This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce! Ready in about 20 minutes, it’s always a family favorite. Perfectly cooked, every time, and no need to babysit the pasta, or even drain it! Made with no canned milk and no Velveeta.
This Instant Pot Mac and Cheese is the perfect comfort food! Recipes like my Instant Pot Beef Barbacoa and Instant Pot Sausage Tortellini Soup are great for when you want an ultra-comforting family meal that’s ready incredibly fast. This is one of my Pressure Cooker recipes you’ll definitely want in your recipe box!
INSTANT POT MAC AND CHEESE
You’ve been asking for it, and I’ve been working on it… this is the Instant Pot Mac and Cheese that will make your mouth completely water, and have you reaching for seconds.
The lusciously creamy cheese sauce, enveloping every noodle… so full of flavor, yet so simply made.
This mac and cheese is just as easy as making that macaroni in the blue box – but is SO much better for you. No preservatives and other hard to pronounce ingredients. Just pure cheesy goodness!
When I was developing this recipe, I used cheeses that I found melted really well, and gave a good classic mac and cheese flavor, however, I’ll also be detailing different cheeses you can use if you prefer another mixture.
HOW TO MAKE INSTANT POT MAC AND CHEESE
- Add pasta, liquids, butter, hot sauce and seasonings.
- Don’t stir. Just gently press down with a wooden spoon to make sure all the pasta is submerged. This ensures the pasta will cook and not be hard. Stirring could result in a “burn” notice on your Instant Pot.
- Pressure cook for 4 minutes.
- Quick release. I tested performing a natural pressure release, and it usually resulted in overcooked pasta, so I prefer to do a quick release.Be aware, this recipe is starchy, and can sputter quite a bit when venting. I usually place a folded paper towel loosely over the vent to prevent any kitchen messes. Keep in mind, this isn’t recommended by Instant Pot, just something I do… do this at your own risk.
- Turn off your Instant Pot. This prevents any possible overcooking by keeping it on “keep warm”.
- Stir in heavy cream, and cheeses. Add in the cheese a handful or so at a time, stirring really well after each addition. Keep stirring until a creamy sauce forms.
ADDITIONAL COOKING TIPS
- THE HOT SAUCE AND MUSTARD POWDER – don’t worry, this doesn’t make the mac and cheese spicy or taste like mustard. They really round out the cheese sauce and bring out the flavors of the cheese.
- WATER – when you open your Instant Pot lid, there will be a little water left in the pot. That’s normal and don’t drain it. It helps create the smooth creamy sauce.
- THICKENING – this mac and cheese does thicken as it sits, so if it seems on the thin side, just let it sit for a minute or so, and it will thicken up.
- SHRED YOUR OWN CHEESE – I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags. But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.
VARIATIONS OF THIS RECIPE
- PROTEIN – Feel free to add in some shredded chicken, pulled pork, or some crispy bacon for an extra protein punch.
- VEGGIES – Trying to get your veggies in? Stir in some steamed broccoli or cauliflower.
- TOPPINGS – If you love a topping on your mac and cheese, transfer the cooked cheesy mac to a baking dish and top with either some extra cheese, buttered panko breadcrumbs, or buttered crushed Ritz crackers. Broil a few minutes until crispy.
- COOKING LIQUID – If you prefer to use all chicken broth, or all water… feel free to do that. Just make sure there are 4 total cups of liquid.
- DIFFERENT CHEESES – Gruyere, Gouda, Fontina, Mozzarella, Monterey Jack, Colby, or all Cheddar. These are all good melting cheeses and will give you a smooth sauce. However, feel free to play around with different combinations that you like!
MAKING INSTANT POT MAC AND CHEESE AHEAD OF TIME
Some recipes are great, and even better, when made ahead – but mac and cheese just isn’t one of them.
As the pasta sits, it absorbs more and more of the sauce, making the mac and cheese dry, and the noodles mushy.
In my opinion, this is a recipe that just tastes the best when made right before you eat it.
STORAGE
Leftovers should be refrigerated in an airtight container and consumed within 3-4 days.
When reheating, add about 1 Tbsp of milk or cream for each cup of mac and cheese you’re heating. If you’re microwaving, add the milk right to the bowl and stir it about halfway through cooking.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Instant Pot – I recently upgraded to this model and I love it!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
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Ingredients
- 16 oz dried elbow pasta
- 2 cups reduced sodium chicken broth
- 2 cups water
- 2 Tbsp butter
- 1 tsp hot sauce (optional)
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp dried mustard powder
- 1/4 tsp onion powder
- 2 1/2 cups shredded cheddar cheese (mild, medium, or sharp - use personal favorite)
- 1 cup shredded colby jack cheese
- 1/2 - 1 cup heavy cream
Instructions
- Add the dried pasta, chicken broth, water, butter, hot sauce, salt, garlic powder, pepper, smoked paprika, dried mustard, and onion powder to the liner of an Instant Pot. Use a wooden spoon to gently press down to make sure all pasta is submerged in the liquid. Don't stir.
- Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 4 minutes.
- Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. Be aware, this recipe is starchy, and can sputter quite a bit when venting. I usually place a folded paper towel loosely over the vent to prevent any kitchen messes.
