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In just 20 minutes and with little effort, you can whip up the Creamiest Instant Pot Mac and Cheese. With our foolproof steps and insider tricks for achieving incredible flavor and texture, you’ll have the perfect weeknight side dish your family will be craving again and again.
Nikki’s Recipe Roundup
- Taste: This mac and cheese is everything you want—rich and packed with cheesy goodness. With a blend of cheeses and just the right seasonings, every bite is comforting and satisfying.
- Texture: Super creamy and smooth, with pasta that’s perfectly cooked and holds onto the sauce well without being mushy.
- Ease: This recipe couldn’t be easier! Just toss everything into one pot, press a button, and let the Instant Pot do the work. In about 20 minutes, all you need to do is stir in the cream & cheese for perfectly creamy mac and cheese, ready to enjoy!
- Pros: Quick to make, family-friendly, and always a hit! Great for busy weeknights or gatherings, and you can customize it easily with different cheeses or add-ins.
- Considerations: It’s best served fresh, as the pasta can absorb too much sauce if made too far in advance. If you make it ahead, a splash of milk during reheating helps revive the creaminess.
- Recipe Repeatability: I can’t count the number of times I have made this—a gazillion! It’s a definite crowd-pleaser! Trust me, once you make it, you’ll find yourself making it on repeat—it’s just that delicious!
When my kids were in school, this Instant Pot Macaroni and Cheese became a regular request at our dinner table. After a busy day of homework, activities, and juggling schedules, nothing hit the spot quite like a bowl of creamy, cheesy goodness. It was quick to make, and I loved knowing I could put something comforting on the table they would eat without a fuss. Over the years, it became my go-to side dish for so many weeknight meals.
Even now, long after those school days, they still ask for it when they come over, and I’m more than happy to oblige! There’s something about this recipe that keeps it in high demand, and it’s been requested time and again for family dinners, potlucks, and even holidays. It’s become a little tradition of ours, and no matter how many times I make it, they never seem to get tired of all that cheesy goodness!
Ingredients Needed for Mac and Cheese in the Instant Pot
- Large Elbow Macaroni Noodles – Holds sauce well and gives a hearty bite. You can use any small noodle here. Macaroni, cavatappi, small shells, rotini, and penne will also work.
- Water or Chicken Broth – Broth adds extra depth and flavor.
- Butter – Adds richness and helps create a creamy sauce.
- Kosher Salt – Adjust based on whether to use salted broth and to taste.
- Black Pepper – Balances the creaminess with a mild spice.
- Heavy Cream – Makes the sauce silky and luscious.
- Sharp Cheddar – Gives it a tangy, cheesy flavor.
- Cheese Blend – I like to add a secondary blend of cheese; most often, I use a Mexican blend or Colby Jack. Feel free to use your favorites.
How To Make The Creamiest Instant Pot Mac and Cheese
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
- Add the uncooked pasta, water, salt, pepper, and butter to the inner pot of a 6-quart Instant Pot.
- Place lid on instant pot and turn to locked/sealed position. Make sure the pressure valve is closed. Set to manual high pressure and cook for 4 minutes (5 minutes if you have a longer noodle or like them a little softer. When time is up, do a manual release by opening the valve and releasing pressure immediately. *See Note
- Press or leave the warm button on. Pour in the heavy cream and slowly add cheeses while stirring until well combined and cheeses are melted. Place the lid back on until chees is melted and stir to combine. Season to taste and serve.
Recipe Tips for Homemade Mac and Cheese
This recipe has been tested in a 6-quart Instant Pot electric pressure cooker.
- Shred your own cheese for smoother melting—pre-shredded cheese can sometimes be grainy. I have tested this with Sargento thick-cut pre-shredded cheeses and consistently get great results.
- Adjust seasoning after cooking: Wait to add any additional seasoning until after adding the cheese, as it can add extra salt.
- Release Pressure Immediately to avoid overcooking the pasta. If your Instant Pot allows, press the valve with a wooden spoon to slowly release the pressure. When opening the valve, some of the starchy water (foamy) will spew out. You may want to put a paper towel loosely over the valve or down around the Instant Pot or ensure you have it in an area that can be wiped up. I find that slowly releasing the steam at first helps prevent this from happening.
