Instant Pot Mac and Cheese is hearty, comforting, and ready in less than 20 minutes. Made with just a few ingredients and ready in no time, it’s creamy, cheesy, and so easy to make!

You’ll also love this Stove Top Mac and Cheese, Meatball Mac and Cheese, and Chicken Parmesan Pasta Skillet!

creamy instant pot mac and cheese in white serving bowl

Look no further, friends, this is the best creamy mac ‘n cheese recipe around! I’m excited to share another simple, satisfying Instant Pot dish that’s ready in under 20 minutes.

This mac and cheese is everything you want in a comfort food classic: rich, cheesy, and incredibly easy to make. With just a handful of pantry staples, you can whip up a side dish (or main!) that’s sure to be a crowd-pleaser.

I’m all about keeping recipes simple, especially when it comes to sides. And honestly, after trying this Instant Pot version, I may never go back to the stovetop again, it’s just that good.

If you’re craving something warm, quick, and totally delicious, this one’s for you. Let’s get cooking!

mac and cheese in instant pot with wood spoon

Instant Pot Mac and Cheese Ingredients

The ingredients list for this creamy macaroni and cheese recipe is simple: 

  • Dry elbow macaroni
  • Chicken broth
  • Unsalted butter
  • Garlic powder
  • Salt and pepper 
  • Milk
  • Shredded sharp cheddar cheese
  • Shredded mozzarella cheese
overhead view of instant pot mac and cheese in serving bowl on gingham towel

How to Make Instant Pot Mac and Cheese

Never made mac and cheese in an Instant Pot before? Don’t sweat it, this creamy macaroni and cheese recipe is a breeze to make! 

  1. You’ll start by combining everything in the Instant Pot (except the milk and cheese) and stir to combine.
  2. The dry noodles will cook with the liquid right in the pot, so there is no need to cook them beforehand.
  3. Once the IP comes to pressure, it will cook for 5 minutes. Yep, that’s it!
  4. When the timer goes off, do a quick release by turning the valve to the ‘venting’ position. I like to place a folded kitchen towel over the valve when doing this so that it catches the steam.
  5. Remove the lid and stir. Now it’s time to add the milk and shredded cheese. I like to start with 1/2 cup of milk and the cheese. If more liquid is needed, increase the amount of milk.
  6. And that’s it! Once you add the cheese and stir to melt, it’s time to dig in.

How Long to Cook Macaroni in an Instant Pot

This Instant Pot mac and cheese recipe calls for 16 ounces of elbow macaroni. I cooked it for 5 minutes on high pressure, along with 4 cups of liquid. Though remember that it will take your IP about 15 minutes to come to pressure, and then it will count down from 5 minutes.

If using 8 ounces of elbow macaroni, I would decrease the cook time to 2 minutes on high pressure and 2 cups of liquid.

close up of instant pot mac and cheese garnished with parsley in white serving bowl

Recipe Variations to Try

  • Adjust the seasonings! Add some Italian seasoning, paprika, onion powder, or thyme.
  • Use heavy cream! Swap out the milk for heavy cream or use a combination of both for added richness.
  • Try different cheeses! Monterey Jack, Gouda, Provolone, Swiss, or Fontina would make delicious mac ‘n cheese.
  • Add some meat! Shredded chicken, pork, ground beef or ham would give this dish a hearty texture.

What to Serve with Creamy Mac and Cheese 

Fresh bread! If you’re looking to make this the main course, it pairs perfectly with ciabatta or crusty bread.

A salad! Whether a side salad or entree salad, macaroni and cheese is the perfect side.

Add some chicken, ham, or turkey to make this into a hearty main dish! I like to add some shredded rotisserie chicken to give this a boost of protein.

How to Reheat Mac and Cheese

If you have leftovers of this easy Instant Pot mac and cheese, I recommend reheating them in a skillet over low heat. You may need to add a little broth or milk to thin out the cheese sauce. 

instant pot mac and cheese in a white serving bowl

Tips for the Best Instant Pot Mac and Cheese

  • Chicken broth or water can be used to cook the noodles. Chicken broth will enhance the flavor, but water will still give you delicious results.
  • If you use another pasta shape other than elbow macaroni, you may need to adjust the liquid to cook it in.
  • Season to taste once the creamy mac ‘n cheese is done! I like to add a touch more salt and pepper, if needed.
  • Shred your own cheese! It may sound like an extra step, but trust me, it’s worth it. Shredding your own cheese from the block ensure that the cheese melts better, and tastes better, too.
  • Add the shredded cheese to the IP about a 1/2 cup at a time! Otherwise, it will be harder to melt and may end up gloppy.

So, there you have it, friends. The best Instant Pot Creamy Macaroni and Cheese recipe. It’s so creamy, so easy, and so tasty. Try it and I guarantee you’ll love it just as much as I do!

Looking for more mac and cheese recipes? I’ve got you covered!

Instant Pot Creamy Macaroni and Cheese is hearty, comforting, and ready in less than 20 minutes. Made with just a few ingredients and ready in no time, it's creamy, cheesy, and so easy to make! #macaroniandcheese #macncheese #instantpotrecipes #instantpotmacaroniandcheese #instantpotmacandcheese #instantpotmacncheese #sidedish #creamymacandcheese #thanksgiving #dinner
5 from 5 ratings

Instant Pot Macaroni and Cheese

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Instant Pot Mac and Cheese is hearty, comforting, and ready in less than 20 minutes. Made with just a few ingredients and ready in no time!
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Ingredients
 

  • 1 pound (16 ounces) dry elbow macaroni
  • 4 cups low-sodium chicken broth OR water , (or a combination of both)
  • 3 tablespoons unsalted butter, cut into chunks
  • 2 teaspoons garlic powder
  • ¾ teaspoons salt
  • ½ teaspoon black pepper
  • ½-1 cup milk, any kind (or heavy cream for richness)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese

Equipment

Instructions
 

  • Add macaroni, chicken broth/water, butter, garlic powder, salt, and pepper to Instant Pot. Stir to combine. 
  • Cover, place into lock position, and make sure the valve is in the sealing position. Cook on high pressure (press the manual button to set time) for 5 minutes. **Remember that it will take about 15 minutes to come to pressure and then the time will start counting down.**
  • When timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam.
  • Remove the lid and stir. Then, add ½ cup of milk and ½ cup of cheese. Stir until cheese is melted. Repeat by adding ½ cup of cheese at a time and stirring until melted. If more liquid is needed, add an additional ½ cup of milk. Taste and add more salt and/or pepper, if needed. Serve immediately.

Notes

  • Chicken broth or water can be used to cook the noodles. Chicken broth will enhance the flavor, but water will still give you delicious results.
  • If you use another pasta shape other than elbow macaroni, you may need to adjust the liquid to cook it in.
  • Although you can use the bagged shredded cheese, shredding your own cheese results in a creamier texture.
  • See more tips and tricks for making this Instant Pot Creamy Macaroni and Cheese above the recipe box.
Serving: 1g, Calories: 492kcal, Carbohydrates: 61g, Protein: 27g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 700mg, Potassium: 379mg, Fiber: 3g, Sugar: 4g, Vitamin A: 412IU, Calcium: 297mg, Iron: 2mg
Cuisine: American
Course: Side Dish
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.