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
Zane
How much does this make?
Stephanie
I think this makes 8 good sized servings.
Chris
Great recipe! It stood very well on its own. I used Kroger elbow macaroni, Kroger Mild Cheddar and Kroger Monterey Jack. I used Cholula for hot sauce ( it was on hand) . My kids are pretty sensitive to heat and said nothing about it. After quick release I stirred the macaroni, which broke it up and absorbed some of the remaining water. I then drained about 1/2-3/4 cup of remaining liquid( this drained off some of the hot sauce and mustard powder, which is fine). I put the pasta back in the cooker with the butter and cheeses. I then stirred until melted and set the cooker on warm and covered for about 3 minutes. This was done to add extra heat to help break down the remaining cheese. I then re-stirred and served. My kids, who are very particular, loved it. The only thing I would do differently is *maybe* add a 1/4-1/2 teaspoon of salt when I add the cooked pasta back to the pot with the butter and cheese. This would just give it the extra bite like Kraft ( without all the chemical junk) I feel. This may vary depending on the cheese used. It was still a hit though!!
Note: I also added ~1/4 tsp of olive oil to the pasta water before cooking. This helps keep all the foam down on items like pasta and beans when pressure cooking.
Lisa M
I’ve used brown rice pasta (Trader Joe’s brand) without any problems! After the pasta is cooked and I release pressure (usually placing a towel over the vent as it gets very messy near the end of the release), I put the pot on sauté and break apart some of the pasta that might have stuck together. There is some liquid in it still but once I add the milk and cheese, it all works! Perhaps people need to put it on sauté to absorb some liquid!
Hade
Hello! When the dish is all done, can you taste the hot sauce at all? I’m EXTREMELY sensitive to spicy things (As in, Taco Bell mild hot sauce is like eating an active volcano), so I was considering leaving the hot sauce out of it when I make it. But if it just adds flavor and no spicy-ness, then I’ll keep it in! Is there any substitute for hot sauce that won’t be as mouth-murdering? 🙂
Misty Wood
Did you try it with the hot sauce? I’m the same as you!
Helena
I did not add it. But I added a “salad” blend of parmesan and romano cheese after the recipe cheese. I will let my family add the hot sauce on their own. We have a mixed group in our house.
Sarah
Made this tonight. My pasta was cooked, but there was too much water remaining. I thought it woud be ok after adding my mountain of cheese, but it was really runny. Will likely try again & just drain any remaining water.
Briana
I was wondering about this too. Mines soupy and I even did drain some of the water. Are you supposed to drain it?
Stephanie
What type/brand of pasta did you use? I don’t know why I think there is a brand of pasta that doesn’t absorb all of the water.
Sharon
In your video the cheese sauce is very thin. It should not be runny at all, as per Southern cooks???? At least inTexas. Maybe why all the comments about it being soupy.
Stephanie
Thank you for your comment. I didn’t think the sauce was that thin on the video. It coated the pasta fairly well, but it was not like a thick bechamel sauce for certain. I think some of the comments stem from different pasta absorbs different amounts of water. I always use Barilla. Some people have tried this with Gluten free pasta, and pasta that isn’t made with semolina flour and had different results. I have now asked people to now drain the pasta before starting the cheese portion of the recipe.
Chris
“If the pasta needs to be drained, drain the pasta and place the pasta back into the pot.”
Helena
If I have to drain the pasta, then I might as well cook the pasta in a pot on the stove. I also used Barilla – we like al dente and this was overcooked for our tastes. Would less water or time make it work for us?
Sara
I appreciate that you have videos and printable recipes. In your InstaPot video for mac and cheese, you add the butter with the dry pasta, seasonings, and water. Then, after the pasta has cooked, you add the half & half and cheeses.
However, in the printable form of the recipe, it says to add the butter as the same time as the milk or half & half and cheeses.
Which is correct? Thanks.
cbsmith
Hello can this recipe be doubled in the same pot? or will that be too much for the 6qt IP?
Paula
I ran into a problem right away… didnt have full amount of dried mustard. Tried to fill in with hot dog type mustard. Then the hot sauce was habanerjo so i only used half of it. It cooked wonderful, as i was stirring the cheses i wanted to stop after adding 8 oz of chedder. It looked great! I followed the recipe and added the second 8oz of cheese, my preferance is less cheese. But now matter how we tweek a recipie this recipeis good and as cooks reserve the right to teewk to our need. Thank for the recepie!
Stephanie
I am glad you were able to modify the recipe to your personal taste.
Suzanne
can I make this recipe in a regular stove top pot?
Stephanie
You could, the recipe would work, boil your pasta like normal, and then pick this recipe up where you start to add in the cheese and other ingredients.
Hena
Thanks for this recipe. But can I use this for whole wheat pasta?
Stephanie Manley
I would not suggest that you use whole wheat pasta. I have found that pasta other than the traditional semolina pasta does not turn out well.
Lisa
Do you put the butter in with the pasta while it cooks or afterwards with the milk and cheese???
I’m sorry for the question, but I’m new to the insta pot and didn’t see it specifically mentioned in the directions.
Thanks!
Stephanie
Yes, add the butter when you add the cheese.
