Instant Pot Mac and Cheese is creamy, cheesy, and delicious. This pressure cooker mac and cheese recipe is easy to make, and fast!
Instant Pot Mac and Cheese
Macaroni and cheese is one of the major comfort foods. For all the homemade meals I ate as a kid, I never had homemade mac and cheese until I was a teenager. Mrs. Baker, from our church, made some for us and it was amazing! It tasted way different than the kind we made from the box!
I have used her recipe now for many years, and have been quite happy with it. It involves a roux, and lots of stirring on the stove, but it’s not that difficult. When I bought my Instant Pot over 2 years ago, I was intending to just cook meats in it! Lol, little did I know!
I try all kinds of things in this awesome electric pressure cooker! Instant Pot Mac and Cheese replaced Mrs. Baker’s recipe a little over a year ago! Sorry Mrs. B!
They are similar, she also used ground mustard, and good cheese that melts well, but there is no roux to make!
With Instant Pot Mac and Cheese, you don’t drain the pasta! The starch stays in the pot and provides all the thickening you need. If you replace the water with chicken broth, the flavor will be richer (use low sodium!).
Make sure you measure your pasta. The recipe calls for 16 oz, so that will look different depending on the type of pasta you are using. 16 oz is not always 2 cups. I highly recommend a food scale, or Google the type of pasta you are using if you aren’t sure what 16 oz looks like. For the small macaroni it is about 4 cups.
This is a super quick meal, and perfect for weeknights and those times when you don’t want to have to put together an elaborate meal. Just whip up some Instant Pot Mac and Cheese, and you’ll have your family running for the dinner table! Yay for the Instant Pot!
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Instant Pot Mac and Cheese is simple, creamy, cheesy, and delicious. Make this fast in your electric pressure cooker, and in one pot!
- 4 cups Water or Low Sodium Chicken Broth
- 4 Tbsp Butter, unsalted
- 1 tsp Ground Mustard
- 1/4 tsp Kosher Salt
- 1/2 tsp Seasoned Salt (optional, but it adds a nice flavor)
- A Few Dashes of Hot Sauce (optional)
- 16 oz Pasta (1 lb macaroni, penne, shells, etc.) 4 cups of macaroni May vary for your type of pasta
- 2 cups Cheddar Cheese, shredded (I prefer sharp cheddar, freshly shredded for creamiest result)
- 1 cup Monterey Jack Cheese, shredded fresh
- 1/4 cup Parmesan Cheese
- 1/2 - 1 cup Heavy Cream (or half and half, or 1 can evaporated milk, or whole milk) Add enough to get desired creaminess.
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Turn Instant Pot on Sauté mode by pressing the Sauté button.
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Add the water, butter, ground mustard, salt, and seasoned salt to the Instant Pot and bring to a simmer.
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Cancel the Sauté mode.
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Stir in the pasta and close the lid. Set the steam release knob to the Sealing position.
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Press the Manual (or Pressure Cook) button and use the + or - button to choose 4 minutes (or half of the time the pasta package directions recommends).
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When the cooking cycle ends, do a Quick Release of the pressure. Start slowly, using several small bursts of steam release, to make sure none of the sauce spews out with the steam (the butter usually helps keep the foam down). Then fully release the steam.
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When the pin in the lid drops, open the pot and give the contents a stir. You want some liquid in there, but if it looks too watery, take some out.
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Add the cheeses, half at a time, and stir. Let it melt before next step.
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Add the cream and stir until creamy and blended with the cheese.
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Adjust salt to taste.
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Cover and let sit for a few minutes to soak everything up.
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Serve hot.
The mac and cheese thickens up as it cools. If you need to loosen it up, just add more milk as needed.
Resources to make Instant Pot Mac and Cheese Recipe and More
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What size instant pot is required for this recipe? I have the Lux Mini and don’t know if all of this will fit in it.
This is for the 6 qt. Here is the 3 qt recipe: Instant Pot Mini – Mac and Cheese in 3 qt
Could I use almond milk and prepackaged cheese?
Yes. Every ingredient has its own characteristics, so you may need to experiment a little with brands. But it should work. I use packaged cheese a lot (shhh, don’t tell!).
Hi Sandy just love the Mac and cheese recipe so much easier and quicker than on the cooker. I love to vary the cheeses, so glad I found you and thanks for such great recipes.
I followed this like a T and it was one of the best med rare stakes I’ve made in a long time. My son loved it! Tysm for helping me out with the recipe!
