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.
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Holly’s Recipe Highlights
- 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!
Equipment
Ingredients
- 10 ounces elbow macaroni about 2½ cups
- 3 cups water
- 1 tablespoon butter
- 1 teaspoon dry mustard powder
- ½ teaspoon onion powder
- ¼ teaspoon seasoned salt or to taste
- ¼ teaspoon black pepper
- 3 ounces cream cheese about ⅓ cup
- ¾ cup milk divided
- 2½ cups shredded sharp cheddar cheese about 10 ounces
- 2 tablespoons parmesan cheese shredded
Instructions
- 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.
Video
Notes
- 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!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Pasta, Side Dish
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Help! I followed the directions as printed, but it came out EXTREMELY soupy. I need to get this right because one of my children has a wheat allergy and is a lover of Mac and Cheese! Are you supposed to use 3 cups of water using a regular measuring cup or 3 cups of the InstantPot measuring cup?
Hi Abby, yes, you use 3 (measuring) cups of water. Did you use any low fat or pre shredded cheeses? Did you mix it really well until it was fully incorporated? It is possible that it may seem a little soupy at first, but it should combine into a lovely creamy sauce. Hope that helps!
If the wheat allergy means you used gluten-free noodles, the gluten and special starchiness in the water wouldn’t have thickened the sauce. Maybe that’s it. Gluten-free noodles don’t thicken sauces like the starchy, creamy cousins made with wheat do.
I made this for lunch using stove top instead of instant pot. Oops. It worked out well and I really liked it. Next time I plan on adding chicken and a veggie. :)
Yum!
This was my first IP recipe and it was delicious!
So glad you loved it Faith!
Do you do anything once you add the milk and cheese to get it creamy? Or just stir it up? Just want to make sure i dont need to set the instant pot to something after adding the cheese besides the keep warm
Yes, you just stir in the order as in the instructions, and it makes super creamy cheesy sauce! Hard to believe, right? It’s easy Kristin, you’ll love it!
Sorry but this recipe (for me and my kids) was not good at all. It was super creamy which was a good thing but had little to no flavour. Made the recipe as instructed. It looked so good but was super disappointed when i tasted it. I think if I made it again I would not use the cream cheese. It added a really weird flavour to the Mac and cheese. Instead, I’d use about 8oz of velveeta cheese and probably leave the rest the same.
I’m sorry you didn’t enjoy this recipe Jon, we love it! Did you add the onion powder, dry mustard and seasoning salt?
This recipe is the reason I got an instant pot, I can’t wait to try it out! SWP Employee
Enjoy Sam!! I know you’re going to love it!
Can you double this recipe? I am making for a summer BBQ party
I haven’t tried it so can’t say for sure Brandi. Let us know if you try doubling the recipe!
Do I need a pressure cooker for the Mac & cheese or can I cook it another way. I recipe looks pretty good but I don’t have a pressure cooker, always been nervous with them. Thank you!!
Wendy, I’ve only tried this recipe as written. You could try Stove Top Macaroni & Cheese, Crock Pot Mac and Cheese or even Mac and Cheese Casserole! None of those use the Instant Pot. Enjoy!
This has the absolutely perfect creamy texture – amazing! One more Instant Pot recipe that will help us through our big move this summer when most of my kitchen is all packed up!
I finally jumped on the instant pot bandwagon and have been searching for easy recipes to make the family. I love how simple this is to make and that it only takes 6 minutes. Can’t wait to try this mac and cheese next.
You’re going to love it Jessica!!
It’s SO good Anne!
Thank you Amy, can’t wait to hear how it goes!
Thank you Matt, all about the cheese… it’s almost worth buying one JUST for this recipe ;)
I know right? So crazy easy!
Perfectly creamy looking and all that cheese! My family would seriously enjoy this and I love that it’s made in the instant pot!
Super creamy and cheesy… and easy!!!
This mac and cheese looks absolutely dreamy (and creamy obvi)! I’ve used my instant pot twice in the last 4 months. I might have to unpack it again and give this a try.
Defs worth unpacking it for this recipe! Can’t wait to hear how you like it!
It’s SSSSOOOO good Michelle!
This is the first recipe I want to make when I finally get my instant pot! So excited to try this delicious looking mac and cheese very soon!
Enjoy Meredith, we love this recipe!
We made this as a side for dinner and it was divine! Four of us ate the entire batch because we couldn’t stop eating it. Thank you for this delicious recipe! A “go to” mac and cheese for sure. Easy and delish.
So glad you enjoyed it!
This mac and cheese looks sooooo creamy! I’ve been on the fence about buying an instant pot, but this recipe has won me over; I need one so I can make this!
Yes, yes you do Dominique!