Food

Mac and Cheese Instant Pot Recipe

at a glance
Prep Time 5 minutes
Cook Time 4 minutes
5 — Votes 2 votes

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This mac and cheese is creamy and delicious. Plus, because it’s made in the Instant Pot, it’s incredibly quick and easy!

a bowl of instant pot mac and cheese

Easy Instant Pot Mac and Cheese Recipe

This Instant Pot mac and cheese is almost a too-good-to-be-true situation. First of all, even though it’s easy, it still counts as homemade mac and cheese, and let’s be honest, *nothing* beats a good homemade mac and cheese.

Thanks to the addition of cream cheese, this macaroni and cheese is uber creamy. It’s special enough to be on your holiday dinner table and simple enough to be on your everyday dinner table. 

Y’all, this recipe takes hardly any time at all. The macaroni noodles will cook at high pressure in the Instant Pot for 4 minutes — keep in mind, though, that the Instant Pot will take about 10 minutes to come to pressure. So by the time your Instant Pot is at pressure, the noodles are fully cooked, and the cheese and other ingredients are mixed in, it’ll likely come in at about 20 minutes max.

Mac and Cheese Instant Pot Recipe Ingredients

Here’s what you’ll need to grab to get started on your Instant Pot mac and cheese:

all of the ingredients for instant pot mac and cheese in different sized bowls and plates on a marble surface
  • Elbow Macaroni – to start, you’ll need 16 ounces of dried elbow macaroni. 
  • Water – 5 cups of water will go into the Instant Pot with the macaroni noodles.
  • Sea Salt – along with the water and macaroni, 1 teaspoon of fine sea salt will also be added into the pressure cooker.
  • Butter – 3 tablespoons of butter helps to make this macaroni rich and delicious. It also keeps the noodles from sticking to one another.
  • Cream Cheese – to take the creaminess to the next level, you’ll add 4 ounces of cream cheese to the mix as well.
  • Heavy Cream or Milk – a ½ cup of heavy cream or milk helps to add some moisture to the mac and cheese so that all of the cheese can transform into a nice sauce.
  • Cheddar Cheese – 1 cup of shredded cheddar cheese will get stirred in, as well as…
  • Gouda Cheese – …a ½ cup of shredded gouda cheese!
  • Black Pepper – a ¼ teaspoon of ground black pepper heads into the pot for a little extra depth.

Ingredient Modifications

If you want to tweak this recipe to make it work for you, feel free! Here are a few modifications that are worth trying:

  • Make it gluten-free: to make your macaroni and cheese gluten-free, simply use gluten-free macaroni noodles!
  • Use a different cheese: not a fan of gouda? Scrap it for another cheese, or just use more cheddar instead.
  • Add some flavor boosters: to jazz up your mac and cheese even more, add some cooked and chopped bacon, chives, or garlic, once all of the cheese is fully combined and creamy. If you’re looking to add a protein, shredded chicken would be great, and for a veggie add, finely chopped steamed broccoli is delicious here!

Supplies You Need to Make this Recipe

How to make Mac and Cheese in Instant Pot

  1. Cook the macaroni in the Instant Pot – add the macaroni, water, salt, and butter to the Instant Pot, then seal and set to cook (on manual/high pressure) for 4 minutes. After the timer goes off, immediately release the pressure and remove the lid.
  2. Add the cheese and milk  – add the cream cheese and milk to the pot and stir to combine. Once the cream cheese has melted, add the shredded cheese and pepper, and stir again.
  3. Taste, adjust, and serve – taste the macaroni and cheese for seasoning and add additional salt if needed. If the sauce is too thick, add milk one tablespoon at a time until you reach the right consistency. Once the cheese is fully melted, serve immediately.
macaroni noodles, water, and butter in an instant pot
an instant pot filled with cooked macaroni noodles
cooked macaroni noodles in an instant pot with a block of cream cheese sitting on top
instant pot mac and cheese
an instant pot with cooked macaroni in it and shredded cheese on top
an instant pot with mac and cheese in it

We chose to use a mixture of cheddar cheese and gouda cheese to really just add some pizazz to the mac and cheese. While cheddar is the macaroni and cheese gold standard (see what I did there?), gouda has a deliciously creamy, slightly sweet flavor — combining the two makes for a more interesting finished product.

Feel free to use any shredded cheese you love in place of the cheddar and gouda, though. Mix and match or use just one — the choice is all yours!

For the creamiest mac and cheese, serve it immediately after stirring in the cheese. If you *need* to make your macaroni and cheese in advance, there’s a good chance it’ll thicken (and get slightly sticky) while being stored in the fridge. If this is the case, simply pop it over heat (think: in a pot on the stovetop) to warm it, and add more milk or heavy cream a tablespoon at a time until it’s creamy again.  

While boxed mac and cheese can certainly take some doctoring up to make it taste a little more homemade and a little less artificial, this Instant Pot mac and cheese is really delicious as written. If I were you, I’d follow the directions and ingredient list exactly, and then add more salt, pepper, or milk at the end until it reaches your desired taste and consistency. 

