Creamy Instant Pot Mac and Cheese in 15 Minutes

This Instant Pot Mac and Cheese is incredibly simple. Rich, creamy, and customizable with your favorite cheeses, it makes a comforting family dinner with only about five minutes of hands-on prep. Minimal effort, big flavor — even picky kids will ask for seconds.

This post was originally published in January 2019 and updated April 2020 to add process and ingredient photos.

I resisted the Instant Pot for a long time, thinking it was another gadget I could do without. In practice, though, it earns its keep: the Instant Pot cooks certain dishes quickly and consistently, and macaroni and cheese is one of those wins. This recipe is essentially dump-and-go, and it delivers a creamy, cheesy result with very little fuss.

Why You Will Love This Instant Pot Mac and Cheese:

• Minimal effort. Add pasta, broth, and butter to the pot, pressure cook, then stir in milk, cheese, and seasonings. That’s it.
• Endless variations. Swap cheeses, add hot sauce, fold in vegetables like broccoli or spinach, or stir in chicken or bacon for a heartier meal.
• Perfect side or main. Mac and cheese pairs with barbecue, roasted meats, or a simple green salad — or enjoy it on its own.
• Kid-friendly. Use fun pasta shapes for the little ones, and choose bolder cheeses for adult servings so everyone is happy.

Recipe Ingredients:

• pasta: Shells, elbows, rotini, or penne all work. If you don’t have the exact shape pictured, don’t worry — the method is forgiving.
• cheese: A reliable combo is 2 cups cheddar and 1 cup of a second cheese such as gruyère or Monterey Jack for extra creaminess and flavor.
• broth: Chicken or vegetable broth adds flavor; water will work in a pinch but yields a milder result.
• butter: Salted or unsalted; if using salted butter, reduce added salt slightly.
• seasoning: Garlic powder, paprika, salt, and pepper are classic. For young children, reduce the garlic and add more for adults.
• milk: Whole milk gives the richest sauce. Substitute half-and-half or add a splash of cream for extra richness if desired.
• breadcrumbs: Optional, for topping when serving.

The ingredient list is basic pantry staples, which makes this recipe ideal when you need a quick dinner without a trip to the store. If you ever need to substitute water for broth, it still turns out well — though broth delivers better depth of flavor.

How to make this Pressure Cooker Mac and Cheese:

• Place pasta and salt in the Instant Pot. Pour the broth over the pasta, then cut the butter into pieces and scatter on top. No stirring required.
• Secure the lid and set the vent to sealed. Pressure cook on HIGH for 5 minutes. Allow a few minutes for the pot to come up to pressure before the cook time begins.
• When the cook time finishes, perform a quick release. Note: on rare occasions melted butter can sputter with the steam; keep any important items away from the release area and use caution.
• Once the lid unlocks, open the pot and stir the pasta to separate any pieces that are sticking.
• Add the shredded cheese, milk, garlic powder, paprika, and cracked pepper. Stir until the cheese melts and the sauce is smooth. If the mixture seems thin, add an extra 1/4 cup of cheese or a splash more milk to reach your desired consistency.
• Serve immediately with an optional sprinkle of breadcrumbs.

If you don’t own an Instant Pot, a stovetop version works too, though you’ll need to cook the pasta separately and then combine it with the sauce.

Other Instant Pot Recipes:

• Instant Pot Creamy Garlic Parmesan Chicken
• Instant Pot Carnitas
• Garlic Parmesan Instant Pot Mashed Potatoes
• Instant Pot Cheesy Chicken and Rice
• Butter Herb Instant Pot Salmon

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