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 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
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!!
That’s wonderful, K!
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?
Hi Mary! I’m glad you love this recipe. I have not tested making this in the oven to advise.
Delicious and so easy! I added some diced ham and some peas to make a complete one pot meal.
Sounds yum! Glad that you enjoyed it.
Hi Shirl, did you make any substitutions? Normally this should have plenty of flavor.
Creamy and Delicious! Followed directions as written and it turned out perfect. Great for a Meatless Monday meal.
I’m so happy you enjoyed that. Thank you for sharing that with me, TR!
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?
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.
Is a crockpot ok to use or will the Mac n cheese not taste the same?
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. 🙂
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!