Theresa
I just got my Instant Pot and am glad to have recipes specifically for that machine to get me started. Thank you!
Stephanie
I know you are going to love your Instant Pot. I have been using mine for a few years now on an almost weekly basis.
Alene
Is the instant pot macaroni and cheese displayed anywhere so I can print it? I don’t do these stupid videos. I’m not taking my computer into my kitchen to get something spilled on it and ruined and my phone screen is to small to comfortably see it, plus I seldom take it in the kitchen either. Kitchen isn’t the place for electronics.
Lois Bailey
accidentally posted 2 times. sorry
Stephanie
I am sorry you thought my video was stupid, or that videos in general are stupid.
I had a glitch on the recipe, and it is back right now. For some reason sometimes recipes disappear. It’s back right now.
Megan Nowak
So excited to make this tonight!!! I LOVE the video! I’m a newbie and so far I’m only making recipies with videos. Thank you!
Victoria Hernandez
That was funny????Good response. This recipe works every time for me, it’s great when I unexpectedly need to serve a lunch to a houseful of kids. I’m making it fancy today with some gruyere cheese in addition to the sharp cheddar.
I’m southern. We know our mac n cheese????
New IP user
I thought the video was great, and I only ever cook from recipes on my phone. I think this person is whiney, and should keep their negative electronic-phobic opinions to themselves.
Lee West
why don’t you just get a pen & paper & jot it down?? there was not need to be so rude & entitled!
Angie
I agree with Lee. Besides, some of us prefer to be able to see a recipe on a screen rather than print a thousand different recipes, wasting resources on a recipe we may never use again.
PJ
Is the instant pot macaroni and cheese displayed anywhere so I can print it? I don’t do these stupid videos. I’m not taking my computer into my kitchen to get something spilled on it and ruined and my phone screen is to small to comfortably see it, plus I seldom take it in the kitchen either. Kitchen isn’t the place for electronics.
Lee West
kind of rude, she goes through the trouble of making the video to help us, you could’ve just asked if there is a way to print this recipe geez! tmi for sure!
Stephanie
I think a lot of people make comments without realizing is a person on the other side of the screen. I don’t think it is done intentionally. It’s good now.
Lisa
You can always print the screen. Just do a print preview first (sometimes there are extra pages because of comments or ads or other info below what you want). For example, if the entire recipe fits on one page, just select to print that page. Voila!
Renaekh
It us just me and my hubby. Can I halve this recipe? Would I still cook the pasta 4 minutes?
Stephanie
I would not try this any other way than written. I think less pasta would not be enough food for the Instant pot to cook correctly.
Heidi
Hi Stephanie! Great recipe! I made 1/2 of your recipe and it worked perfectly. Probably because with the IP you only need 1 cup of liquid to bring it to pressure. Of course, I DID USE 2 CUPS for this 1/2 recipe. It was super yummy!
Sherril
Thank you for teaching me how to make Mac and Cheese in the IP. My son now makes it all the time by adding a jar of Alfredo sauce along with cheddar and Parmesan cheese. It reheats up wonderfully and he no longer wants the box mac and cheese.
Amy
Got my instant pot on prime day and your Mac and cheese was my first try using it!! It’s awesome!!! Didn’t have 1/2 and 1/2 – used a little milk butter combination. Only had shredded bag cheese and used that. A total hit!! Thank you:)
Pat
Yes! I would love more Instant Pot recipes!
Cheryl
First let me say Thank you, I used “elbows” my cheeses were 1lb Fiesta and a 1c cheddar, the rest was all as you said… this was my first time using my new gadget and I love it. So again Thank you and I look forward to more.
Karen T.
A latecomer to the party – I’m one of the ones who got swept away during Instant Pot Madness on Amazon Prime Day. I had no idea what to do with it! This recipe looks great – thank you for posting Instant-Pot specific recipes.
We like to add veggies to our mac & cheese (broccoli, carrots, corn, tomatoes…anything, really). Do you think I should cook them separately, or could I add small broccoli pieces (or any other small vegetable pieces) during the pasta-cooking phase? Thanks for your thoughts!
Janet
I hope you’ve tried veggies in your IP by now but in case a new user is reading this post, it depends on how well-done you like your veggies. Probably for veggies in mac and cheese, you want them pretty soft, in which case you could cook them with the pasta but they will be really soft. You can also stop the cooking and CAREFULLY open the IP to add the veggies and continue cooking. Pasta tends to create some foam in the IP, so I’d be sure to put a kitchen towel over the vent knob and then nudge it open a little bit at a time to release the pressure. Add the veggies and close the vent and finish cooking.
Stephanie
Thank you for your comment. I haven’t often tried breaking up the cooking process, I only have done that in my beef stew. I think you need to cook food at different times, but you should be mindful of the cooking times of different foods.
I would also like to emphasize that you could use a 1 pound box of regular pasta. Gluten free, high protein, chick pea pasta just doesn’t work well.
Gigi
Great video – simple and easy to follow!
Just purchased and received my Insta Pot. Purchased as a result of my sister-in-law cooking ribs in 20 minutes! I am ‘the’ cook and baker in the family and any gadget to help speed up the cooking/baking process – I’m in! 🙂
Looking forward to trying some of your recipes!
Thanks!