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, gouda 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 followed directions exactly, and while my pasta cooked, a LOT of the water was not absorbed. I took the pasta out and just baked in my oven.
Hi Christina, it sounds like you may not have used as much pasta as the recipe called for. In this case, you can just simply drain the pasta, add it back to the Instant Pot and add the cheese and milk as normal.
Sadly, this did not turn out for me either. I very carefully followed the recipe because of all the comments about it being soggy. Mine was incredibly soggy. I ended up draining the liquid and transferring to an oven safe dish and baking it to dry it out. I was pretty disappointed as it was a lot of extra work to fix it. It was a late dinner night already.
Hi Janice, it sounds like a different kind of noodle may have been used or not measured correctly to cause any sogginess. Too little pasta and too much water can cause the pasta to still be watery.
This recipe turned out perfectly! Noodles turned out chewy but not undercooked at all. Added more salt at the end. Important to remember to add the milk at the very end with the cheese.
I’m so glad that I tried this despite the negative reviews. It was fantastic! I added a few extra seasonings and broccoli at the end. What an easy recipe!
So I had a big crew with huge appetites! I doubled the recipe, exactly, added 3 mins to cook time. I was a little late on instant release due to cooking ribs lol, but once I did the release it was still full of pressure. Added my milk & cheese a little at a time. Used a little california garlic salt and it was cooked exactly right. No issues at all. Next time I’ll do a smaller batch following recipe and expect I’ll have the same results. Thank you.
We absolutely LOVE this recipe! It’s so easy, creamy (I added extra cheese – I had Gruyere and Swiss on hand), and freezes well. Thank you fo sharing it with us!
First IP recipe I tried! Turned out wonderfully! I use sharp cheese and add a little dry mustard for a little tang. Thanks so much for our family staple. Great when momma doesn’t have any ideas for dinner 😊
Would 1% lactose free milk work for this? Thanks.
Hi Jane, I have not used lactose-free milk in this recipe, so I am not sure. Regular 1% milk can work in a pinch though.
Fantastic. I make it all the time. I flip around cheese type. I love Gouda. Parm. And cheddar.
When you open pot it will look like a lot of noodles in water. Use good cheese. Sauté after adding cheese and milk. It does t take long for everything to be gooey and delish. I freeze individual serving of 1 cup so I always have some. Thank you!!
This came out perfect! I was a bit concerned after reading some of the comments, but they must not have measured right or maybe their instant pot is not working properly. I added a bit of extra cheese on top when serving and it was great. I love that it has such few ingredients. Thank you for sharing!
How much does this make ? I’m planning a bday party and adding this for the kids party roughly has about 50 coming give or take .
Hi Ashley, it makes about 8 full-sized servings.
I’ve made this recipe several times now with HEB shredded sharp cheddar and whole milk and it always comes out perfect!! It’s so good!! If I want to double or even triple this recipe to make huge batches of this, how would I go about that? Would I just double/triple the ingredients? What about the time?
Hi Jenny, I’m so glad you’re loving it! You can double or triple all of the ingredients and keep the same pressure time! Just make sure you are under the max lines and keep an eye on the quick release. The more water and content in there can cause a little more spraying.
Hmmmm… does the type of pasta matter? There was also still a boat load of water leftover. Should it have been gone or should I have dumped it before adding the milk and cheese? And much like everyone else my cheese was clumpy and didn’t mix in well with the noodles and milk. And I used Kraft shredded cheddar cheese.
The kind of pasta can matter depending on the size. It’s also important to measure the pasta before adding it as it’s easy to use too little or too much. With more water in the pot, you can use the sauteed mode while continuously stirring it to help evaporate some of it out, and then the cheese will help with the rest.
Kraft shredded cheddar cheese contains preservatives, so that can cause clumping.