Instant Pot Mac and Cheese
Published Dec 12, 2019•Updated Mar 15, 2024
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Forget the boxed stuff, this Instant Pot Mac and Cheese is just as fast, almost as easy, and so much more delicious. Made in just a few minutes in the Instant Pot / pressure cooker, these perfectly cooked noodles are wrapped in a creamy sauce that uses real cheese.
It took some convincing to get my kids to even try this mac and cheese. My five-year-olds gave it a distinctly suspicious look the first time I put a bowl of it in front of them. “What’s in this?” Clara asked, “REAL cheese?”
I was worried that the blue box had forever ruined them for the real deal. But one bite, and they were converted. While there will always be a place for boxed mac and cheese in our house, real mac in a creamy sauce that tastes like actual cheese is something that we can all enjoy. (I’ll take mine with bacon and peas, please!)
Keep reading for a few of my favorite variations and plenty of tips to get that pasta cooked just right.
Why Make Mac and Cheese in the Instant Pot
This is a true one pot meal. There’s no draining necessary because the pasta absorbs all of the liquid as it cooks. Even better, the pasta retains all of its natural starch (instead of releasing it into water that will be poured down the drain), serving as a natural thickener for the cheesy cream sauce.
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Ingredients
- Pasta – Just about any type of pasta shape will work for this mac and cheese. Use the classic elbow macaroni or try some of my other favorites – conchiglie, fusilli, or cavatappi.
- Salt – Don’t forget to add some salt to the pasta water. This will give the pasta maximum flavor as it cooks.
- Milk – Use any type of milk you like. Whole, 2%, or skim or even an alternative milk like almond or oat.
- Butter – Butter adds a rich flavor to the sauce. You can skip this if you’re wanting a lighter version.
- Dijon Mustard – This adds a bit of extra flavor to the sauce. It’s tangy and a bit tart. You can skip it if you’d like.
- Hot Sauce – A tiny dash of hot sauce adds depth to the sauce. It won’t make the dish spicy (as long as you add just a dash).
- Cheese – This is the key to the flavor of mac and cheese. White or yellow cheddar are the classics, but feel free to use any cheese you like. Fontina is extra creamy. I love to use a bit of gruyere in mine.
How to Make the Creamiest Mac and Cheese
Ever had a mac and cheese that was grainy or clumpy? This is easy to avoid if you know the tricks. Here’s what to do to insure you get the creamiest of creamy mac and cheese;
- Grate the cheese yourself – Don’t buy pre-shredded cheese if making mac and cheese. It can include additives that keep the cheese shredded and those additives can mess with the creaminess of your mac and cheese.
- Add the cheese in several increments – Resist the urge to stir all of the cheese in at once. Add it in a few handfuls, whisking well between each addition. This will give it time to melt slowly, rather than clumping.
How Long to Pressure Cook Pasta
You can use any shape of pasta to make this mac and cheese, but it’s important to make sure the pasta cooks for the right amount of time. This will vary depending on the pasta shape you use. Check the box / bag for the recommended cook time. Use the lowest, even number in the range. (If only one time is given and it’s odd, round down. So, 7 minutes becomes 6.) Then use this chart to determine how long to cook the pasta under high pressure. (For more details, check out How to Cook Pasta in the Instant Pot.)
Variations on Mac and Cheese
- Peas and Bacon (my favorite)
- Steamed Broccoli
- Diced Carrots (saute them in a bit of butter first)
- Ham and Peas
- Pesto
- Stir in pureed sweet potatoes or butternut squash (like in this Sweet Potato Pasta Bake)
- Steamed Crab or Lobster (fancy!)
