PERFECT Instant Pot Mac and Cheese - The Recipe Rebel (2024)

Table of Contents

Table of Contents How to Make Instant Pot Mac and Cheese: Tips for cooking pasta in the Instant Pot: More easy Instant Pot pasta recipes: Instant Pot Mac and Cheese Ingredients Instructions Notes Nutrition Information You May Also Like Air Fryer Baked Potato Cheese Cannelloni recipe Roasted Red Pepper Soup Reader Interactions Comments Leave A Reply FAQs References

The Recipe Rebel / Dinner

written by Ashley Fehr

4.45 from 18 votes

Prep Time 5 minutes mins

Total Time 20 minutes mins

Servings 6 servings

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Last updated on May 26, 2020

This is the CREAMIEST Instant Pot Mac and Cheese — it’s loaded with cheese and comes together so quickly! The perfect Instant Pot pasta recipe, great for customizing to your family’s tastes with added protein or veggies.

PERFECT Instant Pot Mac and Cheese - The Recipe Rebel (2)

How to Make Instant Pot Mac and Cheese:
Tips for cooking pasta in the Instant Pot:
More easy Instant Pot pasta recipes:
Instant Pot Mac and Cheese Recipe

You guys. I’m hangry just thinking about this Instant Pot Mac and Cheese.

I don’t know if there’s any comfort food more classic than homemade macaroni and cheese — it’s carby, and creamy, and cheesy (and what’s comfort food without cheese?!) and perfect in a bowl, or even right out of the pot 😉

If you’re looking for even more Instant Pot recipes, check out this Instant Pot Baked Ziti or theseCreamy Italian Instant Pot Chicken Breasts— they’re reader favorites!

PERFECT Instant Pot Mac and Cheese - The Recipe Rebel (3)

One of the best things about mac and cheese is how easy it is to make your own, by addingin different cheeses, protein, or veggies.

Originally, I made this Instant Pot Mac and Cheese with the Habanero with Cracked Black Pepper Monterey Jack from Bothwell Cheese — it has high heat flavour and a creamy Monterey Jack base.

But I wanted to update the recipe to show just how creamy and cheesy it really is! It’s harder to show that when you’re are using any white cheese.

We love Bothwell Cheese on just about everything, but it really takes this Instant Pot mac and cheese over the top! And it’s made right here in Manitoba with 100% Canadian milk from local farms. It doesn’t get any fresher than that!

Find out where you can buy Bothwell Cheese here.

How to Make Instant Pot Mac and Cheese:

Start by adding your cooking liquid, pasta, and a bit of fat (this keeps the pasta from sticking) into the Instant Pot — mine is a 6 quart, and they all cook a little differently but this recipe should work in any electric pressure cooker.
Cook on high pressure — but not too long! The biggest mistake I see when people cook pasta in the Instant Pot is they overcook it. Mushy pasta is just not that appetizing!
There will not be a lot of liquid left in the Instant Pot after cooking — do not drain it. Simply add the rest of your ingredients and stir until melted and gooey.
Taste test! I don’t add a lot of extras to this Instant Pot Mac and Cheese because I want you to be able tot customize as you see fit. You can easily spice up the flavor with hot sauce or sriracha, add crumbled bacon, vegetables, etc. at the end just before serving to make it your own.
Mac and cheese does continue to thicken as it sits, so while you’ll start with 1 cup of milk, you may want to add a splash every 5 or 10 minutes if you’re still serving to thin out the sauce and bring back the creaminess.

PERFECT Instant Pot Mac and Cheese - The Recipe Rebel (4)

Tips for cooking pasta in the Instant Pot:

Don’t overcook! Pasta cooks really quickly in the pressure cooker, and if you cook it too long you risk ending up with mushy, unappetizing pasta. This macaroni cooks in just 2 minutes, plus the time to build pressure (about 10 minutes total).
Be careful when you release the pressure, as the starch from the pasta can cause it to sputter sometimes. You will need to quick release, otherwise your pasta will definitely be overcooked, so just start slowly and you’ll be fine!
Add the flavour before cooking. I always, always cook my pasta in low sodium chicken broth as it adds incredible flavour! It’s always easier to season pasta during the cook time than after.
Add the dairy after cooking:the milk or cream and cheese always have to go in once the pasta is cooked, or they will curdle. The heat from the pasta and the pot melts the cheese very quickly!

