Creamy, dreamy, and ridiculously easy, Instant Pot Mac and Cheese is about to become your new weeknight hero! In just one pot and about 10 minutes, you’ll have a potful of cheesy, comforting goodness that’ll please everyone at the table—kids, grown-ups, and seriously any carb-lover in your life.
Why You’ll Love This Recipe
- Unbeatable Weeknight Speed: The Instant Pot transforms classic mac and cheese into an ultra-fast 10-minute meal—yes, really!
- One-Pot Wonder: No draining or separate saucepans—everything cooks together, so cleanup is a breeze when you need it most.
- Irresistibly Creamy Texture: Combining cheddar, mozzarella, and parmesan delivers that dreamy, silky sauce everyone craves.
- Family-Pleasing Flavor: A touch of hot sauce plus three cheeses brings big flavor—customize to fit any picky eater or cheese fanatic!
Ingredients You’ll Need
The beauty of Instant Pot Mac and Cheese lies in just a handful of honest, straightforward ingredients coming together to make magic. Each one plays a small but mighty part, from the pasta base to the finishing touch of gooey cheese.
- Uncooked elbow macaroni (16 ounces): Go for the classic shape! Its curves trap all that luscious cheese sauce for the ultimate bite.
- Chicken broth (4 cups): Adds way more depth than water, giving layers of savory flavor right from the start.
- Butter (2 tablespoons): A must for velvety smoothness and a rich finish that coats the pasta perfectly.
- Hot pepper sauce (1 teaspoon): Don’t shy away—even the tiniest splash wakes up all the cheesy notes without making it “spicy.”
- Garlic powder (1 teaspoon): Delivers a subtle hint of warmth and umami, tying everything together.
- Salt and pepper (½ teaspoon each): The essentials for bringing out maximum flavor in every bite.
- Shredded cheddar cheese (2 cups): The backbone of that signature mac and cheese taste—sharp or mild, your choice.
- Shredded mozzarella cheese (1 cup): Melty and stretchy, this adds a luscious, creamy pull to every forkful (for less “string,” swap in more cheddar if you prefer).
- Shredded parmesan cheese (½ cup): For nutty, salty complexity that takes the sauce over the top.
- Milk (½–1 cup): Loosens the sauce to your perfect creamy consistency, from extra thick to silky smooth.
Variations
One of my favorite things about homemade mac and cheese is just how easy it is to make it your own! Whether you’re working with what’s on hand, seeking a dairy-free twist, or looking to jazz it up, feel free to play around with these ideas below.
- Bacon Lovers’ Mac: Stir in crispy bacon bits before serving for a savory, smoky upgrade.
- Veggie Packed: Toss in mini broccoli florets or peas after pressure cooking for a sneaky veggie boost.
- Spicy Buffalo Style: Swap hot pepper sauce for buffalo sauce and add blue cheese crumbles for a fiery, tangy version.
- Alternative Cheeses: Try gouda, pepper jack, Monterey Jack—or any cheese you love—for a unique flavor every time.
- Gluten-Free: Use your favorite gluten-free elbow pasta, but reduce pressure cook time by about a minute and check for doneness.
How to Make Instant Pot Mac and Cheese
Step 1: Gather and Layer the Basics
Add the uncooked elbow macaroni, chicken broth, butter, hot pepper sauce, garlic powder, salt, and pepper directly to the Instant Pot. No need to fuss—just layer them in and give everything a little stir to make sure the noodles are mostly submerged so they cook evenly.
Step 2: Pressure Cook to Perfection
Pop the lid on your Instant Pot, turn the valve to “sealing,” and set to Manual or Pressure Cook, high pressure, for 5 minutes. Once the timer goes off, do a quick release of the pressure—watch out for the steam!
Step 3: Stir in Milk and Cheese Gradually
As soon as the pressure drops, open the lid carefully. Add in ½ cup of milk to loosen everything up, then gently stir in cheese a handful at a time—first cheddar, then mozzarella, then parmesan—mixing between each to melt the cheese smoothly. Adjust milk as needed for your desired sauciness!
Step 4: Taste and Season, Then Serve
Now’s your chance to give your Instant Pot Mac and Cheese a taste test. Want a touch more salt? A splash of extra hot sauce? Make it yours, and dive right in while it’s piping hot and creamy!
Pro Tips for Making Instant Pot Mac and Cheese
- Cheese-Addition Magic: Always add shredded cheese in batches, stirring between each—to avoid stringiness and get the dreamiest sauce.
- Broth Makes It Better: Chicken broth packs so much more flavor than water—don’t skip it unless you want a milder taste.
