Total 20 minutes
Jump To RecipeThis post may contain affiliate links. Please read our disclosure policy.
Instant Pot mac and cheese is cozy, cheesy perfection in minutes! Perfectly cooked macaroni in a comforting cheese sauce is the family dinner everyone will agree on every time!
The best mac n cheese Instant Pot recipe
This Instant Pot macaroni and cheese recipe delivers deliciously satisfying comfort food with minimal effort. It's a dream for home cooks and a hit for the whole family.
- cooking level - Minimal skills required for this easy Instant Pot recipe.
- time saver - Ready in minutes and perfect for busy schedules.
- comforting - This cheesy dish satisfies comfort food cravings.
- cleanup - Easy, one-pot cooking means less dishes.
- crowd-pleaser - Everyone loves mac and cheese, even finicky eaters.
- customizable - Add mix-ins to build flavor and volume.
- versatile - Instant Pot mac and cheese goes with everything!
- budget-friendly - Affordable ingredients are always a dinner win!
- versatile - Instant Pot mac and cheese goes with everything! Serve it with Greek chicken thighs, Turkey Sloppy Joes, air fryer sausage, savory New York strip steak, juicy Instant Pot corned beef, quick broiled salmon, or garlic butter grilled salmon.
Ingredient notes
- elbow macaroni - Feel free to use any pasta shape for pressure cooker mac and cheese (see recipe footnotes for cooking time variation)
- pasta cooking liquid - Use water or broth when cooking pasta for added flavor.
- butter - Enhances the richness and flavor of the dish. Use oil as a substitute, if preferred.
- salt and pepper - Customize the seasoning according to your preference.
- milk - Helps distribute the cheese into the sauce and adds creamy texture.
- shredded cheese - I'm using shredded cheddar and Monterey Jack for this recipe.
How to make Instant Pot mac and cheese
This Instant Pot macaroni and cheese recipe couldn't be easier! Enjoy these step-by-step photo instructions or skip down to the printable recipe below.
Add macaroni, broth, butter, salt, and pepper to the Instant Pot. Close and lock the lid, set pressure valve to "Sealing" position, and set cooker on HIGH for 2 minutes. Allow a 10-minute natural pressure release (NPR). Carefully turn the pressure valve to "Venting" position release any remaining steam.
Open the lid, give macaroni a stir and do not drain the residual starchy liquid. Add milk and stir to combine.
Stir in the cheese. Add a splash of milk to adjust the consistency, if needed.
Serve and devour!
Recipe tips
- shredding cheese - I highly recommend grating block cheese for this recipe because it melts more smoothly than packaged shredded cheese. It's also more cost-effective.
- broth or water? - Your choice. I usually prefer to use plain water, but the bolder flavor of chicken broth has its place with this recipe.
- pressure cooking - To ensure properly cooked pasta, please follow the pressure cooker timing as it is written.
- pressure release - Do not shorten the 10-minute natural release cycle because the pasta is still cooking. This also prevents the starchy water from spraying out.
- reheat - To reheat, add a splash of milk as needed to revive the moisture and heat over medium heat using preferred method.
Recipe variations
- When substituting elbow macaroni with thicker pasta varieties, such as penne, rotini, bowtie, etc., the cook time stays the same. Thinner pasta, such as medium shells, require only 1 minute of pressure cook time with 10-minute natural release.
- Swap in other cheese varieties such as Gruyère, fontina, or blue cheese for a unique flavor profile.
- mix-ins - Stir in cooked ham, fried bacon, Instant Pot pork butt, sautéed veggies, or slices of garlic butter baked chicken breast for enhanced flavor and texture.
- For a crispy top, transfer Instant Pot mac and cheese to a baking dish, top with oil-coated bread crumbs, and broil until golden brown.
More Instant Pot recipes
📖 Recipe
Instant Pot Mac and Cheese
Instant Pot mac and cheese is cozy, cheesy perfection in minutes! Perfectly cooked macaroni in a comforting cheese sauce is the family dinner everyone will agree on every time!
Yield 8 1-cup servings
Print
Pin it for later 📌
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 16 ounces Uncooked Elbow Macaroni, (about 4 cups) *see footnote for substitution
- 4 cups Water, or broth
- 2 tablespoons Unsalted Butter, cut into chunks
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- ½ cup Milk, or more as needed
- 8 ounces Cheddar Cheese, shredded (about 2 cups)
- 8 ounces Monterey Jack Cheese, shredded (about 2 cups)
- Sea Salt, as needed to adjust flavor
- (optional) Fresh Parsley, chopped
Instructions
- Place MACARONI, BUTTER, WATER OR BROTH, SALT, and PEPPER to the Instant Pot. Give a stir to submerge pasta.
- Secure lid and turn pressure valve to "Sealing". Select "Manual" or "Pressure Cook" on HIGH for 2 minutes. (Yes, you read that right – only 2 minutes).
- When cook cycle completes, allow cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Do not cut this time short because the pasta is still cooking.
- Safely turn pressure valve to the "Venting" position and release any remaining steam.
- Open the lid and DO NOT EMPTY the small amount of starchy liquid. Instead, stir it into the pasta.
- Add MILK to the cooked pasta and stir to combine.
- Add CHEDDAR and JACK CHEESE in divided amounts, stirring to incorporate into a creamy sauce. Add splashes of milk to adjust the consistency as needed.
- Serve warm, garnished with optional PARSLEY. Adjust the flavor by adding a little SEA SALT, to taste.
