Super creamy and cheesy Instant Pot Mac and Cheese is done in under 20 minutes. It’s a comforting family-favorite recipe that definitely satisfies the craving for macaroni and cheese. Watch the video and you’ll see how easy it is to whip up a batch of Mac and Cheese that is so much better than the store-bought boxed varieties.
We love comforting pasta dishes, from Cajun Chicken Pasta to Creamy Shrimp Pasta. If you enjoy quick and easy family-friendly recipes, this Instant Pot Mac and Cheese Recipe is a must-try!
This post may contain affiliate links. Read my disclosure policy.
Instant Pot Macaroni and Cheese Recipe
My kids visited my friend Jen’s house for a playdate and she made them this Instant Pot Mac and Cheese. My kids loved it so much that they requested the recipe. I was so intrigued when they brought it home because I’ve always cooked Stovetop Mac and Cheese or the Baked Mac and Cheese found in Natasha’s Kitchen Cookbook.
This recipe was love at first bite. I couldn’t believe how easy this was – a perfectly creamy Mac and Cheese in the Instant Pot. It’s an excellent recipe to have on hand for busy weeknights and playdates of course! Thank you Jen for this wonderful discovery. We have loved Instant Pot Mac and Cheese ever since.
Instant Pot Mac & Cheese Video
Watch Natasha make this Instant Pot Mac and Cheese. You will be surprised at how easy it is. We will never stop loving this recipe. Now go forth and prepare your pressure cookers!
The instant pot is amazing at speeding up recipes and the perfect examples of this are Instant Pot Beets and Instant Pot Baked Potatoes. Making Mac and Cheese in the instant pot is brilliant and here’s why you will love this recipe:
- One pot – it all comes together in one pot (no need to pre-cook the pasta!) so there are fewer dishes to wash and less mess.
- Quick – This recipe cooks in just 4 minutes on high pressure so with the time it takes for the instant pot to come to pressure, it’s on the table in about 20 minutes!
- So creamy – it’s cheesy, gooey, and everything you want in a mac and cheese recipe.
- Good ingredients – this recipe doesn’t rely on fillers, preservatives, or highly processed products like Velveeta. It’s delicious without those things and we feel good about serving mac and cheese with real cheese and high-quality ingredients to our family.
Ingredients
This homemade mac and cheese calls for simple pantry and refrigerator staples that you may already have on hand. Make sure you use the right proportions of water, pasta, and milk so your pasta doesn’t end up dry. Find the exact measurements in the print-friendly recipe below.
- Water – necessary for the pasta to cook through properly. Use filtered water that is cold or at room temperature.
- Seasonings – salt, ground mustard, paprika, and garlic powder complement the cheese sauce and add layers of flavor. The paprika also adds a bit of color to the sauce.
- Evaporated milk – this is more concentrated than regular milk which helps create a rich and creamy sauce with more flavor.
- Mild Cheddar Cheese – mild cheese adds great cheesy flavor without being overpowering.
- Monterey Jack Cheese – we add a secondary cheese for more flavor and a gooey cheesy consistency. See substitution options in the “Common Questions” section below.
Pro Tip: If you want to substitute the elbow macaroni, make sure you pick pasta that holds onto the cheese sauce nicely. Some great options include shells, fusilli, and Cavatappi pasta.
How to Make Macaroni and Cheese in Instant Pot
- In a 6-Qt Instant Pot – add water, pasta, and seasonings. Stir together and top with a pat of butter.
- Cover with the lid and (following the manufactures instructions for your machine), set the pot to cook on manual high pressure for 4 minutes.
- Release Pressure – after the cooking cycle is complete, do a quick pressure release (I wear an oven mitt when I flip the valve and release pressure). Once the pressure indicator shows that it’s safe to open, carefully unlock and remove the lid.
- Add Evaporated milk – stir in the evaporated milk all at once.
- Add cheese – add 1 cup of cheese at a time, blending with each addition. Serve right away or if you desire a thicker mac and cheese, cover and let it stand for 5 minutes or longer. It will thicken up as the pasta rests and absorbs the liquid.