- Let the cheese fully melt. Add the milk and slowly add the cheese, stirring to combine. Then, place the lid back on, let the cheese fully melt, and stir again before serving to get that perfect creamy texture.
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Variations and Substitutions
- Cheese swap: Try gouda, gruyère, or mozzarella for a different flavor profile.
- Add-ins: Stir in cooked bacon, ham, or rotisserie chicken for extra protein.
- Spice it up: Add a pinch of cayenne, smoked paprika, or a dash of hot sauce for some heat.
- Vegetable boost: Mix in steamed broccoli, roasted red peppers, or spinach for a veggie twist.
- Lighter option: Swap heavy cream for whole milk or half-and-half to lighten it up.
Mac and Cheese Recipe FAQs
Sharp cheddar is a popular base, but mixing in cheeses like Monterey Jack, Colby Jack, A Mexican Blend, Mozzarella, Gouda, Swiss, or Parmesan adds depth and creaminess. Avoid pre-shredded cheese for smoother melting.
Stir in more heavy cream, milk, or broth until it reaches your desired consistency.
Add the cheese in gradually, stirring constantly to ensure smooth melting.
Making Instant Pot Mac and Cheese Ahead
Some recipes are perfect for making ahead, but mac and cheese just isn’t one of them if you’re aiming for the best texture. As it sits, the pasta continues to absorb the creamy sauce, which can lead to a drier dish and softer, almost mushy noodles.
So, if possible, I recommend making this right before serving for the best results. That said, I’ve had times where someone requested I bring this dish, and I made it ahead before traveling to the event—people still loved it! However, I still think mac and cheese is best when made fresh, right before serving.
Storage and Reheating
Store leftover mac and cheese in the fridge for up to 4 days.
To Reheat: You can add a little milk or cream, about a tablespoon for every cup, to revive the creaminess. Microwave in 30-second to 1-minute increments
More Instant Pot Recipes
- No Bean Instant Pot Chili – Low Carb & Keto Friendly
- Instant Pot Spaghetti and Meatballs
- Instant Pot Southern Style Green Beans and Bacon
- Instant Pot Cheesy Taco Pasta
- Instant Pot Beef Tips (Pressure Cooker Beef Tips)
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Instant Pot Creamy Macaroni and Cheese
Ingredients
- 1 lb Pasta – I use large elbow macaroni noodles
- 4 cups water , (or chicken broth for extra flavor)
- 4 tbsp butter
- 2 tsp kosher salt, reduce salt to ½ (or to taste)if using salted broth
- ½ tsp black pepper
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 cups Mexican or Colby Jack Blend Cheese, shredded
Instructions
- Add the uncooked pasta, water, salt, pepper, and butter to the inner pot of a 6-quart Instant Pot. Use a wooden spoon to gently press down to make sure all pasta is covered, but do not stir.
- Place lid on instant pot and turn to locked/sealed position. Make sure the pressure valve is closed. Press the Pressure Cook or the Manual button to high pressure and use the +/- or with the dial to set the timer to 4 minutes.
- Once the time is up (when it beeps), do a manual release by opening the valve and releasing pressure immediately. Please note this recipe is starchy and will spew some foam out of the valve. I place a paper towel loosely over the vent to help catch the mess (See Release Pressure Immediately NOTE).Do not drain any water left in the pot – this is normal and will help create your cheese sauce.
- When the pin drops, remove the lid and set aside. Pour in the heavy cream, and slowly add the cheese. Keep stirring until well melted and creamy.
- The mac and cheese will thicken as it sits. If it seems a little thin, add the lid back on and let it thicken for a few minutes or until ready to serve. Taste and adjust seasoning if needed.
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Notes
- The time it takes for your Instant Pot to come up to pressure can vary for individual cookers. My pot took around 10 minutes to reach pressure and about 2 minutes to stir everything into a smooth, creamy sauce.
- Release Pressure Immediately (NOTE) to avoid overcooking the pasta. If your Instant Pot allows, press the valve with a wooden spoon to slowly release the pressure. When opening the valve, some of the starchy water (foamy) will spew out. You may want to put a paper towel loosely over the valve or down around the Instant Pot or ensure you have it in an area that can be wiped up. I find that slowly releasing the steam at first helps prevent this from happening.
