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!

Spoonful of mac and cheese in the Instant Pot

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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.
Creamy Instant Pot mac and Cheese served in a blue bowl

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.
Ingredients with elbow macaroni, evaporated milk, cheddar, Monterey Jack cheese and spices

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

  1. In a 6-Qt Instant Pot – add water, pasta, and seasonings. Stir together and top with a pat of butter.
  2. Cover with the lid and (following the manufactures instructions for your machine), set the pot to cook on manual high pressure for 4 minutes.
  3. 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.
  4. Add Evaporated milk – stir in the evaporated milk all at once.
  5. Add cheese – add 1 cup of cheese at a time, blending with each addition. Serve right away.
Step by step how to make mac and cheese in the instant pot

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.

Instant pot with mac and cheese and serving spoon

Common Questions

What is the best pasta for Mac and Cheese?

The classic choice for mac and cheese is elbow macaroni. You can use any brand, even gluten-free elbows. 

Can I double the recipe?

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. 

Can I substitute evaporated milk?

Evaporated milk will yield better results, but you can substitute it with whole milk instead. 

evaporated milk used for making the best mac and cheese

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:

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.
Up close creamy and cheesy macaroni pasta

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:

Natasha's Kitchen Cookbook

Instant Pot Mac and Cheese Recipe (VIDEO)

5 from 82 votes
Author: Natasha Kravchuk
Mac and Cheese cooked in the instant pot
A creamy and cheesy Instant Pot Mac and Cheese that is ready in less than 20 minutes! Macaroni and cheese in the instant pot is a quick and easy, family-favorite recipe that definitely satisfies a craving for this nostalgic comfort food.
Prep Time: 5 minutes
Cook Time: 4 minutes
Time to Reach Pressure: 10 minutes
Total Time: 19 minutes

Ingredients 

Servings: 8 people as a side dish

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

*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. 

Nutrition Per Serving

448kcal Calories47g Carbs18g Protein22g Fat12g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat0.1g Trans Fat61mg Cholesterol788mg Sodium170mg Potassium1g Fiber4g Sugar642IU Vitamin A1mg Vitamin C422mg Calcium1mg Iron
Nutrition Facts
Instant Pot Mac and Cheese Recipe (VIDEO)
Amount per Serving
Calories
448
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
61
mg
20
%
Sodium
 
788
mg
34
%
Potassium
 
170
mg
5
%
Carbohydrates
 
47
g
16
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
18
g
36
%
Vitamin A
 
642
IU
13
%
Vitamin C
 
1
mg
1
%
Calcium
 
422
mg
42
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Mac and Cheese, Instant Pot Macaroni and Cheese
Skill Level: Easy
Cost to Make: $$
Calories: 448

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Joyce
    February 7, 2024

    Made this for dinner tonight with baked fish. So, so, easy. I mean, stove top mac and cheese is easy to make anyway but this really was no fuss. I was skeptical about the cheese melting smoothly but it did easily and was surprisingly creamy. My husband said it was like a gravy. I would have liked to make it as written the first time but I was craving mac and cheese and didn’t have all the ingredients. I did not have evaporated milk so used 8 oz 2% milk mixed with a can of Campbell’s Cheddar Cheese soup, 1 Tblspn olive oil instead of butter and shells instead of elbows. For cheese I used 1.5 cups sharp cheddar, 1 cup 3 cheese blend and 1/2 cup Swiss. I will definitely make this again. 😋

    Reply

    • Kathy
      February 9, 2024

      Was the 5 star rating for your recipe with all the changes? It’s a bit misleading since you did not make the recipe as written.

      Reply

      • Kathy
        February 9, 2024

        I just made this with my instant pot and after the 4 min pressure cook the noodles were done, but there was so much liquid that I poured out almost 2 cups before adding the cheese. I used 4 cups water, can of evaporated milk per instructions with lb of macaroni. Did anyone else have this issue? Had I kept in all the liquid it would have been like soup. Tasted great with a combination of cheeses, but glad I poured out all the extra liquid.

        Reply

  • Nicole C.
    January 4, 2024

    Extremely creamy recipe that was quickly created. Looking forward to experimenting with different cheeses.

