Instant Pot Mac and Cheese Recipe

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 513kcal

Author: Becky Hardin

It doesn't get simpler than Instant Pot Mac and Cheese. Creamy, quick, delicious, and loved by the entire family.

Step-by-step photos can be seen below the recipe card.

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Ingredients

16 ounces dry elbow macaroni (1 box)
4 cups water
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dry mustard powder optional
2 tablespoons unsalted butter (¼ stick)
3½ cups freshly shredded cheddar cheese
¾ cup heavy cream room temperature

Instructions

Add the macaroni, water, salt, garlic powder, onion powder, and mustard powder to the Instant Pot and stir.
16 ounces dry elbow macaroni, 4 cups water, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dry mustard powder
Attach the Instant Pot lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 4 minutes.
Once the Instant Pot has finished cooking, release the pressure manually. Place a towel over the valve to avoid any splatters.
Remove the lid and stir in the butter and cheese.
2 tablespoons unsalted butter, 3½ cups freshly shredded cheddar cheese
Once the cheese is fully incorporated, stir in the heavy cream. The macaroni and cheese will thicken as it sits. If it becomes too thick, add more heavy cream to thin it out.
¾ cup heavy cream
Season to taste with salt and serve.

Video

Notes

There's no need to cook the macaroni noodles before adding them to the Instant Pot. So just throw them in and cook!
Freshly shredded cheese will melt and mix in the most easily.
The Mac and cheese will thicken as it cools and sets, so stir in a bit more cream to refresh.
For a richer flavor, use 4 cups of low-sodium chicken broth (or half broth and half water) in this recipe.

Storage: Store macaroni and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Add a splash of milk before reheating.

Nutrition