Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
Mac and cheese is such a staple at my house, I feel like I am always cooking it. Well, in the summer I hate heating my oven and stove up, so I love using my instant pot to make these recipes. Using the instant pot saves time, effort, and it’s SO EASY! You literally dump everything in the pot and turn it on; it doesn’t get easier than this! Instant Pot Mac and Cheese will quickly become your favorite easy instant pot recipe!
I use my Instant Pot for everything these days, and you should too! Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I recommend the 8 quart Instant Pot. If you haven’t tried my popular Instant Pot Buffalo Chicken Lettuce Wraps or Instant Pot Peanut Butter Cheesecake (yes, cheesecake), then you HAVE to check those out! This instant pot mac and cheese recipe cooks so quickly and is really delicious and creamy in the instant pot! Not only that, but you don’t have to waste time straining the pasta, you just cook everything all together; it’s great!
How to make Instant Pot Mac and Cheese:
**Scroll down for full ingredient list and directions – this is an overview **
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- Add the dry pasta to the instant pot. Add water or broth to the noodles, mustard, and salt. Close the lid, make sure the pressure valve is sealed, and set the instant pot on manual/high for 4 minutes.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (4 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
- Release the pressure once the time is up, then add milk (or heavy cream/half and half, evaporated milk), cheese, and butter. Mix it all up until it’s smooth and creamy. Serve with your favorite meal!
How to make Mac and Cheese a complete meal:
If you are serving just mac and cheese for dinner, you might want to add some goodies to the dish to make it a more complete meal.
- Add cubed (bite sized) chicken to the pot when you cook the pasta. The chicken can be raw, just make sure you season it with salt and pepper (cajun seasoning would be good too!). Don’t want to add raw chicken? Stir in left over rotisserie chicken during the cheese/milk/butter step.
- Add vegetables! Broccoli, cauliflower, mushrooms, and zucchini are all great additions for mac and cheese.
- Make it cajun style! Add chicken, sausage, red and yellow bell peppers, and cajun seasoning to the pot! Your family will LOVE this meal!
- Make the instant pot mac and cheese according to directions and serve alongside another main dish such as Chive Mustard Chicken, Easy Italian Meatball Sliders, or Hawaiian Style Hot dogs!
Can I make Instant Pot Mac and Cheese with a different type of milk?
The short answer is yes. I used whole milk for the recipe because I think it provides a better creamy texture. However, using half and half or heavy cream would also be great options. You can also use evaporated milk in place of milk (same amount), but it adds a slightly off putting taste in my opinion. Some people LOVE evaporated milk in mac and cheese, but I like to stick to regular milk. It’s totally your preference!
My favorite Instant Pot Recipes:
- Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
- Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
- Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!
- Instant Pot Roasted Garlic Hummus has only a handful of ingredients and is so delicious! Save money and know exactly what’s in your food with this recipe!
- Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
- Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
- Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
- Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
- Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
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Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
- 16 ounces pasta
- 4 cups water or broth
- 1/2 tsp salt
- 1 TBS dijon mustard
- 1/2 tsp paprika
- 2 TBS butter
- 1 cup whole milk (can use half and half, heavy cream, or evaporated milk)
- 4 ounces sharp or extra sharp cheddar cheese, freshly grated
- 4 ounces monterey cheese, freshly grated
- 2 ounces parmesan cheese, freshly grated
- black pepper to taste
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Add pasta to instant pot. Add water/broth, salt, and mustard; stir to combine. Close instant pot lid and place pressure valve in sealed position. Set on manual/high for 4 minutes.
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Once the time is up, release the pressure immediately by flipping the valve and releasing the steam. Remove the top, then add milk, cheese, paprika, and butter; stir constantly until cheese is melted and everything is combined*. Add black pepper to taste. Serve immediately.
*If mac and cheese hasn't thickened completely, turn pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid.
Kimberly says
This looks so delicious and I love how quick and easy it is!
Brandy @ Nutmeg Nanny says
This looks so good! Now I am craving it!
Aimee Shugarman says
I love this recipe! I’m hooked on my Instant Pot 🙂
Katerina @ diethood .com says
This sounds incredible! I love how quick and easy it is!!
Carolyn says
My kids would go gaga for this!
Celine says
Can you use nutmilk??
Looks delish!
Allyson says
Celine- I have not tried that so I can’t say for sure. If you try it, let me know how it turns out!
Annette says
When do you add the paprika?
Allyson says
Oops! I usually add it with the cheese etc (step 2), but you should be able to add it whenever after the pasta is cooked!
Norma says
I used 1/2 chicken broth and 1/2 water. I added left over rotisserie chicken, can of mushrooms, celery for crunch and garlic. They loved it so much they wanted next day for supper
Allyson says
YUMMMM!!!!
Taylor says
Currently making… Recipe doesn’t specify when to add paprika. Hopefully its at the end with the pepper to taste. We will see.
Allyson says
Oops! I usually add it with the cheese etc (step 2), but you should be able to add it whenever after the pasta is cooked!
