Instant Pot Mac and Cheese Recipe

If you dream of ultra-creamy, cheesy pasta made in minutes, Instant Pot Mac and Cheese is the answer to every comfort food craving! This recipe delivers big, nostalgic flavors with a speedy, one-pot method you’ll want to make on repeat.

Why You’ll Love This Recipe

  • One-Pot Magic: You toss everything in the Instant Pot, press a button, and dinner practically makes itself—no draining, no babysitting the stove.
  • Ridiculously Creamy: Thanks to a triple cheese blend and a splash of milk, you get spoonfuls of silky, luscious mac every single time.
  • Ready in 10 Minutes: From zero to cheesy bliss in just about 10 minutes, it’s weeknight comfort food at lightning speed.
  • Family-Friendly Flavors: The dish is endlessly customizable and loved by everyone—from picky toddlers to grown-up cheese fanatics.
Instant Pot Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

No mystery ingredients here—just pantry staples and real cheese magic. Each element in this Instant Pot Mac and Cheese brings something to the table, from creamy sauce to that satisfying, cheesy pull.

  • Elbow Macaroni (16 ounces): This classic pasta shape is perfect for soaking up all that creamy cheese sauce.
  • Chicken Broth (4 cups): Infuses the noodles with more flavor than water and adds depth to the finished dish.
  • Butter (2 tablespoons): Melts into the sauce for a rich, silky texture.
  • Hot Pepper Sauce (1 teaspoon): Don’t worry—it won’t make it spicy! This dash simply wakes up all the flavors.
  • Garlic Powder (1 teaspoon): Adds a subtle, savory background note that makes the cheese taste even cheesier.
  • Pepper (1/2 teaspoon): Offers just the right amount of gentle heat and balance.
  • Salt (1/2 teaspoon): Essential for making all the flavors pop (taste and season as you like).
  • Shredded Cheddar Cheese (2 cups): The hero ingredient—creamy, tangy, and gooey, it’s everything you want in mac and cheese.
  • Shredded Mozzarella Cheese (1 cup): Delivers extra melt and stretch—just note it can add a stringier texture.
  • Shredded Parmesan Cheese (1/2 cup): Brings umami depth and that irresistible salty finish.
  • Milk (1/2–1 cup): Stirred in at the end to achieve that perfect creamy consistency; start with less and add more if you want it saucier.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Instant Pot Mac and Cheese recipe is your canvas—mix, match, and play! Here are a few favorite twists and swaps depending on what’s in your fridge or how cheesy (or sneaky!) you like it.

  • Bacon Lovers’ Mac: Stir in crispy bacon bits at the end for smoky, savory decadence.
  • Veggie Boost: Toss in spinach, peas, or roasted broccoli after cooking for extra color (and a nutrition bump, too).
  • Spicy Kick: Use pepper jack cheese or double up on the hot sauce for grown-up heat.
  • All-Cheddar Classic: Swap out mozzarella for more cheddar if you prefer less stretch and a slightly sharper flavor profile.
  • Gluten-Free: Try your favorite gluten-free pasta—just keep an eye on that cook time, as gluten-free noodles soften quickly.

How to Make Instant Pot Mac and Cheese

Step 1: Add Everything to the Pot

Begin by placing the uncooked elbow macaroni, chicken broth, butter, hot pepper sauce, garlic powder, pepper, and salt directly into your Instant Pot. Give it a quick stir to make sure the pasta is mostly submerged and nothing’s sticking to the bottom. This hands-off start is part of what makes Instant Pot Mac and Cheese such a weeknight superstar!

Step 2: Pressure Cook the Pasta

Pop the lid on the Instant Pot, set it to sealing, and cook on manual (high pressure) for 5 minutes. Once the timer beeps, perform a quick (cautious!) release to stop the cooking right at that sweet spot—tender but never mushy.

Step 3: Stir in Milk and Cheeses

As soon as the pressure drops, add in the milk, then begin adding the shredded cheeses a handful at a time, stirring thoroughly between each addition. This ensures a creamy, silky sauce—no clumps or stringy pockets—just pure, cheesy bliss. Adjust seasoning if you need, and feel free to add an extra splash of milk if you like your mac extra saucy.

Step 4: Taste and Serve

Give your Instant Pot Mac and Cheese one last taste—add more salt, pepper, or hot sauce to your liking. Serve right away for maximum creaminess. That’s it: comfort food perfection, made easier than ever!

