Instant Pot Macaroni and Cheese

Heaven in a bowl! That is the way that I would describe my favorite comfort food, Macaroni and Cheese.  There is nothing better than this Instant Pot Macaroni and Cheese recipe because it combines the quick and ease of use of the Instant Pot with the sinful deliciousness of  creamy Macaroni and Cheese.

This recipe for Instant Pot Macaroni and Cheese combines two of my favorite things in the world. My Instant Pot and Macaroni and Cheese. In fact, if you don’t like Mac & Cheese, I don’t think we could be friends. LOL.  My love actually holds no bounds as you can see if you review my recipes and see all the amazing variations of this dish that are available.

What makes this Instant Pot recipe even better is you get almost instant gratification. It takes 10 minutes from start to finish.

Why This Recipe Works

Why this dish, in particular, is a keeper for me is it is so very quick. It is a great beginner recipe for the Instant pot because it is fool proof and so good.

I love that the entire recipe is made right in the pressure cooker.  There are no extra dishes to clean and everything is ready in about 11 minutes!

If you are dipping your toe into the Instapot craze. My Instant Pot Recipes for Beginners is a great place to find some quick and easy dinner ideas.

How to Make Instant Pot Macaroni and Cheese – Step by Step

• Step One: Measure out your Pasta and add to Instant Pot. (Photo 1 below)
• Step Two: Next add water to Instant Pot.  (Photo 2 below)
• Step Three: Then add Dry Mustard, and House Seasoning Blend to the top of the pasta.  (Photo 3 below)
• Step Four: Dollop Butter on top of your Pasta in the Instant pot and cook on high for 6 minutes with a quick pressure release.  (Photo 4 below)

• Step Five: Stir in cream cheese and allow to melt then pour in 1/4 cup of milk stir again. The use of a good nonstick spatula is a handy tool to use here.  (Photo 5 below)
• Step Six: Top with the remaining cheese and again stir until combined. Finally, stir in additional milk until you get to the consistency that you desire. You may not have to use all the milk.  (Photo 6 below)

What kinds of pasta can you use to make Instant Pot Macaroni and Cheese?

You want a nice hearty pasta that can hold up to the sauce and not get soggy. I like ones with little nooks to grasp all the cheesy goodness. Try elbows, cavatappi or rotini pasta for this Instant Pot Cheese macaroni dish.

I would stay away from flat noodles – like egg noodles or spaghetti.

What kinds of cheese work best with this recipe?

Ahh, cheese. The numerous nuances and flavors of cheese is what makes this dish a star. My logic is to try and use the perfect combination due to their properties.

I use cheddar because of its meltability, Monterey Jack because of the flavor and cream cheese because it is what adds the creamy perfection to the dish.

You can mix it up and use whatever cheese you like, though.  Some of my other favorites are fontina, smoked cheddar and Colby Jack.

Expert Tips for Making the Best Instant Pot Cheese Macaroni

• For an adult Macaroni and Cheese preplace the Monterey Jack cheese with Smoked Gouda and finish off with a little truffle oil.
• Make this Instapot Recipe an even more hearty or decadent meal by adding ham or bacon at the end.
• For the best flavor, always try and freshly grate your cheeses. There really is a big difference. I love this grater.
• If your family loves the crunchy top, transfer to a casserole dish and add bread crumbs and broil for a few minutes.
• For an Italian twist try adding fontina cheese for a butter flavor and parmesan cheese on top.

Shop This Recipe

• Instant Pot
• Cheese Grater
• Rubber Spatula

More Recipes You Might Like

• Macaroni and Cheese with Ham
• Bacon Mac and Cheese
• Skillet Mac & Cheese
• My Favorite Mac & Cheese

Looking for more?  Check out all of the best pressure cooker recipes on It Is a Keeper.

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5 from 4 votes

Instant Pot Macaroni and Cheese

Heaven in a bowl! That is the way that I would describe my favorite comfort food, Macaroni and Cheese. There is nothing better than this Instant Pot Macaroni and Cheese recipe because it combines the quick and ease of use of the Instant Pot with the sinful deliciousness of Creamy Macaroni and Cheese.

Prep Time5 mins

Cook Time6 mins

Time to come to pressure8 mins

Total Time11 mins

Course: Side Dish

Cuisine: American

Keyword: instant pot, macaroni and cheese, pressure cooker

Servings: 6

Calories: 2384kcal

Author: Christina Hitchcock

Ingredients

• 2 1/2 cups pasta - I prefer elbows, cavatappi or rotini
• 3 cups water
• 1 teaspoon House Seasoning Blend
• 1 teaspoon dry mustard
• 1 tablespoon butter
• 3 oz cream cheese
• 3/4 cup milk - divided
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese

US Customary - Metric

Instructions

• Add pasta, water, House Seasoning Blend, dry mustard and butter to the Instant Pot.
• Set Instant Pot to cook on Manual for 6 minutes.
• When cooking is finished, quick release the pressure.
• There will still be some liquid in the pot - do not drain it.
• Stir in the cream cheese and allow it to melt.
• Slowly stir in 1/4 cup milk until combined.
• Add the cheddar and Monterey Jack cheeses and stir to combine.
• Slowly stir in remaining milk until you reach your desired consistency. You may not need all of the remaining milk.

Notes

• For an adult Macaroni and Cheese preplace the Monterey Jack cheese with Smoked Gouda and finish off with a little truffle oil.
• Make this Instapot Recipe an even more hearty or decadent meal by adding ham or bacon at the end.
• For the best flavor, always try and freshly grate your cheeses. There really is a big difference. I love this grater.
• If your family loves the crunchy top, transfer to a casserole dish and add bread crumbs and broil for a few minutes.
• For an Italian twist try adding fontina cheese for a butter flavor and parmesan cheese on top.

Nutrition

Calories: 2384kcal | Carbohydrates: 128g | Protein: 114g | Fat: 156g | Saturated Fat: 95g | Cholesterol: 470mg | Sodium: 4785mg | Potassium: 996mg | Fiber: 4g | Sugar: 17g | Vitamin A: 95.8% | Calcium: 283.1% | Iron: 26.8%

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Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.