Instant Pot Mac and Cheese is the fastest, easiest way to make mac and cheese! This simple dump-and-go recipe is all made in the Instant Pot – no need to make a separate sauce.
Since I’m always making and testing dinner recipes, we don’t have a regular rotation. But this Instant Pot Mac and Cheese is one quick and easy recipe that I make again and again.
It’s easy to make, and it’s simple comfort food. It also uses basic pantry staples that I always have on hand.
This mac and cheese takes less than 30 minutes total to make, and that includes the time it takes for the IP to come to pressure. Also, there’s no need to make a separate sauce.
Everything is made right in the inner pot, which makes it faster and leaves fewer dirty dishes to clean up.
How to make mac and cheese in the Instant Pot
First add the pasta to the inner pot and add enough water to cover the pasta by 1 inch. Then, put the lid on and lock it in place.
Move the pressure release valve to SEALING. Cook for Manual for 5 minutes.
Turn the pressure release valve to VENTING. Drain the pasta, and return to the inner pot.
Stir in the milk and spices. Press cancel. Stir in cheese until cheese has melted.
Tips
- I usually use cavatappi pasta. I’ve found that it holds us well to pressure cooking. I’ve also used large elbow macaroni. If you use a smaller noodle, you may find that you need to ajust the cooking time.
- Normally, I’m not a fan of using packaged shredded cheese in macaroni and cheese. In my stovetop mac and cheese recipe, I recommend using blocks of cheese. However, store-bought shredded cheese works well in this recipe.
- You can vary the cheese to change the flavor. Sharp cheddar will give you a stronger flavor; mild cheddar a milder flavor. Monterrey Jack and cheddar will give you a nice ooey gooey mac and cheese. We also like triple cheddar cheese blends in this.
- Sometimes I even thrown in some shredded parmesan cheese for a little more bite.
More Instant Pot Recipes!
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Instant Pot Mac and Cheese
Equipment
- pressure cooker
Ingredients
- 16 ounces dry shaped pasta1
- 3-5 cups water
- 12 ounce can evaporated milk
- 1/2 teaspoon dry mustard
- Salt and pepper
- 8 ounces shredded Monterrey Jack cheese2
- 8 ounces shredded Cheddar Cheese
Instructions
- Add pasta to the inner pot of the pressure cooker.
- Add enough water cover pasta by 1 inch. Depending on the shape of the pasta, it usually takes 3-5 cups of water.
- Lock lid in place, and turn pressure release valve to SEALING.
- Cook on MANUAL/HIGH pressure for 4 minutes.
- Carefully turn pressure release valve to VENTING.
- Unlock lid, and drain pasta.
- Return pasta to inner pot.
- Add milk, salt, pepper, and dry mustard and stir to combine.
- Press CANCEL.
- Stir in cheese, and continue stirring until cheese has melted and is combined.
Video
Notes
- I like to use cavatappi.
- I’ve used a number of combinations of cheeses.Feel free to use the types of shredded cheese that you like.
- Nutrition values are estimates.
Nutrition
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Adapted from America’s Test Kitchen.
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Comments & Reviews
Laura says
I use this for any cook out I attend and get really great feedback. This is the BEST Mac and cheese ever. Seriously— one week I was asked to bring it to the next event.
Kate says
Thank you! It’s a favorite at my house, and I’m so glad to hear that other people are enjoying it, too! =)
Allie says
I used a triple cheddar blend for all the cheese. It’s what I had. So good! This is a great recipe!
Kate says
Perfect! Definintely use what you have and what you like. Thanks for commenting! =)
Anna says
I am OBSESSED with this recipe and want to make it for Thanksgiving! I’m a student and I left my Instant Pot at school accidentally, do you think there’s a way to adapt it to non-pressure cooker?
Kate says
I think you could make it on the stove. If you boil and drain the noodles, return them to the pot, and then just continue with the recipe as-written, I would guess that it would work. Hope you have a great Thanksgiving!