Instant Pot mac and cheese is my latest spin on our family’s all-time favorite comfort food! Making creamy homemade macaroni and cheese in the pressure cooker is quick, easy, and mess-free since everything comes together in one pot. You’ll love this recipe on weeknights!
We’re big fans of homemade mac and cheese in my house. Whether it’s a weeknight, game day, or potluck, mac and cheese is my go-to dish, and I love this Instant Pot version. It makes rich and creamy mac and cheese in 30 minutes, and most of that is hands-free cooking time. Here’s why you need to crack out the pressure cooker for Instant Pot mac and cheese, ASAP:
It’s hands-free. Well, close enough! There’s a bit of stirring involved, but that’s it. The rest of the work gets passed over to your Instant Pot.
It’s quick. Pressure cooker mac and cheese is lightning fast. There’s about 5 minutes of prep and no need to tend to a pot on the stove. Everything cooks in one pot in a matter of minutes.
Freezer-friendly. Leftover mac and cheese keeps well in the fridge or freezer. You can cook once and have meals for later in the week.
So cheesy. All the seasonings and flavors get concentrated in the Instant Pot, and the cheese sauce turns out rich, extra creamy, and so delicious. It’s a perfect bowlful of mac and cheese, with hardly any effort.
Ingredients You’ll Need
These are my notes on this easy Instant Pot pasta recipe. There are only 5 ingredients, plus some simple seasonings! Scroll down to the recipe card for a printable list with the full recipe details.
Elbow Macaroni – The classic noodle choice for mac and cheese. You can use any short-cut pasta you’d like, though. Other good pasta shapes for mac and cheese are cavatappi, rotini, small shells, bowtie pasta, orecchiette, and rigatoni.
Chicken Broth – Or vegetable stock. I recommend low-sodium broth as it makes it easier to control the overall salt levels. I’ll use my homemade chicken stock whenever I have a batch in the fridge or freezer.
Cheese – I use a mix of shredded Colby, Mozzarella, and cheddar cheese. Feel free to play around with your favorite blend of melty cheese. Avoid pre-shredded cheese, which has anti-caking agents that prevent it from melting into a smooth sauce.
How to Make Mac and Cheese in the Instant Pot
This Instant Pot macaroni and cheese needs about 5 minutes of hands-on time in total, which is perfect on weeknights. Nothing soothes the soul like a big plate of creamy, mouthwatering mac and cheese! Here’s how to make it, and you’ll find printable instructions below in the recipe card.
Combine the ingredients.Cook!
Combine the ingredients. Add your macaroni to the Instant Pot along with the broth, extra water, butter, and seasonings. Stir that together and seal the pot.
Cook. Cook on High Pressure/Manual for 4 minutes. Afterward, quick-release the pressure right away (be careful of the hot steam!).
Add half-and-half.Stir in the cheese.
Make it creamy and serve. Stir the noodles, and then add the half-and-half. Finally, gradually stir in the shredded cheese until it’s melted and smooth. You’re ready to serve!
Tips for Success
Don’t skip the seasoning. Ingredients like mustard powder and garlic powder really boost the savory flavors in the cheese sauce. You can play around with the amounts and try other seasonings (see the variations below for ideas), but don’t leave them out for the best possible flavor.
Use a blend of cheeses. It makes for the best-tasting cheesy sauce. I like to mix up the cheese with a combination of cheddar, Colby Jack, and melty mozzarella. Add the cheese to the cooked pasta gradually, stirring in between, so each addition has a chance to melt.
Don’t overcook. It’s important to quick-release the pressure once the cooking time is up. Leaving the Instant Pot to naturally release the pressure will result in overcooked pasta. We don’t want mushy mac and cheese!
What if I don’t have an Instant Pot? If you don’t have an Instant Pot, you can make stovetop mac and cheese the old-fashioned way. I also have an easy recipe for crock pot mac and cheese (no boiling!) that you can try if you have a slow cooker.
Easy Variations
King ranch. Make an Instant Pot version of my King Ranch mac and cheese with cumin, cayenne, tomatoes and chilies, and chicken. Add the diced veggies, canned tomatoes, and seasonings when you cook the noodles, and stir in cooked shredded chicken right at the end.
Philly cheesesteak. Try a variation of Philly cheesesteak mac and cheese. Cook the onion and green peppers with the noodles and add sliced deli roast beef afterward, with the cheese.
Pesto. Boost the flavors in this Instant Pot mac and cheese with a few spoonfuls of fresh basil pesto, as I do in my pesto mac and cheese.
Chili mac. If I have leftover beef chili or turkey chili in the fridge, I’ll stir it in after pressure cooking the noodles and adding the cheese. You might also want to try this baked chili mac casserole!
What to Serve With Mac and Cheese
Mac and cheese is the ultimate feel-good dinner. It’s so satisfying on its own that I usually just add a side of fluffy hot water cornbread or a crusty baguette. It’s also great with veggies like air fryer asparagus and roasted carrots, or a salad. If we’re having a backyard cookout, mac and cheese also makes a classic BBQ side dish next to BBQ pulled pork. Don’t miss a slice of pecan pie for dessert!
How to Store and Reheat Leftovers
Refrigerate. Store the cooled Instant Pot mac and cheese in an airtight container in the fridge for up to 4 days. I love using leftover macaroni and cheese to make air fryer mac and cheese balls as an appetizer!
Reheat. Warm mac and cheese on the stovetop or in the microwave, stirring every so often. I like to stir in extra milk or chicken broth to loosen up the sauce.
Freeze. This Instant Pot mac and cheese freezes great, so I’ll portion leftovers into freezer-safe containers and freeze them for up to 3 months. Thaw the mac and cheese in the fridge before reheating.
The creamiest mac and cheese done in under 30 minutes! LOVE this easy recipe, perfect as a side dish or a quick meal on its own!
1 pound Elbow Macaroni
2 cups chicken broth or stock
2 cups water
3 tablespoons Butter, cut into pieces
½ teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon kosher salt
½ teaspoon fresh black pepper
1/2 Cup half & half
1 1/2 cups colby cheese, shredded
1 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
Place the macaroni, chicken broth, water, butter, garlic powder, dry mustard, black pepper, and salt into the instant pot. Stir together. Set the lid to the sealed position.
Cook on manual high pressure for 4 minutes. Carefully quick-release the pressure from the instant pot.
Remove the lid. Stir the noodles and break up any clumps. There may be a little liquid left in the pot, but that’s okay.
Stir in the half and half. Then add the cheese in 2-3 portions, stirring between each addition. Adjust the seasoning to your taste. Once it’s smooth and creamy, it’s ready to serve.
Notes
Do not use pre-shredded cheese as it has an anti-caking agent added which prevents it from melting into a smooth sauce.
