Here is my best recipe for Instant Pot mac and cheese with just five ingredients. My kids love it, and I make it all in the pot, so it’s super easy to clean up!
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My Favorite Instant Pot Macaroni and Cheese Recipe
If there’s one food my son could eat every day, it’s macaroni and cheese. Honestly, both of my kids could have it for dinner every night. And, that’s why I created this Instant Pot mac and cheese recipe.
I based the recipe on my favorite stovetop mac and cheese and made some changes so it would work all in the pot.
I wanted something super easy to put together without having to clean multiple dishes—I didn’t even want to clean the strainer. So, I tossed some water and uncooked pasta into my pressure cooker and let it do its thing.
Well, now this mac and cheese is one of our go-to dinners! I even like to make it on the side for the kids, and then we all enjoy leftovers the next two nights with dinner.
And if you love a good mac and cheese recipe, try my Velveeta mac and cheese, mac and cheese with cream cheese, Dutch oven mac and cheese, air fryer mac and cheese, and mac and cheese without milk recipes.
Mac & Cheese Recipe Ingredients
- Elbow Macaroni – I’ve also used small shell pasta
- Butter
- Salt
- Water
- Sharp Cheddar Cheese – I recommend a block of cheese that’s freshly shredded
- Whole Milk – low-fat milk or heavy cream will work in a pinch
How to make Instant pot Mac and Cheese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the inner pot into the Instant Pot. This is the pot you will cook inside. Add the pasta, butter, salt, and water. Do not stir, but you can slowly move the noodles around to make sure the water covers them as best as possible.
STEP TWO: Close the lid and push the pressure cook button for high pressure and turn it to 4 minutes. It may also show as manual mode.
It will take about 10 minutes for the pressure to build in the pot and then the clock will start counting down.
STEP THREE: When the Instant Pot beeps and the time is at zero, carefully use the quick release to release the pressure. When the knob drops back down, the pressure has been released and you can open the lid.
STEP FOUR: Change the Instant Pot to Saute mode and add in the sharp cheddar cheese and milk and stir to combine until fully melted.
Tips for The Best Mac and Cheese Instant pot Recipe
- Use freshly grated cheddar cheese to prevent graininess. Pre-shredded cheese can contain preservatives that cause the cheese to goop instead of melt.
- Use a long oven mitt or wooden spoon to quick release the Instant Pot. I find this works best to keep my hands safe.
- Use whole milk or heavy cream for the creamiest flavor. I’ve used low-fat milk in a pinch, but it has a lower fat content and does affect the creaminess.
- Halve the recipe by cutting all ingredients in half, but use the same cooking time. I’ve even doubled the recipe using the same cooking time.
- Do not add the milk until after the mac and cheese is done pressure cooking or the milk will curdle and start to separate. I did this once and it’s not fun.
- Use elbow macaroni or small shells pasta to get the best pasta to cheese ratio.
- While my recipe doesn’t include pepper, feel free to add some in if you love the taste it brings to mac and cheese.
Instant Pot Mac N Cheese Variations
- Swap shredded cheddar cheese with small cubed Velveeta for an extra creamy version.
- Use chicken broth instead of water when pressure cooking for some added flavor. I love doing this when I have extra in the fridge to use up.
- Add in some cream cheese for more creaminess.
- Switch up the cheese and try mozzarella, Gouda, Fontina, Gruyere, or even Havarti cheese.
- Toss in some shredded chicken, bacon, or diced ham for added protein. I find this works great when you have leftovers.
- Add a little buffalo sauce or hot sauce for a good kick of spiciness.
- Swap out the milk for a can of evaporated milk for an extra creamy cheese sauce.
What to Serve with Instapot Mac and Cheese
On a normal weeknight, I love to serve this recipe with air fryer hot dogs or chicken tenders alongside tater tots and a vegetable like greens beans and bacon. I’ve even served this as the main dish and my kids love that.
If I have a little extra time, I will serve it with a heartier protein like london broil in the oven or chicken cordon bleu with a side dish such as air fryer vegetables.