- Tex Mex – Stir in ½ tsp of chili powder and ½ tsp of ground cumin, add black beans, diced bell peppers, and / or corn
- Italian – Use fontina cheese; Stir in ½ tsp Italian seasoning
- Spinach Artichoke – stir in chopped marinated artichokes and baby spinach after the cheese
More Comfort Food Recipes
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Instant Pot Mac and Cheese Recipe
Equipment
- 6-quart Instant Pot
Ingredients
- 8 ounces pasta, any shape
- 2 cups water
- 1/2 teaspoon kosher salt
- 1/2 cup milk, any type
- 2 tablespoons butter
- 1/4 teaspoon dijon mustard (optional)
- Dash hot sauce (optional)
- 4 ounces grated cheddar cheese (see note)
Instructions
- Combine pasta, water, and salt in the bowl of an Instant Pot. Give everything a stir to combine.
- Close and lock the lid.
- Set the vent to Sealing.
- Pressure cook on High, using the time appropriate for the pasta you are using. (See the chart below.)
- At the end of cook time, leave the Instant Pot on natural release for 5 minutes. Then manually release any remaining pressure. Unplug the Instant Pot or make sure all heating / warming functions are turned off.
- Combine milk, butter, mustard, and hot sauce in a microwave-safe bowl. Heat just until the butter is melted and the milk is warm, ~1 minute.
- Remove the lid from the pressure cooker and whisk in the milk mixture. Add the grated cheese in 4 portions, whisking well between each addition.
- Place the lid back on the machine (no need to seal it, just set it on top). Let the mac and cheese sit, covered, for 5 minutes more. (This last rest time will allow the cheesy sauce to thicken up a bit more and the pasta to finish cooking.)
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this and have gobbled it down! I must say that this, for me, is even better than ones I make with a roux and once tried, it doesn’t even need a roux. For those that mention they had too much water left, well, just drain it, that’s a given wink wink. Things such as air pressure, humidity, elevation need to be taken into consideration by anyone that makes this, as these things sometimes can alter the times for the IP etc. It’s impossible for the author’s of recipes to make them “perfect” for every type of climate.
Mine had a little too much water at the end and needed longer than 5 minutes natural release. So, I simply put the lid back on (unplugged the IP) and left it. I added the milk (I actually used cream) and butter, and a tsp of cornstarch/cornflour to it. Perfect! Easy to rectify. This will now be my go-to, because who needs the faff of a roux when this is even bettter! Thanks Jess.
If you double or triple the recipe, DRAIN SOME WATER AFTER. Even though the whole recipe says no draining. I ended up with weird cheese butter soup and I have no idea how to salvage it.
Usually it thickens up with a good stir, but doubling or tripling the recipe definitely might lead to different results.
Can I double or triple this recipe?
Yes, but I can’t vouch for the times being correct because there will be less open space in the Instant Pot, so the pasta may take more or less time to cook through. It should work, but just wanted to send a word of caution about the timing!
Do you have any tips for prepping the sauce if you only have an instant pot and don’t have a microwave or a hob (house renovations = ‘camping’!)? Thanks 🤞😊
I know it’s a headache not having a working kitchen, but how exciting to be doing a renovation! Just let the liquids come to room temperature and let the butter really soften to warm room temperature (or even outside room temp if it’s still a bit warm out). You should be able to just stir the liquids and softened butter right into the noodles, but make sure they’re not cold or they’ll cool everything down too much and you won’t get a cream mac and cheese.
I use Gruyère and cheddar cheese
Kids and adults love it
That sounds delicious! Great idea!
Do I cook the same time/way if I double (16 oz pasta) recipe?
Yes. You can absolutely double the recipe using the same cook times.
Think you need to correct Step 7 where you say “ Remove the lid from the slow cooker and whisk…” Don’t believe we’re using a slow cooker for this! 🤩
Lol – oh goodness – I’ve done that more times than I’d like to admit. Changed slow to “pressure”. THANK YOU!
I have a 3 qt instapot. Can I use your recipes by cutting them in half?
Most recipes should work fine cut in half. I haven’t tried this Mac and cheese in a 3qt, but I think it should work fine as written if cut in half.
I like how you tabulated the cook times and amounts of water to add for different amounts of pasta. My pasta shells 🐚 in red sauce was perfect, thanks to you!
This hands-off one of the best mac and cheese recipes out there. It is really easy to make and the taste is amazing. the instructions really helped in making this dish thanks for this.