Easy Instant Pot Mac and Cheese Recipe

A bowl of Instant Pot macaroni and cheese served with a fork.

5 from 18 votes

Easy Instant Pot Mac and Cheese Recipe

Easy Instant Pot Mac and Cheese is creamy, cheesy, and made in one pot using real ingredients. It’s a homemade-style dish you can make in under 30 minutes.

Prep Time10

Cook Time5

Total Time15

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 642kcal

Author: Andrea

Equipment

Instant Pot

Ingredients

1 lb elbow macaroni
2 cup low-sodium chicken broth
2 cup water
2 tbsp unsalted butter
1/2 tsp coarse kosher sea salt
1/2 tsp dried mustard
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp paprika
1/8 tsp cayenne pepper
1 1/2 cup whole milk
2 1/4 cup Colby Jack cheese grated
1 cup havarti cheese (mozzarella works too), grated
1/4 cup parmesan cheese grated

Instructions

Add the noodles, chicken broth, water, butter, salt, mustard, garlic, pepper, paprika, and cayenne pepper to the Instant Pot. Stir, then close the lid.
Turn the Instant Pot on MANUAL mode with high pressure selected for 5 minutes. Once cooked, allow the pressure to release manually by switching the valve to venting (this usually takes about 5 minutes).
Remove the lid and stir in the milk and the blend of cheeses (keep the Instant Pot on the KEEP WARM setting). Continue stirring until the cheese has fully melted. Let the macaroni sit for 5 minutes before serving.

Notes

STORE Instant Pot Macaroni and Cheese leftovers once it has completely cooled. Transfer leftovers to an airtight container and keep them in the refrigerator for up to 4 days. For FREEZING, scoop into freezer-safe containers or resealable bags, leaving a little space at the top for expansion. It can be frozen for up to 2 months.

To REHEAT, thaw overnight in the fridge if frozen, then warm gently in the microwave or on the stovetop with a splash of milk to loosen the sauce. Stir often to restore the creamy texture without overcooking the pasta.

Nutrition