Instant Pot Mac and Cheese FAQs
How to Make Instant Pot Macaroni and Cheese Ahead of Time
I find mac and cheese tastes better when eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
When reheating, add a little dab of butter on top before placing it in the microwave. This helps the cheese get back to creamy without watering down the flavor. If I have a ton of leftovers, I will add some butter back in and then bake it in the oven with extra cheese and breadcrumbs on top.
More Easy Instant Pot Recipes
- Instant Pot Pulled Pork
- Pork Chops in the Instant Pot
- Instant Pot Carrots
- Instant Pot Chicken Drumsticks
- Instant Pot Steak
- London Broil in the Instant Pot
- Frozen Pork Loin in the Instant Pot
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Easy Instant Pot Mac and Cheese
Equipment
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter cut into 4 chunks
- 1/2 teaspoon salt
- 4 cups water
- 2 cups sharp cheddar cheese freshly shredded
- 1/2 cup whole milk
Instructions
- Add the elbow pasta, butter, salt, and water in the Instant Pot. Do not stir the pasta, but gently use a spoon to make sure all pasta is covered with water. Dry pasta will not cook.
- Cook on high pressure for 4 minutes, then carefully use the quick release.
- Change to "saute mode" and add in the shredded cheddar cheese and milk.
- Stir to combine until fully melted then remove from heat and enjoy!
Video
Notes
- If releasing the pressure causes splatter, stop the release and try again in 10-15 seconds
- To reheat, add a dab of butter on top then microwave in 30 second increments until warmed.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I don’t know what I did wrong, but my turned out gloppy. Just noodles with globs of cheese. 👎
Oh no! This is a regular in our house and we haven’t had that issue. It sounds like the cheese didn’t melt completely. Did you use shredded cheddar cheese? If you use slices or cubes, it won’t melt as nicely as shredded does.
Should we use block cheese and shred it or is there a specific shredded cheddar cheese thank you
Carole
You will get the best results by using a block cheese that’s free from preservatives to keep it from going bad.
I have had success with shredded cheddar, but I know others have had issues with it being grainy, so it can depend on the brand.
Ya so did mine cheese is stuck all over the pot
Hi Holly, if you’re using a stainless steel pan (the normal pan), most sauces will stick to the side and bottom if the food isn’t taken right out. You can use a little Bar Keeper’s Friend to scrub the sides and bottom and it will come right off. It’s super cheap and in the normal cleaning aisle at most grocery stores.
I have made this many many times. I actually double it for quick lunches. No leftovers with single recipe! Anyway, a couple times I had a globby mess too. I am pretty sure it was the cheese I used. I bought a brick of no name cheddar both times it turned out a globby mess. Has anyone else found that? I use good cheddar cheese (and add blue cheese and franks hot to dress it up at the end). Also, if anyone is interested in doubling it I have many times and I
do not double the water. I 1.5 it at most and also do not add additional butter. I have an 8 quart pot if that matters. Just thought I’d share my experience with my family’s new favourite quick dinner.
The quality of cheese can definitely affect it. Some cheeses include more preservatives that can cause the cheese to stick together like that.
I got nervous as I read the first comment after starting instapot- in case that happens to anyone else, this recipe came out perfect! I followed the directions exactly and added a little extra shredded cheddar cheese and some shredded parm. Delicious. I found that pre-shredded cheese does not melt as well as a block of cheese you shred at home 🙂 enjoy!!
Hi Anne, so glad you enjoyed it! I’m guilty of adding extra cheddar cheese into the recipe too because who doesn’t love cheese?
Thank you for creating a post that was to-the-point but also with other relevant information. Aka no long stories about other unrelated information before you got to your recipe! That really makes me want to try this recipe and others.
Hi Kim, I’m so glad you found it helpful! I try to make every post as educational as possible so you can be successful in making every recipe on the site. 🙂
mine turned out SUPER gloopy, chunky, and dry. What did I do wrong?
Mine is a watery mess
Hi Sheena, it sounds like the water and pasta may have not been measured correctly. Since the pasta is not drained, it’s important to measure both, including the pasta. If you see it being still a little watery, you can either use the Saute feature to help evaporate and thicken the cheese or drain the water out of the Instant Pot prior to adding the milk and cheese in.
