Instant Pot Mac and Cheese Recipe
Instant Pot Mac and cheese is the ultimate comfort food that comes together in minutes—creamy, cheesy, and completely foolproof.
If you’ve been searching for a fast, family-friendly meal that doesn’t skimp on flavor, this instant pot recipe is it.
With just a handful of ingredients and no babysitting the stovetop, you’ll have a dish that feels like it’s been simmering all day but takes a fraction of the time.
Everything effortlessly cooks together, leaving you with rich pasta coated in a velvety sauce.
Once you try this shortcut, you may never go back to boxed versions or traditional stovetop recipes again.
Whether you’re feeding picky eaters, need a quick side dish, or want a cozy main course, this recipe will quickly earn its spot in your weekly rotation.
How to Make 5 Ingredient Instant Pot Mac and Cheese
- Add pasta and water (or broth) to the Instant Pot, making sure the noodles are submerged.
- Cook on Manual/Pressure Cook for 4 minutes, then do a quick release. If excess water remains, drain it off. Don’t overcook the pasta, it will continue to soften as it sits in the sauce.
- Stir in evaporated milk and butter until smooth, then gradually mix in shredded cheese until creamy. Stir in the shredded cheese a handful at a time so it melts smoothly without clumping.
- Season with ground mustard, paprika, garlic powder, salt, and pepper.
- For extra flavor, you can mix in bacon, veggies, or different cheeses. Serve warm and enjoy a quick, cheesy comfort dish in just minutes!
Yes! Shells, rotini, or penne work well, but cooking times may vary slightly.
Sharp cheddar is classic, but mixing in mozzarella, Monterey Jack, or Gruyère makes it extra creamy.
Yes, but mac and cheese is best served fresh. If reheating, add a splash of milk to keep it creamy.
It’s not ideal—pasta tends to get mushy after freezing. For best results, enjoy it fresh or store leftovers in the fridge for up to 3 days.
Instant Pot Duo Plus 9-in-1 Multicooker, Pressure Cooker, Slow Cook, Rice Maker, Steamer, Sauté, Yogurt, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 QuartsSpring Chef Professional Cheese Grater – Stainless Steel, XL Size, 4 Sides – Perfect Box Grater for Parmesan Cheese, Vegetables, Ginger – Dishwasher Safe – Black
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Easy Instant Pot Mac and Cheese Recipe
Ingredients
- 16 oz elbow noodles
- 4 cups water
- 12 oz evaporated milk
- 2 tbsp butter
- 16 oz shredded sharp cheddar cheese
- 8 oz shredded mozzarella cheese
- 8 oz shredded fontina cheese
- 1 tsp ground mustard
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper
Instructions
- Place elbow noodles and water into the Instant Pot liner.
- Stir and lock the lid into position.
- Set the vent to sealing and press Manual for 4 minutes.
- Once the Instant Pot timer beeps, release pressure and remove the lid.
- If there is water left, you can strain it carefully.
- Stir in evaporated milk and butter until melted.
- Slowly stir in shredded cheeses until melted.
- Add seasonings and stir.
- Serve immediately.