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. You can use elbow macaroni or other short pasta such as shells or penne.
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Best Instant Pot Mac and Cheese
I love my Instant Pot! If you are unfamiliar with this cooking appliance, it is an incredible pressure cooker and more. It serves as a pressure cooker, slow cooker, steamer, yogurt maker, and much more.
Let me show you how to make the most delicious macaroni and cheese using your Instant Pot. This macaroni recipe is easy, mouth-watering, and full of flavor. Unlike baked macaroni and cheese, Instant Pot mac and cheese will give you a super creamy cheese sauce. It will be some of the creamiest mac and cheese you will ever enjoy.
I have displaced many of my small kitchen appliances in favor of this amazing appliance. It helped me move out a couple of steamers, a rice cooker, and a slow cooker.
You might wonder why you would wish to prepare macaroni and cheese in a pressure cooker. Well, there is a good reason. When you cook one-pot mac and cheese, the pasta gets infused with a lot of flavors. In this macaroni recipe, the flavors of the hot sauce and dry mustard powder are imparted to the pasta.
For the cheese, I am using two different types – a good Cheddar cheese and some Monterey Jack cheese. I like this combination. The Cheddar provides a lovely color and flavor, and the Monterey Jack gives this dish a nice melt that you are certain to enjoy.
I think you need a little bit of heat to make macaroni and cheese work well and give the dish some depth. So, the hot sauce is an important ingredient for this macaroni recipe. You can use whatever hot sauce you like – Tabasco or Frank’s Red Hot Sauce both work well.
Ingredients
Here’s a list of what you need:
- Pasta – elbows, shells, or similar short pasta.
- Hot sauce – Frank’s Red Hot Sauce is highly recommended
- Butter
- Dry mustard powder
- Water
- Whole milk or half and half
- Cheddar cheese
- Monterey Jack cheese
Ingredient Notes
For the cheeses, I am using two different types of cheese; a good Cheddar cheese, and some Monterey Jack cheese. I like this combination.
Cheddar provides a lovely color and flavor. The Monterey Jack cheese gives this dish a nice, creamy melt that you are certain to enjoy.
For the hot sauce, you can use whatever you like. Tabasco and Frank’s Red Hot Sauce both work well.
I think hot sauce is an important ingredient in this recipe. You need a little bit of heat to give macaroni and cheese a special flavor. The heat gives the dish some depth.
How to Make Instant Pot Mac and Cheese
- Place pasta, water, dry mustard, and hot sauce in the Instant Pot.
- Pressure cook on high for 4 minutes.
- Perform a quick release on the pasta.
- If the pasta needs to be drained, drain the pasta and place the pasta back into the pot.
- Add butter, cheese, hot sauce, and milk to the pasta.
- Stir and allow the cheese to melt.
- Serve promptly.
Frequently Asked Questions About Instant Pot Macaroni and Cheese
Please make this dish with only plain semolina-style pasta. Do not use gluten-free, high-protein, whole-wheat, bean-based, low carb, or other types of pasta. They won’t work well.
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.
Wait about 4 to 5 minutes, and then perform the release again. When you release it again, be sure to grab a towel and place a towel over the valve just it case it begins to sputter again.
No, it’s best not to use store-bought shredded cheese for melting. It contains filler to keep it fresh and anti-clumping agents. Food processors, a good blender, or mini-blender can shred cubes or blocks of Cheddar. Even a mandolin can slice Cheddar thin enough to use in this recipe.
Yes. Add about 11/2 cups of water and the amount of milk listed on the box. Cook the pasta for 2 minutes, perform a natural release, and then stir in the butter and cheese package.
Factor in about 10 minutes for pressurization
As long as the pasta doesn’t go over the full line, you should be ok. The cooking time doesn’t change
Yes, add them when you add in the cheese.
Can’t get enough Mac and Cheese? Try these copycat recipes!
- Panera Mac and Cheese Recipe
- Martha Stewart Macaroni and Cheese
- Chick Fil A Mac and Cheese
- Sweetie Pies Mac and Cheese
- Boston Market Mac and Cheese
- Luby’s Mac and Cheese
- Stouffer’s Mac and Cheese
More Instant Pot Recipes
- Instant Pot Beef Stew
- Instant Pot Italian Sausage
- Corned Beef Instant Pot
- Pork Loin Instant Pot
- Instant Pot Risotto
- Instant Pot Popcorn
Be sure to check out more of the best side dish recipes and easy Instant Pot recipes right here on CopyKat.com!
Instant Pot Macaroni and Cheese
Ingredients
- 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 milk or half and half
- 1 pound Cheddar cheese
- 1 cup Monterey Jack cheese
Instructions
- 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.
Video
Notes
- 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
Kassis
I like to add a little more color with sweet paprika
Stephanie
Great idea. You know what I love, smoked paprika!
Karen
So glad to be able to make mac and cheese so quickly! Thank you!
Marty Dabbs
This mac and cheese looks sooo good. Trying it tonite
Hope
I made this. It was just okay – literally had NO flavor so I had to add salt, pepper, and lots more mustard and hot sauce.
Looks NOTHING like the photo.
The recipe that prints does not print directions and leaves out a few things.
4 minutes was too long for the macaroni for my personal taste. It was overdone. I used penne pasta. There was quite a lot of water left in the pot but once I added the cheeses and half and half, it was good. Another note: the ground mustard did not mix with the water, so there were clumps of it on the sides of the pot.
I wasn’t sure what kind of cheddar to use, so I used sharp. I think mild cheddar might be best. It was very thick and creamy but very bland. Next time I’ll add some diced ham to it!
Stephanie
Thank you for your comments. What type of pasta did you use? Can you share the brand of it? Was it a standard size or was it smaller? I know that people who have used gluten free pasta haven’t had the same results.
