The Ultimate Guide to Creamy Instant Pot Mac and Cheese: Fast, Easy & Delicious!
Discover the secret to incredibly creamy, rich, and utterly delicious macaroni and cheese made effortlessly in your Instant Pot. Forget soggy noodles or complicated stovetop methods; this recipe promises a perfect batch every time, with a mere 5 minutes of active cooking. Yes, you heard that right! If you’ve been searching for a foolproof way to create a family-favorite comfort food in record time, your quest ends here. This Instant Pot mac and cheese is not just easy; it’s a game-changer, delivering that luscious, cheesy goodness that everyone craves.
Around here, our love for macaroni and cheese runs deep. After hundreds of satisfied cooks raved about our Crockpot Macaroni and Cheese, we knew it was time to adapt this beloved classic for the speed and convenience of your Instant Pot pressure cooker. Get ready to elevate your comfort food game!
Why Instant Pot Mac and Cheese is a Game Changer
The Instant Pot is more than just a kitchen gadget; it’s a multi-function marvel acting as a pressure cooker, slow cooker, yogurt maker, rice cooker, and more. When it comes to macaroni and cheese, its pressure cooking function transforms what can be a lengthy process into a quick, fuss-free delight. Cooking your elbow macaroni in the Instant Pot ensures even cooking without constant stirring, preventing sticking or mushiness. Afterward, you simply stir in your blend of cheeses and milk to achieve that signature creamy, gooey, and utterly delicious mac and cheese texture in minutes.
Using a pressure cooker for this dish offers several key advantages:
- Speed: Drastically reduces cooking time compared to stovetop or baked methods.
- One-Pot Wonder: Everything, from pasta to sauce, can be prepared in a single pot, minimizing cleanup.
- Consistent Results: The controlled environment of the Instant Pot prevents overcooking and ensures perfectly tender pasta.
- Unmatched Creaminess: The pressure cooking method, combined with the hot residual liquid, creates an ideal environment for cheeses to melt into a silky-smooth sauce.
ANOTHER RECIPE YOU MIGHT LIKE: Explore more Instant Pot magic with our Instant Pot Spaghetti and Meat Sauce!
Essential Tips for Perfect Instant Pot Mac and Cheese
Achieving that perfectly smooth, rich, and creamy macaroni and cheese isn’t just about the ingredients; it’s also about a few key preparation techniques. Follow these tips to ensure your Instant Pot mac and cheese turns out spectacular every time:
- Always Shred Your Own Cheese: This is arguably the most crucial tip. Please do not use pre-shredded packaged cheese. These cheeses are typically coated with cellulose or other anti-caking agents to prevent them from sticking together in the bag. While convenient, these agents can cause your macaroni and cheese to become grainy or gritty, and they can also inhibit proper melting. Invest a few extra minutes to get block cheese from the deli section and shred it yourself using a box grater or food processor. The difference in texture and melt will be profound and absolutely worth the effort.
- Bring Refrigerated Ingredients to Room Temperature: Before you begin, measure out all refrigerated ingredients, including your milk, cream cheese, and butter. Allow them to sit on the counter for 20-30 minutes to come closer to room temperature. When these ingredients are cold, they can shock the hot pasta and cheese mixture, potentially causing the sauce to seize, separate, or become lumpy. Room temperature ingredients blend much more smoothly and melt into a uniform, creamy sauce.
- Cube Cream Cheese and Butter: To facilitate easier and faster incorporation into the hot pasta, cut your cream cheese and butter into small, even cubes. This increases their surface area, allowing them to melt quickly and evenly into the sauce without leaving any cold, unmelted pockets.
Key Ingredients for Our Signature Instant Pot Mac and Cheese
Each ingredient in this recipe plays a vital role in achieving the perfect flavor and texture. Here’s a detailed look at what we use and why:
- Elbow macaroni – For this specific recipe, we strongly recommend using standard-sized elbow macaroni. This recipe was extensively tested with Barilla brand elbow macaroni, and the cooking time and liquid levels are optimized for this shape and size. If you prefer to use other pasta shapes like shells or rotini, you may need to adjust the cooking time and liquid amounts accordingly, as different pastas absorb liquid at different rates. Please note that I have NOT tested this recipe with gluten-free noodles, so results may vary.
