Hey there, my friend! 
If you want the creamiest, cheesiest, and easiest mac and cheese ever, you are in the right place. This Instant Pot Mac and Cheese is a total game changer. No need to drain pasta, no babysitting the stove, and the best part? It’s done in under 15 minutes.
Let me show you exactly how to make this deliciousness.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Instant Pot (or any electric pressure cooker)
- Measuring cups and spoons
- Wooden spoon or spatula
- Cheese grater (if using block cheese)
- Mixing bowl
Important Info
- Servings: 6 bowls of mac and cheese
- Estimated Cost to make this recipe: Around $7–$10, depending on the cheese you use
- Prep time: 5 minutes
- Cook time: 4 minutes (plus time for pressure build-up)
- Total time: About 15 minutes
- Calories per serving: Around 450
- Cook method: Instant Pot
- Season: All-year-round
- Courses: Main Course, Side Dish
- Cuisine: American
- Diets: Vegetarian
How to Make Instant Pot Mac and Cheese
Now I am going to tell you what ingredients you need to make this dish and how to prepare it.
Ingredients You Need
- 4 cups elbow macaroni
- 4 cups water or chicken broth
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 cup whole milk
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Elbow macaroni | Shells, penne, or rotini |
| Chicken broth | Water + ½ teaspoon bouillon powder |
| Unsalted butter | Salted butter (adjust added salt) |
| Whole milk | Heavy cream, evaporated milk, or half-and-half |
| Cheddar cheese | Colby, Monterey Jack, or gouda |
| Mozzarella cheese | Provolone or Swiss cheese |
| Parmesan cheese | Grated pecorino or asiago |
Instructions
- Add the elbow macaroni, water (or broth), salt, and butter into the Instant Pot. Stir everything to combine.
- Secure the lid and set the Instant Pot to Manual (Pressure Cook) on HIGH for 4 minutes.
- Once done, do a quick release by carefully turning the valve to “Venting”. Open the lid.
- Stir the pasta to loosen it up, then add the shredded cheeses, milk, black pepper, and garlic powder.
- Stir continuously until the cheese melts and coats the pasta evenly. If it looks too thick, add a little extra milk.
- Taste and adjust seasoning if needed. Serve warm.
Helpful Tips
- Use block cheese. Pre-shredded cheese has additives that make it less creamy when melted.
- For extra creaminess, add a little cream cheese or sour cream.
- Don’t overcook. The pasta will keep cooking in the residual heat, so don’t let it sit too long.
- Make it spicy. Add a pinch of cayenne or red pepper flakes for a little kick.
- For a crispy top, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for 2-3 minutes.
What to Serve with Instant Pot Mac and Cheese
This mac and cheese is already rich and satisfying, but if you want a full meal, here are some ideas:
- Grilled chicken – adds protein and a smoky flavor.
- Steamed broccoli – balances out the richness.
- Garlic bread – for an extra carb boost.
- Crispy bacon bits – because bacon makes everything better.
How Do You Serve Instant Pot Mac and Cheese?
Serve this mac and cheese straight from the pot while it’s hot and gooey. Use a deep bowl or plate so the cheese sauce stays in place. A spoon works best for scooping up every creamy bite.
Where Do You Serve This Recipe the Most?
This mac and cheese is perfect for:
- Weeknight dinners – Quick and easy comfort food.
- Potlucks – Stays warm in the Instant Pot, so it’s great for sharing.
- Holiday gatherings – Everyone loves a cheesy dish on the table.
- Kid’s lunchbox – Let it cool slightly, then pack in a thermos.
Storage
Short-Term Storage (Room Temperature)
- Leave leftovers at room temperature for up to 2 hours before storing.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat with a splash of milk to loosen up the sauce.
Freezing
- Transfer to a freezer-safe container and freeze for up to 2 months.
- Thaw overnight in the fridge and reheat on the stove or microwave with a little milk.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, but make sure it’s a short pasta like shells, penne, or rotini. The cook time may vary slightly.
What is the best cheese for mac and cheese?
Sharp cheddar is the best for flavor. Mixing it with mozzarella or parmesan makes it extra creamy.
Can I make this mac and cheese healthier?
You can use whole wheat pasta, low-fat cheese, and skim milk to cut down on calories.
Can I double the recipe?
Yes, just make sure your Instant Pot is big enough. Use the same cook time.
Why is my mac and cheese dry?
It thickens as it cools. Add a splash of milk and stir to bring back the creamy texture.