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Home » Recipes » Dinner Recipes

Published: Dec 10, 2020 · Updated: Oct 30, 2021 by The Kitchen Girl

Instant Pot Mac and Cheese

This post may contain affiliate links. Please read my disclosure policy.
2.6K shares
5 from 24 votes
Jump To Recipe

Instant Pot Mac and Cheese - a super simple mac and cheese Instant Pot beginners will nail every time! It's perfectly cooked pasta in a creamy cheese sauce that's a quick, hands-free dinner the whole family will love!

mac and cheese in white bowl on blue background

Instant Pot macaroni and cheese is America's favorite comfort food made with simple pantry ingredients you probably have on hand. The best part is that pressure cooker mac and cheese is a toss-and-go recipe. This means you toss everything in the pot and go do stuff, because it's virtually hands-free, just like Alfredo Chicken and Tuna Pasta.

Table of Contents hide
1) Key ingredients
2) How to make mac and cheese in the Instant Pot
3) Recipe tips
4) Try these Instant Pot recipes
5) What to serve with Instant Pot mac n cheese
6) Instant Pot Mac and Cheese

Key ingredients

Get ingredient amounts in the full printable recipe below.

  • elbow macaroni - feel free to use any pasta shape for mac and cheese (see recipe footnotes for cooking time variation)
  • pasta cooking liquid - use broth (chicken or vegetable) or water to cook your pasta in Instant Pot.
  • butter - you can substitute oil, if preferred
  • salt and pepper - feel free to add these to taste
  • milk - use any variety (I usually use 1% milk)
  • cheese - for this recipe, I use a combo of cheddar and Jack, but you can use other cheeses. Just be aware that this changes the consistency.
Instant pot mac and cheese recipe ingredients in individual glass bowls labeled with text overlay

How to make mac and cheese in the Instant Pot

Get the full printable recipe below.

Step 1: Add ingredients (except milk and cheese) to the Instant Pot.

top down view of hand pouring broth into Instant Pot with mac and cheese ingredients

Step 2: Close the lid and pressure cook on high for 2 minutes. Allow a 10-minute natural pressure release (NPR). Carefully turn the pressure valve to release any remaining steam.

top down view of instant pot lid in sealing position

Step 3: Open the lid and stir in the milk.

top down view of hand pouring milk into Instant Pot with mac and cheese ingredients

Step 4: Stir in the cheese. Add a splash of milk to loosen the consistency.

top down view of hand stirring cheese into Instant Pot with mac and cheese ingredients

Step 5: Serve and devour!

mac and cheese in Instant Pot

Recipe tips

Feel free to replace elbow macaroni with rotini spirals or medium shells such as the ones used in Beefy Taco Pasta.

You can make mac and cheese with chicken broth or vegetable broth instead of water. I recommend a reduced-sodium broth and adding salt to taste.

I like to shred block cheese such as Cheddar, Gruyere, Gouda, etc. for this recipe because it melts more smoothly and is more economical than pre-shredded cheese.

Instant Pot Mac and Cheese with cream cheese is a game changing cook's secret. Cream cheese adds an irresistible rich and creamy texture to mac and cheese. Simply add about 4 oz cream cheese per every one pound of macaroni.

Make Instant Pot mac and cheese with Velveeta using my recipe below. Just replace the jack cheese with cubed Velveeta. You may need to use the "Saute" function to assist melting the Velveeta, stirring as needed.

Turn mac and cheese into a complete meal by adding cooked proteins like ham, bacon, shredded pork, shredded chicken, seasoned beef, or Kielbasa.

top down view of stirring spoon in Instant Pot with mac and cheese ingredients

Try these Instant Pot recipes

  • Lasagna Soup
  • Spaghetti and Meat Sauce
  • Chili Mac
  • Chicken Burrito Bowl
  • Instant Pot Corned Beef

What to serve with Instant Pot mac n cheese

  • Greek Lemon Roasted Chicken Thighs
  • Pan Fried Pork Chops
  • Southwest Baked Chicken Wings
  • Baked Chicken Legs
  • Garlic Butter Baked Chicken Breast
  • Broiled Salmon
  • Garlic Butter Grilled Salmon
mac and cheese in white bowl on blue background

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese - a super simple mac and cheese Instant Pot beginners will nail every time! It's perfectly cooked pasta in a creamy cheese sauce that's fast, easy, hands-free comfort food the whole family will love!
5 from 24 votes
Print Pin
Prep: 5 minutes
Pressure Cook Time: 2 minutes
Total Time: 25 minutes
Yield: 8 1-cup servings
Author: Traci The Kitchen Girl

Equipment

  • 6 quart Instant Pot
  • stirring utensil
  • cheese grater
  • measuring cup and spoons

