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:
Great and easy recipe! I doubled it and it was just fine. A lot of liquid leaked out the back of the instant pot during quick release so we did a modified release of pressure. But it was a huge crowd pleaser with zero left overs at a party.
Did you use a 6 qt?
Did you still follow the same cooking time(s)?
Did you double everything in recipe? Was worried would be too runny!
Your the best
I made it for the 4th and it turned out great! Tried it tonight and there is water left in the pot but the noodles seem done! Any tips?
I’ve made this a half dozen times already. I keep coming back to it every couple months it’s so good.
Can I double this recipe in my 6 qt?
Have you found out yet? I have the same question!!!
Did either of you try it?! I’m curious as well
I took this recipe and added to it to.make a cheese burger casserole! Thankyou foe inspiring the idea!!
My 3 young adult kids wanted Mac n cheese. – I didn’t want the big ordeal and hassle of a hot kitchen! I used your instapot recipe and am wowed at the flavor and texture! My sons girlfriend now wants an instapot for her dorm room bc of this recipe.
Can I double this recipe in an 8qt pot?
This is my go to Mac and cheese recipe but I substitute it with gluten free elbow noodles which work perfectly. I’ve tried it with different cheeses and I agree that the ones in the recipe are the best flavor. Definitely a crowd pleaser!
How? I tried with gluten free and it was way over mushy.
Don’t use a corn-based pasta for gluten free. Tinkyada brown rice spirals or elbow work perfectly and hold up well. I was worried a brown rice pasta would taste funky, but my family and friends literally can’t tell the difference.
I just made it with catelli gluten free spiral noodles and it turned out great. Not mushy at all. It has brown rice, white rice, corn and quinoa in it. Hope that helps.
For the gluten free…did you cook the same amount of time?
Quick prep and tastes delicious
Easiest recipe and so flavourful!
All the kids love it and even ask for seconds AND thirds!! lol!
I didn’t realize how easy this could be! The hardest part was shredding the cheeses… we had some Parmigiano Reggiano and Cheddar in the freezer. Instead of mozzarella I used pre shredded “mexican” blend. And I used some half and half instead of milk. I wasn’t sure if my toddler would eat it… but she really liked it! I also loved it! Going to freeze it for when I go out of town and my husband needs something quick.