- Chicken broth – Using chicken broth instead of just water adds a wonderful depth of savory flavor to the noodles as they cook, infusing them with an extra layer of taste from the very beginning. I personally use a “no salt added” chicken stock to have better control over the overall sodium content of the dish. However, feel free to substitute with vegetable broth for a vegetarian option, or simply use an equal amount of water if preferred.
- Table salt – Salt is crucial for seasoning the pasta itself. You can omit or reduce the salt if you are concerned about sodium levels, especially if your chicken broth isn’t “no salt added.” For this recipe, I use regular table salt, which has a finer grain than sea salt or Kosher salt, and dissolves more readily. If using a different type of salt, you may need to adjust the quantity to achieve similar seasoning.
- Garlic powder, dry mustard, paprika – This trio of spices creates a classic, comforting flavor profile that complements the cheese perfectly. Garlic powder adds a subtle aromatic warmth, dry mustard enhances the cheesiness without adding a strong mustard flavor, and paprika contributes a hint of color and mild sweetness. Feel free to experiment with other spices if you like, but this combination is a proven winner. Some other recipes might use regular yellow or Dijon mustard in place of dry mustard; while that works, dry mustard offers a purer, more concentrated cheese-enhancing effect.
- Freshly ground black pepper – The pepper is added “to taste,” giving you complete control over the level of warmth and spice. I typically use freshly ground black pepper for its superior aroma and flavor, but you are certainly welcome to use your own favorite peppercorn variation, such as white, pink, green, red, or a gourmet medley for a unique touch.
- Unsalted butter – Many people ask if they can use salted butter instead of unsalted butter. While you certainly can, remember that salted butter already contains sodium. If you opt for salted butter, I would strongly advise omitting the tablespoon of added table salt from the recipe to prevent the dish from becoming overly salty. Using salted butter will not affect the cooking or mixing process itself, only the final taste profile.
- Shredded extra sharp cheddar cheese – Once again, please, please make sure you shred this cheese yourself from a block. As mentioned earlier, pre-shredded cheeses are coated with an anti-caking agent that can lead to a gritty texture in your finished macaroni and cheese. Extra sharp cheddar provides a robust, tangy flavor that is essential for a truly satisfying mac and cheese.
- Shredded mozzarella cheese – The same rule applies here: shred the mozzarella yourself from a block for the best melt and texture. However, here’s a fantastic tip for mozzarella: you can actually use string cheese! Just pull the sticks into strings and then cut the strings into small pieces. It works perfectly, melts beautifully, and is a great shortcut for getting freshly shredded mozzarella.
- Cream cheese – I used regular, full-fat cream cheese for this recipe, which contributes significantly to the dish’s incredible creaminess and richness. You could certainly try a low-fat or even a dairy-free cream cheese substitute if desired. Please note, however, that I have not personally tested this recipe with anything other than full-fat cream cheese, so results with alternatives may vary in terms of texture and richness.
- Milk – I used Vitamin D (whole) milk for a richer result, but you could easily substitute 2%, 1%, or skim milk as well without major issues, though the final dish might be slightly less rich. I have not tried substituting a dairy-free alternative for the milk, so I cannot guarantee the same creamy consistency with plant-based milks.
Essential Kitchen Tools for This Recipe
Having the right tools makes any cooking experience smoother. For this Instant Pot mac and cheese, these items will be particularly helpful:
- Instant Pot: The star of the show! Any model of Instant Pot (6-quart or 8-quart is ideal for this recipe size) will work perfectly to pressure cook the pasta.
- Wooden spoon: Ideal for stirring your pasta and cheese mixture without scratching the non-stick interior of your Instant Pot. Its sturdy nature helps incorporate the cheeses effectively.
- Chef’s knife: Essential for cubing your cream cheese and butter, as well as any other prep work.
- Box grater: Your best friend for shredding block cheese. A good quality box grater makes quick work of this crucial step, ensuring the best texture for your mac and cheese.
Mastering Your Instant Pot Settings: A Quick Guide
Whether you’re an Instant Pot veteran or just getting started, understanding its basic settings is key to success.
If you’re an Instant Pot pro, here’s the quick rundown: set your cooker to sealing, cook on manual (or pressure cook) for 5 minutes, then perform a quick release.
