Instant Pot Mac and Cheese Recipe
Creamy, cheesy, and packed with comfort, Instant Pot Mac and Cheese turns a family favorite into a fast, fuss-free dinner. Perfectly cooked pasta and melty cheese come together in just 10 minutes.
This recipe transforms pantry staples into a crowd-pleasing dish that’s ideal for weeknights. With minimal prep and maximum flavor, it’s a modern spin on classic mac made for busy home kitchens.
Key Players in Instant Pot Mac and Cheese
- Elbow macaroni – The perfect shape for soaking up creamy cheese sauce and holding its bite under pressure.
- Chicken broth – Adds a savory depth that water just can’t match, infusing the pasta with flavor from the start.
- Butter – A foundational fat that brings richness and helps bind the sauce together.
- Hot pepper sauce – Just a touch adds subtle heat and complexity without overwhelming the cheese.
- Cheddar cheese – The bold base of the sauce, giving that signature mac and cheese tang and melt.
- Mozzarella cheese – Melts into silky ribbons, offering stretchy, gooey texture that kids love.
- Parmesan cheese – Adds salty sharpness and a nutty edge to balance the creaminess.
- Milk – Adjusts the sauce’s consistency, making it smooth, luscious, and ready to cling to every noodle.
Quick Steps to Creamy Instant Pot Mac and Cheese
Add pasta, broth, butter, and spices to the Instant Pot and cook on high pressure for five minutes. Do a quick release once it’s done.
Stir in milk, then add cheeses a handful at a time, stirring between each to create a smooth, creamy sauce. Taste and adjust seasoning as needed.
Mac and Cheese Mastery: Tips & Twists
For best results, always add cheese gradually—dumping it all at once can lead to clumping or stringiness, especially with mozzarella. If you prefer a smoother sauce, swap out mozzarella for more cheddar or Colby Jack.
Customize the flavor by mixing in your favorite cheeses, like smoked gouda or sharp white cheddar. Craving more heat? Add a pinch of cayenne or a splash of buffalo sauce. For a full meal, stir in cooked bacon, shredded chicken, or steamed broccoli after cooking.
Storing Your Cheesy Leftovers Like a Pro
Store any leftover mac and cheese in an airtight container in the fridge for up to 4 days. To reheat, splash in a bit of milk and warm gently on the stove or microwave, stirring frequently to revive that creamy texture.
Freezing is possible but may slightly alter the texture—freeze in individual portions and reheat slowly for best results.
Instant Pot Mac and Cheese Recipe
Ingredients
- 1 cup shredded mozzarella cheese
- 4 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon ground black pepper
- 1/2 to 1 cup milk
- 1 teaspoon garlic powder
- 16 ounces elbow macaroni uncooked
- 1/2 teaspoon salt
- 1 teaspoon hot pepper sauce
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Combine elbow macaroni, chicken broth, butter, hot pepper sauce, garlic powder, salt, and black pepper directly in the Instant Pot.
- Secure the lid, ensure the valve is set to sealing, and select the manual high-pressure setting for 5 minutes. Once complete, carefully perform a quick pressure release.
- Stir in the milk, beginning with 1/2 cup. Gradually incorporate the shredded cheeses in 3 to 4 batches, mixing thoroughly between each addition to achieve a smooth, creamy consistency. Adjust seasoning if necessary and add more milk if a thinner texture is preferred.
Notes
For optimal texture, mozzarella should be added gradually to avoid stringiness; consider substituting if this texture is undesirable.
The blend of cheddar, mozzarella, and Parmesan yields the richest flavor, though cheese varieties can be tailored to taste.
Begin with 1/2 cup milk and increase as needed for consistency.
