If you want the Best Instant Pot Mac and Cheese recipe, look no further! Your Instant Pot is just begging to make this creamy delicious Mac and Cheese for dinner!
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Mac and Cheese is my ultimate comfort food. It's what I crave all. the. time. I'm just totally in love with all things involving pasta and cheese.
I'm crazy about this recipe because it is literally the easiest and best Instant Pot Mac and Cheese ever. One bite and you'll fall in love with the sharp nutty cheese and creamy texture of the cheese sauce.
If you are not familiar with using an Instant Pot, you may want to check out this post for tips, tricks, and more recipes.
No Instant Pot? No problem! Try this Jalapeño Bacon Mac and Cheese instead. It's so good!
Our Buffalo Chicken Mac and Cheese is a family favorite. With tender chicken and loads of cheesy buffalo sauce in every bite, it's a winner with kids and adults alike.
What kind of cheeses are best for mac and cheese?
Using a combination of cheeses will give you the best flavor and texture. I use a mixture of sharp cheddar and Parmesan. However, you could also use fontina, gouda, or gruyere.
TIP: Use freshly grated cheese instead of pre-shredded in a bag. The bags tend to contain a starch or anti-clumping additive. This changes how shredded cheese will melt and the creamy consistency in your mac and cheese.
Ingredients
- elbow pasta
- water or broth
- salted butter
- salt and pepper to preference
- garlic powder
- extra-sharp cheddar and Parmesan cheeses
- evaporated milk OR light cream/whole milk
Instructions
- Stir the pasta and water or broth together in the inner pot along with the butter and seasonings.
- Secure the lid and set to sealing, and use the Manual mode for 4 minutes.
- When the cooking time has ended, let the pot Natural Pressure Release for ONE minute. This one minute is important to make sure the starch from the pasta has enough time to settle down a little bit (vs spewing out of the steam valve, a huge and dangerous mess).
- Cover the steam valve with a clean damp cloth then carefully release the pressure.
- Remove the lid and stir well.
- Mix in the cheese a little at a time and the evaporated milk. The sauce will thicken as it sits for a few minutes.
- Taste and adjust your seasonings as needed.
Recipe Variations
Mac and Cheese is pretty incredible all on its own, but if you' want to dress it up a little, here are some mix in and topping ideas:
- Add 2 cups of steamed veggies such as broccoli florets after the mac and cheese is done cooking.
- Cook, drain and crumble 8 slices of bacon and sprinkle over the top.
- Stir in rotisserie or leftover chicken for added protein.
- Melt 2 tablespoons of butter in a skillet and add 1 cup of panko breadcrumbs. Cook until toasted and sprinkle over the top of the pasta.
- Stir in diced ham and a ½ teaspoon of ground mustard.
You might also like this Pulled Pork Mac and Cheese recipe that features leftover pulled pork topped with creamy mac and cheese and baked with a crumb topping. It's kind of outrageous!
What Goes With Mac and Cheese
Since mac and cheese can be heavy, I like to serve it with something a little lighter. My Lemon Vinaigrette is delicious on a side salad or steamed broccoli. Here are some of my other favorite sides to serve with this cheesy goodness!
How to Reheat Mac and Cheese
Let's face it, it's really hard to reheat mac and cheese and have it taste as good. My trick is to add about 1 tablespoon of whole milk or light cream for every cup of pasta.
You can reheat it in the microwave, but I prefer the stovetop on medium-low heat where you can keep an eye on it.
Similar Recipes
Next time try one of these other delicious recipes!
- ranch Mac and Cheese
- jalapeno mac and cheese
- Cajun mac and cheese
- pulled pork mac and cheese
- Buffalo chicken mac and cheese
- sausage mac and cheese bake
- basil mac and cheese
If you love easy instant pot recipes, you'll also like this Instant Pot Bourbon Chicken!
Best Instant Pot Mac and Cheese Recipe
Best Instant Pot Mac and Cheese
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Ingredients
- 1 lb elbow pasta
- 4 cups water or broth
- 2 tablespoons salted butter
- 1 teaspoon garlic powder
- 4 cups extra-sharp cheddar and Parmesan cheeses
- 1 12-ounce can evaporated milk OR 10-ounces light cream/whole milk
- salt and pepper to preference
Instructions
- Stir the pasta and water or broth together in the inner pot along with the butter and seasonings.
- Secure the lid and set to sealing, and use the Manual mode for 4 minutes.
- When the cooking time has ended, let the pot Natural Pressure Release for ONE minute. This one minute is important to make sure the starch from the pasta has enough time to settle down a little bit (vs spewing out of the steam valve, a huge and dangerous mess).
- Cover the steam valve with a clean damp cloth then carefully release the pressure.
- Remove the lid and stir well.
- Mix in the cheese a little at a time and the evaporated milk. The sauce will thicken as it sits for a few minutes.
- Taste and adjust your seasonings as needed.
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