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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About to make this recipe (first time using instant Pot). Did you usenatural relase or Quick Release method?
In step 3 you release the pressure which is a quick release. Enjoy!
Tried the instant pot mac n cheese. Kids said don’t make it again. In fact my teenagers refused to eat it.
Oh no Buck, sorry they didn’t love it. This recipe has great reviews so I’m not sure what went wrong.
Buck, I’m thinking maybe 6 min is too long I’ve tried it twice and the macaroni became mush. Try shorter cooking time.
Hi, can this be doubled?
I haven’t tried doubling this recipe but I do think it would work. Please let us know how it goes if you try it!
This was soooo good! Thanks for the great recipe! Will definitely be making again
You’re welcome!
Growing up, macaroni & cheese from a box was a staple for us kids. As i got older i switched to making homemade mac & cheese. Making it simply with macaroni noodles, some butter & cheese. It was always just alright. Now enter the instant pot in my life a few weeks ago. Found this recipe which was slightly more complex, with more ingredients, but still really simple to make. It is is undoubtedly the best mac & cheese I’ve ever had in my life! Ive made 3 seperate batches & they’ve all turned out perfect. I wouldnt change a thing!
The instant pot is definitely a game changer. I am so glad you love the recipe Jeremy!
Cooking for two ppl. Can you divide the recipe in half? And will it turn out the same?
Halving the ingredients should produce the same results. Enjoy!
I had to cook it about 10 mins instead of 6 and season it a little more but overall it was very easy and delicious!
This is my first Mac and Cheese recipe in my new instant pot! I’m so excited, but a newbie so excuse me if this is an obvious question, but if we want to add broccoli to this, when/how do we do that?
I haven’t tried this with broccoli so I can’t say for sure. You could try adding it at the beginning but I’d worry it would be too soft. Perhaps just steaming it and adding it in at the end would work well. Let us know how it goes!
Hi, I really want to try this but can I use veggie broth? Or just water? thanks!
I think veggie broth would work just fine.
We have been using this recipe and love it, but I have a question. When you say seasoning salt… Do you mean seasoned salt? If so, we’ve been missing out! Lol
Yes, seasoned salt! :)
Going to make this for a Thanksgiving side dish. I bought pre-shredded cheese, will it still work okay? Also, do i turn instant pot off after the noodles cook? I attempted to make a broccoli and cheese soup once and left the heat on and my cheese turned into chewing gum. It was terrible.
Pre shredded cheese may not melt the same. We prefer to shred the cheese ourselves. Let me know how it turns out!
The only thing I did differently was to use 1 cup of chicken broth (made with better than bullion) and 2 cups of water. It was SO flavorful, creamy, and perfect!
Definitely a favorite around here too! Thank you for sharing your change Beth!
This is a fantastic recipe! I followed it to a T! I cooked the pasta and seasoning for 6 minutes then quick released and immediately stirred in milk and cheeses! I did add real bacon bits in at the end because my family requested it. They all loved it! Mine turned out very creamy and DELICIOUS! If you are looking for mac and cheese that tastes like kraft, or boxed made with powder – this is not the recipe for you. It’s amazing out of the insta pot!! Much better and not dry like baked mac and cheeee. I will make this over and over again!!
I’m so glad you loved this as much as we do Amy!! Thank you for the review!
Can you double this recipe? I need make enough for 15 adults for Thanksgiving:/
I have not tried doubling this recipe so I can’t say 100% for sure. While I do think it would work (as I think the pasta will cook fine) my only concern would be the amount of liquid. If you try it, I might suggest removing some of the liquid before you begin adding the cheese. You can add more liquid as needed to get the right consistency.
Keep in mind, I have not tried it but I hope it works out for you, please let us know how it goes! (I do have a Slow Cooker Mac and Cheese that doubles well)
My first IP recipe and I’m a little disappointed. As other have mentioned, flavor is lacking but that’s easily worked with. However, this wasn’t so much creamy (super bummed) but stringy. Anyone have any ideas why? I doubled the recipe and used mild cheddar to accommodate a picky eater.
Was your cheese pre-shredded? Pre-shredded cheeses can sometimes have additives to keep them from sticking/clumping which can affect how they melt.
Using a mild cheddar would affect the flavor (sharp cheddar has more flavor). Hope that helps!
When I use pre-shredded cheese I also stir in some sour cream when I’m stirring in the cheese. This helps give the cheese a creamier texture instead of that stringiness. It just adds to the flavor.
Thank you for sharing Eugenia!
I have made this at least 5 times and every time it has turned out fantastic!! The last time I ended up using garlic and herb cream cheese as I didn’t have regular and what a great flavor!!
So glad you love this recipe as much as I do! I am definitely going to try the garlic herb cream cheese, sounds delish!!
So I followed this to a T but after about 10/15 minutes everything starts to separate and it’s not creamy at all… I tried adding more milk and reheating but it just keeps doing the same thing.. any ideas?
This recipe should only take about 8 minutes total. You’ll set it for 6 min to cook, once cooked stir in the cheese and serve. I wouldn’t recommend leaving it on warm as it will continue to cook and become mushy.
Sounds awesome. Has anyone ever made this recipe and then put in casserole dish with panko bread crumbs and baked? I was going to make today for a birthday dinner I’m going to tonight. I’m a last minute Lulu but have heard the instant pot is perfect for gals (you know the procrastinator) like me. Thanks!
I haven’t tried it but sounds delicious, let us know how it is if you try it!
This is delicious ! I ended up doubling it and put more Parmesan than the recipe said and a little garlic powder and it turned out perfect! Same cooking time as your recipe but because I doubled the water as well it left a bit more then I thought it needed so I took maybe 1/4 cup of the water out at the end. Love this !
So glad you loved the mac and cheese Rebecca!
Hello! Do you let the noodles naturally release pressure or automatically do it? TIA ☺️ Looks yummy can’t wait to try it
This recipe uses the quick release method. Enjoy!
Followed the recipe exactly as written. Real ingredients and no fuss. This one’s a keeper.
So glad to hear you love the recipe as much as we do Catherine!