Instant Pot Mac and Cheese
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This creamy Instant Pot Mac and Cheese recipe is a fantastic option for a quick and satisfying comfort food meal using an electric pressure cooker. It’s made with chicken broth for extra flavor, and different cheeses to add even more depth and cheesiness.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
Macaroni and cheese is still one of my favorite meals from childhood, and this instant pot version is way better than the boxed stuff at the grocery store!
If you love cheesy comfort food as much as we do, you will love these recipes too! Instant Pot Cheddar-Ale Soup, Beer Brats and Cheese Chowder, and Shrimp Grilled Cheese.
What you’ll need
- Chicken broth
- Pasta
- Unsalted butter
- Shredded sharp cheddar cheese – a classic choice, but you can also use mild cheddar for a milder flavor
- Shredded Gruyere cheese – Adds a nutty, slightly sweet flavor and melts beautifully, giving your dish a rich taste.
- Whole milk, heavy cream, evaporated milk, or CashewMilk for lactose-free
- Paprika
- Onion powder
- Dry ground mustard powder
- Cayenne pepper
- Ground black pepper
- Kosher salt
- 6 quart Instant Pot – Wooden Spoon – Box Grater (affiliate/sponsored links)
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Instant Pot Macaroni and Cheese
Add the dried pasta, chicken broth (or water), salt and butter to the inner pot.
Secure the lid and make sure the venting knob is in the “Sealing” position.
Press the “Manual” or “Pressure Cook” button, on “High Pressure” and use the + and – buttons to set the timer to 4 minutes.
When the timer beeps place a towel over the steam release valve and “Quick Release” the pressure. Pull the knob in short bursts to avoid a foam explosion. If you hear gurgling, turn it off and try again.
Remove the lid.
Press the “Cancel” button, then the “Sauté” button. Add the cheeses a little bit at a time stirring in between.
Continue stirring until all of the cheese is melted. Pour in the milk and add the dry mustard, paprika, onion powder and cayenne.
Stir until thoroughly combined and the mixture starts to thicken. Season to taste with sea salt and black pepper. Turn the pressure cooker off and serve.
This rich and creamy Instant Pot Macaroni and Cheese is the ultimate comfort food that is the perfect recipe for an easy weeknight dinner!
Expert Tips
- When you first remove the lid there is still quite a bit of liquid left in the pot. Do not try to cook all of the liquid out or your pasta will end up being dry.
- I am lactose intolerant so I need to use CashewMilk, which makes my Macaroni and Cheese is thinner than if you use whole milk or heavy cream for best results and ultimate creaminess.
FAQ’s
Yes, I used Cellentani shaped noodles because I love the shape. You can use any noodles that you like, but adjust the cooking time if they are significantly smaller in size like elbow macaroni. Rule of thumb is to cook the pasta for half of the time listed on the box
I have not tried this recipe using gluten-free pasta, but it should work if you use a high-quality brand and adjust the cooking time accordingly.
Absolutely! Monterey Jack is a mild, creamy cheese that melts well, adding a smooth texture to your mac and cheese.
Part-skim mozzarella cheese can add a stretchy and gooey texture to the mac and cheese.
Colby cheese has a mild, sweet flavor and melts nicely, contributing to a creamy sauce.
Grated Parmesan cheese can be used to enhance the flavor of your mac and cheese, even when combined with other cheeses.
Fontina cheese offers a mild and buttery flavor, making it a great addition for extra creaminess.
A combination of cheeses will give you the best flavor!
Get creative and top it with cooked bacon bits, broccoli, shredded cooked chicken, diced jalapeños, additional cheese, or bread crumbs for a crispy topping to create a mouthwatering meal no one can pass up.
If you do not have an Instant Pot/Pressure Cooker, you can still make creamy and delicious Homemade Macaroni and Cheese on the stove.
While you technically can use pre-shredded cheese, it’s best to shred your cheese from a block for the creamiest results. Pre-shredded cheeses contain anti-caking agents that can affect the texture.
If it’s too thick, you can add a little extra milk or cream to reach your desired consistency. If it’s too thin, you can let it sit with the Instant Pot lid open for a few minutes to thicken, or add a slurry of cornstarch and water to thicken as a last resort.
Allow the mac and cheese cool down to room temperature before storing it. Transfer the mac and cheese into an airtight container or resealable plastic bag and store in the refrigerator for up to 3 – 5 days.
For longer storage, use freezer-safe containers or heavy-duty freezer bags and store in the freezer for up to 3 months. Squeeze out as much air as possible before sealing to reduce the risk of freezer burn.
When you’re ready to enjoy the leftovers, you can reheat them in the microwave, on the stovetop, or in the oven. Add a little milk or cream when reheating to restore creaminess.
More Instant Pot pasta recipes you’ll love
- For a super easy meal this Instant Pot Spaghetti is a delicious option.
- Who can pass up Instant Pot Lasagna for dinner? Not me!!
- Vegetable packed Instant Pot Minestrone Soup is one of my favorites!
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Instant Pot Macaroni and Cheese
Equipment
Ingredients
- 4 cups chicken broth or water if needed
- 16 ounces pasta – I used Cellentani shaped pasta
- 3 tablespoons unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 cup whole milk, heavy cream, or CashewMilk
- .25 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon dry mustard powder
- pinch cayenne pepper
- sea salt and ground black pepper to taste
Instructions
- Add the dried pasta, chicken broth, and butter to the inner pot.
- Secure the lid and make sure the venting knob is in the “Sealing” position.
- Press the “Manual” or "Pressure Cook" button, on “High Pressure” and use the + and – buttons to set the timer to 4 minutes.
- When the timer beeps place a towel over the pressure release valve and “Quick Release” the pressure. Pull the knob in short bursts to avoid a foam explosion. If you hear gurgling, turn it off and try again.
- Remove the lid. Press the “Cancel” button, then the “Saute” button. Add the cheeses a little bit at a time stirring in between.
- Continue stirring until all of the cheese is melted. Pour in the milk and add the dry mustard, paprika, onion powder and cayenne.
- Stir until thoroughly combined and the mixture starts to thicken. Season to taste with sea salt and black pepper. Turn the pressure cooker off and serve.
Notes
- I used Sharp Cheddar and Gruyere cheese, but you can substitute Gouda or Monterrey Jack for the Gruyere. A combination of cheese will give you the best flavor.
- When you first remove the lid there is still quite a bit of liquid left in the pot. Do not try to cook all of the liquid out or your pasta will end up being dry.
- I used CashewMilk so my Instant Pot Macaroni and Cheese is thinner than if you use whole milk or heavy cream.
- I used Cellentani shaped noodles because I love the shape. You can use any noodles that you like, but adjust the cooking time if they are significantly smaller in size.
- Allow the mac and cheese cool down to room temperature before storing it. Transfer the mac and cheese into an airtight container or resealable plastic bag and store in the refrigerator for up to 3 – 5 days.
- See the post for all variations, questions, and answers.
Looks delicious! Who doesn’t love macaroni and cheese. Well, I guess some people don’t, that I sure do:) I keep passing your Instant Pot recipes on to my daughter who is collecting them to try:)
I’m glad you posted this! How do you like your Instant Pot? Following 🙂