INGREDIENTS
 

  • 16 ounces Uncooked Macaroni Noodles, (about 4 cups) *see footnote for substitution
  • 4 cups Broth or Water, chicken broth or vegetable broth
  • 2 tablespoons Unsalted Butter, cut into pieces
  • 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)

Instructions
 

  • Add MACARONI, BUTTER, BROTH, SALT, and PEPPER to the Instant Pot. Push pasta under the water to submerge it.
  • Secure lid and turn pressure valve to "Sealing".
  • Select "Manual" or "Pressure Cook" on HIGH for 2 minutes. Yes, you heard 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...the pasta is still cooking.
  • Safely turn pressure valve to "venting" position and release any remaining steam.
  • Open the lid and DO NOT EMPTY the little bit of remaining liquid. You need it to incorporate the cheese into a sauce.
  • Stir MILK into the cooked pasta.
  • Add CHEDDAR and JACK CHEESE and stir until melted and creamy.
    Note: If needed, add splashes of milk and use the "Saute" function to add heat to incorporate the cheese, stirring as needed.
  • Serve warm (optional sprinkle of parsley).

Mac and cheese storage and reheat instructions

  • Refrigerate in an airtight container up to five days.
  • To reheat mac and cheese, add a splash of broth or milk to moisten the macaroni and reheat on the stove over medium heat, or microwave on medium-high, stirring as needed.

RECIPE VIDEO

Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Recipe Notes

Pasta pressure cook times
  • Thicker pasta (elbow macaroni, penne, rotini, bowtie, etc) gets 2 minutes + 10 minute NPR.
  • Thinner pasta (shell pasta, spaghetti noodles) gets 1 minute + 10 minute NPR.
Do not shorten the 10-minute NPR (natural pressure release) because the pasta is still cooking (also it prevents the starchy water from splattering through the valve).

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

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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About The Kitchen Girl

Hi! I'm Traci and I'm sharing my easy recipes with everyday ingredients, straightforward instructions, and ALL the flavor. We have food for every occasion. Start with my easy dinner recipes and eat happy tonight!

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Comments

  1. Crystal says

    July 19, 2022 at 12:30 pm

    5 stars
    Made this the other night using velveeta, and cheddar cheese. Came out so creamy, and delicious.

    Reply
    • The Kitchen Girl says

      July 19, 2022 at 12:34 pm

      Nice! Glad to hear you took advantage of how customizable this one is. Thanks for sharing 🙂

  2. Helen C says

    April 27, 2022 at 12:41 pm

    5 stars
    I have made this several times now and will be making it again tomorrow. Simple and cheesy, next time I'll add extra sharp cheddar & some shaved parm to ramp up the flavor. I read here someone added mustard, I'll try adding some Dijon as well. Love the versatility in this and a great one to tame a craving!!!

    Reply
    • The Kitchen Girl says

      April 27, 2022 at 3:12 pm

      Nice, Helen! I'm so glad you're enjoying this recipe 🙂 Yes, by all means, add yummy things. I kept it super basic for that very reason. Thanks so much for taking the time to leave feedback. Cheers!

  3. Charlotte BG says

    March 04, 2022 at 10:05 am

    5 stars
    Great recipe! No more box pasta with powder cheese for this gal. Especially appreciate the extra notes with cook times for different types of pasta. I add veg and protein like frozen veggies and can tuna. So good!

    Reply
    • The Kitchen Girl says

      March 04, 2022 at 11:31 am

      Yayy! I feel the exact same way. There's no need to use the box stuff when you always have pasta and cheese laying around 🙂 Thanks for the feedback and I'm glad you enjoyed. Cheers!

  4. Amy says

    March 02, 2022 at 4:30 pm

    5 stars
    Best I think I’ve ever made. Used a little heavy cream, some cream cheese (about 1/4 package) and American (6 slices in plastic) with the cheddar (8 oz good sharp cheddar) , cuz that’s what I had. Pasta was perfect with the 2 minutes cook plus 10 minute NPR. Added a tablespoon of yellow mustard and some fresh ground pepper. Also used half chicken bouillon and half water, again cuz that’s what I had. So very good.

    Reply
    • The Kitchen Girl says

      March 02, 2022 at 7:19 pm

      Yayy! I'm so glad you made it work with what you had on hand 🙂 I love the other customizations too. This recipe lends itself to that and sounds like you nailed it. Thanks so much for taking the time to comment 🙂 Cheers!

    • Charlotte BG says

      March 04, 2022 at 10:07 am

      5 stars
      Thanks for the tip! I didn't have milk so added extra water and cream cheese for the creaminess since the cheddar wasn't enough. Great food hack!

    • The Kitchen Girl says

      March 04, 2022 at 11:35 am

      So glad you enjoyed 🙂 You can never go wrong with adding cream cheese. Thanks for the feedback. Cheers!

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