The Instant Pot makes everything quicker, including mac and cheese! Made from scratch, this Instant Pot mac and cheese recipe is sure to please anyone.

Instant Pot Mac and Cheese

The Instant Pot makes everything quicker, including mac and cheese! Made from scratch, this Instant Pot mac and cheese recipe is sure to please anyone.

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While most kids love mac and cheese, mine are not the biggest fans. I’ve been trying every type of mac and cheese recipe I can think of and still not gotten good results from them. I’ve made one pot mac and cheese, macaroni casserole, pumpkin mac and cheese, and slow cooker mac and cheese. It was time to try one of my Instant Pot recipes and see if I could convince the boys. The first time I tried telling them this was cheesy pasta but they weren’t buying it.

Growing up, it was the ultimate comfort food for my family. We would cook up some sliced hot dogs, fry them, and serve them with mac and cheese. While I grew up eating that boxed version, now I prefer making homemade macaroni and cheese. I can control the ingredients for both health reasons and for the best flavor for our family.

Using the Instant Pot or any other electric pressure cooker makes this an easy meal. While it may take a little less time to make mac and cheese from the blue box, you’ll be glad you took the few extra minutes for this simple recipe that will quickly become a family favorite.

Mac and Cheese Options

There are some great options for making the best instant pot mac and cheese. We use almond milk at our house, but you can also make this with whole milk or heavy cream for it to be more creamy. I also like to use a very sharp cheddar cheese for the cheese sauce in this recipe. You can try different cheeses, such as adding mozzarella cheese, Monterey jack cheese, parmesan cheese, or a combination of cheeses. That’s the beauty of cooking from scratch, you can try different ingredients to get delicious mac and cheese.

Instant Pot Mac and Cheese Step by Step

Ingredients

  • 1 cup elbow macaroni noodles
  • 2 cups water
  • 1 tsp kosher salt
  • 2 tbsp butter
  • 1/2 cup milk
  • 3 cups sharp cheddar cheese, shredded
  • 1 tsp yellow mustard
  • 1/2 tsp black pepper

Preparation

Add the dry pasta, water, and salt to the inner pot of the pressure cooker.

Turn the steam release valve to the sealing position and set it to high pressure and cook for 5 minutes.

Manually release the pressure with a quick release.

Set the instant pot to saute.

Add the butter, milk, cheese, mustard, and pepper.

Stir until the cheese melts and everything has combined.

Instant Pot Mac and Cheese Leftovers

Storage: Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: The best way to reheat mac and cheese is in a saucepan over medium heat until warmed through. Make sure to stir often so it doesn’t burn to the pan. If the mac and cheese is dry, add a splash of milk or butter.

Freezing: You can freeze the mac and cheese for up to 2 months. I like to freeze in single-serving quantities so we only thaw the amount we need.

Recipe

Originally Published On: January 16, 2023

Instant pot mac and cheese in two round black bowls on a bamboo tray with a fork on a wooden surface

Instant Pot Mac and Cheese

The Instant Pot makes everything quicker, including mac and cheese! Made from scratch, this Instant Pot mac and cheese recipe is sure to please anyone.
Prep Time 5 minutes
Cook Time 10 minutes
Pressure Time 15 minutes
Total Time 30 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
cheddar cheese
|
cheese
|
instant pot
|
macaroni
|
pasta
Dietary Needs:
Egg-Free
|
Nut-Free
Cooking Method:
Instant Pot
Servings: 4
4.89 from 9 votes

Ingredients

  • 1 cup elbow macaroni noodles
  • 2 cups water
  • 1 tsp kosher salt
  • 2 tbsp butter
  • 1/2 cup milk
  • 3 cups sharp cheddar cheese (shredded)
  • 1 tsp yellow mustard
  • 1/2 tsp black pepper

Recommended Equipment

Instructions

  • Add the dry pasta, water, and salt to the inner pot of the pressure cooker
  • Turn the steam release valve to the sealing position and set it to high pressure and cook for 5 minutes
  • Manually release the pressure with a quick release
  • Set the instant pot to saute
  • Add the butter, milk, cheese, mustard, and pepper
  • Stir until the cheese melts and everything has combined
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Nutrition Facts
Instant Pot Mac and Cheese
Amount Per Serving (1 cup)
Calories 620 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 21g105%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 103mg34%
Sodium 1244mg52%
Potassium 118mg3%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 1076IU22%
Vitamin C 0.01mg0%
Calcium 644mg64%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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12 thoughts on “Instant Pot Mac and Cheese”

  1. I adore mac and cheese but it’s not something I have very often. Mainly because it can be so heavy! But I really want to have some this month as we aren’t eating meat, so why not have some cheese!?

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