This recipe was amazing. On stove I mixed diced ham, chopped green onions and red pepper. After everything was done I took the lid off, ( I did the cook for 6 minutes) I added the cheese and I used the can of evaporated milk, hot sauce and ham mixture, mixed well and put the lid back on for a couple minutes and it was amazing!! Thanks for the recipe.
This is a lovely recipe! Scratched all of my cheesey carb cravings. Made with Monterey Jack as it was what we had on hand. So tasty! Thank you!
Cheese choices matter! 😄 I had a big bag of mixed cheese so just thought I’d use it. Well, the mozzarella In it probably was not the best choice but 2/3 of my kids still ate it- stringy and a bit rubbery! I really banged pizza sauce to add to it.
Still just learning about this great invention. LOVE how easy your recipe is! I was nervous when I opened the lid and saw all the water- but then amazed how stirring it dispersed it and it soaked in.
Woops- was supposed to say I WANTED pizza sauce. No clue how BANGED got in there 🤦🏻♀️
Made this yesterday and it came out perfect!! My new go to for instant pot Mac and Cheese. I used a combo bone broth and water, added a little garlic powder, and used the shredded Cabot Mac and Cheese blend. Ratios were perfect – thank you!!
I’m so pleased to see Instapot recipes. I just love mine, live exploring and eating. Where can I find your recipe book. I cant wait to try the Mac cheese. Great time for comfort food. Thanks for giving printable recipes. I’m a visual Gramma.
Hi, here you go: Simply Happy Electric Pressure Cooking
Best recipe for mac&cheese. Thank you,it turned out great even added some hickory farm sausage.
I just got this email/recipe today but don’t want to go back to the store. I have mild cheddar cheese and Mozzerella. Do you think those would be ok instead of the sharp cheddar and Monteray jack cheeses?
Yes, it will still be delicious!
Made this last night and it was delicious, this is only the second recipe I’ve done and both of them came out perfect (and they were both from your blog, thank you)! One question I have is, can Mac and cheese be frozen? It made a lot and there’s only two of us. If it can’t be frozen can I cut the recipe in half and still cook it in my 6qt Instant Pot? Thanks again for all your wonderful recipes!
Hi Laura, I’m happy you liked this recipe! I think you can freeze it (thinking about frozen meals of mac and cheese). This would be best reheated in the oven. May need to add a little milk to it.
Thank you Sandy, I do have another question. When cutting a recipe in half (reducing the servings) do you also reduce the amount of liquids used?
Usually, yes. With pasts, you do. You want to use 4 cups of water to 1 pound of pasta (or 2 cups for 8 oz pasta). It is best to weigh your pasta so you don’t get too much of either.
I am anxious to try this. My husband LOVES Mac and Cheese, but there are only the two of us.
I am a new Instant Pot user. I have an 8 Qt Pot – do you think I could cut this recipe in half?
Yes you can! Keep the cook time the same.
Fantabulous!
Thank you so much for creating/posting/offering a mac and cheese recipe that does not require cream cheese, and one that gives an option for the type of milk used! Will be making it this weekend – look forward to enjoying your version!
You’re welcome!
Should the Parmesan cheese be shredded or grated?
I prefer grated, but if shredded is all you have, then use it!
So good and easy! I use whatever pasta is in the cupboard and whatever cheese is nearing the expire date and whatever dairy, or milk substitute, is in the refrigerator. Comes out great every time with a slightly different flavor! If I use only pre-shredded cheese I add a bit more dairy. Sometimes I add hot sauce and sometimes not. Sometimes I add course ground mustard, sometimes dry. Thanks for a great recipe that is so flexible! And I’m not one to experiment much when cooking! Also, I love the format you use for your blog!
The consistency was PERFECT!! However, I made one little error… I used SWEETENED condensed milk! It tasted exactly like noodle kugel, which is really sweet. It was good, just not what we expected. Great recipe though, and I can’t wait to make it again with a different dairy!
Oh no! Lol, that would have been different tasting!
Anyone made this with gluten free macaroni?
I’m new to the IP and I have the mini.
I wish recipes said what size pot they were made for so I would know how to change the amounts.
That aside, I’m going to half this and try it tonight!
Hi Riobha, I have a mac and cheese recipe for the 3 qt Mini as well: Instant Pot Mini – Mac and Cheese
Can you double this recipe?
Yes, if using the 8 qt pot. If using a 6 qt, I would only do half again as much.
DO YOU COOK FOR THE SAME AMOUNT OF TIME OR DOUBLE THAT TOO?