Pro Tip: Always follow the manufactures guide for locking the lid and proper use instructions. Because this is a starchy food (and some pasta brands are more likely to sputter), this has the potential to sputter when releasing the steam. When releasing pressure, use an oven mitt for safety and you might have a paper towel handy to cover and sputtering.
Common Questions
The classic choice for mac and cheese is elbow macaroni. You can use any brand, even gluten-free elbows.
Instant pots have a max fill line and for starchy recipes, it’s recommended to only fill the instant pot halfway to give you extra headroom in order to keep foam away from the pressure valve. For this reason, I would not recommend doubling the recipe but it’s easy enough that you can make a second batch after the first. If you want a bigger batch, also consider trying our Baked Mac and Cheese which makes a generous casserole.
Evaporated milk will yield better results, but you can substitute it with whole milk instead.
Cheese Substitutions
You definitely have options when it comes to cheese. You can use all cheddar cheese, but we like to use 2 cups of mild cheddar cheese for the color and flavor and combine it with a secondary cheese or even multiple varieties of cheese. It’s best to use cheese that melts well such as:
- Monterey Jack cheese
- Mozzarella (this one is extra gooey)
- Gouda cheese
- Swiss cheese
- Havarti
Serve with
Mac and cheese is one of those few side dishes that become the star of the show. Pair it with any of the following options:
- Vegetables – keep it simple with Roasted Broccoli, Boiled Corn on the Cob, or Roasted Cauliflower.
- Meat – Baked Chicken Breast, Roasted Pork Tenderloin, or Meatloaf.
- Salad – You can’t go wrong with a Garden Salad with ranch or Caesar Salad.
Make-Ahead
Mac and Cheese is generally best served hot and fresh when it is at its peak of creaminess. If you have leftovers, here are our tips for storing and reheating:
- Storing – once it has cooled to room temperature, transfer it to an airtight container, cover and refrigerate for up to 3 days.
- Reheating – Add a serving portion to a bowl, sprinkle on some water, and microwave just until heated through then stir to combine. The little bit of water will make it creamy again without drying out.
This Instant Pot Mac and Cheese had to be the quickest photography session I’ve done due to my children’s desperation of wanting to eat it hot and fresh and gooey and cheesy. My son barely survived being my spoon holder for the photos. One look in the pot and you just know you have something delicious going on here.
More Easy Instant Pot Recipes
If you love this Instant Pot Mac and Cheese, then you won’t want to miss these time-saving Instant Pot recipes:
- Instant Pot Chicken and Rice
- How to Make Instant Pot Ribs
- Instant Pot White Chicken Chili
- Instant Pot Mashed Potatoes
- Tender Instant Pot Corn on the Cob
Instant Pot Mac and Cheese Recipe (VIDEO)
Ingredients
- 4 cups water
- 1 lb elbow macaroni pasta
- 1 1/2 tsp fine sea salt
- 1 tsp ground mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 Tbsp unsalted butter
- 12 oz can evaporated milk
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese , or Mozzarella
- Freshly cracked black pepper, optional for garnish
Instructions
- Into a 6-quart instant pot multi-cooker, add 4 cups water, macaroni pasta, salt, mustard, paprika, and garlic powder. Stir to combine.
- Add butter. Cover with the lid* and set the pressure cooker on manual high pressure for 4 minutes.
- After the cooking cycle is complete, follow the manufacturers guide for a quick release and wait until all of the pressure is released.** Turn off the instant pot.
- Stir in the evaporated milk right away.
- Add the cheese one cup at a time, stirring with each addition. Once the cheese is completely melted, season to taste and serve right away garnished with freshly cracked black pepper if desired. If a looser cheese sauce is preferred, stir in some hot water.***
Notes
***If you desire a thicker mac and cheese, cover and let it stand for 5 minutes or longer. The sauce will thicken up as the pasta rests and absorbs the liquid.
Nutrition Per Serving
Filed Under
I made this tonight in my Pampered Chef version of pressure cooker. It turned out perfectly.
So happy you loved it, Kelli!
The amounts and the 6Qt size pot are a bit misleading. I halved the recipe because of having a 3Qt pot but I could have EASILY done this whole recipe in a 3Qt.