    Reply

    • Natasha's Kitchen
      January 4, 2024

      Sounds good! Thanks for your review, Nicole.

      Reply

  • Leslie
    January 2, 2024

    I’m a self professed Mac n Cheese snob and this is literally at the top of my list! Had to use dry mustard because I didn’t have the other. I’ll never go back to the more time consuming roux type again. No worrying about curdling with this one. This is foolproof! Thank you Natasha!

    Reply

    • Natasha's Kitchen
      January 2, 2024

      You’re so welcome, I’m glad that you enjoyed it!

      Reply

  • Janice
    January 1, 2024

    I love using this recipe! I change up the cheese flavors and it always turns out so delicious. My grands love it and ask for more!! So easy in the instant pot and definitely use the chicken broth

    Reply

    • NatashasKitchen.com
      January 1, 2024

      Hi Janice! That’s wonderful. What cheese variations have you tried.

      Reply

  • K
    January 1, 2024

    100% the best macaroni I’ve ever tasted and made! It has a little kick to it and it’s sooo creamy! My husband and I loved it. Definitely will be my new macaroni recipe!!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      That’s wonderful, K!

      Reply

  • Mary S
    December 20, 2023

    Made this recipe and it was absolutely fantastic!! So creamy and delicious. I’m wondering if I can use this recipe as part of baked mac and cheese instead of making a roux on the stove. Can I bake it?

    Reply

    • NatashasKitchen.com
      December 20, 2023

      Hi Mary! I’m glad you love this recipe. I have not tested making this in the oven to advise.

      Reply

  • Karen
    December 19, 2023

    Delicious and so easy! I added some diced ham and some peas to make a complete one pot meal.

    Reply

    • Natasha's Kitchen
      December 19, 2023

      Sounds yum! Glad that you enjoyed it.

      Reply

  • Natasha
    December 11, 2023

    Hi Shirl, did you make any substitutions? Normally this should have plenty of flavor.

    Reply

  • TR
    November 7, 2023

    Creamy and Delicious! Followed directions as written and it turned out perfect. Great for a Meatless Monday meal.

    Reply

    • Natashas Kitchen
      November 7, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with me, TR!

      Reply

  • angela
    October 26, 2023

    made this but only had cheddar and whole milk and it came out stringy, didn’t melt in and become creamy at all. I followed all the instructions, why did this happen and how can i prevent it next time?

    Reply

    • Natasha's Kitchen
      October 26, 2023

      Hi Angela, please check my notes in the section “Cheese Substitutions” 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 listed in that section.

      Reply

      • vanessa lopez
        November 22, 2023

        Is a crockpot ok to use or will the Mac n cheese not taste the same?

        Reply

        • Natasha's Kitchen
          November 22, 2023

          I do not have instructions for a crockpot or stovetop method (yet). I’m sure it can be made the old fashion way by boiling the pasta but you’ll have to experiment with it. Let us know how it turns out if you try. 🙂

          Reply

  • Alisha D
    September 18, 2023

    Winner, winner, mac and cheese dinner! The kids loved it and SO much tastier than from a box.

    Reply

    • NatashasKitchen.com
      September 18, 2023

      That’s awesome! My kids love this too. Thanks for the feedback.

      Reply

  • Brooke Atwell
    September 17, 2023

    I was a bit skeptical about trying this recipe, but it was hard ignoring all the great reviews so I’m glad I did! I followed the recipe, except I used a combination of cheeses (1/3 each of sharp cheddar, havarti and Gruyère) and I wouldn’t change a thing! Yum!

    Reply

    • Natasha's Kitchen
      September 17, 2023

      Awesome! I’m so glad that you tried and loved our recipe, Brooke. Thank you for sharing!

      Reply

  • Susan Oakes
    July 4, 2023

    I’ve made this recipe twice and it is super delicious but the first time it was watery. The second time I made it I used 3 cups instead of 4 cups. It was still watery. any suggestions?

    Reply

    • Natashas Kitchen
      July 5, 2023

      Hi Susan, thank you for your comment. I haven’t had that experience before, you’re certain you’re using 1 lb of elbow pasta? Are you also setting the Instant Pot to manual high pressure for 4 minutes & following the manufacturers guide for a quick release, waiting until all of the pressure is released? I wonder if your pot has a different setting or if its larger or smaller than the 6 quart pot I’m using?

