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:
Amazing! We always perfect a creamy Mac & cheese to the dryer baked version. This was rich, creamy and perfect. The chicken broth provides the best balance to the cheese. Our new favorite! And so incredibly easy!
Sorry, “cooking” time
Have used this recipe religiously since i bought my pressure cooker! I’ve mixed it up with different cheeses, and often add a bit of sour cream, cream cheese, or ricotta. Everyone always loves it! Making right now actually!! ?
If you saute and cut up 1lb of bacon and drain the grease then add it back into the macaroni before pressure cooking this recipe also makes amazing bacon Mac n cheese!
I have made this twice with amazing results. Yes, it appears a little stringy when you are stirring in the cheese. However, the flavors are delicious. Not too cheesy. Love the underlying flavors of the chicken broth, garlic powder, and hot sauce (I used a spicy wing sauce I had in the fridge and it’s wonderful). I also love the texture of the noodles. This is pretty fast and easy. A definite win.
I made for the first time. I didn’t have hot sauce, which may have made the difference, but too much garlic taste. Next time I’ll cut garlic in half and add fresh mushrooms and diced chicken breast for a different look.
Incredible. Since lockdown I’ve been getting to grips with my instant pot. I’m knocked out with this recipe. I used skimmed milk and a lower fat cheddar and GF macaroni (half of us are coeliac) I pressure cooked for 4 minutes not 5 because of the GF pasta. I saved some of the cheese to top the pasta which I baked/served in an ovenproof dish before plating up. My stepdaughter told me this was the best mac n cheese she’s ever had. I was dubious to cook a mac n cheese that didn’t come from a roux sauce but I’m converted. Quick, easy, works with lower fat solutions too. Thank you Nichole, a new family favourite.
I’d like to add tuna. Any recommendations
You can just stir it in at the end once the mac and cheese is done cooking 🙂
This recipe is super simple, but the tase is amazing. I would 100% recommend. Made it for my family and we all loved it.
We love this recipe. Make it time and time again and it always turns out.
Fantastic recipe. Thanks to the included notes I used less mozzarella, and added a handful of shredded Mexican cheese mix. Quick and so easy. Thank you for sharing this. Made for a delicious side dish for leftover Easter ham.