Thank you so much for sharing that with me.
Very easy and very good, with plenty for leftovers!
WOW!! I tried numerous recipes with my instant pot and they never turn out. This was perfect. I did add half a cup water, and I did measure out my pasta to 4 cups. I used half a bag, a sharp cheddar I shredded up my own mild cheddar used one cup one cup of Gouda and I ripped half a cup up some mozzarella. I added a few sprinkles or Parmesan and Romano cheese and used horseradish with a little bit of grown mustard powder. And it turned out perfect.
This Instant Pot Mac and Cheese recipe is a real find! It’s incredibly creamy, cheesy, and ready in just 20 minutes, making it the perfect dish for busy weekdays. I love that it only requires a few basic ingredients like elbow macaroni, evaporated milk, and cheddar cheese. And the best part? Everything cooks in one pot, so there’s minimal cleanup! We made this for a church potluck, and it turned out absolutely amazing! Everyone loved it, and both kids and adults were raving about it. I’ll definitely be making it again! Thank you, Natasha, for sharing such a fantastic recipe!
You’re very welcome! I’m so happy it was a hit. Thank you for the feedback.
Not the greatest. Very soupy requiring cooking on low for a while. After resting for about 15 minutes, it finally thickened up but lacked the creaminess of a baked Mac and cheese. When you factor in the time for the instant pot to come to pressure and for the cooling period to thicken up, you might as a bake it because the cheese sauce made with a butter/flour roux is far superior.
Hi, did you change anything in the recipe or use a different type of noodle? We do have a really good Baked Mac and Cheese which is my favorite but it’s always nice to have different options if, say your oven isn’t available.
Hi Natasha I was wondering can you different kind of cheese in this recipe also can you add like a third cheese? Do I follow the recipe if it different cheese?
I imagine that would be fine, but I have not experimented on adding different kind of cheese to advise. If you give that a try. we’d love to know how it goes!
A very emphatic yes. I’m making this for dinner tonight, and will be using: medium cheddar, smoked gouda, and provolone? If I feel it needs a little something at the end, I have both crem cheese and goat cheese. YUM!
I got the combo of cheeses from a guy on YouTube who cooks, and he was making the ultimate grilled cheese.That reminds me – he made caramelized onions for it, too! Gotta go chop.
Hello! When is the butter supposed to be added?
Hi Rebecca! It’s in step 2 under instructions.
Hi Natasha,
I love All your recipes!
Can I use 8 qt instant pot for this recipe?
Thank you, I’m glad to hear that! I think that’s fine. Just make sure not to exceed the maximum fill line of the pot when adding your ingredients. Hope you love it!
Excellent mac and cheese. Changes I made I used 1 teaspoon of salt, used regular butter and I did half cheddar cheese and half gouda cheese.
Before I made this, I read through all the comments, cross checked with other Pressure Cooker recipes, and decided to make it as written. I was filled with suspense as I released the pressure …. would it be soupy, as so many commenters have experienced. But no! It was perfect! Velvety, cheesy, creamy pasta with a nice cheese pull too! This will be a go to for me. It was PERFECT, so cheesy and so easy!!!
Caveats: I used cavatappi rather than macaroni, as I find that cavatappi is brilliant for holding the sauce; I also observed that, in your video, you used a boxed, somewhat higher-end pasta. I made a point of getting a quality pasta, as I have observed that it matters, and makes for a superior dish. Could it be that the people with the soupy pasta problem are using a lower quality pasta?
In any case, this was perfect, and I wish that I could give it 10 stars.
Now, if you have time, how about an Instant Pot Baked Ziti?
Thank you so much for that ziti suggestion, Jane! Also, I’m so glad you loved this recipe!
You don’t give any proportions? How much of anything???
Hi Susan! Scroll down to the recipe card which is located at the end of the blog post.
You can also click on the “jump to recipe” button at the top of the page for a shortcut.
Can this be doubled and yield the same result?
Hi NR! See the common question section where I address this. I hope you love the recipe!
5 stars because of the taste! I used Ronco elbow macaroni and it was VERY soupy. I think I will add more noodles next time and see how that works.
Thank you so much for sharing that with me, Julie.