Instant Pot Mac and Cheese

Creamy and delicious, this extra cheesy is a quick and simple dinner!

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This Instant Pot mac and cheese is a creamy, cheesy, homemade comfort food favorite we love. It’s so simple and easy to make from scratch and comes together super fast thanks to the Instant Pot. 

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

Instant Pot Mac and Cheese

Mac and cheese 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.

It’s absolutely delicious with tender pasta and lots of cheesy goodness. It’s so creamy and yummy! 

I love how fast it is to make with a little help from the Instant Pot. It’s perfect for those busy weeknights when we want a hot, tasty meal but don’t have much time to make dinner.

INSTANT POT MAC AND CHEESE INGREDIENTS

• 1 16-ounce box uncooked elbow macaroni pasta
• 4 cups chicken broth
• 2 Tablespoons butter
• 1 Teaspoon garlic powder
• 8 ounces sharp cheddar cheese, fresh grated
• 8 ounces Monterey cheese, fresh grated
• 2 ounces parmesan cheese, fresh grated
• 1 cup whole milk
• Salt and pepper to taste
• Optional fresh chopped parsley for garnish

If you don’t have chicken broth on hand, you can substitute the chicken broth for water plus ½ teaspoon salt. 

I’ve seen a lot of different variations on this quick dinner. Some folks make it with sour cream or with cream cheese or heavy cream. You could serve it with chicken, broccoli or with bacon. No matter what, you’ll declare this Instant Pot macaroni and cheese super delish. 

This creamy version is our favorite. With extra sharp cheddar and Parmesan, all made in one pot, we think it’s the best. 

HOW TO COOK INSTANT POT MAC AND CHEESE

Combine uncooked noodles, broth, butter and garlic powder in your Instant Pot. Place and lock the lid. 

Set valve to sealing. 

Press Manual Mode twice to turn off keep warm function.

Set to High Pressure for 4 minutes.

Perform Quick Release as soon as the cycle is complete. 

Pour in milk, then add cheeses and paprika. 

Stir continually until cheese is totally melted and incorporated. 

Add salt and pepper to your liking — and serve HOT!

You can also add fresh chopped parsley for garnish if you’d like. 

HOW DO YOU REHEAT INSTANT POT MAC AND CHEESE?

If you have leftovers — which don’t always happen for us 😉 — it’s simple to reheat and serve again. 

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 one cup of mac and cheese you’re reheating. 

What Should I Serve with Macaroni and Cheese? 

One of my favorite parts of this Instant Pot mac and cheese is that everything comes together in one pot, making it a simple meal to prep and serve. 

I like to serve it along with a fresh, crisp salad, steamed veggies, broccoli, or a tangy slaw salad. 

Of course, you can also add in meat to your meal if you’d like the extra protein. Naturally, chicken is a favorite for us but you can also add hamburger. 

This Instant Pot mac and cheese is creamy comfort food at it’s best — you’ll love it! 

More Instant Pot Recipes

• INSTANT POT DINNERS: Pulled Pork | Turkey | Chili | Pot Roast | Lasagna | Beef Stew
• INSTANT POT SIDE DISHES: Instant Pot Brown Rice | Instant Pot Hard Boiled Eggs
• INSTANT POT APPETIZERS: Instant Pot Little Smokies | Instant Pot Chicken Wings
• INSTANT POT DESSERTS: Instant Pot Cheesecake

More Recipes to Try

• MAC AND CHEESE: Baked Mac and Cheese | Chili Mac and Cheese | Instant Pot Mac and Cheese | Bacon Mac and Cheese | Buffalo Chicken Mac and Cheese | Crockpot Mac and Cheese 

Instant Pot Mac and Cheese

5 from 1 vote

Creamy and delicious, this extra cheesy is a quick and simple dinner!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8

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Ingredients

  

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• 1 16 ounce box uncooked elbow macaroni pasta
• 4 cups chicken broth
• 2 Tablespoons butter
• 1 Teaspoon garlic powder
• 8 ounces sharp cheddar cheese fresh grated
• 8 ounces monterey cheese fresh grated
• 2 ounces parmesan cheese fresh grated
• 1 cup whole milk
• Salt and pepper to taste
• Optional fresh chopped parsley for garnish

Instructions

 

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

Nutrition

Calories: 450kcal

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