This is the CREAMIEST Instant Pot Mac and Cheese — it’s loaded with cheese and comes together so quickly! The perfect Instant Pot pasta recipe, great for customizing to your family’s tastes with added protein or veggies.
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You guys. I’m hangry just thinking about this Instant Pot Mac and Cheese.
I don’t know if there’s any comfort food more classic than homemade macaroni and cheese — it’s carby, and creamy, and cheesy (and what’s comfort food without cheese?!) and perfect in a bowl, or even right out of the pot 😉
If you’re looking for even more Instant Pot recipes, check out this Instant Pot Baked Ziti or these Creamy Italian Instant Pot Chicken Breasts — they’re reader favorites!
One of the best things about mac and cheese is how easy it is to make your own, by adding in different cheeses, protein, or veggies.
Originally, I made this Instant Pot Mac and Cheese with the Habanero with Cracked Black Pepper Monterey Jack from Bothwell Cheese — it has high heat flavour and a creamy Monterey Jack base.
But I wanted to update the recipe to show just how creamy and cheesy it really is! It’s harder to show that when you’re are using any white cheese.
We love Bothwell Cheese on just about everything, but it really takes this Instant Pot mac and cheese over the top! And it’s made right here in Manitoba with 100% Canadian milk from local farms. It doesn’t get any fresher than that!
Find out where you can buy Bothwell Cheese here.
How to Make Instant Pot Mac and Cheese:
- Start by adding your cooking liquid, pasta, and a bit of fat (this keeps the pasta from sticking) into the Instant Pot — mine is a 6 quart, and they all cook a little differently but this recipe should work in any electric pressure cooker.
- Cook on high pressure — but not too long! The biggest mistake I see when people cook pasta in the Instant Pot is they overcook it. Mushy pasta is just not that appetizing!
- There will not be a lot of liquid left in the Instant Pot after cooking — do not drain it. Simply add the rest of your ingredients and stir until melted and gooey.
- Taste test! I don’t add a lot of extras to this Instant Pot Mac and Cheese because I want you to be able tot customize as you see fit. You can easily spice up the flavor with hot sauce or sriracha, add crumbled bacon, vegetables, etc. at the end just before serving to make it your own.
- Mac and cheese does continue to thicken as it sits, so while you’ll start with 1 cup of milk, you may want to add a splash every 5 or 10 minutes if you’re still serving to thin out the sauce and bring back the creaminess.
Tips for cooking pasta in the Instant Pot:
- Don’t overcook! Pasta cooks really quickly in the pressure cooker, and if you cook it too long you risk ending up with mushy, unappetizing pasta. This macaroni cooks in just 2 minutes, plus the time to build pressure (about 10 minutes total).
- Be careful when you release the pressure, as the starch from the pasta can cause it to sputter sometimes. You will need to quick release, otherwise your pasta will definitely be overcooked, so just start slowly and you’ll be fine!
- Add the flavour before cooking. I always, always cook my pasta in low sodium chicken broth as it adds incredible flavour! It’s always easier to season pasta during the cook time than after.
- Add the dairy after cooking: the milk or cream and cheese always have to go in once the pasta is cooked, or they will curdle. The heat from the pasta and the pot melts the cheese very quickly!
More easy Instant Pot pasta recipes:
- Instant Pot Chili Mac
- Instant Pot Italian Chicken Pasta
- Instant Pot Spaghetti made healthier!
- Easy Instant Pot Baked Ziti Recipe + VIDEO
This post was originally sponsored by Bothwell Cheese and I was compensated for my time in creating the recipe — I’ve since updated the post with new photos so you can see how creamy and cheesy it really is!
Instant Pot Mac and Cheese
written by Ashley Fehr
Ingredients
- 3.5 cups low sodium chicken broth (water is fine)
- 375 grams whole grain macaroni dry (3 cups)
- 1 teaspoon canola oil or butter
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup 2% milk (or evaporated milk or cream for richer flavor)
- 170 grams Bothwell cheddar cheese (about 2 ½ cups shredded – up to 4 cups!)
- hot sauce or dry mustard, optional
Instructions
- Add broth, macaroni, oil, salt and pepper to the Instant Pot and stir.
- Put the lid on, turn valve to sealing, and press Manual, high pressure, and select a cook time of 2 minutes. The pressure will build for roughly 7-8 minutes and then start counting down.
- When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!).
- Turn the Instant Pot to saute, and using the adjust button, select less heat (optional — the heat of the pasta should melt the cheese if you leave it off)
- Add the milk and cheese and stir until just combined. If it’s too thick, add a splash more milk. Too thin, add a bit more cheese. Note that it will thicken as it sits.
Notes
Nutrition Information
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Tried this recipe?
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Dee says
My family enjoys this recipe. If I double the recipe do I need to increase the cooking time?
The Recipe Rebel says
Hi Dee! It should change the time. Enjoy!
Elizabeth says
Soup. I followed the directions exactly, used freshly grated cheese, high pressure, etc. I didn’t even need to use half the milk and it was still soup. Noodles with milky chicken broth and chunks of melted cheese.
