Instant Pot Mac and Cheese (Creamy & Easy)

When I first tried making Instant Pot Mac and Cheese, I couldn’t believe how creamy and comforting it turned out in such little time. It’s the kind of recipe I make when my kids are hungry now and I need something cozy on the table fast. If you’re just starting out with Instant Pot recipes, this one is a confidence booster—you’ll see how forgiving and quick it really is. I also love that it pairs beautifully with hearty mains like my Easy Instant Pot Pulled Pork.

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What You’ll Need

I keep these pantry staples around for days when I need a no-fuss dinner. Here’s what goes into my mac and cheese:

• Elbow macaroni – classic, but you can swap with shells or cavatappi.
• Chicken broth – gives the pasta more flavor than plain water.
• Butter – for that silky finish.
• Cheddar cheese – sharp cheddar melts beautifully here.
• Milk or cream – to make the sauce extra creamy.
• Seasonings – salt, pepper, and a touch of garlic powder.

💡 My tip: I always shred cheese from a block instead of using pre-shredded. It melts much smoother this way.

If you love cozy pasta dishes, you’ll probably enjoy my Pressure Cooker Chili alongside this mac—it’s a hearty combo for a weekend dinner.

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Step-by-Step Guide to Instant Pot Mac and Cheese

This is a one-pot wonder, so cleanup is easy. Here’s how I do it:

Step 1 — Cook the pasta

Add elbow macaroni, broth, butter, salt, and garlic powder to the Instant Pot. Stir, then close the lid and set to manual high pressure for 4 minutes. I like to give the pasta a quick stir before sealing so nothing sticks together.

Step 2 — Quick release

When the timer beeps, do a quick release. Don’t be alarmed if a little steam splatters—this is normal. Just stand back slightly.

Step 3 — Add the creaminess

Stir in the milk (or cream) and gradually add shredded cheddar. Keep stirring until the cheese is fully melted and the sauce coats the pasta. I like to add cheese in small handfuls so it melts smoothly.

Step 4 — Adjust and serve

Taste and season with extra salt or pepper if needed. Garnish with fresh parsley or paprika if you want a pop of color. Sometimes I add a dash of hot sauce for a grown-up kick—so good!

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Pro Tips & Easy Swaps

• Use block cheese for best melting.
• Try half cheddar, half mozzarella for a stretchy cheese pull.
• Swap broth for water if you want it lighter.
• Stir in a spoonful of cream cheese for extra creaminess.
• Add bacon bits for a smoky twist.
• Use gluten-free pasta and adjust cook time down by 1 minute.
• Stir in frozen peas or broccoli for a veggie boost.
• Top with panko crumbs and broil briefly for baked-style crunch.

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Serving Ideas & Variations

Instant Pot Mac and Cheese is delicious as-is, but I love dressing it up for variety:

• With BBQ pulled pork spooned on top.
• Mixed with buffalo chicken for a spicy kick.
• Baked with breadcrumbs for a crunchy finish.
• Stirred with sautéed mushrooms and spinach.
• With diced ham for a classic comfort combo.
• As a side dish at holiday dinners.

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Common Mistakes (and How to Fix Them)

• Cheese clumps – Add cheese gradually and stir well.
• Too watery sauce – Let it sit 2–3 minutes; the pasta absorbs liquid.
• Burn notice – Stir pasta well before sealing and make sure there’s enough broth.
• Overcooked pasta – Quick release right away to avoid mushy noodles.

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Frequently Asked Question

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You’ll Also Love

If you loved this mac and cheese, try my Instant Pot Chicken Noodle Soup next—it’s another quick comfort classic.

And don’t forget to check out more cozy Instant Pot recipes for easy family dinners.