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:
This recipe is quick, easy and delicious!
Do you think this is possible as written to cook on conventional stove? I don’t have an IP but tried this recipe at my friend’s party and was instantly obsessed. lol. Want to cook it myself! Thank you!
Can I double this recipe in a 6 qt pot? Do I keep the cook time the same?
I just doubled the recipe in my 6qt Instapot and I found that I had to use 3-1/2 cups of milk to thin it out enough! I cooked it on high pressure for 5 mins and seems to have come out fine!
P.S. To add a little more richness to this already delicious dish I added 8oz of “whipped” cream cheese and it was to die for!
I just had to write you. This is the best tasting and easiest IP Mac n cheese that I’ve found. Everyone loves it and I’ve shared this website to the people who’ve requested it. Thanks so much!
This recipe waa a total lifesaver! My son had guitar lessons tonight and was being picked up by his grandparents for a sleepover due to PA Day tomorrow and my husband had to work late and had a hockey coaches’ meeting. So, the big question was what to make for dinnee in the 30 minute window I had to make and eat dinner?! Enter your recipe! It was delicious, fast and wholesome! Thank you!
I know Velveeta is not “real cheese” but my boys love it in mac-n-cheese. Do you think that would be good mixed with the Cheddar cheese or maybe in place of and then add some parmesean??
Hey, we like Velveeta too around here and nobody can tell me otherwise 🙂 Yes, you can use it in place or with the cheddar 🙂
I agree. I read where a little velveeta cheese in Mac and cheese helps the other cheese to bind better so it doesn’t separate after cooling off and with leftovers
Just made this exactly as written, except 1/2 a batch. This is the BEST IP Mac & Cheese Recipe ever! Thank you for sharing!
Quick easy and delicious. Clean up was a breeze.
This was really good. I looked at a lot of recipes and chose this one for least amount of steps and I liked the ingredients.
Made it exactly. Used all cheddar only because I’m out of mozzarella. Will use it next time. I was uncertain of the amount of garlic powder seemed like a lot. It didn’t have a garlic taste at all. This was just to easy. So easy my blind adult son made it. Total time 14 minutes that’s 7 to pressure 2 for release. I am new to IP cooking I noticed that some dishes seem bland compared when I used conventional methods. Do spices need to be increased when using standard recipes?
This is absolutely delish!!