This Instant Pot mac and cheese is the cheesiest macaroni and cheese around and perfect for quick weeknight dinner. The ultimate comfort food just got better.
Mac and cheese is definitely a favorite in our house. But when you want to upgrade from the blue box stuff, even though those are yummy too, then you need to try this Instant Pot mac and cheese.
Cheesy, creamy, ooey, gooey goodness smothered over al dente noodles. What’s even better is it’s made in the Instant Pot.
If you’re love pasta you have to try my recipe for pasta carbonara. Another favorite Instant Pot pasta recipe is my Instant Pot goulash. You can find other Instant Pot recipes here as well.
If you don’t know what an Instant Pot is you better ask somebody. And you’re in luck because that somebody is me.
The Instant Pot is an electric pressure cooker that has taken over kitchen across the country. No longer do you need to worry about scary stove top pressure cookers. So many amazing meals come out the Instant Pot and this one is no different. If you have not got your hands on one yet you can purchase the one I have here.
What do I need to make Instant Pot mac and cheese?
- Macaroni noodles. You can also use rigatoni, shells, rotini, etc.
- Chicken broth
- Milk
- Butter
- Shredded cheese. I like to use a blend of cheddar and mozzarella, but you can use plain cheddar, or any cheese you wish.
How long does it take to make Instant Pot mac and cheese?
About 20 minutes: 5 minutes or prep, 5 minutes of the Instant Pot coming to pressure, 8 minutes of cook time, and 2 minutes of pressure release from the Instant Pot.
What goes well with mac and cheese?
My kids love eating mac and cheese just by itself as a main dish. This can be fancied up by adding in ham, broccoli (which is a great way to sneak in more veggies), lobster, bacon. You can also serve mac and cheese as a side dish.
My mac and cheese looks watery, what should I do?
When you first mix all the ingredients in the Instant Pot the mixture may look watery. Not to worry. Continue stirring and as the mixture cools slightly it will thicken up. If after 5 minutes or so you the macaroni and cheese is still watery you can add a little more shredded cheese.
How to store macaroni and cheese?
Macaroni and cheese is best served immediately, however if you manage to have some leftovers you can store in an airtight container in the refrigerator for 3-5 days. You can also opt to place in a zip top bag in the freezer for 6 months.
How to reheat mac and cheese?
You can opt to reheat back in the Instant Pot by either placing in saute mode or manual pressure for 1 minute with quick release. Once warmed up you can add a splash of milk to thin the cheese and bring back some of that creaminess.
How to make Instant Pot mac and cheese?
Turn Instant Pot on to saute mode. Add macaroni noodles. Pour in chicken broth being sure that all the noddles are fully submerged.
Place lid on the Instant Pot and set to sealing. Press the cancel button to end saute mode. Cook on manual high pressure for 5 minutes. Quick release.
Once pressure has released, open Instant pot and stir in cheese, milk, and butter. Stir until well combined. Serve immediately. Enjoy!
Instant Pot Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 4 cups chicken broth
- 1 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 cup milk
- 2 tablespoon butter
Instructions
- Turn Instant Pot on to saute mode. Add macaroni noodles. Pour in chicken broth being sure that all the noddles are fully submerged.
- Place lid on the Instant Pot and set to sealing. Press the cancel button to end saute mode. Cook on manual high pressure for 5 minutes. Quick release.
- Once pressure has released, open Instant pot and stir in cheese, milk, and butter. Stir until well combined. Serve immediately. Enjoy!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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