The Recipe Rebel says
Sorry to hear that you had trouble with the recipe, Elizabeth. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.
Cindy says
Wondering if you have any recommendations on using GF pasta? Expect the cooking time would have to change? Any other reviewers tried GF Pasta? Open to any and all recommendations. Thank you.
The Recipe Rebel says
Hi Cindy! This article might help you: https://instantpoteats.com/gluten-free-pasta-instant-pot-recipe/
Jenny says
So quick and yummy! Perfect mac n cheese for a busy day.
Ashley Fehr says
Thanks Jenny!
Tanya Tissaaratchy says
We don’t have Bothwell cheese in Canada. Could you suggest another brand?
Ashley Fehr says
I’m not familiar with American cheese brands so I would just choose the one you like the most
Polly says
Turned out like congealed cheese soup. Very disappointed.
Ashley Fehr says
I’m sorry to hear that Polly! There are a number of things that could affect the quality of the finished recipe. Were you using pre shredded cheese? Pre shredded cheese does not melt the same as cheese shredded by hand, since it has stabilizers added.
Alisha says
I just made this, i usee bowtie pasta which is where I think I had issues after 2 mins pasta was not cooked properly, so put it back on pressure for another 2 mins, stil not quite cooked but added milk amd cheese and switched to saute and pasta cooked enough that it was al dente….not my preference but eatable and flavour was nice, next time ill cook my pasta longer and I will be fine
Ashley Fehr says
Thanks Alisha! Yes bowtie pasta may take slightly longer to cook but honestly, I cook all my pasta for 2 minutes and it is always cooked perfectly. Were you using high pressure?
Rachel says
Not sure what I did wrong, the pasta is cooked but I have lots of liquid leftover. Taste is ok but I prefer making a white sauce on the stovetop instead.
Ashley Fehr says
I’m sorry to hear that! There will always be some liquid left over, but once the cheese is added it really does thicken up quite quickly.
Cindy Diesch says
The Bothwell cheese is not sold in our area. Do you have a second favorite brand?
Ashley Fehr says
Hi Cindy! Are you in Canada or the U.S.? Unfortunately I’m not familiar with many American cheese brands
Toni says
My kids really loved it! A new favorite at my house!
Ashley Fehr says
Thanks Toni!
Becky Hardin says
This mac n cheese was a huge hit at my house. Everyone loved it.
Ashley Fehr says
Thanks Becky!
Lauren Kelly says
We made this last night and my kids devoured it! To the point there were no leftovers! Thank you.
Ashley Fehr says
Thanks Lauren! My kids love it too!
Rachael Yerkes says
This is so delicious!
Ashley Fehr says
Thanks Rachael!
Pam Greer says
Just when I thought I had tried everything in my Instant Pot!! We love macaroni and cheese at our house and I’m sure this is going on regular rotation!
Ashley Fehr says
I love how quick and easy it is!
Suzy says
This came out so good! So creamy and the noodles cooked perfectly!
Ashley Fehr says
Thanks Suzy!
Sara says
This was so delicious and so easy! I added pepper jack because I like it a bit spicy and it’s my favorite.
Ashley Fehr says
That’s a great idea!
Hanna says
I’m very excited to try this. Had one question- step 3 says “When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!). ”
What if the steam isn’t clear? I have had some difficulties understanding/reading steam with quick release and natural release so I’d love to know ahead of time if the steam isn’t clear, if its sputtering, what you recommend!
Ashley Fehr says
The only issue with starchy foods like pasta is that sometimes it can foam up and you don’t want that spraying all over your kitchen 🙂 So I recommend holding the valve open just a little to let the steam release gradually and check if it’s going to be foamy. If it is, just continue gradually releasing the pressure. If it looks fine, then open the valve right away. You don’t want to let pasta release pressure naturally or it could be mushy.
Kathy Lambert says
I hold a paper towel above the valve to catch any “nasties” when doing a controlled release.
Ashley Fehr says
Great idea!
Gary says
This was just o.k. for me, one of my 4 kids loved it. The cheese was a bit stringy. I prefer making a cheese sauce with a roux for my mac and cheese.
Ashley Fehr says
Did you happen to use pre-shredded cheese? I haven’t noticed any stringiness when I make this recipe but I use freshly grated cheese. I hope that helps!
Diane Hazeu says
this is so much better than the boxed crap!! I shredded my own cheese (big block and use cornstarch to keep from sticking together when freezing) Sure beats preshredded which has cellulose (yuck!!!!)….LOVE LOVE LOVE this
Ashley Fehr says
So, so glad to hear you liked it!
Arshia says
This recipe was so easy to follow, and it turned out perfectly. I used another Bothwell cheese (Red Chili), and it was delicious!
Ashley Fehr says
I’m so glad! I bet that would add amazing flavor!
Danielle says
I totally have to make this. That cheese sounds amazing, and I love that you can do this in the Instant Pot.
Ashley Fehr says
It makes it so easy!