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 is the BEST recipe & so fast & easy! I only had 3 cups dry macaroni, and it still turned out great although the macaroni was a little firm, but it kept cooking when I was adding the milk and cheese so it turned out perfect in the end. Instead of using hot pepper sauce I substituted for Nandos Peri-Peri sauce & in addition to all your spices, I also added Everything Bagel spice, it turned out amazing, thank you so much for sharing!
Tried to make a half recipe as the full recipe was was too much for two with leftovers. Maybe this was the issue but the cook times were off, noodles were way too aldente. I can’t believe I’m saying this because I love cheese but it was way too much cheese (i halved all ingredients in the recipe). Also had to add a whole lot more milk and it never came to a desired consistency after adding the cheese. Very sticky. Props though for the addition of the hot sauce and garlic powder, that was really tasty.
Easy peasy, cook, stir, and add to baking dish to serve.
Not a fan of the stringy tasteless mozzarella. Next time I’ll add something else along with the cheddar.
I did add a heaping teaspoon of dry mustard for a little …hmmm something.
Happy Thanksgiving!
hello! I want to make this for Thanksgiving. Can I make it at home and then transport it an hour away without it overcooking in the Instant Pot? thanks!
Hi! I would make it in the instant pot, then transfer to a serving dish and cover with foil, then reheat if necessary.
Fail proof! I just use whatever cheese I have on hand. It always turns out delicious!
there was about a half a cup of stock still left in the pot after the 5min and quick release. I poured it out and then added the milk and cheese. It was ok. Some of the pasta was undercooked.
So good! But Can you double this? Looking to make it for Thanksgiving
I’m wondering same thing, did you try?
This is my go to Mac cheese recipe now, I use whatever cheese is on hand, usually tasty cheddar and extra tasty cheddar. It’s a regular for school lunches (hot in thermos). Thanks for a great recipe
dumb question… do you strain the pasta from the chicken broth before adding the milk and cheese??
There shouldn’t be a whole lot of broth, but no, don’t strain it. And that’s not a dumb question!
Can you freeze this?
Yes it freezes very well actually
I love making this recipe! Today I’m trying it with cavatappi pasta so I hope it turns out! I made this and froze it when I was about to have my baby, I heated it up in the oven later from frozen and it was even better! My other daughter is Almost 8 and she will make this by herself. It’s the only way she will eat her Mac n cheese now lol
Definitely a great meal to make in bulk to freeze for family meals!