The best easy instant pot mac and cheese recipe. Make homemade super creamy macaroni and cheese in just 10 minutes! Everyone will love this one!
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.
It is one of our favorite uses for the instant pot, along with the classic favorite instant pot broccoli and this super easy instant pot stir fry. Instant Pot Creamy Pasta is another one of our favorites and you can’t go wrong with buttery instant pot cauliflower.
Instant Pot Mac and Cheese Ingredients
- elbow macaroni noodles: this recipe has not been tested with another kind of noodle, you will need to research cook times if you change the type of pasta.
- vegetable broth: or any kind of broth
- freshly grated cheese: bagged shredded cheese is not a substitute
- heavy cream
- salt, pepper, garlic powder
How to make mac and cheese in the instant pot
Step 1: add the uncooked macaroni noodles, vegetable broth, and water to the instant pot.
Step 2: cube 3 tablespoons of butter and stir it in.
Step 3: set to manual for four minutes.
Once the 4 minutes are up, do a quick release.
Step 4: 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. If you are worried, just be patient.
It will look soupy at first, but after sitting for a few minutes and stirring, it becomes thicker and creamier.
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!
Little did I know just how powerful and amazing the instant pot is before I finally gave in and got one.
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.
If you got a new instant pot for Christmas, this is the perfect recipe to start with!
I am beyond excited to try so many new recipes in my instant pot!
Another favorite of ours is this creamy instant pot sweet potato pasta.
This instant pot mac and cheese has so much flavor.
I like this quick and easy recipe. I make this for my son few times a month. He loves mac and cheese! – Jasmin
Mac and Cheese Recipes
Hungry for more cheesy goodness? Here are some reader favorites!
This was absolutely delicious and very easy to prepare! Will certainly pass this on as an excellent side dish.
Slam dunk! This was universally loved by my family. – Emily
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Looking for more instant pot recipes? Be sure to try this instant pot buttered cabbage!
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Instant Pot Mac and Cheese
The best easy and delicious instant pot mac and cheese recipe!
- 2 ½ cups uncooked elbow macaroni noodles
- 1 cup vegetable broth
- 2 cups water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 tablespoons butter, cut into cubes
- 2 cups grated freshly grated sharp cheddar cheese (see notes)
- ⅓ cup milk (whole or 2%)
- ⅓ 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
Amount Per Serving: Calories: 495Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 106mgSodium: 746mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 22g
Did you make this recipe? Be sure to leave a star rating below!
Monday 7th of November 2022
I use fat free evaporated milk, much healthier and a lot less calories and fat. It’s just as creamy.
Tuesday 16th of August 2022
I made this and my son loved it.
Friday 29th of July 2022
hands down THE BEST.... family favorite!! my kids and nephews LOVE it.... a weekly request!
Tuesday 15th of February 2022
This was so easy and the best mac and cheese.. will be making this again and again!!
Thursday 18th of November 2021
Do I stir all the ingredients before putting the lid on to pressure cook?
Monday 22nd of November 2021