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Home / Holidays and Events / Thanksgiving Recipes / Classic sides

Instant Pot Mac and Cheese

4.90
/5
9 minutes
134 Comments
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By: The Chunky Chefpublished: 03/23/2020

This post may contain affiliate links. Please read my disclosure policy.

This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!  Ready in about 20 minutes, it's perfect for a busy night and always a family favorite! #macandcheese #comfortfood #macaroni #cheese #instantpot #pressurecooker #sidedish #comfortfood #holidayfood
This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!  Ready in about 20 minutes, it's perfect for a busy night and always a family favorite! #macandcheese #comfortfood #macaroni #cheese #instantpot #pressurecooker #sidedish #comfortfood #holidayfood
This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!  Ready in about 20 minutes, it's perfect for a busy night and always a family favorite! #macandcheese #comfortfood #macaroni #cheese #instantpot #pressurecooker #sidedish #comfortfood #holidayfood
This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!  Ready in about 20 minutes, it's perfect for a busy night and always a family favorite! #macandcheese #comfortfood #macaroni #cheese #instantpot #pressurecooker #sidedish #comfortfood #holidayfood
This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!  Ready in about 20 minutes, it's perfect for a busy night and always a family favorite! #macandcheese #comfortfood #macaroni #cheese #instantpot #pressurecooker #sidedish #comfortfood #holidayfood
This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!  Ready in about 20 minutes, it's perfect for a busy night and always a family favorite! #macandcheese #comfortfood #macaroni #cheese #instantpot #pressurecooker #sidedish #comfortfood #holidayfood

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!

Holding a while bowl of macaroni

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.

Mac and cheese in Instant pot

HOW TO MAKE INSTANT POT MAC AND CHEESE

  1. Add pasta, liquids, butter, hot sauce and seasonings.  
  2. 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.
  3. Pressure cook for 4 minutes.
  4. 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.
  5. Turn off your Instant Pot.  This prevents any possible overcooking by keeping it on “keep warm”.
  6. 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.

Overhead view of cheesy macaroni in white bowl

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!

White bowl of mac and cheese with fork

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.

Holding fork in bowl of mac and cheese

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!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

White bowl of mac and cheese with fork

Instant Pot Mac and Cheese

4.90 from 68 votes
Author: The Chunky Chef
Prep Time: 5 minutes
Total Time: 9 minutes
Calories: 608
Servings: 8 servings
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This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce! 

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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. 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.
  2. You may need slightly more or slightly less heavy cream.
  3. 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.

Video

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.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. allie says

    Posted on 3/16 at 9:58 pm

    I made this tonight. It was just as easy and delicious as you promised. Thank you!

    Reply
  2. ETFin says

    Posted on 2/26 at 10:55 pm

    Delicious. I used 2% milk, Cheddar and Gruyère for that’s what I had on hand and it disappeared.

    Reply
  3. Samantha says

    Posted on 2/24 at 1:56 pm

    Not great. Followed the recipe exactly as written and it just didn’t taste good. IF I make it again I might try a different combination of cheeses.

    Reply
  4. Amy says

    Posted on 2/23 at 8:50 pm

    Way too much cheese. Like grossly too much cheese. My kids love cheese and refused to eat this.

    Reply
  5. Jill says

    Posted on 2/16 at 6:24 pm

    I have made this sooo many times. It’s super simple. I have made it with all water instead of using broth, and it was still good. I have used pre-shredded cheese and although more stringy, still turned out good. The recipe as is works the best, but it’s pretty forgiving if you don’t have all the ingredients on hand.

    Reply
  6. Lindsey Khalil says

    Posted on 2/12 at 6:36 pm

    I halved the recipe to try it out before I made a big pot of it for a birthday party. It turned out great! Wonderful flavor. 🙂

    Reply
  7. Barbara says

    Posted on 1/28 at 5:36 pm

    The Mac and cheese was a big hit. Now they are sitting mixing tuna in also. Home Run
    I love your recipes

    Reply
  8. V Mayes says

    Posted on 1/27 at 1:39 pm

    I made this the day before Thanksgiving. My company ate it all before I could serve my family. They have begged me to make more ever since. I combined three different cheeses and baked with Ritz crackers for a nice crispy topping.

    Reply
  9. Annie says

    Posted on 1/18 at 11:17 pm

    Can you half the recipe? I’ve never used my instant pot before so I don’t know the requirements for filling – but I definitely don’t need this much mac and cheese for our tiny family. Wanting to give this a go as the first recipe in my pot!

