Looking for a quick and comforting meal the whole family will love? This Instant Pot Mac and Cheese is ultra-creamy, packed with cheesy flavor, and comes together in under 30 minutes—all in one pot!
Made with elbow pasta, sharp cheddar cheese, and a touch of warm milk and butter, it’s the perfect side dish or main course for busy weeknights, potlucks, or when you’re just craving something cozy and homemade.
Why You’ll Love This Mac and Cheese
✅ One-Pot Simplicity – No draining, no multiple pans.
✅ Creamy & Cheesy – Loaded with melty, gooey cheese in every bite.
✅ Super Fast – Just 3 minutes of pressure cooking time.
✅ Customizable – Add proteins, veggies, or spice it up.
✅ Kid-Approved – A guaranteed family favorite!
What Is Instant Pot Mac and Cheese?
This version of mac and cheese is made entirely in the Instant Pot for maximum ease. The pasta cooks in water and seasonings, absorbing flavor as it softens. Then you stir in butter, freshly shredded cheese, and warm milk for a perfectly creamy texture.
The result? Classic comfort food that’s rich, satisfying, and ready in a fraction of the time it takes to make it on the stove or bake it in the oven.
Ingredients You’ll Need
Just a few basic ingredients bring this creamy mac and cheese to life:
– Elbow pasta – Use white or whole wheat for a hearty base.
– Water – For cooking the pasta directly in the pot.
– Salt, pepper, paprika & garlic powder – For seasoning the pasta water.
– Butter – Adds richness and helps emulsify the sauce.
– Sharp white cheddar – Shred it yourself for the best melt.
– Sharp yellow cheddar – Adds flavor and color.
– Milk – Warmed, for an ultra-smooth finish.
How to Make Instant Pot Mac and Cheese
This recipe is fast, easy, and foolproof—here’s how it’s done:
Step 1: Add Ingredients to the Pot
Place the uncooked pasta, water, salt, pepper, paprika, and garlic powder into the Instant Pot. Stir well and press the pasta down to ensure it’s submerged.
Step 2: Pressure Cook
Close the lid and set the steam release valve to “sealing.” Cook on High Pressure for 3 minutes (for whole wheat pasta) or 4 minutes (for regular white pasta). Use the box’s cook time as a guide—divide it in half.
Step 3: Prepare Cheese and Milk
While the pasta cooks, shred the cheeses and warm the milk slightly.
Step 4: Quick Release the Pressure
Carefully move the valve to “venting” for a quick release. Do it gradually to avoid starchy splatter. Once the pin drops, open the lid.
Step 5: Stir in Cheese and Milk
Add butter first, then slowly stir in shredded cheese, a little at a time, until melted. Pour in warm milk and stir until creamy. Taste and adjust seasoning as needed.
Step 6: Let It Sit (If Needed)
If the mac and cheese looks too liquidy, let it rest for a few minutes on the warm setting to thicken.
Variations and Add-Ins
Take your mac and cheese to the next level with these tasty ideas:
🍗 Add Protein – Stir in shredded chicken, diced ham, sausage, or bacon.
🥦 Add Veggies – Mix in cooked broccoli, peas, spinach, or roasted squash.
🌶️ Add Spice – Sprinkle in cayenne pepper, chili flakes, or a dash of hot sauce.
🧀 Switch Up the Cheese – Try Gruyere, Monterey Jack, or Parmesan for a fun twist.
🥓 Make It Smoky – Add smoked paprika or smoked cheddar for a deeper flavor.
Tips for the Best Mac and Cheese
🧀 Shred your own cheese – It melts better and gives a smoother texture.
🥄 Don’t skip the warm milk – Cold milk can cause clumping.
⏱ Cook pasta precisely – Use the box time divided in half as a guide.
🧂 Season as you go – Adjust salt and pepper at the end to taste.
🧊 Let it rest – A few minutes on warm thickens the sauce nicely.
Storage & Reheating Tips
🥡 Refrigerate: Store leftovers in an airtight container for up to 3 days.
🔥 Reheat: Gently warm on the stove or microwave in short bursts. Stir in a splash of milk to restore creaminess.
❄️ Freeze: Not ideal, as the texture of the pasta and cheese sauce may change—but possible if cooled and stored tightly.
FAQs About Instant Pot Mac and Cheese
Q: Can I use a different type of pasta?
A: Yes! Just divide the box cook time in half to find the Instant Pot time. Subtract 1 more minute for al dente texture.
Q: Can I make it gluten-free?
A: Absolutely. Use your favorite gluten-free pasta, but keep a close eye on texture during cooking.
Q: Can I double the recipe?
A: Yes, as long as it doesn’t go over the max fill line of your Instant Pot. Keep the same cook time.
Q: Why is my mac and cheese too runny?
A: Just let it sit for a few minutes on the “warm” setting to thicken. Pasta continues to absorb liquid as it rests.
Final Thoughts
This Instant Pot Mac and Cheese is the definition of quick comfort food—creamy, cheesy, and endlessly adaptable. Whether you’re cooking for kids, prepping a side for a gathering, or just indulging in some cheesy goodness, this recipe delivers every time.
Try it once and it’s bound to become a staple in your weeknight rotation!
Short Version
Instant Pot Mac and Cheese
Ingredients
- 16 ounces uncooked white or whole wheat elbow pasta
- 4 cups water
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces sharp white cheddar cheese about 2 cups shredded
- 4 ounces sharp cheddar cheese about 1 cup shredded
- ½ cup warm milk preferably whole milk
Instructions
- Place pasta, water, salt, pepper, paprika, and garlic powder in the Instant Pot. Stir well and even out the pasta to ensure it’s fully submerged in the liquid.
- Close the Instant Pot lid and set the steam release valve to the sealing position. Cook on Manual/Pressure Cook at high pressure for 3 minutes for whole wheat elbow pasta or 4 minutes for white elbow pasta. (As a general guideline, cook pasta for half the time listed on the box in the Instant Pot.)
- While the pasta cooks, shred the cheese and warm the milk.
- Once the cook time ends, quick release the pressure by moving the steam release valve to the venting position. For a slower release, move the valve gradually to reduce the starchy steam and minimize mess.
- When all the steam has been released and the pin drops, open the lid and add the butter to the pot. Slowly stir in the cheese, a little at a time, followed by the milk. Taste and adjust salt and pepper if needed.
- If the mac and cheese seems too liquidy, let it sit on the warm setting for a few minutes to thicken. Serve.
Notes