Caroline says
Do I time it once it gets to high pressure? Or will it do it on its own? Thanks! (I just got my pressure cooker yesterday.)
Allyson says
Caroline- set the pot to high pressure or manual, then set the timer to the designated time. The pot will build pressure and then begin to count down (probably after 10 mins), then when the time is up it will beep – all done! You shouldnt have to time anything yourself!
Michelle says
When/how would I add raw chicken and cauliflower? Making this tonight 🙂 thx!
Allyson says
Hi Michelle- I haven’t tried this additions so I really can’t tell you. Not sure. Maybe you should add cooked at the end because raw chicken will not cook in that amount of time and you don’t want the pasta to be overcooked.
Michelle says
I tried tonight! I sautéed about a pound of chicken first and then added the pasta, salt, mustard, and water. I set it to 3 mins on manual. Did a quick release and threw in approx 2 cups of cauliflower. Back in manual for 2 mins. Quick released and added in the remaining ingredients. Pasta was perfect. Chicken and cauliflower were tender. SO GOOD. Thx for the recipe!!!
Tamara says
Wow!!! I never leave comments but I had to on this one! I did it with chicken and it was FABULOUS!!!! Came out perfect and my daughter loved it! Filling and delicious! A definite keeper!!! Thank you! 🙂
Kay Lowe says
Could this recipe be halved, and, if so, how would one adjust the cook time? Do you know, or should I just experiment myself? After all, macaroni and the other ingredients are not terribly expensive.
Allyson says
Nothing will change- just half the ingredients 🙂 Cooking time stays the same 🙂
Joan M Dreicer says
do you think i can make multiple batches and keep warm in the oven?
Allyson says
Joan- I haven’t tried that so I am not sure- sorry!
Leslie says
Usually when I do my mac and cheese I put buttered bread crumbs or corn flakes (crushed fairly wrll) on top and pop it in the oven anyway for a couple of minutes just to Brown turn the oven off and leave it there’s no reason why you can’t keep it in the oven. I just put it in a 9 by 13 glass or metal pan to Brown and serve….big spoon and they have to take turns, sometimes I make a ceaser salad or tossed salad to round out the bigger appetite (s)…😊
Debbie says
What kind of brother?
Debbie says
Broth
Amy Blake says
After the quick release, the water had not evaporated. What did I Do Wrong?
Celeste65 says
Didn’t cook long enough. You need to let it get up to pressure, then cook for 4 minutes. When I made tuna casserole, I left it alone for 10 minutes.
JoLynn Ho says
For this recipe, did you use the 6 qt. or 8 qt. Instant Pot?
Allyson says
I used a 6qt but either will work.
Elena says
I’ve been craving Mac n cheese all week and this recipe was so simple and perfect! Thank you for sharing!
Allyson says
I always whip out my instant pot when I am craving mac and cheese! So glad you loved it!
Jan says
I just made this tonight and it was great, so fast, simple. No more standing over the stove stirring cheese. My only question is about doing a quick release. I had starch spraying out. What do you think about maybe doing a natural release? Thanks for the recipe!
Allyson says
You could definitely do a bit of natural release, you just dont the noodles to get mushy which is why I recommend the QR. I usually toss a hand towel over the valve so it doesn’t spray out, but I know some people advise not to do that…
Britny says
Pretty good! I only added 1/2 C of milk and it was still kinda soupy. Will make some tweaks before I make again
Vicky says
Made it yesterday for a big crowd. It was a hit! Very good!! I added about a tsp of corn starch to the milk before I added it to help thicken it since some of the comments referenced it being soupy. It turned out great! So simple!
Julie says
I have an 8qt – can I just double the recipe? I have a large group – 8 servings isn’t enough.
Allyson says
Yes just double the recipe!
Barbara Williamson says
Want to make for a potluck. Will it be ok if left on warm for a couple of hours?
Allyson says
Barbara, I can’t be sure because I’ve never tried keeping it like that. I THINK it should be okay, but as I said, I haven’t tried it out.
Bill says
Making mac n cheese with Turkey berger.
Fry Turkey first?
Allyson says
I would definitely saute the meat first.
Andrew Glenn says
First time using an Instant Pot. I am confused on the directions of cook time for 4 minutes but there is a 10 for pressure time? The directions don’t say anything about pressure time.
Allyson says
In the printable directions it says ’10 minutes time to come to pressure’. When you use the instant pot, the cook time is NOT the total time it will take. This just helps you plan for how long it’s going to take total time to make the recipe. Once you put everything in the pot and then set the time to 4 minutes, the pot will build up pressure before it starts counting down the 4 minutes. This time to build up, is going to be around 10 minutes. Once it builds up enough pressure, the pot will beep and you will see the 4 minute cook time displayed and it will start counting down. Does that make sense? I explain in a section above, but you may have missed it if you jumped to the recipe. Hope that helps!
Celeste says
No longer than 10 minutes, from the time you put the lid on, seal it, and press start.
Tuna noodle casserole took me 10 minutes.