Easy instant pot mac and cheese recipe with sharp cheddar cheese. Make homemade ultra creamy macaroni and cheese in just 10 minutes! The ultimate comfort food recipe.
Instant Pot Mac and Cheese.
The recipe that turned me from an instant pot skeptic to a raving fan!
This recipe basically blew my mind.
Insanely creamy, cheesy, crazy delicious homemade mac and cheese made in just TEN minutes.
So delicious, so simple, and so little clean up.
I think it’s safe to say that this recipe is a winner!
How to make mac and cheese in the instant pot
First, add the uncooked macaroni noodles, vegetable broth, and water to the instant pot.
Cube 3 tablespoons of butter and stir it in.
Place the lid on the instant pot and set to sealing.
Pressure cook on manual function for 4 minutes.
Remember, it will take a few minutes to come to pressure, then the timer for 4 minutes will start at that time!
Once the 4 minutes are up, do a quick release.
Once the quick release is finished and the pin has dropped, safely open the lid and stir in the heavy cream, milk, and cheese.
At first, it will look like too much liquid, but once you stir for a few minutes, it will thicken.
All of that liquid and cheese makes for an ultimately super creamy instant pot mac n cheese.
What type of cheese to use
For this recipe, I use good quality freshly grated sharp cheddar for best creaminess and taste.
You can experiment using different cheeses for new flavors, I just suggest using a quality cheese that you grate yourself for best results!
Instant pots have been all the rage for quite some time now, but I had no interest.
To me, it was just another kitchen appliance that I would have to learn to use.
Until the Pioneer woman came out with the most gorgeous instant pot I have ever seen in my life!
So, the pioneer woman was ultimately the reason I bought my first pressure cooker.
Little did I know just how powerful and amazing the instant pot is!
Honestly, this mac and cheese alone is reason enough to buy an instant pot!
This mac and cheese is easily the creamiest I have ever tasted!
I wanted to eat the whole batch for lunch it was that good.
We even made it for a Thanksgiving side dish which WAY cut down on cook time and was a breeze to throw in 15 minutes before the big meal was served.
I am beyond excited to try so many new recipes in my instant pot!
Be on the lookout for lots of new instant pot recipes coming here soon.
This instant pot mac and cheese has so much flavor.
I was a bit nervous to use the instant pot for the first time, but the directions were easy to follow, and I googled a few things to make sure I did the quick release right.
If you don’t have an instant pot, I HIGHLY recommend it!
I’ll say it again – this mac and cheese alone is worth the investment!
Mac and Cheese Recipes
Hungry for more cheesy goodness? Here are some reader favorites!
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Instant Pot Mac and Cheese Recipe
- 2 1/2 cups uncooked elbow macaroni noodles
- 1 cup vegetable broth
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons butter, cut into cubes
- 2 cups grated freshly grated sharp cheddar cheese (see notes)
- 1/3 cup milk (whole or 2%)
- 1/3 cup heavy cream
- Add the uncooked macaroni, vegetable broth, water, butter, garlic powder, pepper, and salt to the Instant Pot.
- Place the lid on the pot and set to sealing. Cook on manual function for 4 minutes.
- Do a quick release
- Stir in heavy cream, milk, and cheese, and stir until creamy and thick
When you first add the heavy cream and milk, the mac and cheese will appear too runny. Don't worry! Just keep stirring and it will thicken given a few minutes to sit and absorb
It is important to use freshly grated sharp cheddar, as cheaper small shred cheddar may end up stringy. I have not had this happen, and have always used either tillamook thick shreds, or grated the cheese fresh myself
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Amount Per Serving: Calories: 495 Total Fat: 37g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 106mg Sodium: 746mg Carbohydrates: 19g Fiber: 1g Sugar: 1g Protein: 22g