Instant Pot Mac and Cheese (VIDEO)
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!

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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.

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.

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.
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 pound 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.
Winner, winner, mac and cheese dinner! The kids loved it and SO much tastier than from a box.
That’s awesome! My kids love this too. Thanks for the feedback.
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!
Awesome! I’m so glad that you tried and loved our recipe, Brooke. Thank you for sharing!
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?
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?
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!
That’s wonderful Christine! Thank you for the feedback!
If I want to double the recipe for more people. Do I also double the amount of time I pressure cook it?
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.
I didn’t have evaporated milk, so I used 9oz heavy cream & 3oz full fat milk. The mac n cheese was creamy and delicious.
I’m so happy to hear that, Jana! Thank you so much for sharing that with me.
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.
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.
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?
Hi Joelina! Yes, they are different. Condensed milk is sweet so you would not want to use that. I hope you love the recipe.
So easy and sooooo yummy! This is probably the only mac and cheese recipe I’ll ever use.
That’s great to hear, Galina! Thank you for trying my recipe.
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.
Hi Nisha! That’s great. I’m so glad to hear that. Thank you for the feedback.
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!!
That’s wonderful, Heather! I’m so glad it’s a hit. Thank you for the feedback.
To double the recipe, I just double all the ingredients, correct?
Hi Lindsey, we address this under the Common Questions section of the recipe post. See “Can I double the recipe?”. I hope that helps!
I would like to try and make this, but is there a way to make this Buffalo chicken Mac Cheese?
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.
I Love all your easy recipes, I was holping you give me some pointers 🙂 but yes will try
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.
I’m so happy you enjoyed that, Stephanie!
No way. Baked Mac and Cheese is the ONLY way to prepare it. Only way!
This looks amazing! I am wondering if I can substitute whole milk for the evaporated milk, please.
Hi Lisa! Evaporated milk will yield the best results but yes, you can. 🙂
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?
Hi Zada, we have our Stove Top Creamy Mac and Cheese Recipe you can try. I also linked our baked Mac and Cheese recipe in the post. I hope you love it!
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
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.
Wow, I don’t even like mac and cheese, just made it for kids and we ALL loved it! Amazingggggg
That’s just awesome! Thank you for sharing your wonderful review, Natasha!
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.
Wonderful, Monica! So glad it was a hit. 🙂
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.
That’s wonderful feedback. Thank you so much for sharing that with us. I’m so happy that your kids love it too!
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!!!!!!
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.
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.
You’re so welcome! I hope you’ll love all the recipes that you will try from us.
I am new to Instant Pot & trying new recipe’s. Do you think I can use Velveeta as one of the cheeses?
Hi Bobbie, we never used Velveeta cheese for this recipe to advise.
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.
Hi Nilda! Thanks for the feedback. I’m so glad it was enjoyed.
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?
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.
Gloria, all instant pots have the Mnaual setting. It may also say High Pressure.
Would it be ok to half this recipe or does it need to be the whole recipe for the instapot?
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.
Any chance you could freeze leftovers for future school lunches?
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.
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.
Thank you so much for sharing that with me, Dee!
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!!
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. 🙂
For stovetop you can cook the pasta in whole milk for a one pot dish.
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!
Hi Andie! That’s so great to hear! It sure is “kid approved” in our household! 🙂
Can this be made in a crockpot? I don’t own an instapot. It looks and sounds absolutely delish!!!
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.
My kids love this mac & cheese!! It’s super easy to make, which they know how to make themselves & it’s so cheesy!!
Hi Kristyn! It really is so simple to make this. I’m glad your kids love it! 🙂
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!
That’s great, Samantha! So glad that it was a hit! It really is so simple. I was very impressed by this recipe. 🙂