I am concerned that the macaroni over cooked for you, and didn’t absorb all of the water.
Food styling is a bit of an art. It takes awhile to put it on a plate and make it look like it does.
Hope
I used the mini penne pasta from my grocery store (Hannaford brand). My family liked it, and one daughter thought it was alfredo pasta – but I think next time I’ll add cayenne to it and evaporated milk.
Stacey
Hope may have made the same mistake as me. I had quite a bit of water left in the pot, so my mac and cheese was soupy, but still really good. Turns out my package of medium shells was 12 oz instead of 16!
A word of caution to others: don’t assume a box of pasta is always a pound!
Stephanie
Good point. Let me make sure that I put that it needs to be a 16 ounce package. Typically the complaints about the recipe come when there is a different type of pasta, or apparently a different amount.
gretchen
I don’t know what I did wrong….the macaroni is cooked nicely, but it is very watery. I’m wondering if I should add a little flour to thicken it. I tastes yummy, just watery. I did use a 16 ounce package of regular elbow macaroni. Maybe less water next time?
Lisa R
Great video! More Instant Pot demos please.
LisaD
Got my Instant Pot a month ago. I love it and have used it a few times each week. The Mac and cheese was delicious but I did have a problem. I followed the settings, it built up some pressure and cooked the four minutes. When I went to release the pressure, there was very little. I opened the pot. There seemed to be a lot of liquid so I decided to try again, this time for two minutes. Still no pressure. I set it to sauté and tasted after a coule of minutes. It was done and we both enjoyed it.
Any ideas in why the pressure did not build? I know that I had everything set according to directions. It is the first time it didn’t quite work right. Thanks for any insight.
Stephanie
I don’t know why it didn’t happen for you, but sometimes I have accidently left the vent in the release position and tried to set the pot up for pressure. It may have been the lid wasn’t slid over perfectly in place. I don’t know why it didn’t work for you right that time.
Fat City Noah
on my pressure pot I press the lid like if doing CPR right when the pressure starts to spout steam heavily. That seems to close the seal then starts the timing process. my pot sometimes doesn’t close the seal automatically
Gmom
Got instant pot for a gift. Watched mac & cheese video! I’m a visual learner and thank you for this. Would like to be a part of your biweekly dinner videos. How do I subscribe?
Anne Walton
will try this for sure just got the insya pot for Christmas
Stephanie
Excellent! I hope you enjoy your Instant Pot!
Collette Laux
So excited to find your site. Mac and cheese was wonderful. Grand kids loved loved loved it.
Would love to have a good Recipe for a pork roast. I really dried one out on my first try with the Instant pot. went to to Dog.
Lisa
I just go my pot yesterday and made a version of this just now. It’s delicious and I love the consistency of the penne pasta. I didn’t have mustard powder so I subbed Bors Head Mustard and for the cheese I had a block of monterey jack that I cut up and used a little liquid cheddar and it got very good. I thought about adding a little sour cream to thin it out a little but maybe next time.
I can’t wait to try other things – like maybe some ziti-type dishes.
Marlene M.
I have a new Instant Pot, and have been scouring the internet for recipes. SO glad i found your site. Am definitely going to make this Mac & Cheese recipe. YUM! Thanks for sharing.
Alison
I just got my Instant Pot yesterday. This recipe looks great. Is it possible to make half the recipe and just halve all of the ingredients?
Stephanie
I haven’t tried it, I don’t see why it wouldn’t work.
Alison
Thanks Stephanie, I tried it and it worked like a charm! My picky kids loved it and the entire thing came together in less than 10 minutes. This one is a keeper!
Stephanie
I am glad this worked out well for you. I like the way the pasta gets flavored with this recipe.
Pat S
When does the milk get put in the recipe?
Pat S
Never mind, I see the milk in the video, what buttons do I use? I have the same pot thx!
Lynda
What was your reply as to “when does the milk go in”?
Stephanie
It goes in the same time the cheese does.
Jennifer EDGEWORTH
Do you have any copykat recipes from Zoes kitchen
Stephanie
Not at this time.
Amy
We made a batch the other day, it was terrific.
Stephanie
I am glad you enjoyed it.
Richard Bradford
Older gentleman, have never cooked, I bought an electric pressure cooker. Would you please tell me how to do beef short ribs in a pressure cooker, that look and taste like they have been cooked for hours. I have fried an egg, but that is the extent of my culinary skills. Thank you so much. Richard
Stephanie
Which machine do you have?
Sylvia Ackerman
Do you have any recipes for the microwave pressure cooker or is it about the same timing? Thank you
Stephanie
I don’t think so. I don’t think you can get reliable results with a pressure cooker whose heat source that is in a microwave.
Steve
Haven’t tried my instant pot.never used a pressure cooker. Would like you to show beginners how to use it. Like the pressure valve, etc.
Stephanie
Thank you. I will cover that in my next Instant Pot video.
Melinda
Please keep the Instant Pot recipes coming!
Dianne Berst
I’m so glad to discover that you are writing recipes for the Instant Pot. I bought one on TV and then couldn’t make heads noir tails of the instructions sent with it. I should explain that I have had a stroke and some days my brain is a little loopey. Any chance you will bl combining recipes into a cookbook? I’m not a fan of Mac & Cheese but this looks yummy and I will be trying it. I enjoy your blog — keep up the good work!
Stephanie
I will see about putting them in an ebook.
Peggy B.
Just got my pressure cooker and would like a short rib recipe or any braised style meat dish. I am going to try the Mac and cheese for sure. Thank you.
Stephanie
I have made them a few times for myself, but I haven’t done them on the blog.