Pro Tips for Making Instant Pot Mac and Cheese

  • Cheese Addition Matters: Always add cheese in small handfuls, stirring well between each addition—this prevents clumping and guarantees a silky sauce.
  • Milk Consistency Control: Start with 1/2 cup of milk, then add more as needed—this makes it easy to control how thick or saucy you want your mac and cheese.
  • Quick Pressure Release: Release pressure immediately after the timer goes off; letting it sit too long can make pasta mushy instead of delightfully tender.
  • Pick Your Cheese Adventure: Mozzarella adds delicious stretch but can be stringy—feel free to skip or swap for more cheddar or even Monterey Jack if you prefer a classic, non-stringy texture.

How to Serve Instant Pot Mac and Cheese

Instant Pot Mac and Cheese Recipe - Recipe Image

Garnishes

For a finishing touch, scatter chopped fresh parsley or chives over the top—it adds a pop of color and a little fresh flavor contrast. A sprinkle of extra sharp cheddar, a swirl of hot sauce, or toasted buttery breadcrumbs are all ultra-satisfying toppings for your perfect bowl of mac.

Side Dishes

This Instant Pot Mac and Cheese is a meal on its own, but it’s also divine alongside a crisp green salad, steamed broccoli, or grilled chicken. Add roasted veggies for color and crunch, or serve it as a decadent side with your favorite barbecued meats—talk about a crowd-pleaser!

Creative Ways to Present

Turn leftovers into “mac and cheese muffins” by scooping into a mini muffin pan and baking until golden. Spoon into ramekins for individual servings at a dinner party, or serve “DIY bar” style with bowls of toppings for everyone to customize. Kids especially love the toppings game!

Make Ahead and Storage

Storing Leftovers

Transfer cooled Instant Pot Mac and Cheese to an airtight container and refrigerate for up to 4 days. The pasta will continue to absorb some sauce, but a quick stir and a splash of milk will bring it back to life beautifully.

Freezing

You can freeze portions of mac and cheese, though the texture of the pasta may soften slightly upon reheating. Store in freezer-safe containers for up to 2 months, and thaw overnight in the refrigerator before warming again.

Reheating

Warm leftovers gently on the stovetop or in the microwave, stirring in a little milk to refresh the sauce. Go slow and stir often—heating too quickly can separate the cheese. It’ll taste nearly as magical as when freshly made!

FAQs

  1. Can I use different types of pasta for Instant Pot Mac and Cheese?

    Absolutely! While elbow macaroni is classic, other short shapes like shells, rotini, or penne work well. Adjust the cook time as needed—usually 4-5 minutes on high pressure is just right for most shapes.

  2. How do I keep my mac and cheese from being stringy?

    Stringiness most commonly comes from mozzarella. To avoid it, add cheese slowly by the handful and stir well with each addition. Or, simply use all cheddar if you prefer a non-stringy, classic texture!

  3. Can I double this Instant Pot Mac and Cheese recipe?

    You sure can! The cook time stays the same, but don’t fill the pot past the “max fill” line. Be careful when doing the quick release, since more liquid means steam may be more forceful—use a towel and keep hands clear.

  4. What’s the best cheese blend for Instant Pot Mac and Cheese?

    Cheddar brings classic flavor, mozzarella creates a melty stretch, and parmesan adds an umami punch. Feel free to try Monterey Jack, gouda, or even a bit of cream cheese for your own signature blend!

Final Thoughts

If you’ve never made Instant Pot Mac and Cheese before, you’re in for a treat! It’s quick, creamy, and absolutely crave-worthy—so simple, you’ll want to whip it up for family nights, potlucks, or any time the cheesy craving hits. Enjoy every forkful of this ultimate comfort food, and don’t forget to make it your own!

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Instant Pot Mac and Cheese Recipe

Instant Pot Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 128 reviews
  • Author: Alvarez
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Instant Pot
  • Method: Instant Pot
  • Cuisine: American

Description

Creamy and flavorful Instant Pot Mac and Cheese made with a blend of cheddar, mozzarella, and Parmesan cheese, creating the perfect comfort food dish for any occasion.


Ingredients

Units Scale

Mac and Cheese:

  • 16 ounces Uncooked Elbow Macaroni
  • 4 cups Chicken Broth
  • 2 Tablespoons Butter
  • 1 Teaspoon Hot Pepper Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Salt
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Shredded Parmesan Cheese
  • 1/21 cup Milk

Instructions

  1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
  2. Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.

Notes

  • NOTE ABOUT MEASURING: This recipe calls for one 16 ounce box of dried elbow macaroni, which equals 4 cups dry measure.
  • SOME CHEESE NOTES: Mozzarella can be stringy, so adjust cheese choices as desired. Add cheese in batches for best texture. Experiment with different cheese combinations.
  • For milk, start with 1/2 cup and adjust up to 1 cup for desired consistency.

Nutrition

  • Serving Size: 1 Cup
  • Calories: 206 kcal
  • Sugar: 1g
  • Sodium: 966mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Fiber: 1g
  • Protein: 13g
  • Cholesterol: 52mg

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