Seems more like buttered noodles then anything. And I added EXTRA cheese!
Hi Kim, it sounds like you may have needed to thicken it up a little longer with the saute method. Cooking it for a few minutes will thicken it up and make it taste cheesier. Adding extra water compared to pasta can also make it seem less cheesy if the pasta isn’t measured properly.
Disappointed, and a waste of ingredients. I used shredded cheese and it didn’t melt properly at all. The mixture did not homogenize, and the cheese and the pasta did not blend at all. Was really looking forward to this so sad that it is a waste.. I can see alot of people had the same issue.
Hi Alyssa, so sorry this happened. A few things can cause the cheese to “glop” together like that and not melt. The first is the cheese that is used. If the cheese is preshredded, it can contain preservatives that cause this. It really can depend on the brand since some brands don’t. The second is using different pasta or mismeasuring the pasta and water. Since this recipe is a no-drain recipe, the measurements have to be exact or the pasta can become too watery. And the last is adding the cheese all in at the same time. I recommend stirring up the pasta, then slowly adding the cheese and milk into the Instant Pot.
I hope this helps!
I used a block of cheese, grated, and other ingredients as measured. Have never had a problem with homogenizing cheese sauce.
After following your directions to the letter, (i cut the recipe in half portion). It came out perfect! I was a little sceptical when i opened the pot after steam release and the amount of liquid. But you MUST sauté to thicken everything up properly. Just need to spice it up now with some salsa once its cooked. Thanks
So glad you enjoyed it, John! Yes, you need the liquid in there in order for the Instant Pot to come to pressure and cook the pasta properly, but the Saute will make it nice and thick.
First time using my instapot for this and 4 minutes was not long enough for the macaroni, was still hard and had too much water 🤨
Hi Gina, I would love to figure out what happened. If the macaroni was hard, it sounds like the pasta wasn’t pushed down under the water completely. Only pasta completely covered with water will cook. This would also explain the extra water since not all the pasta was in the water to cook and soak up the water.
My family loves this! Kids gobble it up and I add some crumbled blue cheese and franks red hot to mine and my hubby’s to dress it up. I’d like to double this so we have some leftovers next time. Any tips? I have an 8 quart IP.
So glad you loved it, Jenn! The beauty of the Instant Pot is that you can just double the ingredients in this recipe and cook for the same amount of time! Just make sure it never goes above the max fill line, but that shouldn’t be an issue for this specific recipe in an 8QT Instant Pot.
So when I double the recipe still just 4 minutes correct. Thank you
That is correct!
ABSOLUTELY PERFECT! I have no idea why there are so many negative reviews. As a regular instant pot user myself, I decided to ignore the comments and try this anyway given that the ingredients seemed about right. And I’m glad I did! Followed this to a T and it’s perfect Mac n cheese. (Side note: a big virtual hug from this crazy busy working mama for providing a recipe that replaces all the “Kraft Mac n cheese mom guilt”! 🙂
So glad you loved it, Amal! Yes, that’s exactly why we make it for our kids too! It’s healthier than Kraft and you can pull it together using ingredients you already have at home.
This was so delicious, but I did have an issue with the cheese “globing” … what would be advice for this not to happen? I followed the recipe exactly. As everyone seems to have different opinions am not sure what I did wrong. My son said it was the best I ever made we just picked out the globs, but would love to make it so it was delicious and creamy !! 😀
Hi Karen, are you using shredded cheddar cheese? Cubes of cheese will glob, but you shouldn’t have this issue with shredded. If you are having this issue, make sure your Instant Pot is on “saute” when adding in the cheese. This will keep the pot hot enough to officially melt the cheese while continuously stirring the mac and cheese.
Our favorite easy Mac n cheese recipe! I’ve made this twice now. The first time I used a different noodle and had to use a bit more water. The second time I used the elbows and it was perfect. . I do use a bit more cheese because of personal preference. I also used some garlic salt and pepper.
So glad it’s a favorite! We love to add some extra cheese in ours too. I usually don’t measure when I’m throwing it in there anymore. You can never have too much!