    Reply
    • The Chunky Chef says

      Posted on 1/19 at 9:01 am

      I haven’t tested halving this recipe (my kids are mac and cheese fanatics lol), so I can’t say for certain how well it’ll work out. But I believe the 2 cups of liquid should be plenty for the pot to come to pressure 🙂

      Reply
  10. Makella says

    Posted on 1/10 at 2:49 pm

    This is my husband and I’s favorite Mac n cheese. We absolutely love it and have switched from the box stuff when we have time and extra money/can find heavy cream 🙂 It’s inexpensive and all around amazing. Could this be cooked on the stove? We have a pressure cooker but it’s my mom’s and have to give it back eventually lol.

    Reply
    • The Chunky Chef says

      Posted on 1/11 at 9:08 pm

      I’m so glad to hear how much you love this recipe! 🙂 I’m sure this could be cooked on the stove, I just haven’t tested it and am not sure of what changes would need to be made. If you do some experimenting, I’d love to know how it turns out!

      Reply
  11. Cindy says

    Posted on 1/3 at 8:42 pm

    5 star flavor. This made noodle cheese soup. Even if I were to reduce each liquid in the recipe by half I believe it would still be soupy.I kept adding shredded cheese that I grated to try to thicken it. I believe I put in at least 8 cups of cheese.

    Reply
  12. Verdonna says

    Posted on 12/3 at 11:25 pm

    Made for the first Thanksgiving eve to a hungry crowd of relatives cooked after instapot then in large pan in oven for 10 minutes with Ritz topping. They scarfed it up not leaving a scrap. Said it was the Mac cheese they ever ate. Instapot makes a big flavor difference!

    Reply
  13. Danielle says

    Posted on 11/29 at 2:43 pm

    Great recipe. Upped the mustard and hot sauce a wee bit more for a more robust flavor. Will be keeping this recipe as a house staple.

    Reply
  14. Tina Clark says

    Posted on 11/4 at 2:57 pm

    I’ve tried so many Mac & cheese recipes but all were bland until I tried this one! I do add a splash of my Sweet & Cute Coffee Syrup and use a mix of cheddar and American cheese. Top it with butter toasted panko. Gets RAVE reviews!

    Reply
  15. Lisa says

    Posted on 10/23 at 3:59 pm

    I used 2 cups Gouda with bacon, the Colby Jack, and 1/2 cup mild Cheddar. This is slap your momma for making boxed Mac n cheese GOOD!

    Reply
    • Rachelle says

      Posted on 12/10 at 7:01 pm

      Great recipe, surprisingly creamy! How would you double the recipe with the cooking time?

      Reply
      • The Chunky Chef says

        Posted on 12/12 at 10:11 am

        In general, when doubling Instant Pot recipes, the cooking time doesn’t change. However, I haven’t specifically tested doubling this recipe, so I can’t say for certain. If you experiment, I’d love to know how it turns out 🙂

        Reply
  16. Dave says

    Posted on 10/2 at 7:47 pm

    It’s a great recipe. After I made it then I made it a second time with cheddar filled little smokies and a can of tomatoes with green chili’s. Never will I make Mac n cheese another way. Thanks

    Reply
  17. Yolanda says

    Posted on 10/2 at 6:12 pm

    This was an easy recipe. Might increase time to 5 min, large elbow macaroni was a bit chewy but still it all disappeared in just a few minutes and was very tasty!

    Reply
  18. Sara says

    Posted on 10/2 at 6:06 pm

    This recipe did not turn out for me at all. It’s very soupy, not thickening, and the cheese didn’t blend at all. It’s just melted into melty clumps separate from the liquid and is sticking onto the sides of the pot.

    Reply
    • Kathy says

      Posted on 11/26 at 1:29 pm

      If you used bagged pre shredded cheese that could be the problem, it clumps and does not melt like if you shred a bar of cheese, good luck next time

      Reply
    • Angie says

      Posted on 3/2 at 6:41 pm

      Mine didn’t thicken either but flavor was great

      Reply
  19. Amanda says

    Posted on 8/16 at 1:16 pm

    Hello! I want to make this for a big party I am throwing. Can I triple this recipe and keep the pressure time the same? I have a really big instant pot so I have enough room, im just not sure if I need to change the pressure time. Thanks!

    Reply
    • The Chunky Chef says

      Posted on 8/16 at 9:37 pm

      I’ve never tried tripling this recipe (plus my pot isn’t big enough lol), but in general, with pressure cooking recipes the pressure cooking time will stay the same. However, I can’t speak to that with any certainty since I haven’t tested it.

      Reply
    • Jess says

      Posted on 8/28 at 9:31 pm

      Did you try to triple it? Thinking of doing the same thing for a big gathering.

      Reply
  20. Ashley Akers says

    Posted on 8/6 at 12:29 am

    This is hands down the best instant pot mac and cheese recipe I’ve made, and I’ve made them all!

    All the seasoning gives it great flavor. I didn’t have heavy cream (and didn’t want to add more fat) so I added 1/2 c whole milk and it turned out amazing. My kids don’t know about boxed mac and cheese thanks to the instant pot.

    Reply
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