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    Home » Recipes » Dinners » Instant Pot

    Best Instant Pot Mac and Cheese

    Published: Feb 3, 2020 · Modified: Aug 16, 2022 by Ang Paris · Leave a Comment
    This post may contain affiliate links·

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    Sharp cheddar and Parmesan cheese make for the tastiest and best Instant Pot Mac and Cheese you have ever tasted!
    Total Time 25 minutes
    Jump to Recipe Add to Favorites Go to Collections Print Recipe
    I'm crazy about this recipe because it is literally the easiest and best Instant Pot Mac and Cheese ever. One bite and you'll fall in love with the sharp nutty cheese and creamy texture of the cheese sauce. via @jugglingactmama

    If you want the Best Instant Pot Mac and Cheese recipe, look no further! Your Instant Pot is just begging to make this creamy delicious Mac and Cheese for dinner!

    Instant Pot Mac and Cheese in a blue bowl on a table with a blue and white kitchen towel
    Jump to:
    • What kind of cheeses are best for mac and cheese?
    • Ingredients
    • Instructions
    • Recipe Variations
    • What Goes With Mac and Cheese
    • How to Reheat Mac and Cheese
    • Best Instant Pot Mac and Cheese Recipe
    • Best Instant Pot Mac and Cheese

    Mac and Cheese is my ultimate comfort food. It's what I crave all. the. time. I'm just totally in love with all things involving pasta and cheese.

    I'm crazy about this recipe because it is literally the easiest and best Instant Pot Mac and Cheese ever. One bite and you'll fall in love with the sharp nutty cheese and creamy texture of the cheese sauce.

    If you are not familiar with using an Instant Pot, you may want to check out this post for tips, tricks, and more recipes.

    No Instant Pot? No problem! Try this Jalapeño Bacon Mac and Cheese instead. It's so good!

    Our Buffalo Chicken Mac and Cheese is a family favorite. With tender chicken and loads of cheesy buffalo sauce in every bite, it's a winner with kids and adults alike.

    What kind of cheeses are best for mac and cheese?

    Using a combination of cheeses will give you the best flavor and texture. I use a mixture of sharp cheddar and Parmesan.  However, you could also use fontina, gouda, or gruyere.

    TIP: Use freshly grated cheese instead of pre-shredded in a bag. The bags tend to contain a starch or anti-clumping additive. This changes how shredded cheese will melt and the creamy consistency in your mac and cheese.

    A bowl of shredded cheese hovering over an Instant Pot.

    Ingredients

    • elbow pasta
    • water or broth 
    • salted butter
    • salt and pepper to preference 
    • garlic powder
    • extra-sharp cheddar and Parmesan cheeses
    • evaporated milk OR light cream/whole milk 

    Instructions

    1. Stir the pasta and water or broth together in the inner pot along with the butter and seasonings. 
    2. Secure the lid and set to sealing, and use the Manual mode for 4 minutes. 
    3. When the cooking time has ended, let the pot Natural Pressure Release for ONE minute. This one minute is important to make sure the starch from the pasta has enough time to settle down a little bit (vs spewing out of the steam valve, a huge and dangerous mess).
    4. Cover the steam valve with a clean damp cloth then carefully release the pressure. 
    5. Remove the lid and stir well. 
    6. Mix in the cheese a little at a time and the evaporated milk. The sauce will thicken as it sits for a few minutes. 
    7. Taste and adjust your seasonings as needed.
    Ingredients to make the best Instant Pot Mac and Cheese recipe

    Recipe Variations

    Mac and Cheese is pretty incredible all on its own, but if you' want to dress it up a little, here are some mix in and topping ideas:

    • Add 2 cups of steamed veggies such as broccoli florets after the mac and cheese is done cooking.
    • Cook, drain and crumble 8 slices of bacon and sprinkle over the top.
    • Stir in rotisserie or leftover chicken for added protein.
    • Melt 2 tablespoons of butter in a skillet and add 1 cup of panko breadcrumbs. Cook until toasted and sprinkle over the top of the pasta.
    • Stir in diced ham and a ½ teaspoon of ground mustard.

