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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I have made this Mac and cheese many times you do need some sharp cheddar, I use some Monterey with jalapeños, mozzarella and marble with Scooby doo noddles. Kids and adults alike love this recipe. I love spend with pennies your recipes are great and you can add your own twist thank you Deb from canada
Really good base recipe. I like to use more seasoned salt, especially Tony’s. Agree that sharper cheeses are better. Was out of milk one time and threw in 1/4 C. cottage cheese & 1/4 chicken broth. Added a can of diced green chiles. YUM.
Elevated and easy. Can’t wait to try with some other cheese options- I’m thinking Gouda and white cheddar.
I want to make this for a crowd of teenagers, so I think I should double it. Would doubling require additional cook time?
The cooking time will remain the same.
I added some white pepper. This is a good recipe, very creamy sauce.
Made this last night. Not a huge fan on sharp cheddar cheese so will definitely have to dial it down next time. Also, we got the dreaded BURN notice twice! Luckily the second time wasn’t too bad and I was able to salvage it. Other recipes I’ve used usually call for more liquid than the stayed 3C so I think I need to add 1/2-1 extra cup of liquid as there was nothing left in the pot after the notice came on.
Was still delicious in the end! Next time I’ll stick to mild cheddar with a little sharp mixed in.
Fabulous easy recipe! I used shell pasta and set it for 7 mins. Turned out perfect! Thank you!
Question….I don’t not have an instapot but would still love to try this recipe. The ingredients look great! Can it be cooked on the stovetop as well? Or would I need to change ratios of liquid, etc?
Hi Carly, we haven’t tried this exact recipe on the stovetop but we so have other stovetop versions that we think are equally delicious! You could try this Easy Mac and Cheese recipe or this delicious Stovetop Mac and Cheese. We also have this great Velveeta Mac and Cheese too!
I have been using this recipe for a while now and it’s the best! Every time I take it to a family function, it’s GONE by the end of the dinner! For extra flavor, I use low sodium chicken or veggie broth if I have it. I love using up scraps of cheese to make this too! It gives it a different (but always delicious flavor) every time!
I don’t have any macaroni elbow pasta and really want to try this. Any cooking time suggestions for rotini or mini farfalle or even penne?
Hi Mc, you should be able to substitute any of those kinds of pasta into this recipe.
I made this and added a bit of finely shredded Mexican taco cheese, about 1/2 cup. This recipe is simple and delicious, with it without the addition. This is a keeper!
Nice did this as a quick for my son I only did a mac and cheese with velveeta put on steam vegetables 4 minutes was so yummy no I can make Mac and cheese fast noodles were just right my son the picky eater was like no cheese I said no yes cheese it’s funny how kids are picky eater but will eat mac and cheese any way they can
I just got my 5 qt InstantPot last year, and this recipe has been my favorite so far! I have a question about recipe doubling – could I double this recipe in my 5 qt Instantpot?
Hi Lora, we use a 6 qt instant pot for this recipe so doubling the recipe may be too much in volume for this size of instant pot. If you do attempt it please let us know how it turns out!
Thank you so much! Looks like it may be time to try out an 8 qt. model :)
I cook mac and cheese all the time. The Instant pot is wonderful but new to me. I needed a little help. This was the best, easiest and most tasty mac and cheese I have ever cooked in my life. I don’t use cream cheese because I didn’t have anybody, but I usually put sour cream in mine. It worked perfectly. Will make it again next month.
So happy to hear how much you love this instant pot mac and cheese recipe Ladia!
Very good and easy. Followed the recipe exactly except Ilike my Mac n cheese a little crunchy on top so I put it under the broiler for a few minutes…delicious!
I’m new to the instant pot world……….only had mine for about a month but I am enjoying trying out new recipies. Everything has turned out great so far. I am lovin’ it. I made this mac and cheese for lunch today and it was delicious……….a great recipe. Thank you so much.
I will add that I have Celiac Disease I so used gluten free macaroni…….cooked for 6 minutes just like the recipe called for. You’d never know it was gluten free. Perfect! Not mushy at all.
Thanks again for a good recipe.
Unfortunately mine turned out bland and soupy. Don’t think this is the recipe for me.
Oh no, sorry to hear this recipe didn’t turn out as expected, Bogie! This recipe always turns out great for us, I am not sure what happened.
Maybe the gluten free box contained less pasta than called for? I noticed mine was quite a bit smaller so I cut one cup of liquid and it turned out perfectly!
Made this recipe for my family as my first ever Instant pot dish. Followed all the ingredients and instructions. Allowed the macaroni to sit on natural release for an extra 3 minutes before I switched it to vent. I used a sharp cheddar block cheese and shredded it myself (per your suggestion in a comment) which helped the consistency and I used a 1/2 cup of milk total and added slowly which kept it creamy. It was perfect. I have super picky kids and all 5 enjoyed this recipe. Thank you so much for a super easy and great dish
Safe for those who like bland. Good for kids. Sophisticated adults with an educated palate? Not worth the calories.
Sorry that you didn’t enjoy this mac and cheese as much as we do Gloria.
Wow. Are you sure you haven’t lost your sense of taste or smell? This is THE most delicious mac – the gruyere seals the deal. I’ve been making this recipe for years, my friends and co-workers ask for the recipe constantly and I was asked to make it by family for BOTH Christmas gatherings this year. Ms. Spend With Pennies, let me assure you, this is the BOMB!!
So glad you love this recipe L.E.!
Would this be good with bread crumb topping and using the air fryer lid for crisping?
I haven’t tried it but do think it would be delicious.
This came out perfect and was a big hit for my picky kids. I followed recipe except used big shell pasta and then added in a 1/2 can of peas and chopped ham at the end. Sooo good!!