Instant Pot Mac and Cheese
on Jun 20, 2021, Updated Apr 07, 2024
This easy Instant Pot Mac and Cheese recipe is made in just 10 minutes!
Instant Pot Macaroni and Cheese is a game changer!
Instant Pot Mac and Cheese is the recipe that turned me from an instant pot skeptic to a big 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.
Ingredients you will need
- 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 chicken broth
- water
- butter
- freshly grated cheese: bagged shredded cheese is not a substitute
- heavy cream
- salt, pepper, garlic powder
What kind of cheese can I use?
For this recipe, I use good quality freshly grated sharp cheddar and parmesan cheese for best creaminess and taste. We love this flavor combination for mac and cheese, but you can also use all sharp cheddar cheese. You can experiment using different cheeses for new flavors, I just suggest using a quality cheese that you grate yourself for best results!
How to make Instant Pot Mac and Cheese
- Add the uncooked macaroni noodles, vegetable broth, spices, and water to the instant pot.
- Cube the butter and stir it in
- Place the lid on, set the valve to sealing, and set the instant pot to manual for four minutes. 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 and shredded cheese until creamy.
We have made this instant pot mac and cheese for a Thanksgiving side dish which cut down on cook time and was a breeze to throw in 15 minutes before the big meal was served. It’s great for quick meals or a side dish that you can have ready in minutes!
How do you keep mac and cheese warm in the Instant Pot?
After the macaroni and cheese has finished cooking, switch the Instant Pot over to the “keep warm” mode until you are ready to eat. Note that this should only be used for a short amount of time, or it could cause the pasta to dry out.
Storing leftovers
- Storing: Store leftover mac and cheese in the refrigerator in an airtight container for up to 3-4 days.
- Reheating: To reheat, either microwave the pasta or place it in a sauce pan with a small amount of milk to help loosen the cheese sauce up.
More Instant Pot Recipes
Instant Pot Mac and Cheese
Ingredients
- 2 ½ cups uncooked elbow macaroni noodles
- 2 cups vegetable broth , or chicken broth
- 1 cup water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 tablespoons butter, cut into cubes
- 2 cups cheddar cheese, freshly grated
- 1 cup parmesan cheese, freshly grated
- â…“ cup heavy cream
Instructions
- Add the uncooked macaroni, vegetable or chicken 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.
- Once the 4 minutes is up, do a quick release
- Stir in heavy cream and cheese and stir until creamy.
Can this be done in a crock pot instead?
This recipe is not made for crock pot use
I love it! Does it freeze well? If so how long does it take to thaw?
I have not tried freezing it, but typically mac and cheese does not reheat the same once frozen.
I use fat free evaporated milk, much healthier and a lot less calories and fat. It’s just as creamy.
I made this and my son loved it.
hands down THE BEST…. family favorite!! my kids and nephews LOVE it…. a weekly request!
This was so easy and the best mac and cheese.. will be making this again and again!!
Do I stir all the ingredients before putting the lid on to pressure cook?
yes