    You might also like this Pulled Pork Mac and Cheese recipe that features leftover pulled pork topped with creamy mac and cheese and baked with a crumb topping. It's kind of outrageous!

    pasta with cheese, broccoli and bacon.

    What Goes With Mac and Cheese

    Since mac and cheese can be heavy, I like to serve it with something a little lighter. My Lemon Vinaigrette is delicious on a side salad or steamed broccoli. Here are some of my other favorite sides to serve with this cheesy goodness!

    • Honey Lime Fruit Salad
    • Easy Garlic Cheese Bombs
    • Winter Citrus Salad
    Grilled Chicken Caesar Salad
    This grilled chicken Caesar salad with garlicky grilled croutons is a modernized version of the classic Caesar salad.
    Get the Recipe >>>
    Roasted Beet Salad
    Earthy roasted beets, sweet oranges, and salty cojita cheese combine in this simple but tasty roasted beet salad.
    roasted beet and orange salad on blue plate
    Buttery Dinner Rolls
    Light and fluffy dinner rolls with loads of butter along with garlic and herbs are a nice addition to any meal!
    Get the Recipe >>>

    How to Reheat Mac and Cheese

    Let's face it, it's really hard to reheat mac and cheese and have it taste as good. My trick is to add about 1 tablespoon of whole milk or light cream for every cup of pasta.

    You can reheat it in the microwave, but I prefer the stovetop on medium-low heat where you can keep an eye on it.

    Mac and Cheese in a blue bowl on a table with a blue and white kitchen towel

    Best Instant Pot Mac and Cheese Recipe

    Best Instant Pot Mac and Cheese

    Sharp cheddar and Parmesan cheese make for the tastiest and best Instant Pot Mac and Cheese you have ever tasted!
    Add to Your Recipe BoxGo to Collections
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: Best Instant Pot Mac and Cheese
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 5 servings
    Calories: 743kcal
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • Instant Pot

    Ingredients

    • 1 lb elbow pasta
    • 4 cups water or broth
    • 2 tablespoons salted butter
    • 1 teaspoon garlic powder
    • 4 cups extra-sharp cheddar and Parmesan cheeses
    • 1 12-ounce can evaporated milk OR 10-ounces light cream/whole milk
    • salt and pepper to preference

    Instructions

    • Stir the pasta and water or broth together in the inner pot along with the butter and seasonings.
    • Secure the lid and set to sealing, and use the Manual mode for 4 minutes.
    • When the cooking time has ended, let the pot Natural Pressure Release for ONE minute. This one minute is important to make sure the starch from the pasta has enough time to settle down a little bit (vs spewing out of the steam valve, a huge and dangerous mess).
    • Cover the steam valve with a clean damp cloth then carefully release the pressure.
    • Remove the lid and stir well.
    • Mix in the cheese a little at a time and the evaporated milk. The sauce will thicken as it sits for a few minutes.
    • Taste and adjust your seasonings as needed.

    Notes

    TIP: Use freshly grated cheese instead of pre-shredded in a bag. The bags tend to contain a starch or anti-clumping additive. This changes how shredded cheese will melt and the creamy consistency in your mac and cheese.
    How to Reheat Mac and Cheese
    My trick is to add about 1 tablespoon of whole milk or light cream for every cup of pasta. You can reheat it in the microwave, but I prefer the stovetop on medium-low heat where you can keep an eye on it.
    Recipe Variations
    • Add 2 cups of steamed veggies such as broccoli florets after the mac and cheese is done cooking.
    • Cook, drain and crumble 8 slices of bacon and sprinkle over the top.
    • Stir in rotisserie or leftover chicken for added protein.
    • Melt 2 tablespoons of butter in a skillet and add 1 cup of panko breadcrumbs. Cook until toasted and sprinkle over the top of the pasta.
    • Stir in diced ham and a ½ teaspoon of ground mustard.
     

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Calories: 743kcal | Carbohydrates: 69g | Protein: 35g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 607mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1046IU | Calcium: 671mg | Iron: 2mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    Welcome! I'm Ang - the Juggling Act Mama! I love sharing quick and easy recipes, creative DIY projects, and fun family travel with you. Like many of you, I am a multi-tasking mama juggling priorities which is why here I offer solutions to tame your hectic lifestyle.

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