Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is creamy, cozy, and ready fast. Elbow macaroni, three kinds of cheese, and simple seasonings come together in one pot for a stress-free side that’s perfect for Thanksgiving or any night of the week.

• Flavor: Rich and creamy with a tangy kick from sharp cheddar and ground mustard, it’s the perfect balance of smooth cream cheese and savory spice.
• Skill Level: This beginner-friendly recipe is a super-easy, extra-cheesy comfort food dish that is made with simple ingredients you likely have on hand.
• Tools: The Instant Pot is a must-have for this recipe.
• Serving Suggestions: Serve as a main dish with a side salad for busy weeknights, or serve it as a side at your next holiday gathering.

Easy Ingredients and Add-Ins

• Pasta: My preference is elbow macaroni, but any smaller-sized pasta can be used, such as small shells or mini penne.
• Seasonings: The pasta is cooked with water, butter, and seasonings for a delicious mac.
• Milk/Cream Cheese: Use regular milk and a little bit of full-fat cream cheese for a creamy sauce. Swap the regular milk for whole milk, light cream, or half-and-half for an extra-rich flavor.
• Cheese: For the best flavor, I use a combination of cheeses, including Parmesan and a sharp cheddar cheese. For a smooth sauce, grate it directly from the block. Pre-shredded cheese can be used, but it may not turn out as smooth!

Variations

• Add a Kick: Stir in a few tablespoons of chunky salsa or a dash of hot sauce for a Tex-Mex twist.
• Make it Heartier: Mix in bacon, diced ham, or cooked ground beef to bulk it up.
• Try New Cheeses: Swap in mozzarella, Colby, Gouda, gruyere, or Monterey Jack cheese for a new flavor.
• Add a Crunchy Topping: Transfer to a baking dish, top with breadcrumbs or Panko, and broil for a few minutes until golden.

Leftovers?

Keep leftover Instant Pot macaroni and cheese in an airtight container in the refrigerator for up to 4 days. Freezing isn’t advised due to the high dairy content.

Reheat in the Instant Pot or in the microwave with a splash of milk or heavy cream (about 1 Tbsp per cup of mac and cheese) to keep the sauce creamy.

More Mac and Cheese Magic

Did you make this Instant Pot Mac and Cheese? Leave a rating and comment below!

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Pressure Build Time 10 minutes minutes

Total Time 26 minutes minutes

• In a 6qt Instant Pot, add uncooked elbow noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper.

• Add the lid and turn to seal. Select MANUAL – HIGH PRESSURE for 6 minutes.

• Once completed, turn or press the valve to release any pressure (quick release). There will be cooking liquid in the Instant Pot – do not drain it.

• Stir in the cream cheese until melted. Add ¼ cup milk slowly until blended.

• Add the cheddar and parmesan cheeses and stir until melted, adding additional milk if needed to reach the desired consistency. You may not need all of the milk.

• Serve immediately.

• This recipe can be made with other types of cheese, ensure you use a bold or sharp cheese for the best flavor.
• Shred the cheese yourself for the best results; pre-shredded cheeses have additives and they don’t always melt well.
• Other shapes of pasta can be used, but depending on the shape, cooking time may need to be adjusted slightly.
• You may not use all of the milk; add just a little bit at a time.
• 6 minutes on high should be just right for most brands of pasta, if you use another small shape and find it isn’t cooked through, put the lid back on and let it rest for a few minutes.
• Keep leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze!

Calories: 341 | Carbohydrates: 29g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 384mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 0.05mg | Calcium: 314mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Pasta, Side Dish
Cuisine American

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