Instant Pot Mac and Cheese

Instant Pot Mac and Cheese is a delicious and easy pressure cooker recipe for a creamy cheesy macaroni meal.

This delicious comfort food is rich, creamy, and flavorful thanks to the three cheeses that go into making it.

Instant pot macaroni and cheese.

This is a simple recipe that rivals the restaurant or store bought versions.

I like that you can make a great tasting mac and cheese in about 10 minutes.

Did you try my recipe for Instant Pot Bean Soup

That instant pot soup is a delicious recipe that can be made in about an hour using healthy ingredients.
Both this mac and cheese recipe and that soup recipe is easy comfort food recipes that can be made quickly in a pressure cooker.

To make this recipe you will need elbow macaroni pasta. You can find a selection of elbow macaroni pasta here.

Why we love this instant pot mac and cheese.

Macaroni and cheese is a classic and filling comfort food that about everyone can agree on.
Making it in just one pot makes this recipe even better.

Here is what else we like about this recipe for

• The combination of three cheeses gives this mac and cheese a thick and rich texture as well as a rich taste.
• Simple ingredients, nothing fancy, are used in making this recipe.
• This recipe can be made in about 10 minutes.
• The steps in making this recipe are quick and simple.
• There are many ways to make this mac and cheese even better using simple add-in ingredients.
• Using just one pot means this recipe is easy to clean up- something that I can appreciate.

Ingredients needed to make Macaroni and Cheese in an instant pot.

• Elbow Macaroni Pasta. Really, any bite-sized pasta can be used.
• Butter. Real butter adds the best flavor to mac and cheese.
• Chicken Broth. Any kind of broth can be substituted.
• Cheddar Cheese. For optimal and creamier consistency, use shredded cheddar. I like sharp but, you can use the cheddar of your choice.
• Milk. Whole milk works best because of its fat content. A similar dairy can be used.
• Mustard. Ground mustard was used in making my mac and cheese for a nice flavor touch.
• Mozzarella Cheese. Also shredded, this gives the mac and cheese a gooey element.
• Parmesan Cheese. Shredded or grated, added for a 'nutty' element in the flavor.
• Seasonings as desired. This can include salt, pepper, or a seasoning blend of choice.

Tips for making the best instant pot mac and cheese recipe.

Regular pasta works best in this recipe because of its structure. Other pasta, such as gluten free or a low carb pasta, may not hold up as well.

More helpful tips for you.

1. Chicken broth was used in making my mac and cheese for flavor. Low sodium chicken broth will work as well.
2. My mac and cheese was made with three kinds of cheese that added their own flavor and texture to this recipe. Feel free to use the cheeses of your choice instead.
3. Whole milk is used in my recipe because it is rich and offers a good texture element. I would not go below 2% fat if you are looking for an alternative. Half and half or evaporated milk may work in this recipe too.
4. Take your mac and cheese up a notch with a bit of hot sauce, barbecue sauce, or even honey stirred in.
5. Adding a cooked protein to the finished mac and cheese can make this recipe more filling. I like a cooked (rotisserie?) chicken or maybe bacon bits for flavor.
6. Seasonings may be the best way to personalize your mac and cheese to your liking. You can add additional as desired.

How to make Instant Pot Mac and Cheese.

Prep Time: 5 minutes .
Bake Time: 5 minutes .
Servings: 4, depending on how it is divided .

1. Start by adding the dry pasta, chicken broth, and butter to your instant pot. You can add seasonings at this time if desired. If the pasta is not covered with the broth you can simply use a wooden spoon to push the pasta down, without stirring the ingredients.
2. Place the lid on the pot and seal it according to the manufacturer's directions.
3. Cook the ingredients for four minutes under 'pressure mode' or manual.
4. When the four minutes are up you can quick release the pressure carefully ( see manufacturer's directions if needed) as the steam will be very hot.
5. Next, carefully remove the lid and stir in the remaining ingredients. You do not have to drain the ingredients that cooked in the pot in the previous steps.
6. Change the cooking mode to “saute” and stir to combine ingredients.
7. Turn off the pot once the cheese has melted and the pasta is well coated.
8. Stir in any optional add-in ingredients (veggies or protein) and serve.

Expert Tip 👉 This mac and cheese can be reheated in a microwave with a damp paper towel over it for moisture. Heat for about 45 seconds to a minute, stopping to stir every 20 seconds.

How to store homemade mac and cheese.

Once the mac and cheese has fully cooled, you can store it in an airtight container. When properly stored and refrigerated, this mac and cheese should keep for about four days before the pasta breaks down and it dries out.

You may also be interested in

• Air Fryer Onion Rings
• 15 Minute Instant Pot Chow Mein
• How to Make Air Fried Pasta Chips
• Air Fryer Homemade Pizza Pockets
• Instant Pot Creamy Chicken With Mushrooms Pasta.
• Air Fryer Brussel Sprouts with Honey Dijon Dip

Print the recipe for Instant Pot Mac and Cheese

Instant Pot Mac and Cheese, a delicious and easy pressure cooker recipe for a creamy cheesy macaroni meal that can be made in an instant pot.

Please see recipe post for further details on this recipe.