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:
Made it for a bbq it was quick easy and delicious. Everyone asked me for the recipe
OMG!!! Just made it! Didn’t add salt (salted broth) nor not any other spices. Used half sharp cheddar, half Monterey Jack with jalapenos and used the 5 percent dairy blend… To die for!!!!
Mmm, yep, this is the stuff! The chicken broth and garlic really take this to the next level, and I’m so happy to have found a good cheese sauce that isn’t a roux! (I don’t have anything against a roux, I just prefer not to add more flour/carbs to my already-carby noodle dishes!) Made it with exactly the cheeses you suggested, and it is top notch!
I included a bag of frozen broccoli. Oh yes.
This was completely delicious! Thank you for such a great, easy and quick recipe. I added a whole broccoli and mixed it in at the end which my kids really enjoyed (my kids favourite combo, cheesy pasta and broccoli) and I also threw some cooked pancetta in at the end, just because it needed eating ?
It was wonderful and I made a vegan version using vegetable broth, vegan butter and vegan cheese… YUMMYNESS!
What I am wondering is if anyone has tried to make a double batch in their BIG instant pot. I have the BIG IP and need to make this Mac n Cheese for a party at work and would rather here from those who have done it than to try it the day of the party.
Has anyone tried to double it?
I’ve doubled it and it worked fine. I also recommend
adding a head of cauliflower
Thanks! Did you have to add cooking time, or is 5 mins enough?
This is the best Mac & Cheese recipe i have found. The assortment of cheeses is amazing. I use cajun seasoning instead of the hot sauce and Beecher’s Flagship cheese instead of mozzarella.
This was amazing! I was so happy to find a recipe calling for regular milk and not canned. So yummy. I don’t be think I can go back to boxed ever again. This was so simple and I knew know exaclty what is in it.
I am INCREDIBLY picky about mac and cheese (I need to be craving it, and even then one bite of something can turn me off the whole craving), and I do enjoy this recipe. My husband and I tend to use mozzarella as the main cheese, and cheddar for the second (about 2:1 ratio) and a bit more of the milk so it’s a little creamier and less straight-up cheese, and it turns out delicious. We also tend to forgo the hot sauce and garlic powder too. Overall this recipe is incredibly cheap and easy, and so little effort on my part, I actually enjoy making it.
This was amazing! I wasn’t happy to find a recipe calling for regular milk and not canned. So yummy. I don’t be think I can go back to boxed ever again. This was so simple and I knew know exaclty what is in it.
What size instant pot did you use? Will this recipe work in a 3 qt instant pot mini? Can’t wait to give it a try!