sauce does not make this spicy at all. It just adds an additional layer of flavor that’s amazing.
- Use a combination of cheeses for the best taste. I use a mixture of sharp cheddar, mozzarella. When you add the cheese, make sure to stir continuously so that it all melts in really well and you aren’t left with clumps.
- Don’t use canned milk. I used regular 2% milk, and I recommend that or whole milk for best results. Most of the recipes I saw for Instant Pot mac and cheese used evaporated milk which I am not a fan of at all.
Enjoy!
~Nichole
Instant Pot Mac and Cheese
Ingredients
- 16 Ounces Uncooked Elbow Macaroni
- 4 Cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 -1 Cup Milk
Instructions
- Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
- Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
- Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for other great Instant Pot recipes? Try these:
Do you think that this would be okay if I make this in the instant pot and then put in crockpot to keep warm while I cook a meat dish in the instant pot?
I’ve made this twice now — both with different types of cheeses, and both times doubled the recipe. FABULOUS results each time. No changes made to the time/quantities.
Last time, I made it with Guinness cheddar cheese — especially DELICIOUS. 😉
We use this recipe multiple times a month! For a family of five and a busy lifestyle! This recipe is not only easy and quick but SOOOOOOO yummy!!
Taste is good but mozzarella cheese stayed stringy. No matter how much I stirred ! Even tried microwave to see if it would melt.
The non melting mozzarella might be an issue with the brand, not the recipe.
Innnncredible!! My son had me add an additional ingredient, 1/2 C cream cheese. I still think it would be stupendous on its own.
Amazing! I use this as a base and add some mushrooms, green beans and mustard sauce alongside the hot sauce. The whole family (immediate and extended) love this recipe. Thankyou!
This was so easy and tasted so good! Thank you!!
This was amazing. How long are you supposed to stir it for? My cheese was super stringy after mixing for 15 minutes. Is it supposed to be a smooth texture or the stringiness is normal
The “stringiness” can come from the mozzarella cheese. It’s a stretchy cheese! If you don’t prefer that texture, you can just use cheddar and parmesan, or any other combo you like 🙂
Since we are just two of us, can we simply cut the recipe in half ??
I did, it worked great.
We have made this twice now. Substituted ground mustard for hot sauce as we never have hot sauce on hand. Super easy and super yummy!
Would this convert well to a slow cooker? I want to send this recipe to my mom, but she doesn’t own an instant pot.
Thanks for a great lunch!
Just made this! Delicious! I used siracha instead of hot sauce- give it a kick but not too spicy! Also didn’t have Parmesan, so left it out.
I feel that it can be doubled just fine- it’s only the pasta cooking that would need the “room”, as you mix in the cheese after the pressure cooking of the pasta.
I was testing the recipe on the fam and will be doubling it tomorrow to bring to an event!