- Allow leftovers to cool completely and refrigerate in an airtight container up to five days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️
Recipe Notes
shredding cheese - I highly recommend grating block cheese for this recipe because it melts more smoothly than packaged shredded cheese. It's also more cost-effective.
broth or water? - Your choice. I actually prefer to use plain water, but some appreciate the bold flavor of chicken broth.
pressure cooking - To ensure properly cooked pasta, please follow the pressure cook cycle timing as it is written.
pressure release - Do not shorten the 10-minute natural release cycle because the pasta is still cooking. This also prevents the starchy water from spraying out.
reheat - To reheat, add a splash of milk as needed to revive the moisture and heat over medium heat using preferred method.
Check out the recipe variations for ideas on how to elevate this dish!
Equipment
- 6-quart Instant Pot or other size
Nutrition
Serving: 1cup | Calories: 474kcal | Carbohydrates: 45g | Protein: 22g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 981mg | Potassium: 204mg | Fiber: 2g | Sugar: 4g | Vitamin A: 874IU | Calcium: 451mg | Iron: 1mg
Easy FREE recipes to your inbox weeklyJoin The Kitchen Girl community!
Michelle says
Made this following the directions. Had too much water when I opened instapot. Had to drain some of the liquid and put into a baking pan to try and "thicken" it up. Not enough seasoning either, bland tasting.
Traci says
Hi Michelle, step 5 notes that any excess liquid is intentional—it’s the starchy base for the cheese sauce and shouldn’t be drained. Mac and cheese also thickens naturally after 5–10 minutes. As for the flavor, I always suggest adding salt to taste to any recipe. And since mac and cheese is a kid-friendly, I leave the extra seasoning up to the cook. Hope that helps!
Margaret Pittman says
The first time I made this was so good; I made it with macaroni. I grew up eating spaghetti and cheese. My grandmother started this tradition in the depression. I continued it and naturally my husband wanted it with spaghetti. It was so good I will not go back to my way of making it. I halved the recipe and used more than half the water as it didn't cover the spaghetti an had to pour off part of the water. Would 2 cups of water worked even though not quite submerged?
Thanks for a great recipe!
Traci says
I love that this recipe brought back such a special tradition for you! Spaghetti and cheese sounds like a delicious twist. As for the water, pasta cooks best when fully submerged, but with spaghetti, 2 cups might work. Let me know if you try it. So glad you enjoyed it—thanks for sharing! xoxo
Pamela Powell says
This was delicious and so easy! I used a vegetarian chicken broth which added a nice flavor. Thank you so much for this recipe!
Traci says
Yay! I’m so glad you enjoyed it–the broth sounds delicious! Thanks for trying my recipe and for sharing your feedback. Enjoy!! xoxo
Jessica says
My kids love this I throw in a veggie and it's a quick and satisfying week night meal! Thank you!
Traci says
Love the veggie addition! So glad you tried my recipe and that the kids gave thumbs up. Thank you for taking the time to leave this feedback! xoxo
Emily says
Can you double this recipe? It would be perfect for a party if doubled!
Traci says
Hi Emily, yes, but in order to double the recipe, you would need an 8-quart Instant Pot. Let me know if you have further questions. Thanks and enjoy!
Kylie says
I add chicken to mine and French onion straws for a crunch
Traci says
That sounds delicious! Thanks for sharing!
Brenda says
I am giving this five stars before I even try it! Having made mac and cheese for years, this recipe doubled will be awesome for my mac and cheese bar on Christmas Eve. Toppings: Bacon, chicken tenders, shrimp, pulled pork, bbq and hot sauce. With veggie, fruit and dessert trays, what else could one want? So versatile for any group or occasion.
Traci says
Hi Brenda! I'm glad this recipe will be in such good company. Sounds like the perfect party! Thanks for the feedback. Enjoy!!!
Kylie says
my favorite recipe except I use mild cheddar cheese and a pinch of mozzarella cheese
Traci says
Yay! So glad you're enjoying it. The cheese is always customizable and yay for that! Thanks for sharing your experience. Enjoy!
Kylie says
I did some tweaking and now I use mild chedder cheese and colby jack cheese
Traci says
That sounds like perfection to me! Thanks for revisiting with more feedback. Enjoy!
Judy says
After trying other recipes, this is my family's favorite mac and cheese recipe. i didn't change a thing except I used GF pasta! it's perfect!
Traci says
Yay!! I'm so glad you're enjoying it. Yep, it's versatile like that too. Thanks for sharing your experience!
Sharon Chen says
I did add some bacon to make it a complete meal but this was super easy to make, thank you very much!
Traci says
Oh yeah! Love adding bacon to IP mac and cheese! Thanks for sharing your experience. Enjoy!
Beth says
I made this for dinner last night with some broccoli and chicken. It's everyone's new favorite. I love how creamy it is and how FAST it is.
Shadi Hasanzadenemati says
Whether you're a mac and cheese aficionado or just looking for a quick and delicious meal, this Instant Pot Mac and Cheese recipe is a winner. It's a crowd-pleaser that will leave everyone asking for the recipe. Get ready to enjoy a bowl of pure cheesy goodness that will warm your heart and make your taste buds sing!
Traci says
I couldn't have said it any better myself. Thanks for sharing your experience with such detail. Enjoy!
Kathleen says
Wow, this is super simple to make, the whole family loves it and easy clean up because it's a one pot meal. It's a fantastic meal on a busy weeknight.
Traci says
Yay! So glad you're loving this IP mac and cheese as much as we do! Thanks for sharing your experience. Enjoy!
suja Md says
One of my favorites!
Traci says
Yay! So glad you're enjoying it. Thanks for sharing!