- Adjust seasoning after cooking: Wait to add any additional seasoning until after adding the cheese, as it can add extra salt.
- If you need to thin out the sauce as it sits, add more heavy cream.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This recipe was originally posted on July 26, 2017, and updated on September 24, 2024, with step-by-step pictures and more detailed instructions and tips.
So i adapted this recipe a tad and it was fantastic!!!! I work in repair facility w mass carnivorous manly mens. A new employee started and she’s a veggie head not vegan but straight vegetarian. Our boss decided to do a pulled pork lunch w sides… i can’t eat pork, and a she doesnt eat meat so i needed a filling herbavore friendly meal. I changed up the water for veggie broth, used sweet corn, carrot, squash noodles, sargento 4 state cheedar and coly jack blend but everything else was the same. Doubled it in my 8 qt n made it right in our lunchroom… the mac n cheese and the my 8 qt ultra instant pot was the talk of the lunch. Your recipe n blog got shared with many people that day!!!!
Delicious changes to make this vegetarian friendly. Sounds delicious. Thank you so much for sharing with your friends. I appreciate that tremendously!! Happy New Year Stephanie!
This may be a silly question, but does it matter if I use small elbow macaroni? If not, I assume the cook time is the same? Didn’t want to go on a hunt for large elbows if smalls (which I have on hand) will work. Thanks! This looks fantastic – planning on testing it out tomorrow then making for Christmas dinner!
The same cook time will work for regular elbow pasta as well! Enjoy!
This was amazing! I will never make from a box again. Thank you!
Thank you Melisa! This is my go to also!
I love this recipe. The only change we made to this is we like to use swiss cheese and cheddar. This actually makes it more creamy if you can believe it. Because swiss is such a creamy cheese anyway. But then we’ll add chamber meat to it after we flavor the meat with salt and pepper and garlic salt and onion powder. We just keep it simple and it lasts us at least 3 dinner left overs…unless my husband eats is for lunch everyday…lol
Thank you so much Diana! I bet it is fabulous with swiss. I change up the cheese blends from time to time. I love it with Gouda too!
This is the best mac & cheese I have ever had! Our whole family loves it! it has become a staple for family get togethers. So easy, even a caveman like myself can make it.
Thank you so much Rob! That makes my heart glad! I am sure a batch will be made here this weekend for Labor Day with the family! And I bet you are a fabulous cook!
My kids love this recipe however I notice that the cheese is more stringy than creamy — not sure what I’m doing wrong… thank you!
Kim, I make this all the time and it doesn’t come out stringy. Here are a few things I can think of. Just wanted to be sure you added the cheese after cooking the pasta. And leave the IP on warm and stir until combined and let it sit a minute until it all melts together. Give another stir if needed and serve. Also did you use low fat cheese? I have not tested with low fat cheese?
Can you use pre-shredded cheese? I know that it usually has a cornstarch coating but it would be more convenient then shredding all that cheese by hand. I’m planning on making this for Thanksgiving and adding some blue cheese and bacon to the mix!
Kelsey, I apologize. I am just realizing my reply did not post. I have used pre shredded cheese, in fact I use it most of the time for convenience for this recipes.
This looks delicious! I plan on trying this recipe for Thanksgiving and I’d like to double it. This may be a dumb question, but if I double the ingredients, do I also double the cook time?
No dumb questions. No cook time will be the same for this dish.
Hi! If there is excess water after pressure cooking the macaroni, should I drain it first? Or just pour in the cheese and remaining ingredients?
Also, I always have a problem with Mac and cheese dying out after leaving it out for an hour or so. Is there a way to prevent this??
There is still some water in the pot after cooking. I would add in the ingredients stir and it should thicken right up. If you find it gets a little dry after a while, add in a little more cream or milk and stir.
I made this for a potluck and added a can of diced green chili’s and it was a huge hit. I’m to make it for the next potluck in three weeks.
