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.
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
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 of 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
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
Brad says
How do I order one.
Judy says
I have a 3qt mini. do I have to cut down on the amounts in the recipts
Ali says
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.
Charlotte says
Didnt really enjoy as the texture wasn’t quite right for me. Thank you for sharing though seems like some people have loved it!
Erica says
I followed the recipe to a T and none of us liked it. It all went to the dogs.
Stephanie says
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?
Sheri says
So good! Thank you!
Sheri says
Good stuff!
Michelle says
Can the recipe be doubled for more guests?
Amy MacCarthy says
I was wondering the same. Did you try doubling it? If so how did it come out?
Doris says
Ok —I found it!! Can’t wait to try this one in my new Instant pot!
nancy says
love it! i would like to see Beef stroganoff
thanks
Christine Mcpherson says
Thanks for the Max and cheese recipe. Looks ????
Scott says
Thank you.
Followed the directions and it worked perfectly.
5 minutes to perfect Mac and Cheese.
Helena says
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.
Stephanie says
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.
AlMon says
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.
Kathy says
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!
Anna Barker says
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!
Arya says
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.
VeeCat says
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!
Dawn says
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.
Leslie says
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!
Chris says
Has anyone tried this with cauliflower instead of pasta?
Stephanie says
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.
Yolanda E Breidenbaugh says
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!
Joyce says
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!
Jan S says
What is the type that turns the water yellow?
Tracy says
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?
Stephanie says
Not sure what happened. Was the pasta still wet, was there a lot of excess water in the pot?
Michelle says
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.
Erin Giandomenico says
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.