Easy Instant Pot Mac And Cheese Recipe

I make super creamy, cheesy Instant Pot Mac Cheese in under 20 minutes, and in the video I share a simple trick that makes it so much better than store-bought boxed varieties.

I never imagined Instant Pot Mac Cheese would feel like a small kitchen flex, but I’m hooked. This version sneaks up on you with real sharp cheddar cheese and a splash of whole milk that makes it oddly addictive, way better than anything in a box.

I’ve burned dinner before, so trust me when I say it’s forgiving, fast, and oddly satisfying to get right on the first try. It’s one of those Yummy Instant Pot Recipes that makes you want to experiment, swap things, and brag a little to friends.

Give it a shot, you might be surprised.

Ingredients

• Elbow macaroni: Provides carbs and a chewy bite not much fiber but filling.
• Sharp cheddar cheese: Rich in protein and calcium, adds tangy sharp flavor and gooeyness.
• Whole milk: Adds creaminess and some protein boosts calories and natural dairy sweetness.
• Heavy cream optional: Extra silkiness higher fat so richer mouthfeel and more calories.
• Butter: Gives savory richness and helps sauce cling to pasta salty finish.
• Parmesan cheese: Nutty umami lift adds saltiness and depth with minimal melting.
• Cream cheese optional: Makes sauce silkier adds mild tang raises creaminess without overpowering.
• Dry mustard powder: Brightens flavor cuts richness with subtle tang and savory edge.

Ingredient Quantities

• 8 oz (about 2 cups) elbow macaroni
• 2 cups water or low sodium chicken broth
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 cup whole milk
• 1/2 cup heavy cream (optional, for extra creaminess)
• 2 cups (about 8 oz) shredded sharp cheddar cheese, packed
• 1/4 cup grated Parmesan cheese
• 2 oz cream cheese (optional, makes it extra creamy)
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

How to Make this

1. Add 8 oz elbow macaroni, 2 cups water or low sodium chicken broth, and 1 teaspoon kosher salt to the Instant Pot; give it a quick stir so the pasta is mostly submerged and not clumped together.

2. Lock the lid, set valve to sealing, and cook on High Pressure for 4 minutes. While it comes up to pressure, don’t panic if it takes a few extra minutes.

3. When the cook time is up, do a quick release of pressure carefully, move the valve to venting, and open the lid once the pin drops.

4. Immediately stir in 2 tablespoons unsalted butter and 2 oz cream cheese if using, scraping the bottom gently to loosen any stuck bits so you avoid a burn notice.

5. Pour in 1 cup whole milk and 1/2 cup heavy cream if you want extra creaminess; stir to combine and let it sit a minute to cool slightly and thicken.

6. Add 2 cups shredded sharp cheddar and 1/4 cup grated Parmesan in batches, stirring after each addition until melted and smooth; if it looks too thick add a splash more milk.

7. Stir in 1/2 teaspoon dry mustard powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground black pepper, tasting and adjusting seasoning if needed.

8. If you want it silkier, switch Instant Pot to Sauté on low for 1 minute while stirring constantly, then turn it off; don’t leave it unattended or it can scorch.

9. Serve right away for the creamiest texture, or cool slightly and cover to let it thicken; leftovers reheat with a little milk to loosen it up.

Equipment Needed

1. Instant Pot 6 quart or similar electric pressure cooker, you need it for the one pot method
2. Measuring cups and measuring spoons for pasta, milk and spices
3. Liquid measuring cup for the milk and cream, easier than guessing
4. Silicone spatula or wooden spoon to stir and scrape the bottom so you dont get a burn notice
5. Cheese grater for shredding cheddar and grating Parmesan if you arent using pre shredded cheese
6. Small bowl and rubber scraper to soften and scoop cream cheese and butter
7. Heatproof ladle or large serving spoon to dish it out
8. Oven mitts or pot holders for handling the hot lid and pot

FAQ

Easy Instant Pot Mac And Cheese Recipe Substitutions and Variations

• Elbow macaroni: swap with small shells, cavatappi, or small penne, they hold sauce well and cook about the same, just watch the time (may vary by a minute).
• Whole milk / heavy cream / cream cheese: for a lighter version use 2% plus 1 tbsp melted butter per cup, evaporated milk gives richness without cream, or for dairy free try unsweetened oat or almond milk plus 1 tbsp cornstarch to thicken.
• Sharp cheddar: use Colby, Monterey Jack or Gruyere for great melt, or aged Gouda for a nuttier note, you might mix cheeses to tweak flavor and stretchiness.
• Water or low sodium chicken broth: use low sodium vegetable broth, or water plus 1/2 tsp bouillon, or replace part of the liquid with milk for extra creaminess.

Pro Tips

1. Shred your own cheese dont use the pre shredded stuff, it has anti caking stuff that makes the sauce grainy. Freshly shredded cheddar melts silky and way smoother.

2. Warm the milk and cream a bit or let them come to room temp before adding, cold dairy cools the pot and can make the cheese seize up or clump, so it melts nicer if its not ice cold.

3. If you see a burn notice or things stick, add about a quarter cup hot water or broth, scrape the bottom with a wooden spoon and stir hard, that usually fixes it. Also when finishing, use the lowest sauté setting and stir constantly so it wont scorch.

4. For leftovers add a splash of milk when reheating and stir over low heat, or freeze in individual portions for easy meals. Want a crunchy top, put the mac into an oven proof dish, sprinkle panko mixed with a little melted butter and broil until golden but watch it close so it doesnt burn.