Instant Pot Macaroni and Cheese

You can make Macaroni and Cheese in a pressure cooker. I will show you how you can make flavorful macaroni and cheese in your Instant Pot.

Instant Pot Macaroni and Cheese in a white bowl.

I love my Instant Pot, if you are unfamiliar with these, they are an incredible pressure cooker and more. It serves as a pressure cooker, a slow cooker, a steamer, it makes yogurt, and much more. I have displaced many of my small kitchen appliances with this amazing appliance. It helped me to move out a couple of steamers, a rice cooker, and a slow cooker.

You might want to wonder why would you wish to prepare macaroni and cheese in a pressure cooker. When you cook it this way, the pasta can be infused with a lot of flavors. In this recipe, the pasta is cooked with a bit of hot sauce, and some dry mustard powder. This gives the pasta a lot of flavors.

For the cheeses, I am using two different types of cheese, a good Cheddar cheese, and some Monterey Jack cheese. I like this combination. The Cheddar provides a lovely color, and flavor. The Monterey Jack cheese gives this dish a nice melt that you are certain to enjoy.

For the hot sauce, you can use whatever you like. Tobasco, Frank’s Red Hot Sauce, both work well. I think this is an important ingredient for this recipe. You need a little bit of heat to make macaroni and cheese work well. The heat gives the dish some depth.

Frequently asked questions about making macaroni and cheese in the Instant Pot

  • What type of pasta should I use? – please use only plain semolina style of pasta. Do not use gluten-free, high-protein, or other types of pasta. They won’t work well.
  • Can I make boxed macaroni and cheese in the instant pot? – Yes. You should add about 1 1/2 cups of water, and the milk listed on the box of macaroni and cheese. Cook the pasta for 2 minutes, perform a natural release and then stir in the butter and the cheese package.
  • When I perform a quick release a milky liquid sputters out of the vent, what should I do? – Wait about 4 to 5 minutes, and then perform the release again.

Love recipes for your Instant Pot? Check out these recipes.

Instant Pot Beef Stew
Instant Pot Italian Sausage and Pasta
Popcorn in the Instant Pot

Instant Pot Macaroni and Cheese in a white bowl.

Instant Pot Macaroni and Cheese

You can make creamy macaroni and cheese in your Instant Pot.
4.34 from 6 votes
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Course: Side Dish
Cuisine: American
Keyword: Instant Pot Recipes, Macaroni and Cheese
Servings: 8
Calories: 535kcal


  • 1 pound pasta (note all boxes are not 1 pound, also you need to use regular pasta, gluten free, and other pasta will not work)
  • 1 teaspoon hot sauce
  • 2 tablespoons butter
  • 1 tablespoon dry mustard powder
  • 4 cups water
  • 1 cup of milk or half and half
  • 1 pound cheddar cheese
  • 1 cup Monterey Jack cheese


  • Place the following in the instant pot, the pasta, water, dry mustard, and hot sauce. Pressure cook on high for 4 minutes. Perform a quick release on the pasta.  If the Instant Pot sputters out a milky liquid, wait 4 to 5 minutes before performing the quick release. 
  • If the pasta needs to be drained, drain the pasta and place the pasta back into the pot. 
  • Stir in butter, cheese, hot sauce, and milk and allow the cheese it to melt. Serve promptly.


Recipe Tips for the Cook

  • User only semolina pasta. Pasta that are whole-wheat, bean-based, low carb pasta, do not work well.
  • Should the InstantPot sputter when you perform the quick release, open the pot more slowly, and consider placing a thick towel over the release


Calories: 535kcal | Carbohydrates: 44g | Protein: 25g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 488mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 0.4mg | Calcium: 564mg | Iron: 1.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


    • Stephanie

      I haven’t tried doubling this, if you did the time of cooking the pasta would not change. As long as it does go over the full line when you put it into your pot I would try it.

  1. Mark Lamb

    I have an XL pot and has served me well making various rice meals. I wish I had heard of the Instant Pot sooner. The recipes on the internet from people using the XL often leave our important information on proper processing of ingredients or measures or cooking time. I recently discovered the advantage of the Instant Pot community and Steph’s Kopy Kat. Wish this happened three years ago. Thank you Instant Pot users and Stephanie. I’m looking forward to putting variety in my meals.

  2. Jacci

    I just purchased first instapot. Do recipes vary depending on brand of instapot? I’m anxious to find simple recipes without fancy ingredients. I’m kind of nervous to use it for the first time. But it’s is convenient for me and my family. Any ideas.

