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:
How long does it take the instant pot to prepare to start cooking before the five minutes it takes to cook and how long does it take to do the quick release? so I can have a better idea of the total time it will take to make
So good & easy! ?
I will be doubling this do you need to double the liquid?
Yes 🙂
Thank you!
How did doubling the recipe work out? I want to double it as well but wondered if it would be okay?
Doubling it works just fine in the 8 qt. I have a large family and we have to double almost every recipe we find.
you should make this easier to follow for beginner instant pot users. how do you quick release? how do i set my instant pot for 5 minutes and not 10?
The instant pot comes with a manual that explains in detail how to do those things 🙂
I’m new to IP too. However I can tell u the settings can be different from brand to brand. W/ IP on the bottom rows their is one labeled pressure cooker push this then above there r 2 buttons a minus and plus. Push these to add or subtract time. That’s it it will do the rest. When it reaches pressure the 5 min. will start at the end push the off button and carefully using the lever turn the pressure relief valve until steam comes out. Careful this is very hot don’t get in the steam. That’s a quick release. When the steam stops u can open the lid. The quick release is used in this recipe to prevent the mac from over cooking. I hope that helps u. I found getting details hard myself. Once u use it a few times u will understand the instructions. Then u can understand the recipes better. Now I’m going to go try this recipe.
I’ve made your IP spaghetti multiple times (love it!) so I was thrilled to try this recipe for one of my favorite dishes. I followed exactly as written except I also added about a tsp of mustard powder. Amazing! Never making it on the stovetop again!
Is there anything special needed if you cut the amount of pasta in half? Do you just halve everything including cooking liquid? Thanks excited to try it tonight
Hi Janelle, I just finished making 1/2 of the recipe, all the ingredients is reduced by half.
For half, did you reduce the cook time at all?
So fast and easy. My “I only eat the blue box” kid loved it!
Tried this recipe with doubts. But congrats!!! It was amazing and the whole family loved it. Best Mac and Cheese we’ve ever had by far. Definitely keeping it for future occasions.
Made this tonight with cavatappi, same instructions….I only used 1/2 cup milk…next time I’d consider dried mustard and might try something other than mozzarella …maybe fontina. Gotta say this was really good, super fast, and everyone liked it. The cheddar I did mild and sharp. Might try shells next time too! Any combo would be great!
I have made this recipes probably 5 times. I would like to make it for a dinner party, although I am not sure if I can double. How would I do this?
This recipe is a keeper and is going into my “tried, tested and in the rotation” area of my Pinterest board. This is my favorite IP mac & cheese recipe to date. Thank you!