      Reply

  • Christine Phillips
    July 1, 2023

    Made this tonight for dinner and everyone loved it! I ended up using 1 cup mozzarella and 2 cups strong orange cheddar cheese and it was perfect. We’ll be adding this to our dinner/lunch rotation! Your recipes never disappoint, you are my go to whenever I would like to try a new recipe. Thx!

    Reply

    • NatashasKitchen.com
      July 1, 2023

      That’s wonderful Christine! Thank you for the feedback!

      Reply

  • Avel Fursov
    June 28, 2023

    If I want to double the recipe for more people. Do I also double the amount of time I pressure cook it?

    Reply

    • NatashasKitchen.com
      June 28, 2023

      Hi Avel! I have this in my notes above under “common questions”- 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.

      Reply

  • Jana
    June 10, 2023

    I didn’t have evaporated milk, so I used 9oz heavy cream & 3oz full fat milk. The mac n cheese was creamy and delicious.

    Reply

    • Natashas Kitchen
      June 10, 2023

      I’m so happy to hear that, Jana! Thank you so much for sharing that with me.

      Reply

  • Kerri
    May 25, 2023

    I love every recipe I’ve ever tried from your site. The cheesecake I make has replaced all cakes and pies at birthdays and holidays. You are so good. If I could ask one thing, it would be regarding your nutrition information. Unless I’m missing it, I have never seen where you put what exactly is considered one serving. As a mom with a diabetic child, carbs are key, and a general idea of ounces or cups would be so helpful.

    Reply

    • Natasha's Kitchen
      May 25, 2023

      I’m happy to hear that, Kerri! Thanks for your good comments and feedback. About the serving size, I don’t usually add the exact per serving size but the total serving size is in the recipe card. I would divide the whole recipe to the total serving size to get the most accurate per serving. I hope that helps.

      Reply

  • Joelina
    May 18, 2023

    Hi, Natasha! Thanks for sharing. Before I start making this, I’m a very beginner, so I was wondering. Should I get evaporated milk or is condensed milk also fine? Is there a difference?

    Reply

    • NatashasKitchen.com
      May 18, 2023

      Hi Joelina! Yes, they are different. Condensed milk is sweet so you would not want to use that. I hope you love the recipe.

      Reply

  • Galina
    May 12, 2023

    So easy and sooooo yummy! This is probably the only mac and cheese recipe I’ll ever use.

    Reply

    • NatashasKitchen.com
      May 12, 2023

      That’s great to hear, Galina! Thank you for trying my recipe.

      Reply

  • Nisha
    May 10, 2023

    OMG! I have spent all this time trying to perfect mac and cheese as its my son’s favorite food. This was by far the easiest, fastest, and tastiest mac and cheese that I have ever had! My son and the rest of my family absolutely loved it.

    Reply

    • NatashasKitchen.com
      May 10, 2023

      Hi Nisha! That’s great. I’m so glad to hear that. Thank you for the feedback.

      Reply

  • Heather Bonsell
    May 9, 2023

    This recipe is awesome and my grandkids love it. It’s nice and creamy with lots of flavour.so easy!!! This is a keeper recipe!!

    Reply

    • NatashasKitchen.com
      May 9, 2023

      That’s wonderful, Heather! I’m so glad it’s a hit. Thank you for the feedback.

      Reply

  • Lindsey
    May 6, 2023

    To double the recipe, I just double all the ingredients, correct?

    Reply

    • Natashas Kitchen
      May 6, 2023

      Hi Lindsey, we address this under the Common Questions section of the recipe post. See “Can I double the recipe?”. I hope that helps!

      Reply

  • Grace
    May 3, 2023

    I would like to try and make this, but is there a way to make this Buffalo chicken Mac Cheese?

    Reply

    • NatashasKitchen.com
      May 3, 2023

      Hi Grace! I have not tested anything like that but feel free to experiment with this as a base recipe. Let us know how it turns out.

      Reply

      • Grace
        May 4, 2023

        I Love all your easy recipes, I was holping you give me some pointers 🙂 but yes will try

        Reply

  • Stephanie
    April 27, 2023

    Made this gluten free tonight. I reduced the water to 3.5 cups since barilla gf elbows come in a 12 ounce package. Otherwise I followed your directions exactly and had great results.

