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:
What happens if I use heavy whipping cream instead of milk? Or half and half? I have both in my fridge but only cashew milk.
You can use heavy cream or half & half it will just be a much richer mac and cheese 🙂
Since you are add this after with the cheese I would think it’s fine. I use half and half often instead of milk for a creamier, richer taste.
Do I need to adjust the cook time if I double the recipe?
No, keep the time the same.
Perfection! Followed recipe exactly – best recipe ever! Thank you.
Love this recipe as is. Need to double for Christmas and assuming every ingredient gets doubled, and cooking time is the same. Thanks!!
Do you think I could double this recipe in a 6qt instant pot? I would assume the same cooktime.
No, it’s too small for double in the 6qt. I just made this and it was almost to the rim. Hope that helps.
I made this amount in a 6 qt and when I did the quick release, the starch boiled out and came out of the release valve with the steam. I definitely would not double it! That would be way too much in there. The recipe was good and I will make it again, but I will let it release naturally for a while before using the quick release.
I doubled this in a 6qt and there was plenty of room. No troubles at all.
I made this tonight and it was excellent I added one cup mozza 1 cup cheddar half a cup smoked Gouda it was the Delish I also fried up ham on the side so the Fam jam could add it or not it was delish ??????
LOVE this recipes! It’s been my go to potluck recipe! Do you think using rotini instead of elbow would be the all same measurements of the other ingredients and Cook time? Thank you!
Fantastic mac recipe! Very easy, very cheesy! Speaking of cheesy…I just have one suggestion. After the noodles were cooked and I started adding the cheese, I noticed the cheese was congealing together and not sticking very well to the noodles. I turned the Instant Pot on “Saute” (while stirring constantly to avoid cheese burning to the bottom), and after only about 2-3 minutes, the cheese had melted more and started covering all the noodles! Very good and I’ll definitely be making this again.
My family loved this meal! Thank you for sharing it with us.
Nice and cheesy, it’s a comfy cozy treat.
Best mac and cheese my hubby and I have ever had!
Would I change anything if I used rotini noodles instead of macaroni?
Thanks!
This recipe was PERFECT! I halved all the ingredients, as I was just trying to make enough for two-ish servings and it was perfect! Spicy, flavorful, and ready SO fast.
Hi. Did you keep the cooking time the same when you halved the recipe?