Instant Pot Mac and Cheese
on Jun 20, 2021, Updated Sep 18, 2024
This homemade Instant Pot Mac and Cheese recipe is made in just 10 minutes. This easy recipe is sure to be a family favorite!
Instant Pot Mac and Cheese is Delicious!
Instant Pot Mac and Cheese is the recipe that turned me from an instant pot skeptic to a big fan.
This is one of my favorite pressure cooker recipes because it is just SO FLAVORFUL and easy to make.
I make this recipe for many holidays. My kids love it and it’s great for saving oven space!
This recipe is one of our faves. Everyone loves this creamy and cheesy homemade mac and cheese. So delicious, so simple, and so little clean up!
“I make this at least once a month and everytime we have house guests staying. So easy and always a crowd pleaser.” -Andy
Find the full recipe and instructions at the bottom of this post.
Ingredients & Notes
- 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
- Seasonings: 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!
I do not recommend using bagged shredded cheese for this recipe. The stabilizing agent used in bagged cheese will not melt as well as when it is freshly grated from a block.
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 together.
It’s great for quick meals or a side dish that you can have ready in minutes!
Does the cook time double if you double the recipe?
No, doubling the recipe will not affect the cook time. It will just take the mixture a little bit longer to come to pressure before it begins the 4 minute count down.
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
- 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
Ingredients
- 2 1/2 cups uncooked elbow macaroni noodles
- 2 cups vegetable broth , or chicken broth
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons butter, cut into cubes
- 2 cups cheddar cheese, freshly grated
- 1 cup parmesan cheese, freshly grated
- 1/3 cup heavy cream
Instructions
- Add the uncooked macaroni noodles, 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.
- Once the 4 minutes is up, do a quick release. Allow the pin to drop completely before safely removing the lid.
- Add the heavy cream and cheese and stir until melted and creamy
Do I stir all the ingredients before putting the lid on to pressure cook?
yes
Our family loves this recipe, it’s a hit every time! Recently we are helping my mom and she needs to watch her carbs.
How much is in a serving?
the nutritional information can be found at the bottom of the recipe card 🙂
Do I use the whole box of elbows for this recipe
No, the recipe calls for 2 1/2 cups.
Very good recipe. I usually do a long crock pot mac and cheese for special occasions. This is perfect for weeknight night dinners and left overs for kids lunches the next day. So super quick. Delicious and creamy. Great recipe!
I have made this recipe many times and love it.
I’m wasn’t a big fan of Mac and cheese BUT this was so good and very easy. I will definitely make this again!
Absolutely amazing! I threw in a package of the three pepper sausage (diced up) and it was a hit! I was just wondering if anyone has tried doubling the recipe and if it turned out OK ?
I have doubled it many times! Just double all ingredients but keep the cook time the same, it will just take a little longer to come to pressure. You’ll need a 6 qt or bigger for a double batch.
Would you make any changes if you wanted to put this on a smoker for an hour? Add more liquid or cheese so it stays saucy and doesn’t dry out? Crumb topping?
Thank you for sharing his recipe! It’s SO easy and delicious! I’ve made it several times and actually preferred using the pre-shredded cheese (believe it or not lol!) I used the thicker cut, extra sharp cheddar. Stir it in a little at a time to avoid clumps. I also replaced the 1/3 cup of milk with 1/3 cup of sour cream, and kept the 1/3 cup of heavy cream. Yummo!
As for the spraying starch water, yes, that does happen during quick release. If you use a kitchen towel to let out steam but keep spray under control, that works very well. 🙂
So glad you enjoyed the recipe Julie, thanks for sharing!
Has anyone tried making this with gluten free pasta?
@Brenda,
We always make it with GF pasta. Barilla works best. It turns out perfect every time. I’ll often put it in a baking dish when it’s done & finish it off in the oven to develop a nice crust.