I love your addition of a little spice! YUM! I am so glad it was a hit! <3
I have never felt compelled to leave a review before, but l just had to tell you how amazing this macaroni and cheese is! I made 2 separate batches and put it in a crockpot to keep it warm for a family gathering. (Wasn’t sure if it would all fit in one pot lol.) There was absolutely none left! Made it again a few days later for my family who was very upset there were no leftovers, and it disappeared as well. I may have accidentally doubled the amount of cheese the recipe called for, but more cheese is rarely bad. My kids want me to make it again and add bacon. Thanks for sharing such a delicious and easy recipe!
Karen, I am so honored that you took the time to let me know how much your family enjoyed this! This is why I do this to share my love for cooking and the connections made with those we love around a good meal! You have truly made my day! We love this one too! My son’s friends still request this when they come over! And I believe bacon makes everything better, so I cannot wait to see how that turns out.
Hi! Can I use half and half if that’s what I have on hand?
Absolutely! I hope you enjoy!
Has anyone added ground beef to this recipe after cooking? Looking to make a complete dinner meal.
I have not tried putting ground beef in this, but I am sure it would be great. I need to make my Homemade Cheeseburger Helper in the IP and post that recipe. I will get that one up soon.
Can I use whole milk in place of cream? We are a lactose intolerant family 😉 thanks!
Yes! You can certainly use milk instead! I have used it before. Enjoy!
I like Mac and Cheese, I’m going to try this in the Instant Pot, thanks!
Oh I love it too! I sure hope you love it as much as we do at my house. It’s so easy and really creamy!
Do you know if you can double thus recipe?
Trish I have not tried it, but I would think it would work fine. Please let me know if you try it!
I found this recipe and doubled it tonight. Came out amazing!
Jess, I am so glad you loved it! My family does as well. My son’s friends always request it when they come over too! Have a Happy New Year and I hopr you stop in again soon!
Yummy, Yummy, Yum,
I never thought about using the large macaroni shells maybe, this will stretch with three teenagers will try this tonight,
Thank you! for sharing your recipe.
It seemed to go a long way! It’s so creamy and filling! I would love to hear how it goes for you! My daughter is in college so I am down to 1 teeanager at home, but we always seem to have extras around!
I made this today with a regular pot, and my 3 year had 2 big bowls full. It’s so rich and creamy without eggs and that’s awesome!! Thanks for sharing!
Thank you so much for coming by Wendy! I am so glad you enjoyed it! 3 year old approval is always the best! Hope to hear from you again soon!
Hi Nikki: This Mac & Cheese dish sounded very easy & tasty to me, even though I don’t have an Instant Pot. All I did was cook & drain the pasta, and put it back into the pot (which was still hot) in order for the excess moisture to steam off. I then proceeded to add everything else into the pot. I eliminated the addition of salt (since the cheeses already contain more than enough sodium). I didn’t use heavy cream, I used Half & Half, instead. For the cheeses, I used Sharp Vermont Cheddar, Sharp (yellow) American, and freshly grated Parmesan. I mixed everything together in my pot on the stove set on med. low heat, until everything was melted together & creamy. I then took it one step further, …. and poured everything into a buttered 2 & 1/2 qt. casserole, and sprinkled a generous amount of Italian Seasoned Bread Crumbs on top – which I sprayed with “I Can’t Believe It’s Not Butter”. I baked it for only a couple of minutes at a very high temp., just until it came back up to a bubble (since it was already cooked & warm). I then turned on the broiler, and let the bread crumb topping get a little brown & crispy. The final result for this dish was much better than I had anticipated (only b/c I messed w/it). It really didn’t take a lot of time to prepare. We all loved it, so I’m definitely saving this recipe for future use, even though I changed yours up a bit. I hope you don’t mind, but this came out superbly, even w/o the use of an instant pot.
I am so glad you took it and made it your own! I make a baked mac n cheese my family loves too! This is just a different version all together. Thank you for taking the time to share your adaption! It sounds amazing!
Oh, YUM! This was excellent! I’m always looking for recipes to make in my Instant Pot and we love Mac and Cheese. Thanks for sharing this.
Thank you Claudine! I keep trying new things in mine! I love how much time they save! What is your favorite thing to make in yours? Thank you for coming by and I hope you come back by soon!