Instant Pot Mac and Cheese recipe is super easy, creamy, cheesy, and can be made in just 4 minutes with your electric pressure cooker.
My daughter loves pasta, and this pasta is so cheesy, yummy, and easy to make in under 15 minutes. Do try this recipe and write in your comments.
Explore more American recipes for your next family dinner inspiration.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
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What cheese to use for Creamy Macaroni and Cheese
I have used a combo of sharp cheddar and mozzarella cheese for this recipe. Sharp cheddar is always the best cheese to start with for macaroni and cheese. But you can use just cheddar alone or feel free to use your family's favorite cheese combination.
Use good cheese. Mac and Cheese are more creamy and melts smoothly if you buy a cheese block and shred it yourself, than using an already packaged, shredded cheese.
Also check my Kids Lunch Box Series Posts
Mac & Cheese + Mint Makhana + Red Grapes
Macaroni and Cheese Ingredients
To make this simple and best mac & cheese recipe, you will need only a few basic ingredients:
- Uncooked Elbow Macaroni (about 4 cups)
- Vegetable Broth or water
- Butter
- Garlic Powder
- Dry mustard powder (optional)
- Pepper
- Salt, to taste
- Shredded Cheddar Cheese (Sharp or Mild)
- Shredded Mozzarella Cheese
- Whole Milk (can also use heavy cream or evaporated milk)
How to Make Mac and Cheese in Instant Pot
Add pasta to the Instant Pot. Add water/broth, butter, salt stir well to combine. Close instant pot lid and turn valve to SEALING position.
Set on MANUAL/PRESSURE COOK (High Pressure) for 4 minutes (or half the time on the macaroni cooking directions).
When time is up, do a QUICK RELEASE.
Add the milk, cheese, garlic powder, salt, and pepper stir constantly until cheese is melted and everything is combined.
Serve creamy instant pot pressure cooker mac and cheese immediately.
***If mac and cheese hasn't thickened completely, turn the pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid OR if you want it to be more creamy add more milk or cream.
Variations
- Use a combination of cheeses for the best taste. I used a mixture of sharp cheddar, and mozzarella.
- I used regular whole milk. But if you are not too worried about calories then you can also use 12 oz of evaporated milk (1.5 cups) or 1 cup of heavy whipping cream or ½ cup of whole milk and ½ cup of cream.
- You can also add small chunks of pineapple to make Hawaiian-style pineapple mac and cheese.
- You can also some broccoli to make it more healthy.
Tips
- The time to cook macaroni and cheese in an Instant pot is usually half of the suggested time on the pasta box.
- Always stir in milk or cream, cheese, etc after the pressure cooking cycle.
- You’ll need 4 cups of water for this recipe. For the best flavor, you can use vegetable broth.
FAQs
YES! You can just grease your baking dish and sprinkle some extra cheese on top of mac and cheese. This is a good way to repurpose leftover mac and cheese.
Leftovers can be refrigerated in an airtight container for up to 4-5 days.
More Instant Pot Pasta Recipes
Instant Pot Mac and Cheese
Equipment
Ingredients
measuring cup used 1 cup = 250 ml
- 16 ounces Uncooked Elbow Macaroni (about 4 cups)
- 4 cups Vegetable Broth or water
- 2 Tablespoons Butter
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dry mustard powder (optional)
- ½ Teaspoon Black Pepper
- Salt to taste
- 2 cups Shredded Cheddar Cheese (Sharp or Mild)
- 1 cup Shredded Mozzarella Cheese
- 1 cup Whole Milk (can also use heavy cream or evaporated milk)
Instructions
Instant Pot Method:
- Add pasta to the instant pot. Add water/broth, butter, salt stir well to combine. Close instant pot lid and turn valve to SEALING position. Set on MANUAL/PRESSURE COOK (High Pressure) for 4 minutes (or half the time on the macaroni cooking directions).
- When time is up, do a QUICK RELEASE. Add the milk, cheese, garlic powder, salt, and pepper stir constantly until cheese is melted and everything is combined.
- Serve creamy instant pot pressure cooker mac and cheese immediately.***If mac and cheese hasn't thickened completely, turn the pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid OR if you want it to be more creamy add more milk or cream.
Video
Notes
Note about measuring:
This recipe calls for one 16 ounce box of dried elbow macaroni. This is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams or 1 pound.Variations
- Use a combination of cheeses for the best taste. I used a mixture of sharp cheddar, mozzarella.
- I used regular whole milk. But if you are not too worried about calories then you can also use 12 oz of evaporated milk (1.5 cups) or 1 cup of heavy whipping cream or ½ cup of whole milk and ½ cup of cream.
- You can also add small chunks of pineapple to make Hawaiian-style pineapple mac and cheese.
- You can also some broccoli to make it more healthy.
Tips
- The time to cook macaroni and cheese in an Instant pot is usually half of the suggested time on the pasta box.
- Always stir in milk or cream, cheese, etc after the pressure cooking cycle.
- You’ll need 4 cups of water for this recipe. For the best flavor, you can use vegetable broth.
FAQs
Nutrition
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Krista says
This is my go-to Mac & cheese recipe. I’ve made it multiple times now. My 1 year old loves it and it’s easy to make. So much better than boxed Mac & cheese. Thanks for the great recipe!
Bhavana Patil says
Yayyyy! Thank you for the comment Krista, I am super happy to read such comments from Happy Mommy's 🙂 where I hear about cute little ones enjoyed the meal & gave a thumbs up 👍 Nothing more satisfying than these kind of comments for me as a Food Blogger 🙂