Name: Instant Pot Mac and Cheese Recipe
Prep time: 5 min
Cook time: 4 min
Total time: 15 min
Cuisine: American
Ingredients: 16 ounces elbow macaroni; 4 cups water; 3 tablespoons butter; ½ teaspoon garlic powder; ½ teaspoon ground mustard; 1 teaspoon salt; ¼ teaspoon black pepper; ½ cup whole milk; ½ cup heavy cream; 2 cups shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese

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If you’ve been searching for a truly dreamy dinner, Instant Pot Mac and Cheese is about to become your new all-time favorite comfort meal! Creamy, decadent, and ready in just about 15 minutes, this recipe delivers ooey-gooey, cheesy perfection without ever turning on the stove. Every bite is rich with sharp cheddar and Monterey Jack, enveloping tender pasta in a lusciously smooth sauce. Whether you’re whipping up a quick weeknight supper or feeding a hungry crowd, this Instant Pot Mac and Cheese brings the magic of homemade flavor with a fraction of the effort. Honestly, it’s the kind of recipe you’ll want to tuck into your back pocket for when you need maximum coziness, minimal fuss, and rave reviews at the dinner table.

Instant Pot Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Instant Pot Mac and Cheese is in its simplicity—the ingredient list keeps things classic, but each element makes a big impact on flavor and texture. Every cheese, spice, and pantry staple plays a special part in building that rich, silky sauce and iconic golden color you crave.

Elbow macaroni (16 ounces): The traditional pasta shape for classic mac and cheese, perfectly sized to catch all that glorious sauce.
Water (4 cups): Just enough to cook the pasta directly in the Instant Pot, no draining required.
Butter (3 tablespoons): Adds richness and a silky finish to the macaroni as it cooks.
Garlic powder (½ teaspoon): Lends a gentle savory undertone without overpowering the classic cheese flavor.
Ground mustard (½ teaspoon): This secret ingredient adds depth and enhances the sharpness of the cheese.
Salt (1 teaspoon): Balances the creamy richness and brings all the flavors together.
Black pepper (¼ teaspoon): Provides a subtle kick and helps cut through the creaminess.
Whole milk (½ cup): Makes the sauce unbelievably smooth and lush.
Heavy cream (½ cup): Amps up the creaminess for a restaurant-worthy macaroni and cheese.
Shredded sharp cheddar cheese (2 cups): The heart of every great mac and cheese—intensely cheesy and melt-in-your-mouth delicious.
Shredded Monterey Jack cheese (1 cup): Brings extra melty goodness and a mild, creamy taste that rounds out the flavor profile.

How to Make Instant Pot Mac and Cheese

Step 1: Combine the Basics

Start by adding your elbow macaroni, water, butter, garlic powder, ground mustard, salt, and black pepper directly into the Instant Pot. Give everything a gentle stir, making sure all the pasta is fully submerged—this sets the stage for the macaroni to cook perfectly without any stirring or babysitting.

Step 2: Cook Under Pressure

Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for 4 minutes. It’s almost magical how the Instant Pot transforms these simple ingredients into tender, perfectly cooked pasta right before your eyes!

Step 3: Quick Release the Pressure

Once the timer beeps, carefully do a quick release of the pressure. (Be extra cautious with the steam!) When the pin drops, open the lid and give the macaroni a gentle stir. You’ll notice most of the water is absorbed, leaving just enough to keep things creamy.

Step 4: Add the Dairy

Pour in the whole milk and heavy cream, then stir to incorporate. This is where the magic happens for your Instant Pot Mac and Cheese. The sauce starts to come together, making everything super luscious and silky.

Step 5: Get Cheesy

Gradually add the shredded cheddar and Monterey Jack, stirring a bit at a time until the cheeses melt completely. Don’t rush—this step is key to achieving that dreamy, smooth consistency. Now, you’ve got a pot of absolute cheesy heaven ready to devour.