- When the pin drops, remove lid and set aside. Turn the Instant Pot OFF to avoid overcooking your pasta. There will be some water left in your pot - don't drain it. This helps create the smooth, cheesy sauce.
- Add heavy cream and stir. Add in cheeses, a handful or so at a time, stirring after each addition. Keep stirring until they have completely melted into a creamy sauce.
- As a side note, this mac and cheese does thicken as it sits, so if it seems on the thin side - just let it sit for a minute or so, and it will thicken up. Taste and adjust seasoning if necessary.
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Chef Tips
- Other cheeses may be used - Gruyere, Gouda, Fontina, Mozzarella, Monterey Jack, Colby, or all Cheddar. These are all good melting cheeses and will give you a smooth sauce.
- You may need slightly more or slightly less heavy cream.
- Prep time does not account for the time your pot takes to come up to pressure or the time it takes to stir your cheese/cream into a sauce. These will vary a bit from individual to individual. For reference - my pot took about 10 minutes to come up to pressure and it took about 2 minutes to turn into a creamy cheese sauce.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Jim says
This is absolutely delicious and creamy,,,, follow the recipe to the letter and you can’t go wrong
Tasia says
This was delicious!! I was super skeptical as I haven’t made pasta in the pressure cooker yet out of fear of it turning out mushy. So glad I braved up and made it. YUM! Will definitely make it again in the future.
R VerNisie says
Creamy creamy. Loved this!
Rose Veneklasen says
Made this for a friend who is going through a difficult time. This was only my second attempt at cooking with the Instant Pot and I made a mistake by adding the cheese too soon so had to try to remedy that but it still turned out great! Made a couple of modifications to the recipe: substituted cayenne pepper for the hot sauce and minced dried garlic for the powdered garlic. Also added bacon bits and chopped green onion (for topping). Plan to make another batch today (modified for the vegetarians in our family).
Angela Jenkins says
Do you pressure cook on hi or lo?
The Chunky Chef says
High pressure 🙂
Angela Jenkins says
Great thank you! I’m trying all your mac n cheese recipes to find our favorite. The first one was fantastic! Excited about this one.
Stacy says
Love this recipe-so easy and comforting. I did sneak a bag of frozen cauliflower in, without complaint! The cauliflower basically disintegrates into the sauce, so it’s a win for mom and a win for the family. Thank you for the recipe.
K. P. says
This is the best I’ve ever made! Easy to make and turned out perfect. Picky eater’s favorite food is Mac and cheese, he had three helpings!
This turns out better than any you can buy!
Cici says
So freaking good.
I used whole milk instead the first time and it was great. The second time I followed the recipe exactly and it came out perfect again. Thank you!!
Margot fraser says
Was a great start, but I didn’t have any heavy cream. I switched it out for about 1/4 of milk, and a 1/4 cup of sour cream.
It made the sauce very creamy, and gave it a taste of sharp cheddar.
Maria says
Happy Thanksgiving
I did the Macaroni and Cheese as a side for lobster tails. It came out DELICIOUS with bacon on top WOW
Josiah says
Absolutely fantastic Mac!!!!! Recipe was super easy to follow too. I’m a scatterbrained 19 YO dude so if I can make it, trust me, anyone can LOL! Seriously tho definitely try it if u can it was rlly rlly good.
Ina says
I halved the recipe because I didn’t have enough macaroni, but boy were we sad about it when we tasted the best mac and cheese!! Me and my husband finished the pot. It was amazing!
Gina says
Good. But thought it needed a bit more spice or flavor, and cheese did melt but cooled off the whole pot.
Cassandra says
This was amazing and so filling! A few changes I didn’t put onion powder, hot sauce or dried mustard and I added three smokies inside to cook (same amount of time) and the juices from the smokies added really good flavour. I removed them and cut them up and stirred in with cream and cheese. This was so fast and easy to do with my husband and I working 12hr shifts! Barely had any leftover my husband loved it so much.
Gina says
I don’t have an instapot. How does it turn out if u make it on the stove or should the pasta be cooked separately and then baked after the rest of the ingredients are added?
The Chunky Chef says
I’ve not tested making this recipe on the stovetop, so I would recommend either my baked mac and cheese, or crockpot mac and cheese.
https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/
https://www.thechunkychef.com/ultra-creamy-crockpot-mac-and-cheese/
Laurie M. says
I’ve been making baked Mac n cheese for 35 years and my family always asks for it during any holidays or get togethers. This instantpot recipe is easy, quick and my 14 year old daughter makes it. Love how simple and cheesy it is. It’s my new quick go to recipe.
Brooke says
My husband ate the whole pot by himself because it was so good ☺️
Jennifer says
Amazing! I doubled the recipe and the family loved it!
Kristy D says
Did you follow directions exactly except just doubling everything? Same cook time? Thanks! Prepping for a soccer team pasta party!
A says
Great recipe, so many ways to change it up. I made it as a base for lunches for work. Each day I would add a different varients. 1st day some ranch sprinkle, 2nd jalepenos, liquid smoke, chicken, bacon bits, plain with Chipotle sauce added, chunked ham, pear, it’s just a great dish alone or get creative, i like a bit of cinnamon, tumeric, curry, it gives it that medeterainian treats
Cheri says
Yum ❤️