Instant Pot Mac and Cheese

Quick and easy instant pot mac and cheese recipe, homemade with simple ingredients. Super creamy and loaded with cheese. No evaporated milk! No Velveeta!

This meal is ready in only 10 minutes and perfect for busy days. It screams comfort food just like my Instant Pot Sausage Pasta and Instant Pot Sausage and Peppers. In this dish, tender macaronis are loaded with a creamy cheese sauce that's made up with 3 cheeses and topped with seasonings. You will surely be coming back for more and leftovers are perfect for school lunches that kids will love!

Jump to:

• Key ingredients
• Variations
• How to make easy instant pot mac and cheese recipe?
• What sides to serve with mac and cheese?
• Tips and Techniques
• Recipe FAQs
• Storage
• More One Pot Pasta Recipes
• Recipe

Key ingredients

• Macaroni- Be sure it is uncooked to start with.
• Chicken broth- You can also use vegetable broth, if preferred.
• Butter- Unsalted yields best results.
• Garlic and onion powders- For an extra punch of flavor.
• Salt and pepper- Adjust according to your personal preference.
• Dijon mustard- A little bit goes a long way in this recipe.
• Cheeses- I like to use a combination of cheddar, mozzarella, and Parmesan.
• Milk- Whole will make the creamiest dish.

Variations

• Try your favorite cheeses- I like to use a combination of cheddar and mozzarella but my son loves the Mexican cheese blend. Get creative!
• Add bacon- Everything is better with bacon. When pasta is ready, sprinkle cooked crumbled bacon on top to add a little crunch.
• Use sausage- Slice it into small round pieces and cook it first on the "Saute" setting. Then, add all the other ingredients and cook, as per instructions below.
• Ground beef option- Cook it first on the "Saute" setting and drain fat. Then, add all the other ingredients and cook, as per instructions below.
• Chicken version- Mix in The easiest choice is rotisserie chicken or leftover baked/grilled chicken from a previous meal. Shred it cut it into cubes and mix it into the prepare pasta at the end.
• Include some spinach- Use frozen but be sure to thaw and drain excess liquid before adding it into the pot.
• Get creative with garnish- The classic choice is parsley but you can also use finely chopped green onions or cilantro or basil or chives.
• Try different seasonings- There are so many pre-made seasonings in the market these days. Use an Italian spice blend or Cajun seasoning or Mexican taco seasoning to really take this dish over the top.
• Make it spicy- Do this by adding some red chili flakes or even finely chopped green chilies. There is also the jalapeno popper version, which is my personal favorite. I only add 1 large jalapeno and make sure it is finely chopped. De-seed it if you don't want it too spicy.
• Vegan option- Use vegan milk (almond milk, coconut milk, soy milk, cashew milk) and vegan cheese.
• Make it smoky- You can do this by adding a little liquid smoke or using a smoker. You can even use smoked gouda as a cheese choice.
• Healthier option- This can be done by using low fat milk and cheeses or even cauliflower cheese sauce (although I must admit that I really don't like the cauliflower version).
• Baked version- This is very popular. Spread the prepared pasta in a large oven-safe dish. Top off with shredded cheddar cheese and crushed Ritz crackers or breadcrumbs. Bake at 400 degrees for about 15 minutes or until top is toasted and golden brown.
• Top with bread crumbs- For added texture and flavor.

How to make easy instant pot mac and cheese recipe?

1. Toss in- Uncooked pasta, seasonings and broth.
2. Cover and cook- Until done then release pressure.
3. Add in- Cheese and milk.
4. Mix until smooth- Then enjoy!

What sides to serve with mac and cheese?

Since this is such a heavy meal, I highly recommend keeping the sides simple such as crusty bread, breadsticks, garlic bread, or an Easy Green Salad (One Bowl).

Tips and Techniques

• Use low sodium ingredients- Because this prevents the meal from becoming too salty. This is especially with regards to butter and broth.
• Pasta thickens as it cools- This is normal and nothing to worry about. It will be slightly runny but it will continue to thicken as it cools down. Also, you can add more or less milk, based on your preference.
• Use small sized pastas- Such as elbows, daltini or shells. If you use jumbo pastas, the quantity of broth and water may have to be adjusted.
• Use full fat ingredients-For maximum richness and creaminess, use full fat cheeses and whole milk. However, my mom likes to use evaporated milk and that works really well too. You can even try heavy cream.
• Adjust amount of seasonings- This can be done, based on your preference. Add more or less of salt, pepper, garlic, onion powder, mustard, Sriracha.

Recipe FAQs

Storage

• Make ahead- You can make this dish up to 2 days before serving if kept in a sealed container in the fridge or even up to 1 month if kept in the freezer. But it is best freshly served.
• Refrigerate- Store in a sealed container for up to 2 days.
• Freeze- I don't recommend this because of the dairy ingredients. The texture changes and it isn't very good.
• Reheat- Honestly, it tastes the best when served fresh, all warm, cheesy and ooey gooey. However, this meal has a tendency to become thick, as it cools down because the pasta absorbs all the liquid and moisture, making it feel very dry. Thankfully, this can easily be fixed. Before you reheat in the microwave, just add a splash of milk, heat, and then, mix everything together until creamy again.

More One Pot Pasta Recipes

• One Pot Mac and Cheese
• Chicken Bacon Ranch Pasta (One Pot)
• One Pot Fettuccine Alfredo
• Creamy Spinach Pasta (One Pot)
• Pasta Fagioli/Pasta E Fagioli (One Pot)

Recipe

Happy cooking everyone!