How to Serve Instant Pot Mac and Cheese

Garnishes

Dress up your Instant Pot Mac and Cheese with a quick sprinkle of extra shredded cheese, a dash of smoked paprika, or even finely chopped chives for a pop of color. For a little crunch, try toasted breadcrumbs or crispy bacon bits on top—totally optional, but highly encouraged!

Side Dishes

Mac and cheese is delicious on its own, but it also loves a supporting cast. Serve it alongside a fresh green salad, roasted veggies, or a crisp slaw to balance out all that cheesy goodness. If you’re craving a heartier meal, pair it with veggie sausages, baked chicken, or BBQ pulled jackfruit.

Creative Ways to Present

Take your Instant Pot Mac and Cheese to the next level by serving it in individual ramekins with broiled cheese on top, piling it into bread bowls, or transforming leftovers into bite-sized mac and cheese muffins. It also doubles as a fun topping for baked potatoes or even as an oozy layer in grilled cheese sandwiches.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Mac and Cheese stores beautifully in an airtight container in the fridge for up to 4 days. Just cool it completely before transferring to lock in the moisture and keep it tasting fresh.

Freezing

If you want to stash some away, Instant Pot Mac and Cheese can be frozen, though the sauce may separate a little when thawed. Spoon portions into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to 2 months. For best results, thaw in the fridge overnight before reheating.

Reheating

To reheat, scoop your mac and cheese into a saucepan or microwave-safe bowl, adding a splash of milk or cream to revive the creamy sauce. Warm gently over low heat or in the microwave, stirring often, until hot and smooth again.

FAQs

Can I use a different type Main Course

Absolutely! While elbow macaroni is classic for Instant Pot Mac and Cheese, you can swap in shells, cavatappi, or rotini. Just keep an eye on cooking time; smaller shapes may need a minute less under pressure.

How do I make the sauce even cheesier?

Feel free to increase the amount of cheese or add a handful of your favorite melty varieties—think Gruyère, Colby Jack, or even a little cream cheese for a super indulgent finish.

Can I make this recipe gluten free?

Yes! Use your favorite gluten-free pasta, but note that some brands may cook faster or get mushy. Check the package for guidance and possibly reduce the cook time by a minute.

What can I add for extra flavor?

Try stirring in a little smoked paprika or cayenne for gentle heat, tossing in steamed broccoli, sautéed mushrooms, or even a spoonful of pesto for a fresh twist on classic Instant Pot Mac and Cheese.

Can I double the recipe?

You sure can! Just make sure your Instant Pot is large enough, and don’t exceed the maximum fill line. Pressure cooking time stays the same, but it may take a little longer to come to pressure and to release.

Final Thoughts

If you’re craving the ultimate in homemade comfort, Instant Pot Mac and Cheese should be at the very top of your dinner list. It’s breathtakingly creamy, incredibly cheesy, and so simple to make in one pot. Trust me—once you try this version, you’ll never look at boxed mac the same way again. Give it a go and watch your family light up at the very first bite!

Instant Pot Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 20 reviews

Author: Emma
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in creamy, cheesy goodness with this Instant Pot Mac and Cheese recipe. Perfect for a quick and satisfying meal, this dish is sure to become a family favorite.

Ingredients

Scale

Macaroni:

16 ounces elbow macaroni

Cheese Sauce:

4 cups water
3 tablespoons butter
½ teaspoon garlic powder
½ teaspoon ground mustard
1 teaspoon salt
¼ teaspoon black pepper
½ cup whole milk
½ cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese

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Instructions

Prepare the Pasta: Place macaroni, water, butter, garlic powder, ground mustard, salt, and pepper into the Instant Pot. Stir gently to combine, ensuring the pasta is submerged.
Cook: Secure the lid, set valve to sealing, and cook on high pressure for 4 minutes. Quick-release pressure carefully.
Finish the Dish: Stir macaroni, then add whole milk and heavy cream. Gradually add shredded cheddar and Monterey Jack cheeses, stirring until smooth and creamy. Serve hot.