5 from 1 vote
Instant Pot Mac and Cheese
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Instant Pot Mac and Cheese is super creamy, cheesy, and can be made in just 4 minutes with your electric pressure cooker

Course: Main Course
Cuisine: American
Keyword: instant pot, instant pot pasta, kids lunchbox recipes, mac and cheese, pasta recipes, recipe for kids, under 30 minutes
Servings: 8
Calories: 598 kcal
Author: bhavana
Ingredients
measuring cup used 1 cup = 250 ml
Instructions
INSTANT POT METHOD:
  1. Add pasta to 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).

  2. 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 then serve immediately.

Recipe 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.

 

 

WHAT CHEESE TO USE FOR MACARONI AND CHEESE

I have used 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.

 

 

CAN YOU BAKE THIS?

YES! You can just grease you baking dish and sprinkle some extra cheese on top of mac and cheese.This is a good way to repurpose leftover mac and cheese.

 

 

HOW LONG CAN I STORE?

Leftovers can be refrigerated in an airtight container for up to 5 days.

 

 

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 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 1/2 cup of whole milk and 1/2 cup of cream.

You can also add small chunks of pineapple to make Hawaiian style pineapple mac and cheese.

You can also some some broccoli to make it more healthy.

 

 

TIPS:

The time to cook mac and cheese in 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 best flavor you can use vegetable broth.

 

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

 

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts
Instant Pot Mac and Cheese
Amount Per Serving
Calories 598 Calories from Fat 135
% Daily Value*
Fat 15g23%
Cholesterol 76mg25%
Sodium 936mg41%
Potassium 393mg11%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 8g9%
Protein 28g56%
Vitamin A 740IU15%
Vitamin C 1.1mg1%
Calcium 580mg58%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.