Good question! The butter, heavy cream (or milk), and cream cheese all really help to keep the macaroni and cheese creamy, moist, and far from dried out. Remember, if you feel like your mac and cheese is too thick, simply add a bit more milk until it’s the consistency you’re looking for. 

mac and cheese being scooped out of an instant pot

If your macaroni and cheese is too thick, just add milk or heavy cream a tablespoon at a time until the sauce is your preferred consistency. 

I personally think this mac and cheese is creamy and special enough to be a part of your holiday spread, but because it’s so, so easy, it’s also really great for any ole weeknight! If you’re making it as a dinner side, I’d serve it alongside a really simple protein and veggie. Grilled steak, grilled chicken, or even a rotisserie chicken would be delicious protein options, and simple sauteed or roasted green beans would be great veggie additions.

Video

Store your leftover macaroni and cheese in an airtight container in the refrigerator. I don’t recommend freezing your mac and cheese, as the texture would likely be compromised through the freezing, thawing, and reheating process.

Stored in an airtight container in the refrigerator, your macaroni and cheese will last for 4-5 days. Enjoy!

a bowl of curry chicken drumsticks sitting on a marble surface

Just for You

Instant Pot Recipes

Want more recipes and ideas like this?

Best Instant Pot Mac and Cheese Recipe

By: Amber Goulden
5 — Votes 2 votes
Prep Time: 5 mins
Cook Time: 4 mins
This mac and cheese is creamy and delicious. Plus, because it’s made in the Instant Pot, it’s incredibly quick and easy!

Ingredients  

  • 16 ounces elbow macaroni
  • 5 cups water
  • 1 teaspoon fine sea salt
  • 3 tablespoons butter
  • 4 ounces cream cheese
  • 1/2 cup milk or heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded gouda cheese
  • 1/4 teaspoon ground black pepper

Instructions

  • Add the macaroni, water, salt, and butter to the Instant Pot, then seal and set to cook (on manual/high pressure) for 4 minutes.
  • After the timer goes off, immediately release the pressure and remove the lid.
  • Add the cream cheese and milk to the pot and stir to combine. Once the cream cheese has melted, add the shredded cheese and pepper and stir again.
  • Taste for seasoning and add additional salt if needed. If the sauce is too thick, add another tablespoon of milk one tablespoon at a time until you reach the right consistency. Once the cheese is fully melted, serve immediately.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating




  1. Susie Sidebottom says

    Susie Sidebottom —  01/23/2022 At 23:33

    Hi there! I cannot wait to try this!! Do you have any recommendations for a gluten free elbow macaroni that won’t turn to mush?

    • Melissa Guevara says

      Melissa Guevara —  01/24/2022 At 11:58

      Hi Susie! I like Jovial Gluten Free Elbows and find this pasta holds up well. You can shop it on Amazon here or on their website here. I hope you enjoy! ~Melissa

  2. Kristy says

    Kristy —  01/26/2022 At 22:29

    5 stars
    This is deliciously easy. I have a smaller instant pot so I will have to cut the recipe in half next time. I did not end up needing the milk either. I also used jumbo elbows. I cannot believe how easy it is and how good it tastes!!

    • Melissa Guevara says

      Melissa Guevara —  01/28/2022 At 13:06

      Hi Kristy! Thank you for taking the time to share with us! I am so glad that you enjoyed AND that it made for an easy meal! ~Melissa

  3. Anna says

    Anna —  04/06/2022 At 23:57

    This recipe is a game changer! I’m 6 weeks pregnant; between the food aversions and major fatigue, cooking dinner has been a struggle. I just made this recipe and it was the BEST! Fast, simple, and easy. InstantPot did all the work, and it came out perfect! This is definitely going to be a repeat recipe!

    • Melissa Guevara says

      Melissa Guevara —  04/07/2022 At 18:11

      Congratulations, Anna! We are so glad this recipe came in clutch for you in the early weeks of pregnancy. Thank you for taking the time to share with us! -Melissa

  4. Michelle says

    Michelle —  04/17/2022 At 23:01

    Unfortunately I tried subbing GF pasta (Trader Joe’s) and it was completely mushy for our Easter dinner. Has anyone found a GF pasta that for sure works with this recipe?

    • Melissa Guevara says

      Melissa Guevara —  04/19/2022 At 01:15

      Hi Michelle, I am so sorry you had this experience. Our GF pastas of choice for this recipe are either Barilla or Jovial. -Melissa

  5. April T says

    April T —  07/10/2022 At 18:22

    5 stars
    Made this as a side for tonight’s dinner. Big hit with all the kids and even bigger hit for this busy mama of four! Absolutely love how easy this was!

    • Melissa Guevara says

      Melissa Guevara —  07/13/2022 At 11:05

      We are so glad to hear this, April! Thank you for taking the time to share with us. -Team F&F

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