More easy Instant Pot pasta recipes:

Instant Pot Chili Mac
Instant Pot Italian Chicken Pasta
Instant Pot Spaghetti made healthier!
Easy Instant Pot Baked Ziti Recipe + VIDEO

PERFECT Instant Pot Mac and Cheese - The Recipe Rebel (5)

This post was originally sponsored by Bothwell Cheese and I was compensated for my time in creating the recipe — I’ve since updated the post with new photos so you can see how creamy and cheesy it really is!

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Instant Pot Mac and Cheese

written by Ashley Fehr

4.45 from 18 votes

Save

Review

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Cuisine American

Course Main Course

Servings 6 servings

Calories 367cal

Ingredients

▢ 3.5 cups low sodium chicken broth (water is fine)
▢ 375 grams whole grain macaroni dry (3 cups)
▢ 1 teaspoon canola oil or butter
▢ 3/4 teaspoon salt
▢ 1/4 teaspoon pepper
▢ 1 cup 2% milk (or evaporated milk or cream for richer flavor)
▢ 170 grams Bothwell cheddar cheese (about 2 ½ cups shredded – up to 4 cups!)
▢ hot sauce or dry mustard, optional

Instructions

Add broth, macaroni, oil, salt and pepper to the Instant Pot and stir.
Put the lid on, turn valve to sealing, and press Manual, high pressure, and select a cook time of 2 minutes. The pressure will build for roughly 7-8 minutes and then start counting down.
When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!).
Turn the Instant Pot to saute, and using the adjust button, select less heat (optional — the heat of the pasta should melt the cheese if you leave it off)
Add the milk and cheese and stir until just combined. If it’s too thick, add a splash more milk. Too thin, add a bit more cheese. Note that it will thicken as it sits.

Notes

*NOTE: I originally made this Instant Pot Mac and Cheese with the Bothwell Habanero with Cracked Black Pepper cheese, but have updated to the recipe to call for cheddar which is more typical. Any flavor of cheese will work great in this recipe!