If you’re new to the Instant Pot, don’t fret! It’s simpler than it looks, but safety is always paramount. Please be sure to read your manufacturer’s directions as well as the safety precautions that came with your specific model. Your Instant Pot features a lever on the top, typically on the lid, that has two main settings: “sealing” and “venting.”
- “Sealing” Position: When a recipe instructs you to “set to sealing,” you will move that lever to the sealing side. This closes the vent and allows the pressure to build up inside the pot, which is essential for pressure cooking.
- “Venting” Position: This position opens the valve, allowing steam to escape and depressurize the pot.
Once cooking has completed, you will either perform a “natural release” or a “quick release.”
- Natural Release (NR): A natural release means you will leave the lever in the sealing position until the pressure decreases enough for the float valve (a small metal pin, usually silver or red, that pops up when pressure is reached) to drop on its own. This process can take anywhere from 10 to 20 minutes or more, depending on the contents and volume of liquid. Natural release is generally used for dishes that can benefit from a slower depressurization, like soups or meats, or to prevent foam from escaping.
- Quick Release (QR): A quick release means that you will manually turn the lever from sealing to venting immediately after the cooking cycle finishes. This can be very startling the first time you do it! A forceful burst of steam will come out rapidly and loudly, dissipating as the pressure releases. For pasta dishes like mac and cheese, quick release is often preferred to prevent overcooking the noodles.
Important Safety Note: When performing a quick release, please be sure to place your Instant Pot on a counter that does not have hanging light fixtures or cabinets directly above it that would be close enough for the escaping steam to reach. The steam is hot and can damage surfaces or pose a burn risk.
Also, please note that while the stated “cooking time” for this recipe is only 5 minutes, it will take an additional 5-10 minutes (or sometimes a bit longer, depending on your Instant Pot model and how cold your initial ingredients are) for your cooker to reach the necessary pressure level. The actual 5-minute cooking countdown will only begin once the Instant Pot has fully pressurized. So, factor in this pre-heating time when planning your meal.
Step-by-Step: How to Make Instant Pot Mac and Cheese
Follow these simple steps for a truly incredible and effortlessly prepared mac and cheese:
- Prepare the Base: In the inner pot of your Instant Pot, combine the chicken broth and all your seasonings (salt, garlic powder, dry mustard, and paprika). Whisk these ingredients together thoroughly until the spices are well distributed. Next, stir in the elbow macaroni, ensuring it is mostly submerged in the liquid. Do not stir too vigorously after adding the macaroni to avoid sticking.
- Pressure Cook the Pasta: Securely place the lid on your Instant Pot and turn it to lock. Make sure the steam release valve is set to the “sealing” position. Select the “Manual” or “Pressure Cook” function (usually on High Pressure) and set the cooking time for 5 minutes. The Instant Pot will take some time to come to pressure before the 5-minute countdown begins.
- Quick Release and Add Butter/Cheeses: Once the 5-minute cooking cycle is complete, immediately perform a quick release by carefully turning the steam release valve from “sealing” to “venting.” Stand clear of the steam as it releases rapidly. Once the float valve has dropped and all pressure is released, carefully open the lid. You may notice a small amount of liquid still remaining in the pot; this is perfectly normal and desired – do NOT drain it! Immediately add the cubed unsalted butter and all three cheeses (shredded extra sharp cheddar, shredded mozzarella, and cubed cream cheese) to the hot macaroni.
- Stir Until Creamy: With a sturdy wooden spoon, stir the mixture continuously. The residual heat from the pasta and liquid will quickly melt the butter and cheeses. Keep stirring until the cheeses are completely melted and have formed a smooth, luscious sauce, usually about 1-2 minutes.
- Achieve Desired Consistency: Finally, gradually stir the milk into the macaroni. Start with half a cup, stir, and then add more a little at a time until the macaroni loosens to your desired creamy consistency. Taste and adjust seasonings if necessary, adding more salt or pepper as desired. Serve immediately!
This method truly creates one of my all-time favorite ways to make macaroni and cheese. The subtle flavor from the chicken broth and the tang of extra-sharp cheddar are simply a must for a rich, comforting experience. It’s wonderfully creamy and satisfying, making it the perfect side dish to complement hearty meals like Spicy Oven Fried Chicken, Crockpot Sticky Chicken, or these indulgent Oven Chili Dogs. It’s also fantastic all on its own!
