Easy Instant Pot Mac and Cheese Recipe

Why You’ll Love This Recipe

This Easy Instant Pot Mac and Cheese recipe is the ultimate comfort food made simple. With creamy, cheesy goodness and minimal prep, it’s perfect for weeknight dinners, quick lunches, or last-minute cravings. The Instant Pot makes it a one-pot wonder—no need to drain pasta or babysit the stove. You’ll get rich, velvety mac and cheese in under 20 minutes.

ingredients

Easy Instant Pot Mac and Cheese Recipe 10 Why You’ll Love This Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

elbow macaronsbutterwaterwhole milkcheddar cheese (shredded)mozzarella cheese (shredded)Parmesan cheese (grated)garlic powdermustardsaltpepper

directions

Add elbow macaroni, butter, salt, pepper, garlic powder, and water to the Instant Pot.

Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes.

Once the cooking time is up, perform a quick release by carefully turning the valve to venting.

Open the lid and stir the pasta.

Add the milk and shredded cheeses to the pot.

Stir continuously until the cheeses are melted and the sauce is creamy.

Taste and adjust seasonings as needed.

Serve immediately while hot and cheesy.

Servings and timing

Easy Instant Pot Mac and Cheese Recipe
Easy Instant Pot Mac and Cheese Recipe 11 Why You’ll Love This Recipe

This recipe yields approximately 4-6 servings.Preparation time: 5 minutesCooking time: 4 minutesPressure build and release: 10 minutesTotal time: 20 minutes

Variations

Add cooked bacon or ham for a meaty twist.

Mix in steamed broccoli or peas for extra nutrition.

Use different cheeses like gouda or Monterey jack for flavor variety.

Top with breadcrumbs and broil for a crunchy finish.

storage/reheating

Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.To reheat, add a splash of milk and warm in the microwave or stovetop over low heat, stirring frequently until creamy.

FAQs

Can I use other types of pasta?

Yes, but cooking time may vary—adjust accordingly.

What if my mac and cheese is too thick?

Add more milk and stir to reach desired consistency.

Can I make this recipe gluten-free?

Use gluten-free pasta and ensure all other ingredients are gluten-free.

Do I need to use three types of cheese?

No, but the mix adds great depth. Feel free to use just cheddar if preferred.

Why use garlic powder and mustard?

These add subtle flavor and depth without overpowering the cheese.

Can I double the recipe?

Yes, just make sure not to exceed the Instant Pot’s max fill line.

Is it kid-friendly?

Absolutely! Kids love the creamy texture and cheesy taste.

Can I freeze mac and cheese?

It’s best enjoyed fresh, but you can freeze it for up to 2 months. Thaw and reheat with milk.

Do I need to use whole milk?

Whole milk makes it creamier, but you can use 2% or even a dairy-free alternative.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better and gives a smoother sauce.

Conclusion

Easy Instant Pot Mac and Cheese is a quick, satisfying meal that’s perfect for any occasion. Whether you’re feeding kids, prepping lunch, or just craving something comforting, this recipe delivers creamy perfection with minimal effort. Give it a try and make it a go-to favorite in your kitchen!

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Easy Instant Pot Mac and Cheese Recipe

Easy Instant Pot Mac and Cheese Recipe

  • Author: slsrecipes
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Description

A quick and creamy Instant Pot Mac and Cheese recipe that’s perfect for busy weeknights. Made with simple ingredients and ready in under 30 minutes.


Ingredients

  • 1 lb elbow macaroni
  • 4 cups water
  • 1 tsp salt
  • 4 tbsp butter
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp ground black pepper


Instructions

  1. Add elbow macaroni, water, salt, and butter to the Instant Pot.
  2. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
  3. Quick release the pressure when done, and carefully open the lid.
  4. Stir in the milk, then gradually add the cheeses while stirring until melted and creamy.
  5. Season with garlic powder and black pepper to taste.
  6. Serve immediately while hot and creamy.

Notes

  • Use freshly shredded cheese for better melting and flavor.
  • Add a splash more milk if the mac and cheese gets too thick.
  • Stir in cooked bacon or veggies for a twist.