Instant Pot Mac and Cheese is simple, creamy, cheesy, and delicious. Make this pressure cooker mac and cheese recipe fast in your electric pressure cooker, and all in one pot!
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 30 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 almost 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 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 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!
You Might Also Like:
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
- 1 tsp Ground Mustard
- 1/2 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.
Turn Instant Pot on Sauté mode by pressing the Sauté button.
Add the water, butter, ground mustard, salt, and seasoned salt to the Instant Pot and bring to a simmer.
Cancel the Sauté mode.
Stir in the pasta and close the lid. Set the steam release knob to the Sealing position.
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).
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.
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.
Add the cheeses, half at a time, and stir. Let it melt before next step.
Add the cream and stir until creamy and blended with the cheese.
Adjust salt to taste.
Cover and let sit for a few minutes to soak everything up.
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 This Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.