Instant Pot Mac and Cheese

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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!
• serving options - IP mac and cheese is the perfect side dish for zesty Greek chicken thighs, Turkey Sloppy Joes, 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

• Instant Pot Spaghetti and Meat Sauce
• Chicken Alfredo Instant Pot Recipe
• Instant Pot Tuna Casserole

📖 Recipe