Instant macaroni and cheese is so creamy, easier, and faster than making it on the stove. You can have homemade mac and cheese in 20 minutes with minimal work. Everything cooks in the pressure cooker so there’s minimal clean-up, too.

photo of a bowl of Macaroni and Cheese

I don’t think I will ever go back to making macaroni and cheese on the stove again as long as I have my Instant Pot around. Making macaroni and cheese has never been easier.

You add your water, butter, seasoning and pasta into the pot. They cook at high pressure in less than five minutes.

When you open your pot, your pasta is cooked, there’s no water to drain and your pasta already has all the seasonings infused into it.

Then you stir in your cheese and milk until melted and creamy. That’s it! I love the flavor and the texture of the pasta and cheese sauce is perfect.


close-up photo of Macaroni and Cheese

Ingredients

  • Elbow macaroni
  • Water
  • Unsalted butter
  • Mustard powder
  • Hot sauce
  • Evaporated milk
  • Shredded cheddar cheese

photo of pasta, butter, water, and seasonins inside an instant pot

Instructions

Combine the uncooked macaroni, water, butter, mustard powder, and hot sauce to your Instant Pot. Stir well so everything dissolves into the water so the mixture doesn’t have clumps.

Secure the lid and close the steam valve. Cook on pressure cook on high for 4 minutes. It will take 10 minutes for the pot to pressurize. When the time is up, do a quick release and select the warm setting on the Instant Pot.

Take off the lid and stir the pasta a few times to make sure it’s evenly cooked. There shouldn’t be excess water, but if there is drain it.

Add the milk and cheese while the pasta is still hot. Stir until the cheese melts and the pasta is coated in a creamy cheese sauce.

If you aren’t serving it right away you can place the lid on top and keep the IP on warm. It will stay creamy and warm for up to an hour.

photo of cooked macaroni and cheese in an instant pot

Recipe Tips

I haven’t tried substitutions for this recipe. Other types of good melting cheese might work (like Fontina, Monterey Jack, Gouda, or Gruyere) but I haven’t tested them. Also, other types of pasta need different cooking times, so I recommend sticking with elbow macaroni for the best results.

You can add garnishes like crispy crumbled bacon, fresh herbs like parsley or chives, freshly ground black pepper, or a sprinkle of finely grated Parmesan cheese.

If you want to add a side dish, try cooked broccoli, cauliflower, or other cooked veggies that you like.

overhead photo of a bowl of macaroni and cheese

I love this super creamy, delicious Instant Pot mac and cheese recipe.  Not only does it taste great but you can make a large amount in such a short time with minimal effort.

More Recipes to Try

Special Tools for this Recipe

Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 quart version)*
photo of an instant pot

Recipe now updated with video! You can also find all my recipe videos on my youtube page.

Some of the links above are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you!).

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Instant Pot Macaroni and Cheese
5 from 2 votes

Instant Pot Macaroni and Cheese

Creamy macaroni and cheese is made even easier and faster with an Instant Pot.
Servings: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients

  • 1 lb elbow macaroni
  • 4 cups water
  • 2 tbsp unsalted butter
  • 1 tbsp mustard powder
  • 2 tsp hot sauce
  • 1 cup evaporated milk
  • 16 oz shredded cheddar cheese

Instructions
 

  • Add macaroni, water, butter, mustard powder, and hot sauce to your instant pot. Give a quick stir so that all the ingredients are dissolved into the water and not clumped up.
  • Close lid and seal valve on your Instant Pot. Set to high pressure, 4 minutes in manual mode. (It will take around 10 minutes to pressurize). When it's done cooking, do a quick release and keep the Instant Pot in warm mode.
  • Open your pot and stir your pasta a few time to make sure they are all evenly cooked. Most of the water should have evaporated so that you do not need to drain your pasta. If for some reason you still have too much water, drain the water.
  • Quickly add in your milk and cheese while the pasta is still hot. Stir and mix until cheese is fully melted and turns into a creamy sauce coating the noodles (about 3-5 minutes). Serve immediately. (You can also keep it sealed in warm mode until ready to eat. I tested it up to an hour after it was cooked and it was still creamy and warm. I have not tested beyond one hour.)

Notes

  • I used the 6 quart version of Instant Pot 7-in-1 Multi-Functional Pressure Cooker*
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 0.13of recipe, Calories: 507kcal, Carbohydrates: 46g, Protein: 23g, Fat: 24g, Saturated Fat: 15g, Sodium: 427mg, Fiber: 1g, Sugar: 5g, NET CARBS: 45
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!

Some of the links above are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you!).

Instant Pot Macaroni and Cheese