Nutrition Information

Keywords macaroni and cheese, pasta

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Dee says
May 23, 2023 at 4:14 pm
My family enjoys this recipe. If I double the recipe do I need to increase the cooking time?
Reply
- The Recipe Rebel says
  May 25, 2023 at 8:52 am
  Hi Dee! It should change the time. Enjoy!
  Reply
Elizabeth says
May 3, 2023 at 7:15 pm
Soup. I followed the directions exactly, used freshly grated cheese, high pressure, etc. I didn’t even need to use half the milk and it was still soup. Noodles with milky chicken broth and chunks of melted cheese.
Reply
- The Recipe Rebel says
  May 3, 2023 at 9:59 pm
  Sorry to hear that you had trouble with the recipe, Elizabeth. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.
  Reply
Cindy says
April 1, 2023 at 9:16 am
Wondering if you have any recommendations on using GF pasta? Expect the cooking time would have to change? Any other reviewers tried GF Pasta? Open to any and all recommendations. Thank you.
Reply
- The Recipe Rebel says
  April 2, 2023 at 7:55 pm
  Hi Cindy! This article might help you: https://instantpoteats.com/gluten-free-pasta-instant-pot-recipe/
  Reply
Jenny says
March 6, 2021 at 9:05 pm
So quick and yummy! Perfect mac n cheese for a busy day.
Reply
- Ashley Fehr says
  March 8, 2021 at 12:48 pm
  Thanks Jenny!
  Reply
Tanya Tissaaratchy says
February 20, 2021 at 3:09 pm
We don’t have Bothwell cheese in Canada. Could you suggest another brand?
Reply
- Ashley Fehr says
  February 22, 2021 at 1:03 pm
  I’m not familiar with American cheese brands so I would just choose the one you like the most
  Reply
Polly says
August 16, 2020 at 7:59 pm
Turned out like congealed cheese soup. Very disappointed.
Reply
- Ashley Fehr says
  August 17, 2020 at 3:56 pm
  I’m sorry to hear that Polly! There are a number of things that could affect the quality of the finished recipe. Were you using pre shredded cheese? Pre shredded cheese does not melt the same as cheese shredded by hand, since it has stabilizers added.
  Reply
Alisha says
January 3, 2020 at 5:21 am
I just made this, i usee bowtie pasta which is where I think I had issues after 2 mins pasta was not cooked properly, so put it back on pressure for another 2 mins, stil not quite cooked but added milk amd cheese and switched to saute and pasta cooked enough that it was al dente….not my preference but eatable and flavour was nice, next time ill cook my pasta longer and I will be fine
Reply
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- Ashley Fehr says
  January 6, 2020 at 12:17 pm
  Thanks Alisha! Yes bowtie pasta may take slightly longer to cook but honestly, I cook all my pasta for 2 minutes and it is always cooked perfectly. Were you using high pressure?
  Reply
Rachel says
November 1, 2019 at 11:52 am
Not sure what I did wrong, the pasta is cooked but I have lots of liquid leftover. Taste is ok but I prefer making a white sauce on the stovetop instead.
Reply
- Ashley Fehr says
  November 4, 2019 at 5:24 pm
  I’m sorry to hear that! There will always be some liquid left over, but once the cheese is added it really does thicken up quite quickly.
  Reply
Cindy Diesch says
October 30, 2019 at 11:59 am
The Bothwell cheese is not sold in our area. Do you have a second favorite brand?
Reply
- Ashley Fehr says
  November 4, 2019 at 5:30 pm
  Hi Cindy! Are you in Canada or the U.S.? Unfortunately I’m not familiar with many American cheese brands
  Reply
Toni says
October 29, 2019 at 11:28 am
My kids really loved it! A new favorite at my house!
Reply
- Ashley Fehr says
  November 4, 2019 at 5:36 pm
  Thanks Toni!
  Reply
Becky Hardin says
October 29, 2019 at 11:05 am
This mac n cheese was a huge hit at my house. Everyone loved it.
Reply
- Ashley Fehr says
  November 4, 2019 at 5:36 pm
  Thanks Becky!
  Reply
Lauren Kelly says
October 29, 2019 at 10:56 am
We made this last night and my kids devoured it! To the point there were no leftovers! Thank you.
Reply
- Ashley Fehr says
  November 4, 2019 at 5:36 pm
  Thanks Lauren! My kids love it too!
  Reply
Rachael Yerkes says
October 29, 2019 at 10:11 am
This is so delicious!
Reply
- Ashley Fehr says
  November 4, 2019 at 5:37 pm
  Thanks Rachael!
  Reply
Pam Greer says
October 29, 2019 at 10:07 am
Just when I thought I had tried everything in my Instant Pot!! We love macaroni and cheese at our house and I’m sure this is going on regular rotation!
Reply
- Ashley Fehr says
  November 4, 2019 at 5:37 pm
  I love how quick and easy it is!
  Reply
Suzy says
October 29, 2019 at 10:00 am
This came out so good! So creamy and the noodles cooked perfectly!
Reply
- Ashley Fehr says
  November 4, 2019 at 5:37 pm
  Thanks Suzy!
  Reply
Sara says
October 29, 2019 at 9:59 am
This was so delicious and so easy! I added pepper jack because I like it a bit spicy and it’s my favorite.
Reply
- Ashley Fehr says
  November 4, 2019 at 5:37 pm
  That’s a great idea!
  Reply
Hanna says
September 20, 2019 at 1:29 pm
I’m very excited to try this. Had one question- step 3 says “When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!). ”
What if the steam isn’t clear? I have had some difficulties understanding/reading steam with quick release and natural release so I’d love to know ahead of time if the steam isn’t clear, if its sputtering, what you recommend!
Reply
- Ashley Fehr says
  September 23, 2019 at 10:31 am
  The only issue with starchy foods like pasta is that sometimes it can foam up and you don’t want that spraying all over your kitchen 🙂 So I recommend holding the valve open just a little to let the steam release gradually and check if it’s going to be foamy. If it is, just continue gradually releasing the pressure. If it looks fine, then open the valve right away. You don’t want to let pasta release pressure naturally or it could be mushy.
  Reply
  - Kathy Lambert says
    October 23, 2019 at 9:01 am
    I hold a paper towel above the valve to catch any “nasties” when doing a controlled release.
  - Ashley Fehr says
    October 28, 2019 at 12:36 pm
    Great idea!
Gary says
October 19, 2018 at 3:01 pm
This was just o.k. for me, one of my 4 kids loved it. The cheese was a bit stringy. I prefer making a cheese sauce with a roux for my mac and cheese.
Reply
- Ashley Fehr says
  October 22, 2018 at 1:21 pm
  Did you happen to use pre-shredded cheese? I haven’t noticed any stringiness when I make this recipe but I use freshly grated cheese. I hope that helps!
  Reply
Diane Hazeu says
August 23, 2018 at 8:56 pm
this is so much better than the boxed crap!! I shredded my own cheese (big block and use cornstarch to keep from sticking together when freezing) Sure beats preshredded which has cellulose (yuck!!!!)….LOVE LOVE LOVE this
Reply
- Ashley Fehr says
  August 25, 2018 at 10:19 am
  So, so glad to hear you liked it!
  Reply
  - Arshia says
    January 3, 2021 at 8:18 pm
    This recipe was so easy to follow, and it turned out perfectly. I used another Bothwell cheese (Red Chili), and it was delicious!
  - Ashley Fehr says
    January 4, 2021 at 2:53 pm
    I’m so glad! I bet that would add amazing flavor!
Danielle says
July 19, 2018 at 7:08 am
I totally have to make this. That cheese sounds amazing, and I love that you can do this in the Instant Pot.
Reply
- Ashley Fehr says
  July 23, 2018 at 10:11 am
  It makes it so easy!
  Reply

