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.
Annie says
very nice
Jennifer says
Way better than expected. I’m super picky with Mac and cheese. I don’t like soggy mushy custard like Mac and cheese I like it creamy so I’m used to making a roux. I used twisty noodles but kept everything else the same. Turned out great!!!! Thank you 😊
Nancy Halbrook says
Our favorite Mac and cheese recipe!
Nancy Petula says
It turned out great. Will be go to on cold winter days. Will experimenting with different cheese too
Thanks
Debbie says
This recipe is so good I use it in my restaurant. Customers love it! I double the recipe in my large Instant Pot and still cook for the 4 minute time. Only thing I do differently is use Dijon mustard instead of mustard powder because that’s what I keep on hand. Mustard powder works great too.
Kristine says
Love this Mac n Cheese, it’s my kids fave. One question, if you double the recipe ingredient wise, what should you do for cook time? Double that too?
Jessica says
Saw this recipe when browsing for a mac and cheese recipe and it caught my eye. The other thing that caught my eye was Instant Pot Mac and Cheese. Not only was this recipe wonderful, but it did not require any babysitting. Thanks for the wonderful Recipe!
Kaye B says
So simple and everyone loved it! Incredible. Gonna keep this one close by for future!
Chelsea says
Hands down the best recipe I’ve made for Mac and cheese! All of my kids eat it and they are super picky. Only think I changed was I doubled the seasonings (my family likes everything flavor packed) and it came out incredible!
Maria B says
Ive made this recipe at least 5x in the last 2 years. We love it every single time. So easy and so yummy! Definitely recommend!!
Ron says
This is the best man n cheese recipe I’ve ever made and uggg have i made MANY! Texture and flavor are on point and soooo easy!
Thank you!
Debbie Barnyard Coffee says
This has been my go to Mac & Cheese recipe for 3 1/2 years now! Look no further! I use Cellentani pasta for a little twist (pun intended)! Don’t leave out the hot sauce…I promise you won’t taste it, but you’ll taste it NOT being in there.
Tiffany Cooper says
Love this recipe. Quick and cheesy!!!
Kalita says
Tastes delicious however the few times I’ve made this recipe I found way too much water is left after pressure cooking. It just ends up soupy.
Other than that it’s amazing
Gia says
THIS WAS SO DELICOUS I DO RECCOMEND IT
Kathy W says
Excellent recipe! I always make Mac and cheese with cream cheese in it also. Kids say this is not the Mac and cheese we ate growing up, so much better.
Kim G says
We love all things Mac and cheese. This is the only recipe I use anymore after years of making from scratch Mac n cheese. Turns out perfectly every time.
Donna says
I am wondering how to keep it hot, I am new to Instant pot. My son loves mac and cheese….molting hot. As soon as you add the milk/cream and cheese it instantly cools right down. by the tim eits all melted and smooth it basically room temp. its got good flavor,but its not hot. I tried heating the milk/cream with not much success, the cheese still cools it down. Any suggestions?
The Chunky Chef says
Hmm, my only advice would be to keep it on “saute” (on low would be my best guess), that way it’ll stay nice and hot 🙂
Elise says
This is our go-to recipe for Instant Pot Mac & Cheese. Our cheeses of choice are Guyere with roasted red pepper and cracked black pepper, medium cheddar, Colby jack. We make this throughout the year, and especially for family get together. This is quick and easy to put together and cooks so well!
Samantha Claricia-Moore says
My kids devoured this (no hot sauce version)