Instant Pot Mac and Cheese

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.

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

1. Add the uncooked macaroni noodles, vegetable broth, spices, and water to the instant pot.
2. Cube the butter and stir it in
3. 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.
4. 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.

Instant Pot Mac and Cheese

Joy Shull

This easy instant pot mac and cheese recipe is so creamy and delicious!

4.51 from 449 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Instant Pot Recipes

Cuisine American

Servings 6

Calories 535 kcal

Ingredients

  

1x2x3x

• 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
• ⅓ 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.

Video

Notes

It is important to use freshly grated cheese. We used 2 cups of freshly grated sharp cheddar cheese and 1 cup of freshly grated parmesan cheese, but you can use any kind of cheeses that you like

Nutrition

Calories: 535kcalCarbohydrates: 47gProtein: 23gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 79mgSodium: 978mgPotassium: 191mgFiber: 2gSugar: 3gVitamin A: 1044IUVitamin C: 0.1mgCalcium: 488mgIron: 1mg

Tried this recipe? Tag me on instagram @buildyourbite and hashtag #buildyourbite!Let us know how it was!

Sharing is caring!