Instant Pot Mac and Cheese cooks in just 4 minutes! Creamy, rich, and full of cheesy goodness, it’s the ultimate comfort food!
author’s note
The Hands-Off Mac I Make On Repeat!
Let’s be real, if you’re making mac and cheese, you’re probably in the mood for something quick and easy. I already have a few one-pot mac and cheese recipes I love, but there are nights when I want something even more hands-off that still delivers on flavor. That’s where this Instant Pot version comes in.
Mac and cheese is always at the top of my kids’ dinner request list, so I knew I needed to perfect a pressure cooker version. This one checks every box—it’s creamy, cheesy, rich, and ridiculously easy. You just toss everything into the Instant Pot, spend a couple minutes grating cheese, and by the time you release the pressure, dinner’s ready. It’s truly the ultimate comfort meal made almost effortlessly.
Instant Pot Mac and Cheese Ingredients
| Ingredient | Tips & Notes |
|---|---|
| Elbow Pasta | Regular elbows work great. You can use small shells or cavatappi. If using gluten-free pasta, reduce cook time to 3 minutes and quick-release right away. |
| Chicken Broth | Vegetable broth works for a vegetarian version. |
| Seasoning Mix | Skip paprika for a milder flavor or add a pinch of white pepper for heat. |
| Unsalted Butter | Stir in right after releasing pressure so it melts evenly through the pasta. |
| Sharp Cheddar Cheese | Use aged cheddar for more flavor. |
| Mozzarella Cheese | Monterey Jack also works. |
| Parmesan Cheese | Grate finely on the small holes of a grater so it melts right into the sauce. |
| Milk | Use whole or evaporated milk for creaminess. Start with ½ cup and add more as needed to thin the sauce. |
How To Make Instant Pot Mac and Cheese
- Load the pot: Add pasta, broth, seasonings.
- Pressure cook: High pressure 4 minutes. Quick release immediately.
- Butter and milk: Stir in butter and ¼ cup milk.
- Cheese: Add cheeses in small handfuls, stirring constantly. Alternate with milk until creamy.
- Finish: Taste and salt. Thin with more milk if it tightens.
Grate Cheese in a Flash!
The longest part of making Instant Pot Mac and Cheese? Grating the cheese! Here are some quick shortcuts:
- Food processor: Use a food processor with a grating attachment. Cut the cheese to fit, and let it do the work.
- Stand mixer: Have a KitchenAid? The cheese grating tool makes it easy! I grate big batches after shopping and store them in zip bags for quick meals.
- Tip for soft cheese: For softer cheese like mozzarella, freeze it for 15-20 minutes before grating. This makes it easier to handle.
Quick Tip
Loving the Instant Pot? Try more favorites: Sausage and Rice, Salsa Verde Chicken, Taco Chili, and Beef Stroganoff.
Storage
Instant Pot Mac and Cheese is best enjoyed fresh. If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat over low heat with a little milk to revive it.
More Instant Pot Favorites:
Instant Pot Mac and Cheese
Video
Equipment
Ingredients
- 1 pound elbow pasta uncooked
- 4 cups chicken broth
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 3/4 teaspoon ground mustard
- 1-1/4 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons unsalted butter cut into tablespoons
- 1-3/4 cups shredded sharp Cheddar cheese see note 1
- 3/4 cup shredded mozzarella cheese
- 1/3 cup Parmesan cheese grated on small holes, see note 2
- 1/2 cup whole milk or evaporated milk, plus more as needed to loosen
- Hot sauce optional
Instructions
- Add the first 8 ingredients to the Instant Pot. Secure the lid and set the valve to sealing. Pressure cook for 4 minutes. Once done, quickly release the steam by turning the valve to “vent” (watch out for the steam). Remove the lid when the steam is fully released. Turn off the Instant Pot, take out the metal insert, and place it on a heat-safe surface.
- Grate all the cheeses (see note 4). Shred Cheddar and mozzarella using the large holes of the grater and grate Parmesan on the small holes. Gently pack the cheese into measuring cups for accurate amounts. Measure the milk and let it reach room temperature.
- Stir butter and 1/4 cup milk into the pasta until the butter melts. Gradually add cheese, 1/3 cup at a time, stirring constantly until melted. Alternate cheese additions with 1 tablespoon of milk at a time until all the cheese and milk are incorporated.
- Taste the mac and cheese. Add more salt if needed (I usually add 1/4 to 1/2 teaspoon). For some spice, add up to 1 teaspoon of hot sauce. If the pasta becomes too thick, loosen it with additional milk as needed (see note 4). Enjoy hot!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Instant Pot Mac and Cheese
- Green Salad: A simple garden salad with a light dressing is my favorite side.
- Roasted Vegetables: Try Brussels sprouts, broccoli, or asparagus.
- Bread: Serve crispy garlic bread or soft dinner rolls to soak up extra cheese sauce.
- Coleslaw: A tangy, crunchy coleslaw is such a fun side!
- BBQ: Pair with pulled pork, BBQ chicken, or ribs for added protein.
- Fruit Salad: A light fruit salad is the perfect finishing touch.
Chelsea, have you ever tried this recipe iin a slow cooker? I’m looking for a crockpot mac and cheese recipe to bring to a holiday pot luck but wanted to use a recipe from a blogger I trust!
Hey Briana! I did try it in a slow cooker and it didn’t cook evenly or well unfortunately. I’ll keep working at nailing a slow cooker mac and cheese, but I don’t have one yet. Thanks so much for your kind comment and trying so many of my recipes over the years <3
Just wanted to follow up that I ended up making this for my holiday potluck at work and it was a huge hit! I’m so glad I chose this recipe. I prepped all of my ingredients the night before and did the pressure cooking at work. So easy and delicious!
I am so thrilled to hear this! Thanks so much for following up! 🙂
This was a lifesaver the other night day when I was in a rush. I never added parmesan cheese to my mac and cheese and this did certainly take the flavor to another level.
I am so thrilled to hear this! Thanks so much Carol! 🙂
Cant wait to make this soon for me can i use vegan butter / cheeses and almond milk i never had instant pot mac and cheese before perfect for my after office meals
I can’t wait for you to try! 🙂