A quick guide to a fast, cheesy weeknight meal.
INTRODUCTION
Instant Pot Macaroni and Cheese is a fast and creamy meal you can make in one pot. It cooks the pasta and melts the cheese with little effort. You only need a few ingredients and about 20 minutes from start to table. This recipe makes a rich dish that kids and adults like. If you like easy one-pot dinners like cheesy ranch potatoes and smoked sausage, you will like this dish too. The Instant Pot keeps the pasta soft and the sauce smooth. You do not need to watch a pot on the stove. You can change the cheese or add a mix-in to make it your own.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many simple reasons. It is fast. You cook the pasta under pressure for only a few minutes. It is creamy. The cheese melts into a smooth sauce that coats every noodle. It is easy. You add most ingredients to the pot, close the lid, and let the Instant Pot do the work. It is kid-friendly. Most kids enjoy the mild, cheesy flavor. It is flexible. You can add vegetables, protein, or spices to make new versions. You can also make it ahead and reheat it for a quick meal. This dish is both comfort food and a smart weeknight plan.
HOW TO MAKE Instant Pot Macaroni and Cheese
This method cooks the pasta in broth, then adds cheese and milk for a thick sauce. If you need ideas for other one-pot meals, see how a similar simple method works for cheesy ranch potatoes and smoked sausage. Start by measuring the dry macaroni and broth. Add the dry spices and butter so they melt into the liquid. Set the Instant Pot to high pressure and cook. When the timer finishes, quick release the pressure. Stir in milk and cheese in small amounts. This helps the cheese melt evenly and keeps the sauce smooth. Taste and add salt or hot sauce if you want more kick.
EQUIPMENT NEEDED
- Instant Pot or other electric pressure cooker
- Measuring cups and spoons
- Wooden spoon or heat-proof silicone spatula
- Box grater (if you shred cheese yourself)
- Kitchen towel (for careful quick release)
Ingredients You’ll Need :
- 4 cups chicken broth
- 16 ounces dry macaroni
- 2 tablespoons butter
- 1/2 teaspoon dried onion powder (optional)
- 1/2 teaspoon dried garlic powder (optional)
- 1/2 teaspoon dried mustard or 1 1/2 tsp dijon mustard
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon freshly ground black pepper
- 3 cups grated Cheddar Cheese
- 1/2 cup grated Parmesan Cheese
- 1/2 cup milk
STEP-BY-STEP INSTRUCTIONS :
In the inner pot of an Instant Pot, combine chicken broth, macaroni, butter, dried onion powder, dried mustard, hot sauce, and black pepper. Put the lid on the pot and set the valve to the sealing position. Set to pressure cook on high for 5 minutes. After the time is up do a quick release. Have a towel ready because there might be some liquid spraying. If there is extra liquid, put the lid back on and let sit for 2 minutes. Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted. Add more milk if needed. Adjust seasoning to taste and serve immediately.
HOW TO SERVE Instant Pot Macaroni and Cheese
Serve this mac and cheese hot and fresh. Spoon it into bowls or onto plates. Add a sprinkle of extra Parmesan or a pinch of black pepper on top. For a crisp contrast, spoon the mac and cheese into an oven-safe dish, add a little extra cheese, and broil for 2 to 3 minutes until the top becomes golden and bubbly. You can add a fresh herb like chopped parsley for color. If you like heat, add a few drops of your favorite hot sauce or a small pinch of cayenne. Serve it with a simple green salad to add brightness and balance the rich cheese.
STORAGE & FREEZING : Instant Pot Macaroni and Cheese
Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. To reheat, place a portion in a microwave-safe bowl, add a splash of milk, and heat in 30-second bursts, stirring between each burst, until hot and smooth. You can also reheat on the stove in a small pan over low heat, stirring and adding a little milk if needed. To freeze, cool the mac and cheese completely, then place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. When you reheat from frozen, add extra milk to restore creaminess.
SERVING SUGGESTIONS
- Add a green salad with lemon vinaigrette to cut the cheese richness.
- Serve with roasted or steamed vegetables like broccoli, peas, or green beans.
- Make it a heartier meal by topping with cooked shredded chicken, pulled pork, or crumbled bacon.
- For a fun plate, add a spoon of salsa or diced tomatoes on the side for freshness.
For a full meal with grains and protein, try serving it alongside a simple chicken and sweet potato rice bowl to balance the plate.
VARIATIONS
- Extra Creamy: Use half-and-half instead of milk. Add 1 ounce of cream cheese for more silkiness.
- Spicy: Stir in a tablespoon of chili sauce or a pinch of cayenne. Top with sliced jalapeños.
- Bacon & Onion: Fold in cooked bacon bits and sautéed onions for savory depth.
- Veggie Boost: Mix in cooked broccoli, cauliflower, peas, or spinach for color and nutrition.
- Three-Cheese: Use a mix of Cheddar, Gruyere, and Mozzarella for a richer flavor.
- Gluten-Free: Use a gluten-free pasta and gluten-free broth. Cook times may need slight change; follow pasta package guidance for best texture.
FAQs
Q: Can I use water instead of chicken broth?
A: Yes. Water will cook the pasta, but broth adds more flavor. If you use water, taste the dish and add salt as needed.
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese melts better. Pre-shredded cheese may contain anti-caking agents that change texture slightly.
Q: What if my pasta is too soft or too firm?
A: If it is too soft, try 4 minutes next time. If it is too firm, add a minute or two of pressure in future batches. Small changes in pasta shape or brand can change cook time.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free cheese and a non-dairy milk like unsweetened almond or oat milk. The texture will be different but still tasty.
Q: Why did my sauce turn grainy?
A: Overheating cheese or adding it too fast can make it grainy. Add cheese slowly off heat and stir gently. Use lower heat and add a bit of milk to help melt it smoothly.
Q: Can I double this recipe?
A: You can double most ingredients, but do not overfill the Instant Pot. Check your model’s max fill line. You may need to cook in two batches.
MAKE-AHEAD TIPS FOR Instant Pot Macaroni and Cheese
You can make the mac and cheese a few hours ahead and keep it warm in a low oven (about 200°F / 95°C) in a covered dish. If you make it the day before, store it in the fridge and reheat slowly with extra milk to loosen the sauce. If you plan to bake the top for a crust, do that just before serving to keep the topping crisp. For a party, keep the mac and cheese in a slow cooker on low and stir occasionally. Add a little milk if it becomes too thick while holding.
Enjoy this easy, creamy Instant Pot Macaroni and Cheese as a quick dinner, a side, or comfort food any night of the week.
Instant Pot Macaroni and Cheese
Ingredients
Method
- In the inner pot of an Instant Pot, combine chicken broth, macaroni, butter, dried onion powder, dried mustard, hot sauce, and black pepper.
- Put the lid on the pot and set the valve to the sealing position.
- Set to pressure cook on high for 5 minutes.
- After the time is up, do a quick release. Have a towel ready because there might be some liquid spraying.
- If there is extra liquid, put the lid back on and let sit for 2 minutes.
- Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted.
- Add more milk if needed. Adjust seasoning to taste and serve immediately.