- Watch the Milk Amount: Start small with ½ cup and add more after stirring in the cheese—it’s easy to thin out but tricky to thicken!
- Customize Your Cheese: Prefer all cheddar mac? Or hate mozzarella’s stretch? Tweak the cheese blend to match your favorite level of creaminess.
How to Serve Instant Pot Mac and Cheese
Garnishes
Take your mac and cheese from simple to spectacular with a tumble of fresh garnishes! Sprinkle with chives or scallions for color, a dusting of smoked paprika for subtle warmth, or even crispy fried onions for crunch. If you want classic comfort, a handful of extra shredded cheese on top when it’s piping hot is never a bad idea!
Side Dishes
Instant Pot Mac and Cheese pairs beautifully with so many sides. Try it with garlicky steamed broccoli, a crisp green salad to balance the richness, or for total comfort food bliss—a slice of juicy meatloaf, rotisserie chicken, or even a smoky grilled sausage.
Creative Ways to Present
For a dinner party twist, spoon mac and cheese into little ramekins and broil a buttery breadcrumb topping until golden. Hosting a game night? Serve it family-style in a big bowl with a toppings bar—think bacon bits, jalapeños, and extra cheese! Or go playful and stuff leftovers in bell peppers for baked mac magic.
Make Ahead and Storage
Storing Leftovers
To store, let your Instant Pot Mac and Cheese cool to room temperature, then scoop it into an airtight container. It’ll keep beautifully in the fridge for up to 4 days, making it the ultimate grab-and-go comfort lunch or speedy dinner.
Freezing
While mac and cheese is at its absolute best fresh, you can freeze leftovers! Transfer portions to airtight freezer containers and freeze for up to 2 months. For the creamiest results, let it thaw overnight in the fridge and add a splash of milk as you reheat.
Reheating
Always reheat gently, either in the microwave or on the stovetop over low heat. Add a tablespoon or two of milk, stirring as it heats, to revive the creamy texture and keep it silky—not stodgy!
FAQs
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Can I use different types of pasta for Instant Pot Mac and Cheese?
Absolutely! While elbow macaroni is the traditional choice, you can easily substitute shells, rotini, or any short pasta shape. Just keep in mind that cooking times may vary—check for doneness after pressure cooking and adjust as needed.
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Why is my cheese sauce stringy?
If you add all the cheese at once, or if the sauce gets too hot while stirring it in, mozzarella especially can turn stringy. The trick is to add the cheese little by little off heat, stirring well between additions for a perfectly smooth sauce.
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Can I make Instant Pot Mac and Cheese ahead of time?
Yes! Prepare as directed, let cool, and store in the fridge. You may need to add a splash of milk and give it a good stir when reheating to restore its creamy texture.
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Is it possible to make this recipe vegetarian?
Definitely—just swap the chicken broth for veggie broth! The dish will still be super flavorful and every bit as comforting.
Final Thoughts
Give yourself a pass on boxed mac and cheese tonight—your Instant Pot is ready to deliver creamy, ultra-cheesy comfort food in mere minutes! I can’t wait for you to try this “throw it all in and let it work its magic” mac. Make it once and I promise, you’ll crave it again and again. Happy cooking, friends!
Print
Instant Pot Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Instant Pot
- Method: Instant Pot
Description
Creamy and delicious, this Instant Pot Mac and Cheese is a quick and easy meal that the whole family will love. With a perfect blend of cheddar, mozzarella, and parmesan cheeses, this dish is sure to become a favorite comfort food.
Ingredients
Mac and Cheese:
- 16 ounces Uncooked Elbow Macaroni
- 4 cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Shredded Parmesan Cheese
- 1/2 – 1 cup Milk
Instructions
- Add Ingredients to Instant Pot: Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place the lid on the pot and set to sealing.
- Cook Under Pressure: Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
- Add Cheese and Milk: Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
Notes
- NOTE ABOUT MEASURING: This recipe calls for one, 16 ounce box of dried elbow macaroni. If you are measuring from a large bag, this is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams.
- Some people say that they find mozzarella stringy. If you prefer a different texture, use alternative cheese or all cheddar. Add cheese in batches, stirring well between each addition.
- Experiment with cheese combinations to suit your taste preferences.
- Start with 1/2 cup of milk and adjust up to 1 cup for desired consistency.
Nutrition
- Serving Size: 1 Cup
- Calories: 206 kcal
- Sugar: 1g
- Sodium: 966mg
- Fat: 17g
- Saturated Fat: 10g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 52mg
