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:
I dont care for tobacco so I use a sprinkle of cayenne and its fantastic. I also love to use gouda, smoked cheddar and Monterey jack cheeses.
Not tobacco, tobasco, lol
Loved the hot sauce. I used Franks. It made it very good.
This recipe is great! Total takes me like 10 minutes, with IP coming up to pressure.
I eyeball recipe now. Used brown rice shell pasta and reduced cook time to 4 mins to avoid mush.
I never use mozzarella due to being stringy. Used a combo of Monterrey Colby and cheddars. Would add mustard powder, too. Didn’tneed a lot of milk due to leftover broth.
Always better to shred your own cheese from a block, as it melts better. Pre-shredded has anti-caking agents.
Overall, 5 stars! Quick, easy.
Made this tonight exactly as directed. Fabulous! Thought it might be spicy with the hot sauce, but it was not – just flavorful. So quick and EASY. A keeper!
I had a lot of broth left in the end. So I ended up straining it. Should I have left this? It still turned out great!
Try this with a clove of garlic, two tablespoons of Tomato paste and black olives. It’s to die for.
When do you add the tomato paste?
Would the time need adjusting if using gluten free rice pasta?
Hey, I noticed no one answered you. I did this last night with brown rice pasta and it was perfect!
Is it possible to double the recipe?
Yes, I just did that.
Did you double the liquid as well?
So good thank you! ??
Oh my gosh! This is the first homemade Mac and cheese my kids have liked. And they LOVED this! Thank you, thank you, thank you!
Quick, delicious recipe for Mac and cheese. I love that it didn’t use canned milk….yuck. The hot sauce adds a nice flavor…I added a tablespoon of mustard too….just because my Mom always did too.