Serving Suggestions & Creative Customizations
While this Instant Pot Mac and Cheese is undeniably delicious on its own, there are countless ways to elevate it or tailor it to your personal taste. Here are some ideas:
Serving Suggestions:
- Classic Side Dish: It’s the ultimate accompaniment to BBQ ribs, pulled pork, grilled chicken, or a simple weeknight roast.
- Hearty Main Course: Add some cooked protein like diced ham, shredded chicken, or crumbled bacon directly into the pot for a complete meal.
- Kids’ Favorite: A guaranteed hit with children, especially when paired with chicken nuggets or hot dogs.
Customization & Topping Ideas:
- Bacon Bliss: Stir in crispy, crumbled bacon or use bacon grease instead of butter for an extra smoky flavor.
- Herbaceous Touch: Fresh chives, parsley, or a sprinkle of dried Italian herbs can add a fresh dimension.
- Breadcrumb Crunch: For a textural contrast, sprinkle toasted breadcrumbs (plain or panko) on top before serving. You can even brown them in a separate pan with a little butter.
- Spice It Up: A pinch of cayenne pepper or a dash of hot sauce can add a delightful kick.
- Veggies Welcome: Stir in some steamed peas, finely diced broccoli, or corn after cooking for added nutrients and color.
- Cheese Variations: While cheddar and mozzarella are classic, feel free to experiment with other melting cheeses like Gruyere, Fontina, Colby Jack, or a touch of smoked Gouda for different flavor profiles.
Storage and Reheating Tips
Leftover Instant Pot Mac and Cheese is a rare treat, but if you happen to have some, here’s how to keep it delicious:
- Storage: Allow the mac and cheese to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Reheating on the Stovetop: This is often the best method for retaining creaminess. Place the desired portion in a saucepan over medium-low heat. Add a splash of milk (about 1-2 tablespoons per serving) to help loosen the sauce and prevent it from drying out. Stir gently and continuously until heated through and creamy again.
- Reheating in the Microwave: For a quick reheat, place a single serving in a microwave-safe bowl. Add a tablespoon of milk, stir, and microwave on medium power for 1-2 minutes, stirring halfway through, until hot. Be careful not to overheat, as this can make the pasta tough.
Explore More Macaroni and Cheese Recipes
As we mentioned before, our passion for all things mac and cheese is undeniable! If you love this Instant Pot version and want to explore other delicious variations, here are some of our other favorite macaroni and cheese recipes, each offering a unique twist on this beloved classic:
- Crockpot Macaroni & Cheese: For those days when you want a low-and-slow, hands-off approach to perfection.
- Baked Macaroni & Cheese: A comforting, golden-crusted classic that’s perfect for potlucks and holidays.
- Rotini Peas & Cheese: A simple, speedy, and satisfying pasta dish with a hint of green goodness.
- Stovetop Macaroni & Cheese: A quick and easy classic for when you need that cheesy fix in a hurry without a pressure cooker.
- Butternut Squash Mac & Cheese: A healthier, secretly veggie-packed version that’s surprisingly creamy and flavorful.
- Macaroni Casserole with Ham and Peas: A hearty, complete meal in one comforting casserole.
- Bacon Cheeseburger Pasta: All the flavors of your favorite burger transformed into a delightful pasta dish.
- Lobster Mac and Cheese: An indulgent and sophisticated take on mac and cheese, perfect for special occasions.
Instant Pot Mac and Cheese
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 16 oz elbow macaroni
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon dry mustard
- ½ teaspoon paprika
- freshly ground pepper to taste
- 2 tablespoons unsalted butter
- 1 cup shredded extra sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese
- 1 cup milk
Instructions
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Combine broth and seasonings in your Instant Pot and whisk together. Stir in the elbow macaroni, ensuring it is mostly submerged.
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Place lid on Instant Pot and set to sealing. Cook on manual function on high pressure for 5 minutes. When done, do a quick release.
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There may be a small amount of liquid left in the pot, do not drain. Immediately stir the cubed butter and all three cheeses (cheddar, mozzarella, cream cheese) into the hot macaroni. Continue stirring until the cheeses are completely melted and the sauce is smooth.
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Gradually stir the milk into the macaroni mixture until the sauce is loosened to your desired creamy consistency. Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on February 14, 2019, and has since been updated for clarity and comprehensiveness.