Instant Pot Mac and Cheese

5 from 1 vote

Instant Pot Mac and Cheese is going to be your new favorite go-to recipe. Throw macaroni noodles and a few other ingredients to an electric pressure cooker, cook to al dente perfection, then stir in cheese until everything is ooey-gooey and have everyone's family favorite comfort food in minutes. We are talking homemade macaroni & cheese in about the same time it takes to prepare the stuff from the blue box.

Prep Time5

Cook Time4

Total Time9

Course: Main Course

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

1 pound uncooked elbow macaroni 4 cups
2 cups chicken broth
2 cups water
2 Tablespoons salted butter
1 teaspoon hot sauce optional. but it really just adds flavor and doesn't make it spicy
1/2 teaspoon garlic powder
1/2 teaspoon table salt
1/4 teaspoon pepper
1/2 cup whole milk 2% or lower will work but the results won't be quite as good
2 cups freshly shredded sharp cheddar cheese
1 cup freshly shredded mozzarella cheese or Italian blend
1/2 cup freshly shredded Parmesan cheese

Instructions

Add the uncooked pasta, chicken broth, water, butter, hot sauce (opt), garlic powder, salt, and pepper to a 6-quart or 8-quart Instant Pot.
1 pound uncooked elbow macaroni, 2 cups chicken broth, 2 cups water, 2 Tablespoons salted butter, 1 teaspoon hot sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon table salt, 1/4 teaspoon pepper
Secure the lid on the Instant Pot and turn the valve to sealing. Set the Instant Pot to cook on high pressure for 4 minutes. It will take a few minutes for the Instant Pot to come to pressure, then it will start the cooking process.
Carefully do a quick release, then add the milk and 3-4 handfuls of the cheese. Stir well until the cheese has melted, then add another 3-4 handfuls of cheese and stir again. Repeat until all the cheese has been added and melted to create a creamy sauce. If needed, you can add another 1/2 cup of milk.
1/2 cup whole milk, 2 cups freshly shredded sharp cheddar cheese, 1 cup freshly shredded mozzarella cheese or Italian blend, 1/2 cup freshly shredded Parmesan cheese
Serve immediately.

Notes

If using all water instead of chicken broth, increase the salt to 1 teaspoon.
You could even use half and half or cream for even richer, creamier macaroni and cheese.
This is my most basic approach and the one I use most often, but you can make your Instant Pot mac and cheese a little extra by using other cheeses like gouda, provolone, monterey jack, colby jack, gruyere, and more.
Keeps for 3-4 days in the fridge and can be reheated in the microwave or on the stovetop. You may need to add a splash or two of milk to loosen it up when reheating.
I like adding leftover pulled pork, chopped bacon, kielbasa sausage, or other protein when I have it on hand to make this a more substantial meal.

Nutrition

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