Instant Pot Mac and Cheese
Super creamy, cheesy, and delicious, this Instant Pot Mac and Cheese is also supremely easy to make. Ready in less than 20 minutes and with minimal hassle, this is a tasty easy meal when you need it, or a terrific side to round out your next BBQ or holiday menu.
Why We Love It
There’s a lot to adore about this easy Instant Pot macaroni and cheese. From the start, I knew it would be a go-to for super quick, comforting family meals.
- Silky cheese sauce. The cheese is just silky smooth and subtly but deliciously flavored. It’s irresistible.
- Real ingredients. No highly processed ingredients need apply here. You’ve got pasta, pantry seasonings, real milk, and real cheese.
- One and done. This all cooks directly in the Instant Pot — no need to pre-cook the pasta — so you have very little clean-up.
- Super fast. Requiring just 5 minutes to toss together and 5 minutes to cook, this can be on the table in about 20 minutes even with the time it takes your Instant Pot to come up to pressure.
Serving Suggestions
Pair this with a simple green salad, steamed peas, or green beans for an easy family-friendly meal. We also love it as a side dish for potlucks, BBQs, or to round out the menu at a large dinner. It goes especially well with BBQ chicken!
This also makes a terrific holiday side dish, for instance at Thanksgiving when you may want to expand your menu without taking up more precious space on the stovetop or in the oven. Instant Pot to the rescue!
Ingredient & Substitution Notes
A few notes and shopping tips about the ingredients you’ll need; find full amounts in the print-friendly recipe card below.
- Pasta. Clearly! I like to use elbow macaroni or small shells. Although I haven’t tested rotini, I suspect they would work well, also. Just use something with ridges or nooks to hold all that silky cheese sauce. I have not yet tested this with chickpea or another gluten-free pasta.
- Cheese. Also an obvious need! For the best depth of flavor, use at least two different types of cheese. My favorite everyday combo is 2 cups shredded cheddar, 3/4 cup shredded mozzarella, and 1/4 cup shredded or grated Parmesan. Gouda is a favorite swap, too. Grating your own cheese for this recipe absolutely does make a difference, and you can knock this out while the pasta cooks, so take the time if at all possible.
- Chicken or vegetable broth. Using this as the cooking liquid adds so much flavor with zero extra effort! Opt for a low-sodium broth and salt the finished dish to taste.
- Butter and milk. You can use any type of milk – I’ve tested it with whole, 2%, and plain unsweetened almond and oat milk. Using a completely fat-free milk will result in a thinner sauce.
- Seasonings: ground mustard, garlic powder, kosher salt, and black pepper.
- Optional toppings: a little dried or fresh parsley and breadcrumbs. Even if you’re not going all the way to a baked crispy-topped mac and cheese, you can still sprinkle a little love on top. 🙂
How To Make Instant Pot Mac and Cheese: Tips & Tricks
This is literally as simple as combining all of the ingredients in the Instant Pot, but the order matters and a few simple things go a long way to get a consistently great result.
- Add the pasta, broth, and seasoning to the pot first, and don’t skimp on the seasoning! A full teaspoon each of garlic powder and dried mustard will not overwhelm the cheese, it only gives another layer of flavor.
- After the pasta is cooked and you’ve released the pressure, start by adding just 1/2 cup of milk. You can always add more milk to thin out the sauce more.
- It is absolutely essential to add the shredded cheese in several handfuls, stirring well and letting each melt before adding the next. Do not add the cheese all at a once! This is the number one culprit for clumpy Instant Pot mac and cheese.
- Serve immediately for the most silky cheese sauce, or to let it thicken up slightly, put the Instant Pot lid back on for 5 minutes, then stir again and serve. (Keep the appliance on its “keep warm” setting during this time; do not continue to cook.)
Storage & Reheating
This mac and cheese lasts OK for up to an hour or so in the Instant Pot on the keep warm setting, for instance if you’re serving buffet-style. If it sits a lot longer than that, or if you turn off the Instant Pot then warm it again, the cheese sauce may take on an odd texture.
On the other hand, leftovers that are stored promptly in an airtight container in the fridge reheat well. Refrigerate for up to 3 days. Warm in the microwave or over medium-low heat on the stovetop.
Pro Tip
Sprinkle a few drops of water on top of a bowl of mac and cheese before warming it up. This helps the cheese sauce become creamy again without it or the pasta drying out.
Related Recipes
We love a great cheesy pasta and have the recipes to prove it. Try this classic comforting baked mac and cheese with breadcrumb topping, a magic one pot stovetop mac and cheese, or baked broccoli mac and cheese for a little built-in green action.
Craving more easy meals from the pressure cooker? Instant Pot ground beef tacos, Instant Pot chickpea curry, and Instant Pot chicken tinga are just a few of our favorites!
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Instant Pot Mac and Cheese
Ingredients
- 1 pound uncooked elbow macaroni or small pasta shells
- 4 cups chicken or vegetable broth
- 2 Tablespoons butter
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 1/2-3/4 cup milk
- 2 cups shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- parsley or breadcrumbs optional to serve
Instructions
- Stir pasta, broth, butter, ground mustard, garlic powder, and 1/2 teaspoon each salt and pepper together in the bowl of the Instant Pot.
- Close the lid, seal, and cook on high pressure for 5 minutes. While the pot comes to pressure and cooks, grate the cheese.
- When the 5 minutes is up, allow a 1 minute natural pressure release, then do a quick release of the rest. Open the Instant Pot and stir vigorously.
- Stir in 1/2 cup of the milk, followed by one handful of the shredded cheeses. Stir until the cheese is fully melted and smooth, then continue adding the cheese in 2-3 separate handfuls, stirring each one smooth before adding the next.
- Add up to 1/4 cup more milk if needed to reach your desired consistency, and season with more salt and pepper to taste. Sprinkle with parsley or breadcrumbs, if you like, and serve!
Notes
- This recipe yields 8 size-able portions and will stretch to feed a bigger crowd as a side dish.
- Feel free to experiment with different types of cheese, but I do recommend including at least two different types for best flavor, and at least one cheese that melts smoothly without being stringy — like cheddar or Gouda.
