Instant Pot Mac and Cheese

Creamy and delicious, this extra cheesy Instant Pot mac and cheese is the ultimate comfort food and will make your taste buds come alive.

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This easy Instant Pot mac and cheese is a creamy, homemade comfort food favorite we love. It’s absolutely delicious with tender pasta and lots of cheesy and yummy goodness.

Instant Pot Mac and Cheese Ingredients

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You’ll need:

• 1 (16-ounce) box of uncooked elbow macaroni pasta
• 4 cups chicken broth
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 cup whole milk
• 8 ounces sharp cheddar cheese, freshly grated
• 8 ounces Monterey Jack cheese, freshly grated
• 2 ounces parmesan cheese, freshly grated
• Salt and black pepper to taste
• Fresh chopped parsley, optional garnish

PRO TIP:

We’d recommend grating your own cheese. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.

How To Make This Instant Pot Mac and Cheese Recipe

STEP ONE: Combine the uncooked noodles, broth, butter, and garlic powder in the Instant Pot.

STEP TWO: Place and lock the lid.

STEP THREE: Set valve to sealing.

STEP FOUR: Press Manual Mode twice to turn off the keep warm function.

STEP FIVE: Set to High Pressure for 4 minutes.

STEP SIX: Perform a Quick Release as soon as the cycle is complete.

STEP SEVEN: Pour in the milk.

STEP EIGHT: Add the cheeses.

STEP NINE: Stir continually until the cheese is totally melted and incorporated.

STEP TEN: Add salt and pepper to taste.

STEP ELEVEN: Serve hot.

How To Serve

I like to serve this creamy mac and cheese along with a fresh, crisp cucumber salad, steamed veggies, broccoli, or a tangy classic coleslaw salad as a side dish. 

Need more dinner inspiration? This bacon mac and cheese is always a winner. You won’t want to miss this classic chili mac, either.

MORE MAC AND CHEESE RECIPES

Chicken Dinner Ideas

Buffalo Chicken Mac and Cheese

Side Dishes

Baked Mac and Cheese Recipe with Evaporated Milk

Storage

IN THE FRIDGE: Store leftover mac and cheese in an airtight container. If you have leftovers, it’s simple to reheat and serve again. 

IN THE FREEZER: You can freeze homemade mac and cheese and keep it in the freezer for up to three months. Wait until it is fully cooled then store in an airtight container.

REHEATING: As mac and cheese sits, the starches in the noodles dry out the dish. To combat this, you should add a splash of milk or cream before reheating. 

The rule of thumb is about a tablespoon of milk for every cup of mac and cheese you’re reheating.

This homemade mac and cheese is creamy comfort food at its best — you’ll love it! With a creamy cheese sauce, this simple recipe is the kind of comfort food that is always sure to hit the spot. Our family loves this easy twist on a Southern, old-fashioned classic, made in an Instant Pot.

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Instant Pot Mac and Cheese

5 from 4 votes

Creamy and delicious, this extra cheesy Instant Pot mac and cheese is the ultimate comfort food and will make your taste buds come alive.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• 16 ounce box uncooked elbow macaroni pasta
• 4 cups chicken broth
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 cup whole milk
• 8 ounces sharp cheddar cheese, freshly grated
• 8 ounces Monterey Jack cheese, freshly grated
• 2 ounces parmesan cheese, freshly grated
• salt and pepper, to taste
• fresh chopped parsley, optional garnish

Instructions

 

• Combine the uncooked noodles, broth, butter, and garlic powder in the Instant Pot.
• Place and lock the lid.
• Set the valve to sealing.
• Press the Manual Mode twice to turn off the keep warm function.
• Set to High Pressure for 4 minutes.
• Perform a Quick Release as soon as the cycle is complete.
• Pour in the milk.
• Add the cheeses.
• Stir continually until the cheese is totally melted and incorporated.
• Add salt and pepper to taste.
• Serve hot.

Notes

• We’d recommend grating your own cheese. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.
• Make sure to consult your Instant Pot manual to ensure you are using the correct settings for your specific model.

Nutrition

Calories: 511kcal | Carbohydrates: 46g | Protein: 25g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 943mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 0.01mg | Calcium: 551mg | Iron: 1mg

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