If you are double the recipe, keep the cook time the same.
Ok, this is insane. I made it to spec pretty much only changing the cook time to 6 mins and 1/4 heavy cream. Also I used white cheddar. And no hot sauce.
After taking the lid off to give the noodles a stir, it seemed like there wasn’t hardly any water in there. But after adding each cheese in order, I noticed it was a little watery.
I actually prefer it that way and combined this dish with some Apple dumplings, wow!
Thank you so much for the awesomeness!
That’s great, Michael! I’m glad you liked this recipe!
I’ve been nervous about making Mac & Cheese in my InstantPot, because I’ve heard mixed reviews about having way too much liquid left after cooking, but came across your recipe today and decided to take the plunge. I used mostly no-salt added Chicken broth and topped it up with water to cook the pasta, and overall the recipe was good and really creamy (who measures cheese?! ?), but I did find it a bit on the salty side. I will try again, though! ?
If you measure the liquid and the cheese it shouldn’t be too salty, unless you are sensitive to salt, as some people are.
Made this several times now and I just felt I must tell you I found this recipe easy to follow , delicious and so quick to make in my Instapot. The blend of the three cheeses provides a mouth watering taste to this yummy dish. Thank you for sharing.
Hi Jennifer! Thank you for your review, I’m happy you like my mac and cheese recipe!
Made it tonight. followed the recipe to the letter, except I used the canned, evap milk since I didn’t have cream. It was so good, I cannot imagine doing it any other way. Thanks for sharing
That’s great, Wendi! Thanks for your review!
What size Insta Pot is used with this recipe? What would be the adaptation for the mini Insta Pot?
This is with the 6 qt. You can make this in the Mini, here is that recipe: Instant Pot Mini-Mac and Cheese
Used this recipe as the first recipe in our instant pot, added spinach and chopped ham when cooked turned out great!! Needed some fresh tomatoes, next time
Sounds good! Thanks for your review.
I just finished eating and it is the best Mac n Cheese I’ve ever had. My husband and I will be saving so much money from not going out to restaurants thanks to your desfiles and Instant Pot ??❤️
Hi Ana! I’m so glad you liked it! Thank you for your review!
So easy! I really thought that this was going to be hard but it wasn’t! I followed your instructions to the letter and mine came out creamy and so delicious! I did put in a little bit of hot sauce, and it wasn’t spicy. My kids each had second helpings, which never happens. Thank you for the recipe.
Hi Rachel, how awesome! Mac and cheese is such a great food. Maybe it should be a food group! It’s so nice when the kiddos eat their food, lol! Thank you for your review!
I just made this for the first time and it turned out fantastic! I added onion powder and substituted 1/2 cup of milk with sour cream, my kids couldn’t get enough. Also, it’s faster than Kraft on the stove top and 1K times better!
Hi Rob, that’s great! Those extra seasonings really make a difference. I’m glad you and your family liked this mac and cheese recipe! Thanks for your review!
This always turns out great. Thank you for sharing
Have made this several times. The 1st time I followed the recipe as written. Now I make it using whatever cheese and fluid dairy I have on hand. As long as the pasta to liquid ratio and cook time are correct, it’s always good. Tonight I’m using dibs and dabs of cheese; sharp cheddar, Monterey, smoked Gouda, and a partial block of cream cheese. Quick, tasty, easy to clean up. Thank you!
That’s great! Thank you for your review!
J French, I had to do the same, I followed recipe ratios, but used sharp cheese, Velveeta and Parmesan cheeses, I had some cubed ham and sautéed onions & peppers leftover from omelets this morning and added that .it came out quite good.
Very good, fast and creamy
This came out so well that we have it at least once a week now. Next I am going to try the Chili Mac. I love my Instant Pot
That’s awesome, Emily! I’m glad you like this recipe! Hope you also like the Chili Mac! Thank you for the nice review!
Hi! I followed this recipe and yet my results are watery with clumpy cheese. Any ideas as why this may have been the case?
Hi Allison, It’s hard to say, not knowing what you did/used. When the pressure cooking is finished, stir, then add the cheese and let it melt while stirring occasionally. This should eliminate any clumps as the cheese will be melted. Then stir in the milk/cream last. I have never had it come out clumpy or watery. The water to pasta ratio is 4 cups to 1lb of pasta. Make sure your ratios are correct, as some boxes of pasta are only 12oz, not 16oz. That makes a difference. Was your pasta fully cooked?