    Reply

    • Natashas Kitchen
      April 27, 2023

      I’m so happy you enjoyed that, Stephanie!

      Reply

  • Dave
    April 27, 2023

    No way. Baked Mac and Cheese is the ONLY way to prepare it. Only way!

    Reply

  • Lisa DeGrenier
    April 26, 2023

    This looks amazing! I am wondering if I can substitute whole milk for the evaporated milk, please.

    Reply

    • NatashasKitchen.com
      April 26, 2023

      Hi Lisa! Evaporated milk will yield the best results but yes, you can. 🙂

      Reply

  • Zada Penick
    April 26, 2023

    Hi Natasha,

    Can you make this recipe in a pot or Dutch oven as well? Or it has to only be made in the instant pot?

    Reply

  • linda
    April 26, 2023

    This was delicious and easy to make I have an 8 qt pressure cooker and some of the macaroni was brown and stuck to the bottom of the pan. I was wondering if the problem was the wrong size pressure cooker and if you might suggest a remedy. Thank you

    Reply

    • Natashas Kitchen
      April 26, 2023

      Hi Linda, it’s hard to say without being there. I imagine a change like the size of the cooker may impact the outcome. I would check to see if the minimum liquid requirement was met for an 8qt pot. I wish I could be more helpful.

      Reply

  • Natasha
    April 26, 2023

    Wow, I don’t even like mac and cheese, just made it for kids and we ALL loved it! Amazingggggg

    Reply

    • Natashas Kitchen
      April 26, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Natasha!

      Reply

  • Monica
    April 25, 2023

    Made this tonight and my family loved it. It was super simple and very quick, so great for a weeknight. Very creamy, cheesy, and all around stellar comfort food.

    Reply

    • NatashasKitchen.com
      April 25, 2023

      Wonderful, Monica! So glad it was a hit. 🙂

      Reply

  • Tracy
    April 24, 2023

    We finally found THE one! We have tried several Instant Pot Mac & Cheese recipes in the past, but this one takes the prize. My kids said it was the best Mac & Cheese that they have ever eaten. They were in food heaven tonight. I don’t need any other recipes.

    Reply

    • Natasha's Kitchen
      April 24, 2023

      That’s wonderful feedback. Thank you so much for sharing that with us. I’m so happy that your kids love it too!

      Reply

  • Angie
    April 23, 2023

    Finally a recipe that my family loves! And it’s soooo easy to do!! My son says it’s not cheesy enough (of course it is) … he’s a boxed mac and cheese addict but I think we can replace that overly processed box for this recipe. Thank you for sharing!!!!!!

    Reply

    • Natasha's Kitchen
      April 23, 2023

      Hello Angie, I’m glad that you all enjoyed this recipe! Homemade is so much better and healthier than boxed so good to know that it was a hit with your family.

      Reply

  • Linda
    April 23, 2023

    Natasha:
    made your mac and cheese recipe for lunch yesterday. It was very easy and, yes very quick. I enjoy so many of your recipes, thank you for sharing your webpage with us.

    Reply

    • Natasha's Kitchen
      April 23, 2023

      You’re so welcome! I hope you’ll love all the recipes that you will try from us.

      Reply

  • Bobbie
    April 23, 2023

    I am new to Instant Pot & trying new recipe’s. Do you think I can use Velveeta as one of the cheeses?

    Reply

    • Natasha's Kitchen
      April 23, 2023

      Hi Bobbie, we never used Velveeta cheese for this recipe to advise.

      Reply

  • Nilda Rudd
    April 22, 2023

    I just made this dish. It was quick and awesome. I made a couple of changes since I didn’t have all the ingredients. I used 1 cup sharp cheddar, 1 cup mozzarella and 1 cup of 4 cheese Mexican blend. I didn’t have unsalted butter at home so I used garlic butter and some adobo. I had to add some hot water to get it creamier. My husband loved it.
    Thank you for such another awesome recipe.

    Reply

    • NatashasKitchen.com
      April 22, 2023

      Hi Nilda! Thanks for the feedback. I’m so glad it was enjoyed.

