You’ve stumbled on THE BEST Instant Pot Mac and Cheese recipe! Super creamy and ready in minutes using your pressure cooker!
For a complete dinner, add ground beef and make our delicious Instant Pot Hamburger Helper recipe!
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Everyone LOVES Mac and Cheese
It’s no secret my family LOVES macaroni and cheese. From our Panera mac and cheese to our ritz mac and cheese, we love it all.
I mean, are there families who don’t? But seriously, if you poke around here you’ll find recipes that are made in the oven, like a classic style mac and cheese, or with bacon! And you’ll even find a stove top version that’s ready in minutes.
Today, I created a Mac and Cheese for the Instant Pot! One that makes a super creamy pasta all cooked together in no time. Are you ready?
Creamy, delicious, throw it all in and enjoy in minutes.
Tips and Tricks
- You’ll need 4 cups of water for this recipe. I prefer to either use ALL chicken broth, or at least half chicken broth for best flavor! It really does make a difference. You could also use vegetable broth to keep it vegetarian.
- Don’t skimp on the salt and pepper. I give a general amount in the ingredient list, but add more if desired. It really brings out the flavor.
- Use good cheese. For the photos I used basic store brand cheddar cheese. But using a Cabot Cheddar would make this even more flavorful!
- Also, for the cheese, shred your own, don’t use the already packaged, shredded cheese. It doesn’t melt as smoothly as it would if you buy a block and shred it yourself. Trust me.
- For more depth of flavor, add a variety of cheese to the recipe. A combo of gouda and cheddar is delicious, or even mozzarella and cheddar is good too! Experiment!
- You’ll find a lot of recipes for Instant Pot Mac and Cheese call for both evaporated milk and parmesan cheese. Personally I’m not a fan of either in this recipe (I tried it, and prefer my own method). I find it is much creamier with real milk (I used whole milk) and the parmesan left a slightly grainy texture. I wasn’t a fan.
Side Dishes for any Meal
While mac and cheese is a great side dish. I’ve got a few other classic recipes that you may enjoy! No holiday is complete without them!
- This Cheesy Hashbrown Casserole recipe is true comfort food. Made with frozen hash browns and plenty of cheese, I can guarantee your family is going to enjoy this one!
- In my family, this Sweet Potato Casserole recipe is one that’s served up sweet and salty with a delicious, crunchy streusel topping!
- Oven Baked Mashed Potatoes are creamy, delicious, and easy to assemble ahead of time. But, don’t tell anyone, I’ve got the secret on how to make them with instant potatoes!
More Instant Pot recipes
- Chicken Alfredo
- Instant Pot Bourbon chicken
- Instant Pot Broccoli Soup
- Instant Pot French Dip
- Instant Pot Stuffed Peppers
- Instant Pot Spaghetti
Instant Pot Mac and Cheese
You’ve stumbled on THE BEST Instant Pot Mac and Cheese recipe! Super creamy and ready in ten minutes using your pressure cooker!
Ingredients
- 1 lb elbow macaroni
- 2 cups water
- 2 cups chicken broth
- 1 teaspoon dry mustard
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup whole milk
- 16 oz sharp cheddar cheese shredded
- 2 Tablespoons butter
- ¼ teaspoon nutmeg
Instructions
- Add the uncooked macaroni pasta, water, chicken broth, dry mustard, and salt and pepper to the Instant Pot. Close and lock lid and turn the valve on top to “sealing.” Press “manual” or “pressure cook” and adjust to high pressure. Set the time for 5 minutes. Allow to start.
- Once the time is up, use the quick release immediately. Open the instant pot away from your face (learned the hard way). Using a wooden spoon, stir the pasta to break it up a little bit.
- Add in milk, cheese, butter, and nutmeg. Stir until completely melted (takes about a minute). Season with more salt and pepper if needed. Serve and enjoy.
Notes
- You’ll need 4 cups of water for this recipe. I prefer to either use ALL chicken broth, or at least half chicken broth for best flavor! It really does make a difference. You could also use vegetable broth to keep it vegetarian.
- Don’t skimp on the salt and pepper. I give a general amount in the ingredient list, but add more if desired. It really brings out the flavor.
- Use good cheese. For the photos I used basic store brand cheddar cheese. But using a Cabot Cheddar would make this even more flavorful!
- Also, for the cheese, shred your own, don’t use the already packaged, shredded cheese. It doesn’t melt as smoothly as it would if you buy a block and shred it yourself. Trust me.
- For more depth of flavor, add a variety of cheese to the recipe. A combo of gouda and cheddar is delicious, or even mozzarella and cheddar is good too! Experiment!
Video
Nutrition
Calories: 496kcal, Carbohydrates: 28g, Protein: 25g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 1428mg, Fiber: 1g, Sugar: 3g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Would I be able to use evaporated milk with this recipe?
Love this recipe, it is the best Mac and cheese. Even my fussy granddaughters loved it. You are my go to for recipes, thank you!
Have you ever tried cutting it in half to use as a side dish? If you haven’t do you think it would work?
I halve this recipe all the time. Works Great!
Made this today, best one I’ve made!
I used half queso cheese shredded and half Colby Jack shredded. Was stringy at first but afterwards it was PERFECT! I’ve never seen nutmeg, but it adds to the taste. Chicken broth makes difference.
How would you double the recipe?
This is very good and so easy! Subbed 1/2 and 1/2 for the milk and didn’t have cheddar cheese so I used Velveeta!!!!
I needed a quick side dish for the chicken I was baking. Unfortunately the cabinets were bare and I was too tired to run to the store. I started searching for quick Mac and Cheese recipes (normally I cook baked Mac and Cheese).
I made a few adjustments but the good news is my hubby loved it.
Adjustments: added a bit more butter and extra cheese, skipped the nutmeg, I used evaporated milk instead of whole, and cooked pasta for 6 minutes. This dish exceeded my expectations. I will definitely add this to my cooking rotation.
Delicious, just made it tonight …the only change I might make next time is to cut salt to 1 tsp.
add me to ur post please
If cutting recipe in half…does the pressure time need to be decreased in half?
How does this do as leftovers? We wouldn’t consume the entire amount in one sitting – does it work well reheated the next day?
Much like most mac and cheese recipes, it does dry out a little. Add some milk when reheating!
Can 2% milk be used instead of whole milk?
Could this be made on the stove top? I don’t own an instant pot, pressure cooker, or crock pot….
Yep! https://www.shugarysweets.com/copycat-panera-macaroni-cheese/
Mac and cheese in the instant pot is the greatest!
I always love your instant pot recipes – another keeper!
This is perfectly creamy and cheesy! I love how quick and easy it comes together in the Instant Pot!
I couldn’t believe how fast it was to make from start to finish and the kids loved it!!!
This is the best macaroni and cheese recipe for the instant pot I have ever found!
This is my favorite way to make Mac and cheese!! So stinking good.
My kids are going to be so excited! I am making this tomorrow! Great recipe!