    • MrSteve B.

      4 stars

      The Instant Pot is just an electric pressure cooker. Each electric pressure cooker, whatever the brand and within brand models (IP Duo, Ultra, etc.), have slightly different controls (buttons) which in one way or another do the same thing/s. For example in some IP’s there is a “Manual” button; on other models there is no “Manual,” but rather a “Pressure…” button. They do the same thing. The IMPORTANT thing for whatever brand/model of PC you have is to READ YOUR MANUAL and familiarize yourself with it and your appliance! Check out: for model and brand comparisons. This is one of the bestest sites for pressure cooking information and recipes (and videos)!!! Hope this helped. ~MrSteve~

  3. Lisa

    I am reluctant to try this recipe because the directions are unclear. Wouldn’t you perform an instant release on the pasta *before* draining it?? If so, why does that instruction _follow_ the instruction tondrain the pasta? Also, are you suppose to leave some of the pasta cooking water in the pot when you add the remaining ingredients?? Sounds like that’s what some of the commenters did, which made it soupy, plus it doesn’t sound very tasty. I actually have not used my instant pot yet, but am an experienced cook & have made crock pot mac ‘n’ cheese, so I have some idea of how the recipe should work. Thanks for your help.

  4. Elise

    5 stars
    This was amazing! I used radiatore pasta and sharp cheddar. My girls chowed down! So happy to finally have a quick and incredibly easy Mac n cheese recipe for the instant pot!

  5. Jeannie

    Loved how easy this was. My 13 y.o. is a finicky Kraft Mac kid. Moving to Germany, we do not have access to Kraft Mac. Been trying to find a good homeade one and the cheese combos just don’t work. Found your recipe and love it. Don’t have MJ cheese, learned that Gouda is a decent comp. Went that route. My Kraft Mac kid loves it. May cut back a little on the Cheddar, pretty cheesy, and go with a little more milk and a dash more of the mustard and hot sauce. Overall, it’s a win.

  6. Pamela

    I made the Mac n cheese today for my grandson. I am use to making Mac n cheese from scratch starting with a rue. I wanted something better than box and faster than my usual. This was perfect. For those who didn’t like it, did you use quality cheeses? Also, I changed it up and used Worcestershire sauce instead of the hot sauce. I still prefer Mac n cheese done from a rue but this was great for a quick meal. Thank you!

    • Juli

      Hi. No you should never used store bought shredded cheese for melting as it has filler in it to keep it fresh and not clump in the bag.

      • Stephanie

        You may also want to consider using cheese that is not pre-shredded. Cheese that comes already shredded can have anti-caking agents in it to keep it from melting perfectly.

    • MrSteve B.

      4 stars
      Hi Vicki,

      I wouldn’t use packaged shredded cheese, but understand that you might need to (sorry about your thumbs). Food processors, a good blender, those mini-blenders (NutriBullet, etc.) can shred cubes/blocks of cheddar (if done properly) or even a mandolin can slice cheddar thin enough to use in this recipe! Enjoy your pressure cooker! ~MrSteve~

  7. Sandy Fox

    I have very picky eaters who are use to boxed mac and cheese. This was way, way too cheesy for them! My husband wouldn’t even try it. (He’s the pickiest!) My boys ate only one bowl. I made another batch of plain pasta and mixed it in with the rest of the leftover mac and cheese. I put half of it in a casserole pan and put it in the freezer for another meal. Hopefully they will eat the rest of it this week.

  8. Aamie

    I’ve made this recipe 3 times now. The first time is was amazing, the second time the pasta was rough or chalky. The third time was also chalky but not as noticeable. We didn’t change the recipe, and loved it so much the first time that we are trying it again, right now actually. Fingers crossed it comes out again! It’s so delicious when it does!

  9. Debbie

    I know the cook time is 4 minutes but about how long does it take to come to pressure and start the 4 minutes of cooking? Just need an approximate time…..Thanks 🙂

  10. Joy

    This was the second recipe that I made in my Instant Pot. Followed the recipe and used whole milk. My roommate and I both agree it’s some of the best Mac and cheese we’ve ever had!! Thank you!

    • Joy

      Oh, and side note- I didn’t use hot sauce since my 4-year-old doesn’t like things too spicy. She loved it, too. I think we’re done with Instant Mac and cheese in this house.

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