      Reply

  • Gloria Stroven
    April 22, 2023

    I have an instant pot that doesn’t have a manual setting. It has beef chicken, fish rice yogurt soups vide. I can change time and temperature but I have to select one of those first. Which one would I choose?

    Reply

    • Natasha
      April 22, 2023

      Hi Gloria, since. I don’t have those settings and am not familiar with your machine, I could only guess – maybe rice?? Sorry I can’t be more help with that.

      Reply

    • Bill checco
      June 15, 2023

      Gloria, all instant pots have the Mnaual setting. It may also say High Pressure.

      Reply

  • Beth
    April 22, 2023

    Would it be ok to half this recipe or does it need to be the whole recipe for the instapot?

    Reply

    • Natasha
      April 22, 2023

      Hi Beth, I always make the full batch, but I’m assuming it would work. You might need to experiment with the cook time since it may come to pressure slightly faster with less volume in the pot. If you experiment with a half batch, please let us know how it goes.

      Reply

  • Angela Steurnagel
    April 22, 2023

    Any chance you could freeze leftovers for future school lunches?

    Reply

    • Natasha
      April 22, 2023

      Hi Angela, I haven’t tried freezing this, but several recipes online state that you can freeze it once it has cooled to room temperature. With this mac and cheese, I do think it’s best fresh and it won’t be as moist and creamy if it’s frozen. I would recommend adding some milk when reheating to keep it from drying out.

      Reply

  • Dee Black
    April 22, 2023

    I have doe a similar recipe for a couple of years now. For the cooking I follow the directions of 4 cups of water for 1 pound of pasta. add salt pepper and dry mustard plus 4 Tbps of unsalted butter. cook for half the time listed on the box for stovetop cooking. Then natural release for 10 minutes then finish with quick release. After the pin drops add 1 cup of heavy cream and 1 pound of Extra Sharp Cheddar. Stir to combine and serve. Turns out great every time and for protein slice some Kielbasa sauté the slices on both sides then add into the Mac-n-Cheese.

    Reply

    • Natashas Kitchen
      April 22, 2023

      Thank you so much for sharing that with me, Dee!

      Reply

  • annmarie
    April 21, 2023

    hi there. has anyone tried this in a crock pot? or on stove top. I don’t own an instant pot. It looks delish…like everything you make Natasha. Thank YOU!!

    Reply

    • NatashasKitchen.com
      April 22, 2023

      Hi Annmarie! Thank you, I’m so glad you are loving my recipes. I do not have instructions for a crockpot or stovetop method (yet). I’m sure it can be made the old fashion way by boiling the pasta but you’ll have to experiment with it. Let us know how it turns out if you try. 🙂

      Reply

    • Dee Black
      April 22, 2023

      For stovetop you can cook the pasta in whole milk for a one pot dish.

      Reply

  • Andie
    April 21, 2023

    My kiddos loved this recipe, and I loved how easy it was to may and that it only required one pot! This recipe is a clear winner in my book!

    Reply

    • NatashasKitchen.com
      April 21, 2023

      Hi Andie! That’s so great to hear! It sure is “kid approved” in our household! 🙂

      Reply

  • Sharon
    April 21, 2023

    Can this be made in a crockpot? I don’t own an instapot. It looks and sounds absolutely delish!!!

    Reply

    • NatashasKitchen.com
      April 21, 2023

      Hi Sharon! I have not tested it in a crockpot, but you should be able to make it the old fashion way using the stove top like my creamy mac and cheese recipe.

      Reply

  • Kristyn
    April 21, 2023

    My kids love this mac & cheese!! It’s super easy to make, which they know how to make themselves & it’s so cheesy!!

    Reply

    • NatashasKitchen.com
      April 21, 2023

      Hi Kristyn! It really is so simple to make this. I’m glad your kids love it! 🙂

      Reply

  • Samantha
    April 21, 2023

    This was a HUGE hit with my kids. And I had no idea that mac and cheese could be made in the instant pot. It was so easy that I don’t think I’ll ever make it another way again!

    Reply

    • NatashasKitchen.com
      April 21, 2023

      That’s great, Samantha! So glad that it was a hit! It really is so simple. I was very impressed by this recipe. 🙂

      Reply

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