You can create the most deliciously creamy macaroni and cheese using your Instant Pot pressure cooker. This method infuses the pasta with incredible flavor while creating an ultra-creamy cheese sauce that surpasses traditional stovetop versions.
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Table of Contents
Why This Recipe Works
The magic of Instant Pot mac and cheese lies in its one-pot cooking method, which infuses every piece of pasta with flavor. When you pressure cook the pasta directly in seasoned liquid, it absorbs the flavors of hot sauce and mustard throughout, creating depth that traditional methods can’t achieve. The combination of Cheddar and Monterey Jack cheeses creates the perfect balance of sharp flavor and creamy melt.
Ingredients
Pasta Base:
- Pasta – Elbow macaroni, shells, or similar short pasta that holds cheese sauce perfectly
- Water – Creates the cooking liquid that becomes part of the final sauce
- Hot sauce – Frank’s Red Hot Sauce recommended for depth and subtle heat that enhances flavor
- Dry mustard powder – Adds tangy complexity that complements the cheese without overpowering
Dairy Components:
- Butter – Creates richness and helps bind the cheese sauce smoothly
- Whole milk or half and half – Provides a creamy base that creates the perfect sauce consistency
Cheese Blend:
- Cheddar cheese – Provides classic sharp flavor and beautiful golden color
- Monterey Jack cheese – Delivers a smooth, creamy melt that creates a silky texture
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 sure to enjoy.
For the hot sauce, you can use any type you prefer. Tabasco and Frank’s Red Hot Sauce both work well.
I believe hot sauce is a crucial 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.Â
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 2Â 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 Mac and Cheese – Easy Recipe
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.Â
- If the pasta needs to be drained, drain the pasta and place the pasta back into the pot.Â
- 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
How do I order one.
I have a 3qt mini. do I have to cut down on the amounts in the recipts
I just made this in the 3 qt no problems, instant release is a bit messy so have a towel ready and it would be easier to mix in a bigger pot but it turned out perfect so Ooey gooey good. Next time I’ll up the hot sauce as I felt it didn’t give it enough kick and had to add extra once in my bowl.
Didnt really enjoy as the texture wasn’t quite right for me. Thank you for sharing though seems like some people have loved it!
I followed the recipe to a T and none of us liked it. It all went to the dogs.
I am very sorry to hear that you and your family hated the recipe, and it had to go to the dogs. Was there something in particular that made the recipe so terrible?
So good! Thank you!
Good stuff!
Can the recipe be doubled for more guests?
I was wondering the same. Did you try doubling it? If so how did it come out?
Ok —I found it!! Can’t wait to try this one in my new Instant pot!
love it! i would like to see Beef stroganoff
thanks
Thanks for the Max and cheese recipe. Looks ????
Thank you.
Followed the directions and it worked perfectly.
5 minutes to perfect Mac and Cheese.
Way too soupy for us. It was already too “done” when I started to pour in the milk – I stopped half-way. I think next time I will use 3 cups of water instead of 4. And 1/4 cup of milk or cream (I didn’t have cream this time). I guess this instant pot cooking needs tweaking as we all have different likes and dislikes.
I think adding less water would be more helpful. Different pastas are made differently. I would add less water, and try taking a minute off of the time and see if this helps. I can’t tell you exactly how much less water to add, as I didn’t see how much water was left over.
I hope this was helpful.
I love this recipe! It’s one of the first I did in my IP. I only had whole grain pasta in the pantry tonight. I made it as written. Only issue is that the pasta was too soft, still tasty. Family gobbled it up so I guess the soft pasta didn’t bother them. If I do while grain again I am going to try 2-3 minutes instead of 4.
Thanks for the tips and recipes! I use many from your page.
This worked like a dream with GF rice pasta!! I took the advice of the OP and put the IP on sautee for a few minutes after doing the release, stirring the pasta to keep it from burning to the bottom. I sauteed until it was still slighly liquidy. Stir in the milk and cheeses, stirring until cheese was combined (i used about 2 cups total) and it was PERFECT. Even my picky kid loves it. Thank you!
Pasta cooked great, no problems there. There was a tiny bit of liquid in the pot and I left it there. I added the cheese and butter and started to stir. I added milk as I saw that it needed it. I also added salt and pepper. My only complaint is that there is WAY too much cheese! I ended up fishing over half of it out as I had cut it into large slabs. I would probably only do 1/2 cup of cheddar and 1/2 cup of jack cheese next time. Very tasty and I love the hint of mustard and hot sauce!
The sauce was very runny, but that’s to be expected because there’s no thickening agent in the recipe. I added two tbs of white flour after adding my milk and cheese and it made a nice thick sauce that coated the noodles really nicely. Otherwise it’s a good recipe.
Loved it, but holy volcano Batman! When I released the steam, after the steam came a lava flow of white foamy pasta water! Admittedly I went for 5 minutes rather than 4 because I used thicker corkscrew pasta, but yikes! It will not deter me from making again, it was delish. Just have a paper towel ready to minimize any eruptions!
Use a little bit of margarine when you cook your pasta. It cuts down on the foam and such when you vent. I read it somewhere and tried it with both rice and pasta. Works great.
New to Instant Pot, made this for first time tonight. Used Barilla elbow pasta, cheddar and jack. Did not need to drain, and only ended up using about 3/4 cup of 1/2 and 1/2. Came out great! Because my husband likes a bit of a crust, I transferred it to a dish and put some panko bread crumbs on top and under the broiler for a few, but it would have been fantastic without that step. Grandkids will love it. Yes, you can personalize it, but for someone like me that is just getting used to the device and does not consider herself a great cook, this recipe works as is. Thanks!
Has anyone tried this with cauliflower instead of pasta?
So cauliflower gratin is very popular and I think this is what this is essentially. I don’t know if you are trying to go low carb or not.
If you do this with cauliflower, break it into little pieces, place it on a steamer basket over 1 cup of water, and only cook on high for 1 minute, then instant release. Then, take it out, drain the water, put the cauliflower back and proceed as above. Voila!
Just made and ate a big delicious bowl of GF Mac n cheese! I followed the recipe to a T. 1 lb served 5 grand littles who loved it. I’d only add salt & pepper and maybe hot sauce on my personal bowl:) I may try some different cheeses for fun as well! Yum! Thank you!
BTW- Barilla GF pasta is the best. The type that turns the water yellow would definitely turn to mush!
What is the type that turns the water yellow?
Is there something I did wrong? The cheese is stringy type of melted and not creamy at all? Was I supposed to cook it longer once I added the cheese?
Not sure what happened. Was the pasta still wet, was there a lot of excess water in the pot?
Made this last night. My cheese was extremely string too. Pasta was cooked perfectly and it was creamy but the struggle nyu cheese was a turn off.
I had better luck draining and removing pasta, put on sauté made a quick roo. Added cheese and pasta it was amazing. Just a thought.