Instant Pot Mac and Cheese is the ultimate comfort food made quick and easy. This creamy, cheesy dish comes together in just minutes using simple ingredients, making it perfect for busy weeknights or last-minute cravings.
Why You’ll Love This Recipe
- Quick and easy—ready in under 20 minutes
- One-pot meal with minimal cleanup
- Ultra creamy and cheesy
- Customizable with different cheeses and add-ins
- Kid-friendly and perfect for family dinners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Water or broth
- Butter
- Sharp cheddar cheese
- Parmesan cheese
- Heavy cream or milk
- Mustard powder
- Garlic powder
- Salt and pepper
Directions
- Add elbow macaroni, water (or broth), butter, mustard powder, garlic powder, salt, and pepper to the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Perform a quick release by carefully turning the valve to venting.
- Stir in heavy cream (or milk) and cheeses until smooth and creamy.
- Adjust seasoning if needed and serve immediately.
Servings and Timing
- Servings: 4-6
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 15 minutes
Variations
- Spicy: Add a pinch of cayenne or hot sauce.
- Protein Boost: Stir in cooked bacon, ham, or shredded chicken.
- Gourmet Twist: Mix in Gruyère or smoked gouda cheese.
- Vegetarian: Add sautéed mushrooms, spinach, or roasted red peppers.
- Gluten-Free: Use gluten-free pasta and adjust the liquid ratio accordingly.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a pot over low heat, adding a splash of milk to restore creaminess. Alternatively, microwave in 30-second intervals, stirring between each.
FAQs
How do I prevent my mac and cheese from being too thick?
If it thickens too much, stir in a little milk or broth until you reach the desired consistency.
Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that may affect creaminess. Freshly grated cheese is best.
What type of cheese works best?
Sharp cheddar is a great base, but feel free to mix in Monterey Jack, mozzarella, gouda, or parmesan.
Can I double the recipe?
Yes, but do not exceed the max fill line of your Instant Pot. Cooking time remains the same.
Can I make this ahead of time?
Mac and cheese is best fresh, but you can reheat it with a bit of milk to restore creaminess.
Can I use water instead of broth?
Yes, but broth adds extra flavor to the pasta.
How can I make this dish healthier?
Use whole wheat pasta, low-fat milk, and reduce the cheese amount slightly.
What can I serve with mac and cheese?
Pair it with a side salad, roasted veggies, or grilled chicken.
Why is my cheese clumping?
Add cheese gradually and stir continuously to ensure even melting.
Can I make this without an Instant Pot?
Yes! Cook the pasta separately, then mix with the melted cheese and other ingredients in a pot on the stovetop.
Conclusion
Instant Pot Mac and Cheese is a game-changer for quick, delicious comfort food. It’s creamy, cheesy, and completely customizable. Whether you’re feeding a family or meal prepping for the week, this recipe delivers effortless homemade goodness. Try it today and enjoy the perfect bowl of mac and cheese in minutes!
Print
Instant Pot Mac and Cheese
- Prep Time: 5 minutes
- Cook Time: 10 minutes (including pressure build-up)
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Dinner, Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This creamy, cheesy, and ultra-comforting mac and cheese is made in the Instant Pot for a quick and easy meal. No need to drain the pasta—everything cooks in one pot for minimal cleanup!
Ingredients
- 16 oz elbow macaroni
- 4 cups water or low-sodium chicken broth
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 cup evaporated milk (or whole milk)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
Instructions
- Cook the pasta – Add macaroni, water (or broth), salt, garlic powder, and black pepper to the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Quick release – Carefully do a quick release by turning the valve to venting. Stir the pasta to separate any clumps.
- Add butter & milk – Stir in the butter until melted, then add evaporated milk.
- Melt the cheese – Gradually add cheddar, mozzarella, and Parmesan cheese, stirring constantly until smooth and creamy. If needed, add a splash of milk to adjust the consistency.
- Season & serve – Stir in Dijon mustard for extra flavor (optional). Taste and adjust seasoning as needed. Serve warm and enjoy!
Notes
- Cheese options: Feel free to use different cheeses like Gouda, Monterey Jack, or Colby for a unique twist.
- Extra creamy tip: Add 2 oz of cream cheese for a richer texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to keep it creamy.
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