This Instant Pot Mac and Cheese is so quick and easy to make, and best of all, it’s super cheesy! It’s the best way to make macaroni for an easy dinner any night of the week.
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Why We Love This Instant Pot Macaroni and Cheese Recipe
- Easy. This recipe takes just 15 minutes from start to finish in the Instant Pot!
- Cheesy. Classic cheddar cheese is enhanced by onion, garlic, and mustard powder.
- Kid-Friendly. It’s the perfect go-to family meal, and it’s sure to please even the pickiest of eaters.
Variations on Pressure Cooker Mac and Cheese
This Instant Pot mac and cheese is great as is, but you can spice it up by adding crumbled cooked bacon, sausage, or ham; shredded chicken; broccoli florets; diced peppers and onions; Buffalo sauce or sriracha; canned beans and salsa; canned tuna; or chili.
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How to Store and Reheat
Store leftover Instant Pot mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat in the Instant Pot using the “keep warm” function and stirring every few minutes or in 30-second increments until warmed through. Add a splash of cream to rehydrate the noodles.
How to Freeze
Freeze Instant Pot mac and cheese in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This quick and easy pressure cooker mac and cheese is the perfect side to serve with chicken nuggets, air fryer hamburgers, grilled hot dogs, or mini turkey meatloaves. Add a side of corn on the cob, air fryer broccoli, or Buffalo cauliflower wings for a complete meal.
Sharp cheddar cheese will give you the most classic Mac and cheese flavor! But you can use 3½ cups of your favorite smooth melting cheese. Think cheddar, fontina, Colby, Swiss, Monterey jack, and provolone.
Mustard is slightly acidic and spicy, which enhances the overall umami flavor of the mac and cheese. I promise, you won’t taste it!
I prefer to use a mixture of water and heavy cream in the Instant Pot. You could also cook it in milk, but I find this hack works just as well!
If you used pre-shredded bagged cheese, it may not stick well to the pasta because of the starches added to prevent the cheese from clumping in the bag. I always recommend shredding your own cheese for this recipe!
Use the “keep warm” function on your Instant Pot and stir the mac and cheese every so often to keep it warm for up to 10 hours.
More Mac and Cheese Recipes To Try
- Stovetop Mac and Cheese
- Mac and Cheese Casserole
- Crockpot Mac and Cheese
- Smoked Mac and Cheese
- Loaded Mac and Cheese
- Taco Mac and Cheese
- Pesto Mac and Cheese
- Pumpkin Mac and Cheese
- Lobster Mac and Cheese
- White Cheddar Mac and Cheese
- Mexican Mac and Cheese
- King Ranch Chicken Mac and Cheese
5-Star Review
“This was soooo easy and yummy! I used fresh chicken stock instead of water and used 2 1/4 cheddar and 4 oz. of velveeta. When done I put in a backing dish, added bacon crumbles and put it in the oven for 10 minutes on 350 to crisp it up a bit. Delicious!” -Cathy
Instant Pot Mac and Cheese Recipe
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Ingredients
- 16 ounces dry elbow macaroni (1 box)
- 4 cups water
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard powder optional
- 2 tablespoons unsalted butter (¼ stick)
- 3½ cups freshly shredded cheddar cheese
- ¾ cup heavy cream room temperature
Instructions
- Add the macaroni, water, salt, garlic powder, onion powder, and mustard powder to the Instant Pot and stir.16 ounces dry elbow macaroni, 4 cups water, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dry mustard powder
- Attach the Instant Pot lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 4 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually. Place a towel over the valve to avoid any splatters.
- Remove the lid and stir in the butter and cheese.2 tablespoons unsalted butter, 3½ cups freshly shredded cheddar cheese
- Once the cheese is fully incorporated, stir in the heavy cream. The macaroni and cheese will thicken as it sits. If it becomes too thick, add more heavy cream to thin it out.¾ cup heavy cream
- Season to taste with salt and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
How to Make Instant Pot Mac and Cheese Step by Step
Cook the Noodles: Add 16 ounces (1 box) of elbow macaroni, 4 cups of water, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of dry mustard powder to the Instant Pot and stir. Attach the Instant Pot lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 4 minutes.
Add the Cheese: Once the Instant Pot has finished cooking, release the pressure manually. Place a towel over the valve to avoid any splatters. Remove the lid and stir in 2 tablespoons of unsalted butter and 3½ cups of freshly shredded cheddar cheese.
Thicken the Sauce: Once the cheese is fully incorporated, stir in ¾ cup of heavy cream. The macaroni and cheese will thicken as it sits. If it becomes too thick, add more heavy cream to thin it out. Season to taste with salt and serve.
This was soooo easy and yummy! I used fresh chicken stock instead of water and used 2 1/4 cheddar and 4 oz. of velveeta. When done I put in a backing dish, added bacon crumbles and put it in the oven for 10 minutes on 350 to crisp it up a bit. Delicious!
Thanks so much for sharing what worked for you, Cathy!