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Instant Pot Macaroni and Cheese

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Satisfy your craving for creamy comfort with our Instant Pot Macaroni and Cheese. This recipe delivers rich, cheesy goodness without the hassle, thanks to the Instant Pot. Say farewell to long cooking times and hello to a speedy, one-pot wonder that guarantees you’ll be enjoying velvety mac and cheese in a flash. Dive into the comfort you love, made easy with Instant Pot Macaroni and Cheese!

macaroni

Why You’ll Love This Recipe

  • Delicious: This Instant Pot macaroni and cheese recipe is packed with flavor, making it one of the most delicious dishes you can make.
  • Comfort Food: The sharp cheddar cheese gives it a bold taste, while the creaminess of the mozzarella makes it creamy and comforting.
  • Fast Cooking: You don’t have to worry about spending hours in the kitchen. This Instant Pot macaroni and cheese recipe is ready in minutes.
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Recipe Ingredients

  • Dried Macaroni: Is the main component of the dish, providing a firm, hearty base that will soak up all the creamy cheese sauce.
  • Chicken Stock: Used as the cooking liquid for the macaroni, it imparts a savory depth of flavor that elevates the whole dish.
  • Butter: Adds a rich, creamy element to the cheese sauce and enhances the overall mouthfeel of the Instant Pot macaroni and cheese.
  • Salt or Garlic Salt: Enhance the natural flavors of the other ingredients.
  • Whole Milk or Evaporated milk: Is key to creating a creamy, silky sauce that envelops every piece of macaroni.
  • Shredded Mild Cheddar: Melts beautifully into the sauce, adding a classic, slightly tangy flavor that’s synonymous with Instant Pot macaroni and cheese.
  • Mozzarella Shredded: Contributes a mild, creamy flavor and a delightful, stretchy texture that makes every bite of this Instant Pot macaroni and cheese extra satisfying.
Instant Pot Macaroni and Cheese Ingredients.

How To Make Instant Pot Macaroni And Cheese?

Step One: Add Macaroni To Instant Pot

In the Instant Pot, combine dried macaroni, water, and salt. 

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Step Two: Pressure Cook

Place the lid on the Instant Pot, and close by twisting in place. Close the valve. Set the Instant Pot to High Pressure at 4 minutes (The Instant Pot will take about 12 minutes to come pressure.).

Step Three: Quick Release Pressure

Once the Instant Pot finishes cooking after the 4 minutes, open the valve using something to protect your hands as the steam will be hot. Turn Instant Pot off. After the Instant Pot has released all its pressure, untwist the lid, and pull the lid off away from you. 

Step Four: Add Milk, Butter & Cheese

Stir in the milk, and butter. Once the butter has melted, and the milk has been mixed completely, add in the cheddar, and the mozzarella by one handful at a time to make a creamy sauce.

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Once you have added one handful, mixed until the cheese has been completely melted. Then add another handful of cheese. Continue until all cheese has been added, and all cheese is melted in the macaroni. 

Step Five: Serve

Serve your Instant Pot macaroni and cheese immediately, or you can set the Instant Pot to the “warm” setting. 

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Cooking Tips

  • Use enough water: This recipe calls for 4 cups of water. Don’t put any less otherwise your pasta may get the Burn Notice.
  • Make sure water covers the pasta: You want your water to fully cover your pasta noodles.
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Variations

  • Gourmet Fusion Mac & Cheese: Try incorporating cream cheese, garlic powder, and a hint of hot sauce to create a flavorful blend. With added richness from sour cream and a savory depth from low sodium chicken broth, topped off with melty Monterey Jack cheese, this dish is a true delight for your taste buds.
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Storage & Reheating Instructions

  • Refrigeration: Store any leftover Instant Pot macaroni and cheese in an airtight container in the refrigerator, ensuring it’s cooled to room temperature before storing. Consume within 3-4 days for the best taste and safety.
  • Freezing: Allow the homemade mac and cheese to cool completely, then transfer it to a labeled freezer bag or airtight container. Freeze for up to 2-3 months, ensuring proper sealing to maintain flavor and texture.
  • Thawing: When ready to enjoy frozen Instant Pot macaroni and cheese, thaw it in the refrigerator overnight.
  • Reheating: Place the Instant Pot mac and cheese in the Instant Pot, add a splash of milk or chicken broth to maintain creaminess, and use the “Saute” function. Stir occasionally until the Instant Pot macaroni and cheese reaches the desired temperature. This method ensures a quick and evenly reheated dish with the convenience of your Instant Pot.

What To Serve With This Recipe?

  • Chicken Breast: Tender and juicy chicken breast is a classic choice to serve alongside mac and cheese. The protein-rich chicken complements the creamy and cheesy pasta, creating a satisfying and balanced meal.
  • Baked Ham: Succulent baked ham, with its sweet and savory flavors, is another delicious option to serve with mac and cheese. The richness of the ham pairs beautifully with the creamy pasta, adding depth of flavor to the dish.
  • Pulled Pork: Tender pulled pork, slow-cooked until melt-in-your-mouth tender, is a hearty and flavorful addition to mac and cheese. The smoky and savory flavors of the pork enhance the richness of the cheesy pasta, creating a comforting and indulgent meal.
instant pot Mac and cheese pasta

Instant Pot Macaroni and Cheese Recipe

Yield: 4
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Experience pure comfort with Instant Pot Macaroni and Cheese, a creamy and satisfying dish ready in a flash.

Ingredients

  • 1 pound dried macaroni
  • 4 cups of chicken stock
  • 4 TBSP of butter
  • 1 TBSP of salt or garlic salt
  • 1.5 cups of whole milk
  • 12 oz shredded mild cheddar
  • 4 oz mozzarella shredded

Instructions

  1. In the Instant Pot, combine dried macaroni, water, and salt. 
  2. Place the lid on the Instant Pot, and close by twisting in place. Close the valve. Set the Instant Pot to High Pressure at 4 minutes (The Instant Pot will take about 12 minutes to come pressure.).
  3. Once the Instant Pot finishes cooking after the 4 minutes, open the valve using something to protect your hands as the steam will be hot. Turn Instant Pot off. After the Instant Pot has released all its pressure, untwist the lid, and pull the lid off away from you. 
  4. Stir in the milk, and butter. Once the butter has melted, and the milk has been mixed completely, add in the cheddar, and the mozzarella by one handful at a time to make a creamy sauce.
  5. Once you have added one handful, mixed until the cheese has been completely melted. Then add another handful of cheese. Continue until all cheese has been added, and all cheese is melted in the macaroni. 
  6. Serve your Instant Pot macaroni and cheese immediately, or you can set the Instant Pot to the “warm” setting. 

Notes

  • Use enough water: This recipe calls for 4 cups of water. Don't put any less otherwise your pasta may get the Burn Notice.
  • Make sure water covers the pasta: You want your water to fully cover your pasta noodles.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 853Total Fat: 52gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 150mgSodium: 3067mgCarbohydrates: 53gFiber: 2gSugar: 10gProtein: 42g

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