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
Brittany says
My first Instant Pot recipe and it was easy and delicious. Took the intimidation out of using the Instant Pot for the first time. Thank you!
Cheryl Spangenberg says
Yay! So great to hear Brittany!
Linda says
Did you use the bagged pre shredded cheese or shred your own cheese?
Cheryl Spangenberg says
Hi Linda! I did use the bagged pre-shredded cheese! Makes my life easier!
Kathy says
Can this recipe be halved? Will it freeze well?
Cheryl Spangenberg says
Hi Kathy! You can certainly halve the recipe. I have not had any leftovers so I am not certain on the freezing but I would think it would freeze fine?!
marcia says
Can you fit a double batch in the 6 qt IP?
Cheryl Spangenberg says
Hi Marcia, I have not tried it myself so I do not know! The single batch makes a lot and it’s only 4 minutes so maybe you can just make another batch right after the first?
Amy says
I love this recipe – my whole family does!! But, I have it pinned on Pinterest and now it’s telling me it’s blocked because the link redirects. Is there a way to fix that so it can be on Pinterest?
Cheryl Spangenberg says
Hi Amy, that’s a pinterest problem right now. There is nothing I can do about it unfortunately. Hopefully they work out that kink soon!
Tasha says
Can I use one cheese not 2?
Cheryl Spangenberg says
Sure! Just use the full amount of cheese!
Melissa says
Did you use the 6 quart pot?
Cheryl Spangenberg says
Yes Maam! The 6 qt!
Evelyn says
Curious… I will be doing gluten free from now on to get away from wheat so I would like to find recipes like this that I might be able to use GF pasta in. Have you ever tried this recipe or know of anyone who tried it with GF pasta? Thanks!
Cheryl Spangenberg says
Hi Evelyn, I have not tried any gluten free options with this recipe.
Cindy says
This looks delicious. I have an 8 quart though. Do I have to add a different amount of liquid to use this recipe?
Cheryl Spangenberg says
Hi Cindy! Great question! You do not need to alter the recipe in any way for the 8 quart. The only differences you may encounter is that it could take longer to reach pressure. Otherwise you are good to go!
Michelle says
I’ve made this a few times and we LOVE it! Goes great with ribs!
If I wanted to half the recipe, would I need to alter the cook time as well?
Cheryl Spangenberg says
Cook time would be the same Michelle! Instant Pot cook times are a bit backwards. Times depends on the size of the food, not the quantity! So noodle size stays the same so same time!! I am so glad you love this recipe!
Shawn Thompson says
What kind of heavy cream is it? I used table cream which I was told is heavy cream and it came out soupy. Also should be metric friendly. I’m Canadian and conversions aren’t fun haha
Cheryl Spangenberg says
Hi Shawn! I totally agree on the metric thing to be honest…I am an engineer and shake my fist at all our Imperial measurements! I will work on adding a conversion option for sure! As for the table cream I was not sure what that was actually and did a bit of research and it appears table cream is a light cream with only 20% butterfat where heavy whipping cream contains 38-40% butterfat and heavy cream has 35% which could very well be why yours turned out soupy, there was just more liquid. The mac-n-cheese should thicken some upon standing but otherwise I would just use less table cream next time. Start out using half and then go from there! I hope it was still delicious even though it was more of a mac-n-cheese soup versus a side dish!
Nichole says
Can you use milk instead of cream? Asking because I don’t have cream on hand! Thanks!
Cheryl Spangenberg says
Yes, you can Nichole!! I actually use skim in my “skinny” version (coming soon) start small like 1/4 cup at a time. Since it’s basically no butterfat it doesn’t take much milk at all to get to teh correct consistency!
Shawn Thompson says
So if I wanna make this next time I should use whipping cream then or use the table cream?
Cheryl Spangenberg says
Yes, use the 12 ounces [375ml ;-)] of heavy cream or heavy whipping cream or use LESS of the table cream!
Malissa says
Can I make this ahead and then bake with crumb topping later?
Cheryl Spangenberg says
I would think so Malissa! Sounds delicious!
Ebony Ewers says
I made this tonight right after I opened my insta pot for the first time. Love it.
Cheryl Spangenberg says
Yay Ebony! I am so happy!
Kat says
Just made this for my first Instapot meal. It was delicious! I cooked some chicken and of course made some bacon too!
Cheryl Spangenberg says
So glad you loved it Kat!
Nancy says
Will it taste ok with vegetable broth?
Cheryl Spangenberg says
Absolutely Nancy! You can also use water, I just love the extra flavor the broth gives!
Cassandra says
Just made this recipe for first time plus first using my pot also. My son liked it but my problem was when I quick released it after a couple seconds liquid came spewing out all over the place. What did I do wrong?
Cheryl Spangenberg says
This happened to me once when I used a different brand of pasta than I normally do. I can’t remember what brand it was though. Next time, I would just wait a minute or two for it to settle before releasing. Always use a spoon or something to turn the vent so you don’t’ splatter your hand or arm! You can start to release and if it splatters, just wait a minute!
Jill says
Can I double this recipe in an 8 quart? Having a big gathering this weekend and love this recipe. Goes great with brisket.
Cheryl Spangenberg says
I have not tried it myself, but I see no reason you couldn’t! A few things to keep in mind: Make sure your broth does not go over the fill line and when you release the pressure do it very cautiously and/or let it sit 5 minutes before releasing since you will have more liquid and you know how pots tend to bubble over with pasta! Safety first, lol!
Cheryl Spangenberg says
Also so happy you love this recipe! <3
Stephanie Manino says
Did you do the double batch? Just wondering how it came out!!
Stephanie (-:
Darlene Rangel says
Just tried this tonight. The taste is great, we ate it all!! However, it came out extremely soupy. I dont know what I did wrong? I drained it a bit before serving it.
Cheryl Spangenberg says
Darlene, I have made it several times and I really think it comes down to the cheese and noodles you use. I always use what I have on hand and both my cheese and dry pasta brands change (to whatever is on sale). Next time, maybe add less cream to start and see if that helps?