Skip the boxed stuff and make this creamy Instant Pot Mac and Cheese in one pot with almost no cleanup in a matter of minutes. No draining, no babysitting, just rich, cheesy comfort food the whole family will love.
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Mac and Cheese Instant Pot Recipe Tips
If you are new to pressure cooking, these helpful tips will walk you through the process and help you make this recipe with confidence. Then you can make other instant pot recipes like this Easy BBQ Instant Pot Pulled Pork or this Bulk Instant Pot Shredded Chicken Recipe.
- Shred a block of cheese for the best flavor. Fresh shredded cheese, rather than pre-shredded cheese, creates a smoother, creamier sauce.
- Cut the American cheese into small pieces before adding it so it melts quickly and evenly.
- Make sure the valve is set to sealing before pressure cooking, or the Instant Pot will not reach pressure.
- Do a quick release as soon as the cooking time ends to keep the pasta from turning mushy.
Ingredients & Estimated Cost:
Here is everything you need to make this recipe, along with a few substitution recommendations.
- Elbow macaroni (16 oz – $1.00) – Other kinds of pasta, such as shell or cavatappi, will work well too.
- Unsalted butter (3 Tablespoons – $0.38) – Salted butter can be used, just reduce the added salt to taste.
- Water (3 ½ cups – $0.00) – Use chicken broth for added flavor.
- Salt (2 teaspoons – $0.02) – Use seasoned salt as an alternative.
- Evaporated milk (12 oz – $1.50) – Half-and-half, regular milk, or whole milk can be used, but the cheese sauce will be thinner.
- Sharp cheddar cheese (8 oz – $2.24)– A different combination of cheeses, such as Colby, Monterey Jack, or Pepper Jack, will work as a substitute.
- White American cheese (4 oz – $1.25) – Havarti can be used instead.
- Parmesan cheese (1 oz – $0.62) – Romano cheese is a good substitute.
The recipe cost is calculated based on the required amounts and may vary due to fluctuating grocery prices.
How to Make Homemade Mac and Cheese in the Instant Pot
Add the ingredients to the Instant Pot, cook, stir in the cheeses and milk, and serve.
- Pour the elbow macaroni, butter, water, and salt into the electric pressure cooker.
- Lock the lid in place, ensuring it is in the sealing position. Using the manual function, set the Instant Pot to high pressure and cook time for 4 minutes.
- Use the quick release and take the lid off the Instant Pot.
- Stir the milk into the noodles.
- Mix in the three types of cheese.
- Stir until melted and creamy.
- Serve and enjoy.
Recipe FAQs
This is my trick to making the sauce rich and creamy without needing heavy cream or a flour-based roux.
You will want to add the cheese after pressure cooking, stirring it in gradually while the pasta is still hot.
Definitely. A few of my favorites include:
1. Add some black pepper to the top of your mac and cheese for extra flavor.
2. Throw in some cooked bacon to add a little crunch. Or some smoked sausage slices.
3. Add some chopped green chiles, jalapenos, or sriracha to make it a little spicy.
4. Throw in a couple of cups of steamed veggies after the mac and cheese is done cooking.
5. To make Chile Mac and Cheese, add 2 cups of chile when you add the milk in the recipe.
I use a 6-quart Instant Pot.
This mac and cheese is the perfect side dish. It goes well with most any main dish, especially any of these Smoked Beef Recipes, Budget-Friendly Meals, or Easy Pork Recipes.
Instant Pot Mac and Cheese
Recipe Cost 8.29 Serving Cost 1.38Equipment
- Instant Pot
- Liquid measuring cup
- Wooden spoon
Ingredients
- 16 ounces elbow macaroni
- 3 Tablespoons unsalted butter
- 3 ½ cups water
- 2 teaspoons salt
- 12 ounces evaporated milk
- 8 ounces grated sharp cheddar cheese 2 cups
- 4 ounces white American cheese from the deli counter cut into small pieces
- 1 ounce grated Parmesan cheese ¼ cup
Instructions
- Add the elbow macaroni, butter, water, and salt to the Instant Pot.
- Lock the lid in place and move to seal.
- Cook for 4 minutes on HIGH pressure.
- Then use the quick pressure release.
- Once the steam has dissipated, take the lid off of the Instant Pot and stir in the milk.
- Add in the cheese and stir until all of the cheese is melted.
- Serve and enjoy.
Notes
- If you are serving the mac and cheese as a side dish, then it will serve about 12 people.
- Please shred your own cheese for this recipe. Pre-shredded cheese has other additives that will alter the texture of this mac and cheese.
Nutrition
Amanda says
The perfect dish to impress guests. Everyone loved this Instant Pot Mac and Cheese!
Liz says
I cut the recipe in 1/2 and weighed all the ingredients. I also used small shells. There was a lot of liquid after cooking and the pasta was super al dente. I put the pot on saute and boiled it. It turned out great! Just a tad salty for my taste but that could because I used extra sharp cheese. It was a good recipe and a keeper!
Jess Jankowski says
Hi Liz, we are glad those adjustments worked well for you! Thanks for letting us know.
Tara says
Oh yum! I love how easily the Mac and cheese comes together in the instant pot. Such fun variation ideas too!
Jess Jankowski says
The Instant Pot makes everything easier!
Katie says
Looks delicious! Can’t wait to try this one.
Jess Jankowski says
Enjoy!
Sandhya's Kitchen says
Thank you for a delicious recipe for Mac & Cheese. My daughter will go gaga on this mac cheese. Making them soon.
Jess Jankowski says
It’s a family favorite for sure!
Jessica Formicola says
I’m always looking for new ways to use my Instant Pot, and this mac and cheese looks like the next thing I need to try!
Jess Jankowski says
Yes you do! Enjoy!