This is my family's favorite recipe for creamy, foolproof Instant Pot Mac and Cheese! I’ve tested this recipe more times than I can count, tweaked the ingredients, played with the type of cheese, and dialed in the timing so it works every single time, no scorched milk, no grainy sauce, no stress! This is the homemade mac I make for my family when I need a quick dinner that I know everyone will love! It's our favorite side dish but it is also a great comforting main dish!
If you love mac and cheese, you've got to try my butternut squash mac and cheese too!
Who doesn't love a comforting bowl of mac and cheese? Your Instant Pot is a great tool to use when you want a quick one pot meal. I love using my Instant Pot to make a quick one pot dinner, and the best part, easy clean up!
This mac and cheese is good enough to serve on it's own or you can serve it for a holiday, on a game day spread, or for a quick weeknight dinner. Serve it alongside some Instant Pot turkey breast or Instant Pot turkey tenderloin. It's the perfect meal to make any time of year!
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Why Use Your Instant Pot for Mac and Cheese
Now you might be asking yourself, "why make mac and cheese in the Instant Pot at all? " And it's actually super simple, this appliance was basically made for recipes like this! I make instant pot Bolognese all the time just like this!
First, the pasta cooks directly in the cooking liquid, which means the starch from the noodles helps create a really creamy sauce. No draining. No extra pots.
When you pressure cook macaroni, you're cooking everything evenly at high pressure, which gives you perfectly cooked macaroni every time.
Second, the Instant Pot is fast. From start to finish, this easy recipe takes about 15 minutes, including pressurizing. Compared to the stovetop, where you’re boiling, draining, stirring, and hoping nothing sticks. The Instant pot does all the hard work for you!
Finally, once you understand how the lid, valve, and vent work together, the process becomes second nature. This is one of those recipes that makes you fall in love with your Instant Pot all over again. Then give Instant Pot ribs and Instant pot lentil soup a try!
Ingredients to Gather
- Elbow macaroni. Elbows are classic, but you can use your favorite type of pasta. Any shape will do!
- Broth. I always have broth on hand in my pantry. Make sure to use low sodium broth, whatever kind you use. Vegetable broth is a great option to make this vegetarian, but you can use chicken broth or turkey broth too.
- Seasonings. You'll need garlic powder, black pepper, and kosher salt.
- Milk and butter. Whole milk is best to get that creamy texture, but half and half will work too. We'll need butter to help make the sauce as creamy as possible.
- Cheddar cheese. Now here's the secret to the best mac and cheese, freshly shredded cheddar! If you can, it's best to grate your own cheese. It just melts better.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
There are lots of variations when you make this mac and cheese, but just try to remember to keep the ratios similar so the sauce stays creamy.
- Type of cheese. You can use gouda, Colby Jack, use a mixture of mild and sharp cheddar cheese, mozzarella, or add smoked gouda for a twist. Just avoid pre-shredded cheese, it doesn’t melt as smoothly.
- Change the milk. Whole milk gives the creamiest result, but you can use half-and-half if needed. I don’t recommend using skim milk because you won't get the creamy texture.
- Add more spice. Add extra black pepper, a pinch of paprika, or that dash of hot sauce if you like heat.
- Add protein to make this a main dish! Stir in cooked bacon, shredded chicken, or steamed broccoli to turn this into a full main dish.
Step by Step Instructions
Step 1
Add the macaroni, low sodium chicken broth, butter, kosher salt, and black pepper to the Instant Pot. Give everything a quick stir so the noodles are mostly submerged.
Step 2
Secure the lid, set the valve to sealing, and pressure cook on high pressure for 4 minutes. When the cooking time is up, do a quick vent to release pressure. Carefully remove the lid
Step 3
The pasta will look a little liquidy. That is exactly what you want. The remaining cooking liquid plus starch is the base of your sauce. Add whole milk, garlic powder, mustard, and the cheese.
Step 4
Stir gently until everything melts into a smooth, creamy sauce.
Tips and Tricks
- Always stir before pressure cooking to prevent noodles from sticking.
- Use freshly shredded cheese so it melts well. Pre-shredded cheese tends to not get as creamy as when you shred your own cheese.
- Add cheese gradually and stir constantly so the sauce stays smooth.
- If it thickens too much, add a splash of warm whole milk.
- Taste and adjust seasoning, sometimes a pinch more kosher salt or black pepper brings everything together.
Storage Info
This is a great recipe to make ahead of time!
Make the recipe, then let it cool slightly. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a few tablespoons of milk or cream and warm gently, stirring often. The sauce will loosen up and taste just as creamy.
Frequently Asked Questions
Yes, but low sodium chicken broth adds more flavor to the pasta as it cooks.
Usually this means the cheese was added too quickly or the pot was too hot. Turn off the heat and stir gently.
Yes, as long as you don’t go past the max fill line on your Instant Pot.
Did you make this recipe and love it?
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📖 Recipe
Simple Instant Pot Macaroni and Cheese
Ingredients
- 16 oz Elbow Macaroni or your favorite variety
- 3 cups Broth Low sodium, chicken or vegetable
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Butter
- ¾ cup Milk Whole milk is best
- ½ teaspoon Garlic powder
- 3 ½ cups Sharp Cheddar Cheese Freshly Shredded
Instructions
- Add the macaroni, broth, butter, salt, and black pepper to the Instant Pot. Give everything a quick stir so the pasta is mostly submerged.
- Close the lid. Make sure the knob is on "sealing" and set the Instant Pot to "high pressure" for 4 minutes.
- When the time is up, carefully release all the pressure.
- Open the Instant Pot and add the milk, garlic powder, and shredded cheese. Mix until the cheese is fully melted. Serve immediately.
Notes
- You can use store bought broth or you can use your own homemade broth. I always have chicken broth and turkey broth on hand, but feel free to use vegetable broth too if you would prefer.
- Sharp cheddar is classic in mac and cheese, but you can use whatever kind of cheese you have on hand! Use some gouda, Monterey jack, mozzerella cheese, Colby jack, or even a combination of different cheeses. Just make sure you have 3 ½ cups of cheese.
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