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:
Doing this AGAIN! The first time was such a success the teenager has been begging for it again. Wants to take it for lunch in a thermos to prove it is the best Mac’n Cheese ever!
This is by far the best mac n cheese recipe I have ever used. It’s also quick and easy. Thank you so much!
Hands down my favorite IP mac and cheese recipe. Pasta is always al dente and super flavorful. Thank you!
Has anybody tried adding broccoli in with the pasta? I’m wondering if it’ll get too soft cooked in the amount of time it takes to cook the pasta.
If you use just the florets and like a little crunch in your broccoli like we do, cut the florets up small. And add it at the end when you add the cheese. There will be enough residual heat to cook the broccoli to the “al dente” stage.
I added frozen cauliflower rice and the recipe still turned out amazing!
I’m a newbie to the instant pot and this was the 2nd recipe I tried. It was fantastic! Making again tonight but halved the recipe this time so hope it turns out just as good. Thanks for sharing!
I am new to the instant pot also what I am wondering is she talks about the 8 quart and 6 quart size IP but mine is a 3 quart what is the recipe for my size IP?
Did it come out as good?
Has anyone tried this recipe using gluten free elbow noodles? I tried using it with a different recipe and it was horrible.
I’m trying it with gf noodles tonight! Fingers crossed!
I only use a gluten-free wheat free noodles. The brand is called Tankayda brown rice elbow noodles! It comes out perfect every time! I may have spelled that brand wrong but U should be able to find it at any grocery store.
I have tried so many other mac m cheese recipes with no luck. This recipe was EXACTLY what I have been looking for. I’ve made it several times over the last month and my whole family loves it especially my mac m cheese loving teenage son! Thank you so much for sharing this recipe!
Does anyone know about how many cups or grams is one serving?
Where can I find the manual function on my instant pot? Also after we stir in the cheeses is it done cooking? Sorry for the strange questions it my first time using my instant pot. ?
My boyfriend and I loved it! I added a little more salt and pepper at the end, and might try some extra sharp cheddar next time. But it is FABULOUS!
Just made this today for a quick lunch! Super easy and cheesy and I can’t stop sneaking bites from the pot! I wonder if the leftovers can be frozen with a breadcrumb topping and reheated, or would it make the noodles too mushy?
I g
Had a hankering for Mac and cheese tonight, and found your recipe. Surprisingly, I had everything the recipe required. The Mac and cheese turned out fantastic. Best I’ve ever had, and so quick and easy too. Thanks!