Instant Pot Mac and Cheese cooks in just 4 minutes! Creamy, rich, and full of cheesy goodness, it’s the ultimate comfort food!
Instant Pot Mac and Cheese
My kids can’t get enough of mac and cheese—it’s always on their dinner request list.
I’ve previously shared my favorite one-pot BBQ pork mac and cheese, but this one is tailor-made for the pressure cooker! Packed with flavor, oozing with cheese, and incredibly creamy, it’s an instant hit.
All you need to do is toss the ingredients into the pressure cooker, spend a few minutes grating cheese, and by the time you release the pressure, you’re moments away from the best mac and cheese!
Instant Pot Mac and Cheese Ingredients
- Elbow pasta: Use a full box of uncooked elbow pasta. No need to pre-boil!
- Chicken broth: Worried about salt? Go for low-sodium. If vegetarian, swap with vegetable broth. For better flavor, use a brand like Swanson®.
- Seasoning mix: This is the key to great flavor! Don’t skip it!
- Salt and pepper: Salt enhances the cheese flavor. If it tastes bland, add a little more.
- Unsalted butter: Use unsalted to control the salt level.
- Sharp Cheddar cheese: Shred fresh cheese. Pre-shredded cheese often doesn’t melt as well.
- Mozzarella cheese: Fresh mozzarella adds a nice creamy texture.
- Parmesan cheese: Use the fine side of a grater for a smooth sauce.
- Whole milk: Want it richer? Use half-and-half. Avoid low-fat; it’s not as creamy.
- Hot sauce (optional): Pick your favorite brand. If some don’t like heat, serve it on the side.
Quick Tip
Want better mac and cheese? Use aged Cheddar. Most are aged 3 months, but 9-15 months adds way more flavor. Brands like Tillamook® have sharp Cheddar aged up to 24 months for extra cheesiness!
How To Make Instant Pot Mac and Cheese
- Cook pasta: Add pasta, broth, and seasonings to the Instant Pot. Secure the lid and pressure cook for 4 minutes. Release the steam right after cooking.
- Mix butter and milk: Stir butter and 1/4 cup of milk into the pasta until the butter melts.
- Add cheese: Gradually mix in the cheeses, stirring constantly, and alternate with more milk until smooth and creamy.
- Finishing: Taste and add more salt if needed. If the sauce gets too thick, stir in more milk. Enjoy!
Recipe Tips
- Chicken broth: Use chicken broth for a rich base. If you’re worried about salt, go for low-sodium.
- Cheese mix: Gradually add in cheese a handful at a time and stir constantly to keep it smooth. Thin as needed with extra milk.
- Taste test: If it’s missing flavor, try adding a bit more salt. Different salts need different amounts, so adjust as needed.
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: Grating a lot of cheese? 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
Don’t like shopping for cheese? Try grocery pick-up! Order your cheese, and let them find it for you.
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.
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 Risotto with peas
- Salsa Verde Chicken with black beans and corn
- Black Beans with chipotle peppers
- Taco Chili with chili beans
- Beef Stroganoff served over egg noodles
Instant Pot Mac and Cheese
In just four minutes of cooking, whip up the ultimate Instant Pot Mac and Cheese! Creamy, indulgently rich, and bursting with cheesy goodness, it's comfort food made effortlessly fast!
Equipment
- Instant Pot
Ingredients
- 1 pound elbow pasta uncooked
- 4 cups chicken broth
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 3/4 teaspoon mustard powder
- 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
- 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). Grate Cheddar and mozzarella using the large holes of the grater and 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!
Video
Recipe Notes
Note 1: Grate the cheese yourself to avoid clumps or grainy texture. Use sharp Cheddar for a stronger cheese flavor. Slowly add the cheese to the pasta, stirring after each addition to prevent clumping.
Note 2: Use freshly grated Parmesan, not pre-shredded or canned, for the best melt. Grate it finely using the small side of the grater.
Note 3: Use a Food Processor with a grating attachment or a KitchenAid mixer with a cheese grater attachment to speed up the grating process.
Note 4: Start with ½ cup and add more if you find it needs to be thinned out a little bit more. The pasta will continue to absorb liquid so the longer it sits or is stirred the more milk it will need.
Nutrition
Serving: 1serving | Calories: 558kcal | Carbohydrates: 60g | Protein: 26.6g | Fat: 23.2g | Cholesterol: 67.6mg | Sodium: 1006.7mg | Fiber: 2.7g | Sugar: 4.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