Instant Pot Mac & Cheese

I love mac and cheese as much as the next person, but I absolutely do not love standing over the stove making a cheese sauce for scratch on a busy night when I’ve got a hungry kid at my feet. And so when I discovered that you can make it in your Instant Pot – and just throw all the ingredients in the pot – I was sold. It turned out even better than I imagined, all in less than 15 minutes, so I knew that I had to share it with you! Save this one for nights when you need a super simple dinner or easy side dish. 

I’ve got more Instant Pot favorites I think you’ll love whilst you’re here! Don’t miss my Instant Pot chili, Instant Pot beef stew, and Instant Pot spaghetti. 

If you like a crispy topping, you can absolutely turn this into a baked mac and cheese. Transfer it to an ovenproof dish, sprinkle over a little extra cheese and some buttered breadcrumbs, then pop it under the broiler until golden and bubbling. It’s a lovely extra touch, but definitely not essential. 

Ingredients & Recipe Overview 

The magic of this recipe is that the pasta cooks in just the right amount of water, so there’s no draining and no separate cheese sauce to make. Once the macaroni is perfectly tender, you simply stir in butter, milk, garlic powder, and plenty of freshly shredded cheddar until everything melts into a smooth, creamy sauce.

The ingredient list is refreshingly short, too. Just elbow macaroni, butter, milk, cheddar, and a couple of pantry staples are all you need for classic homemade mac and cheese. It’s proof that you don’t need a long list of ingredients – or an extra saucepan – to make something seriously delicious.

A Few Tips Before You Start

This is a really forgiving recipe, but there are a couple of little things that make the difference between good mac and cheese and really great mac and cheese.

• Grate your own cheese if you can. Pre-shredded cheese contains anti-caking agents, so it doesn’t melt quite as smoothly.
• Quick release the pressure straight away. Leaving the pasta to sit under pressure can make it softer than you want.
• Don’t panic if it looks a little thin at first. Once you stir in the cheese and let it stand for a couple of minutes, the sauce thickens up beautifully.
• Stir gently but thoroughly. Make sure all the cheese has melted before serving so every bite is creamy.
• Whole milk gives the best texture. If you want an even richer finish, swap it for evaporated milk.
• Season to taste. Different cheeses vary in saltiness, so have a taste before serving and add a little more salt or black pepper if needed.

Serving Ideas 

One of the things I love most about this recipe is that it works just as well as a main course as it does as a side dish.

For an easy dinner, serve it as-is or stir through some cooked bacon, diced ham, shredded chicken, or even a handful of frozen peas for a little extra substance. It’s always goes down well with both kids and grown-ups.

If you’re serving it as a side, it’s brilliant alongside barbecue favorites, grilled chicken, pulled pork, sausages, or roasted vegetables.

If you’re someone who loves baked mac and cheese, there’s an easy way to get those golden, crispy bits on top. Spoon the finished mac and cheese into an ovenproof dish, scatter over a little extra cheese, and pop it under the broiler for a few minutes until bubbling and lightly browned.

Storage & Reheating 

Mac and cheese is definitely at its creamiest when it’s freshly made, but if you do have leftovers, they reheat well.

Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days.

When you’re ready to reheat, add a splash of milk before warming it gently on the stovetop or in the microwave. The extra milk helps bring the sauce back to its original creamy consistency.

You can also freeze individual portions for up to 1 month. Thaw overnight in the refrigerator, then reheat with a little extra milk, giving it a good stir until smooth and creamy again.

Instant Pot Mac & Cheese

This Instant Pot Mac and Cheese is rich, creamy, and made with just a handful of everyday ingredients. Everything cooks in one pot, there's no separate cheese sauce to make, and it's ready in around 20 minutes—perfect as an easy family dinner or a comforting side dish!

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 4 minutes mins

Total Time 15 minutes mins

Course Main Course, Side Dish

Servings 4

Ingredients

  

• 1 lb elbow macaroni uncooked
• 4 cups water
• 1 tsp salt
• 2 tbsp butter
• 1 cup whole milk or evaporated milk for a creamier version
• 2 cups shredded cheddar cheese mild or medium
• ¼ tsp garlic powder

Instructions

 

• Add the macaroni, water, salt, and butter to the Instant Pot. Give everything a quick stir.
• Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
• As soon as the cooking time is up, carefully perform a quick release.
• Give the pasta a good stir. It might look a little watery at first, but don't worry—that's exactly what you want. It'll thicken up as you stir.
• Pour in the milk, then add the shredded cheese a handful at a time, stirring until it's completely melted and the sauce is smooth and creamy.
• Let the mac and cheese sit for 2-3 minutes before serving. It'll thicken a little more as it rests, giving you that perfectly creamy texture.

Reader feedback means the world to me, and if you try this recipe in your own kitchen, I’d absolutely love to hear from you! You can leave a comment and a star rating below. Enjoy, and thank you for being here!