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.
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.***
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.
Hey Natasha! Making this for supper along with chicken fingers! Can’t wait! 😃😃
Looks amazing!
I hope you love it!
Hi Natasha! I Love all your recipes! 👍Knowing that you love mostly everything home-made And so do I! Lol! I was wondering if you’ve an easy recipe for evaporated milk! Thank you Dear Natasha! 😘
We love using home grow/made recipes, I’m so happy to hear you do to. I don’t have an evaporated milk recipe yet, but that may be just the challenge we need, I’m adding it to my list. Thank you for that suggestion.
This was so easy and so good. Thank you!
I’m glad you loved it!
Very good ,thats all I have to say love it 😊
Can I do this in a crockpot (slow cooker)?
Hi Eileen! I have not tested a slow cooker version.
If I double the recipe do I still cook it for 4 mins or do I need to increase. I made this over the weekend and shared it with several people to get feed back. They all loved it so I am going to make this for the apartment pool party next weekend.
Hi Kenneth! I’m glad it was enjoyed. See the common question section above where I address this question.
The flavor is nice, but this is my first time making a recipe of Natasha’s that didn’t pan out. It was very watery even after letting it sit. I would recommend more cheese, less water, and a pinch of white pepper.
Hi Lydia, I’m sorry to hear that – I have had the opposite issue which lead to adding more liquid when I was developing the recipe. I suspect it has to do with using a different pasta brand or type.
I made the recipe exactly (in front of others for the first time no less!) and it was perfect. Will definitely make again. Thanks so much for the great recipe with whole ingredients.
I read all the reviews before I started. I decided to cook the pasta for 7 mins instead of 4- when I opened my instant pot there was no liquid in the pot and the pasta was cooked perfect. The dish was amazing!
I’m so glad you enjoyed it!
Made this last night for a dinner party. It was crazy quick and delicious. I am not a beginner cook, but I am when it comes to the IP. However, I’ve made a lot of the recipes you post and have come to trust what you say; so I don’t read through all the comments. That was a rookie mistake (at least with this recipe). After 4 minutes, there was still a lot of water in the pot. I didn’t think to dump it since regular mac & cheese gets a lot of milk added to make the sauce. After adding the evaporated milk and a LOT of extra cheese, it was still (delicious) soup. I did know enough to let it sit and thicken, but it took a bit of time. It would’ve been nice if this problem was mentioned in your Commonly Asked Question section. That way dinner would be on time getting to the table 🙂 Thank you though for all you post. Your recipes are awesome and your joy of cooking shines through in your videos
Hi Stacie, that is a great point – I added this note in the instructions and in the recipe card: 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.
Very easy and yummy!! My grandkids loved it!! I read other comments saying it was runny. I didnt have that problem, it will thicken as it sits like any other pasta dishes
So glad to hear that, Donna!
This specifies to use a six quart instant pot. I only have an eight quart. Will it work as well with the ingredient measurements as listed?
Hi Andrea! I haven’t tested it myself, but I think so. While it may take longer for the 8 quart to come to pressure than the 6 quart, your cooking time and ingredients should be the same. Let us know how it turns out.
Tried the recipe today, excellent!
Loved the flavor of the cheese sauce.
Will be making this often. Thanks
i know how to cook and followed this recipe precisely, and it came out watery and thin. If you want mac and cheese soup, it’s perfect. If you want creamy mac and cheese, look elsewhere.
Hi TD, I haven’t had that happen so I’m wondering if you used any substitutions or changed the quantity of pasta?
Just made this Mac & Cheese tonite & mine came out very soupy, too much liquid & I followed recipe exactly. Still edible though lol
HI Rebekah, if the proportions were exact to the recipe (which is important), the soupy-ness you are describing should thicken up fairly quickly at it cools.
Can this be made in a pressure cooker? Is a pressure cooker and an Instant pot the same thing. If it can be made in a pressure cooker do I follow the same recipe?
Thank You
HI Terry, an instant pot is a pressure cooker. This can be made in a pressure cooker, just follow the manufacturers instructions for using your pressure cooker.
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. 😋
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.
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.
Yes, but I didn’t dump it and now I have macaroni and cheese soup.
Same for me! When I opened the instant pot after the 4 minutes cook time on high + natural release there was still a good amount of boiling water above the (perfectly) cooked noodles, and I didn’t drain the water before adding in the 12oz can evaporated milk. I wonder if there are differences in brands of cookers or even pasta that need to be taken into account. I’m going to try again because the flavors overall were great, it was just really soupy. I used 4 cups filtered water and a 1 pound bag of elbow noodles.
Natasha, is there any water remaining in your pressure cooker when you finish cooking the noodles?
Extremely creamy recipe that was quickly created. Looking forward to experimenting with different cheeses.
Sounds good! Thanks for your review, Nicole.
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!
You’re so welcome, I’m glad that you enjoyed it!
I’m pretty sure dry mustard is what the recipe calls for so you made it correctly. 👍🏻
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
Hi Janice! That’s wonderful. What cheese variations have you tried.