This is by far the only way I will ever make Mac-n-cheese again! Instant Pot Mac and Cheese is easy, delicious and tastes better than any box you will encounter! Step by Step instructions on How to Make Instant Pot Mac and Cheese is quick and makes a good amount to feed hungry people!
I hear over and over again that someone bought an electronic pressure cooker but then it sat in the box on their counter for weeks, even months at a time because they felt intimated by it. To help ease the intimidation, I posted my Tips & Tricks for an Instant Pot Beginner. Pretty much explaining some key terms and looking at what it can do for you!
If you don’t have an Instant Pot you can get one here and you can check out the differences in the models here.
Instant Pot Mac and Cheese
So now that you are not quite BFF’s with your pot but you are ready to share them a seat on the bus next to you…let’s get started with a recipe. This Delicious Instant Pot Mac and Cheese is the perfect start! It’s creamy, flavorful and so much better than any box I have had before! It’s the perfect recipe to get more acquainted with your Instant Pot.
How to Make Instant Pot Mac and Cheese Recipe
Start out with an empty pot and add in 1 lb (a whole box) of your favorite dry pasta noodles. I love the cavatappi because they are easy for my small people to eat.
Then you will add 4 cups of broth. I used chicken broth. You can also use stock. Since we are not draining it, the extra flavor of the broth/stock is amazing!
Add 2 tablespoons of butter and 1/2 teaspoon of salt.
Pop on your lid. Make sure the knob on top is to “sealing”. Press the “Manual” button and then use the “+ or -” buttons to get to 4 (for 4 minutes). The IP will wait a few seconds to know you are finished pressing buttons and the display will read “On” as it beeps several times.
Once the IP reaches pressure it will start counting down from 4 to 0. It will beep again a series of times to let you know that it’s done! You will now use a spoon to flip the knob from sealing to “venting”.
Note: If you happen to let it natural pressure release that’s totally OK. I have made this several times and once I let it NPR all the way to no pressure and it was just as great as when I quick released it. So this recipe is kind of foolproof!
Remove your lid and give it a stir. Add 1 more tablespoon of butter along with 12 ounces heavy cream and one of the three cups of your cheese. You will want to add the cheese 1 cup at a time mixing well in between additions.
Once that is mixed well, add another cup, mix again and then your last cup and mix until creamy.
Now you can add any toppings you like. My kids like bacon. Big surprise, I know!
There you have it! You did it! You made delicious Mac & Cheese in the Instant Pot! That wasn’t too bad, right? Now, what can we make next?
Instant Pot Mac-and-Cheese Recipe
Instant Pot Mac and Cheese
Equipment
Ingredients
- 1 lb pasta noodles
- 3 tbsp butter
- 4 cups low sodium chicken broth
- 1/2 tsp salt
- 1 cup Monterey Jack Cheese, shredded
- 2 cups Sharp Cheddar Cheese, shredded
- 12 ounces Heavy Cream
Instructions
- Add 1 lb (whole box) of dry pasta, broth and 2 tablespoons butter to instant pot pan. Stir to make sure pasta is not stuck together or to the bottom of the pan.
- Place lid on Instant Pot, Cook on Manual for 4 minutes. Carefully Quick Release Pressure.
- To cooked noodles, add remaining butter, 1 cup of cheese, and heavy cream and mix until cheese is fully melted.
- Add cheese 1 cup at a time stirring well in between additions so that cheese fully melts and incorporates in pasta
- Add any toppings you like and enjoy!
Nutrition Estimate
You might also like these IP recipes:
- The Best Instant Pot Chicken Ever
- Instant Pot Pulled Pork
- InstaPot Banana Bread
- Instant Pot Chicken Noodle Soup
IF YOU LIKE THIS INSTANT POT MAC & CHEESE, DON’T FORGET TO PIN IT!
Comments & Reviews
Ana says
Fabulous recipe,It is told IP Mac and cheese recipes are not truly good.It might be they never tried yours one.This is the second meal I made with my new ip.Thank you very much for sharing it.
Cheryl Spangenberg says
Ana, I am so happy to hear that! Thanks so much! I am so happy you love it as much as we do!
Dolores says
GREAT RECIPE! I could not find where you put the salt in the main recipe. When I read through the words with the pictures I found it. Might want to add it to the main recipe at the bottom.
Cheryl Spangenberg says
Thanks, Dolores!
Sarah says
Love it
Cheryl Spangenberg says
So glad you love it!
Gabrielle says
I’ve made this many times before but never doubled it before – is extra cooking time needed if it’s doubled?
Cheryl Spangenberg says
No extra cooking time, Gabrielle! It will take longer to come to pressure though, and be VERY careful releasing the pressure after cooking because you will have more cooking liquid!
Jay says
This has become a much requested dish from friends and family. I made it exactly as instructed the first time, and have had to double the recipe every time since because everyone goes back for seconds (or thirds, lol)
Cheryl Spangenberg says
Thank you, Jay! I am so happy to hear that your family loves it as much as mine!