This is the easiest Instant Pot mac and cheese you’ll make—quick, cheesy, and incredibly creamy. It’s simple enough for a weeknight and versatile enough to become a go-to side for holidays or meal prep.
Why You’ll Love This Recipe
You will love this Instant Pot mac and cheese because it combines speed, ease, and great flavor:
- Minimal hands-on time—no stove babysitting required
- Ready in about 10 minutes
- Easy to customize with your favorite cheeses
- Instant Pot frees your stove for other dishes during holidays
- Freezer-friendly for quick reheats later
Ingredients You’ll Need
- Elbow macaroni — recipe tested with elbow macaroni
- Chicken stock — or vegetable stock
- Seasonings — paprika, onion powder, garlic powder
- Salt
- Milk — full-fat preferred for creaminess
- Cheeses — shredded cheddar, asiago, and parmesan for a rich, layered flavor
How To Make Instant Pot Mac and Cheese
- Add the elbow macaroni, chicken stock, paprika, onion powder, garlic powder, and salt to the Instant Pot.
- Secure the lid, set valve to sealing, and pressure cook for 5 minutes. Quick release when cooking is complete.
- Pour in a splash of milk (start with ¼ cup) and stir in the cheeses gradually—about ½ cup at a time—making sure each addition melts before adding more.
- Add more milk as needed to reach your desired creaminess.
Other Cheese Combinations You Can Try
- Cheddar + Monterey Jack
- Gouda + Pepper Jack + Havarti
- White Cheddar + Swiss + Gruyere + Parmesan
- Cheddar + Gouda
Tips and Notes
- Start with less milk and add more gradually to avoid a runny sauce.
- Pre-shredded cheddar can contain anti-caking agents that prevent smooth melting—shred a block of cheddar for best results.
- Stir in cheese in ½-cup increments so it melts evenly and coats the pasta.
- If doubling the recipe, double ingredients but not the cooking time.
- This recipe was tested in a 6-quart Instant Pot model; results may vary slightly with other sizes.
How To Freeze Mac and Cheese
- Portion into single servings and freeze in airtight containers or freezer bags to prevent freezer burn.
- I freeze 1-cup portions so it’s easy to thaw just what I need.
- To reheat, thaw overnight in the fridge if possible, then warm gently with a splash of milk or cream to restore creaminess.
What Should I Serve With Mac and Cheese?
- Oven roasted chicken
- Fried chicken
- Chicken Caesar salad
- Roasted broccoli
- Roasted Brussels sprouts
- Instant Pot tomato soup
Recipe
Instant Pot Mac and Cheese
This is the easiest Instant Pot Mac and Cheese ever! Quick, packed with cheese, and creamy, you’re going to want to make this daily!
4.60 from 10 votes
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 5 servings
Ingredients
- 454 grams elbow macaroni
- 4 cups chicken stock, or vegetable
- ½ tbsp paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ to 1 cup milk
- 1½ cups shredded cheddar cheese
- 1½ cups asiago cheese
- ½ cup parmesan cheese
Instructions
- In the Instant Pot, add the elbow macaroni, chicken stock, paprika, onion powder, garlic powder, and salt.
- Place the lid on, set to sealing, and pressure cook for 5 minutes. Quick release when done.
- Add a splash of milk (start with ¼ cup) and mix in the cheese a little at a time, stirring until melted before adding more. Add more milk if needed to reach desired consistency.
Video
Notes
One standard box of macaroni (about 454 grams) was used for this recipe.
Nutrition
Serving: 1 serving
| Calories: 728 kcal
| Carbohydrates: 80 g
| Protein: 40 g
| Calories: 728 kcal
| Carbohydrates: 80 g
| Protein: 40 g
Course: Instant Pot
Cuisine: Comfort
Author: Carmy
More Recipes You May Like
- Creamy Instant Pot Beef Pasta
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- Instant Pot Mason Jar Cheesecakes
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- Instant Pot Chicken Vegetable Soup
- Instant Pot Chicken Stroganoff
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