PERFECT Instant Pot Mac and Cheese - The Recipe Rebel (2024)

FAQs

Can I use chicken broth instead of milk in mac and cheese? ›

While this might not be the most traditional substitute, you can use chicken broth instead of milk in your mac and cheese! It adds a salty and savory flavor to it, and it adds moisture. However, it's thinner and less creamy than milk, so your sauce might not be as creamy as it would be with plant-based milks.

Read On ›

How does Gordon Ramsay make the best mac and cheese? ›

Preparation

In a large pot over medium heat, combine the pasta and milk. ...
Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. ...
Divide between serving bowls and top with the bread crumbs.
Enjoy!
All your favorite recipes, stored in one place.

May 4, 2023

Tell Me More ›

How do you make mac and cheese taste better? ›

8 Ways to Elevate Your Macaroni and Cheese Dinners

Add extra cheese to your dish.
Mix in some hot sauce and chicken to make buffalo chicken mac n' cheese.
Add in vegetables like broccoli, cauliflower and spinach.
Sprinkle some bacon bits or breadcrumbs on the top of your dish.
Add spices and fresh herbs to your dish.

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May 21, 2022

What does adding more milk to mac and cheese do? ›

The sauce was thicker, creamier, and shinier. It behaved like actual cheese, with tiny little cheese pulls between the elbow noodles. I may never add milk—or any other liquid dairy for that matter—ever again.

Learn More Now ›

Is it better to use evaporated milk or regular milk in mac and cheese? ›

It will be richer and creamier. It's actually a very good substitute for regular milk. I've often used evaporated milk in mac&cheese which makes it better than milk. Both heavy cream and evaporated milk are much better in mashed potatoes, too!

Find Out More ›

Is regular milk or evaporated milk better for mac and cheese? ›

Note 1: Milk: The evaporated milk lends a really nice flavor and creaminess, it's the "secret" to this mac and cheese! It also thickens faster since it's not straight from the fridge and cold. If you'd prefer to not use evaporated milk, whole milk or 2% works (whole is best).

Discover More ›

Can I use sour cream instead of milk? ›

In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.

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What can I use if I don't have milk for my mac and cheese? ›

For a standard mac and cheese recipe, you can replace all or part of the milk with heavy cream. Use an equal amount of heavy cream as you would have used milk. Just stir continuously to prevent scorching and ensure the cream and cheese blend together smoothly.

Read On ›

What can I put in mac and cheese instead of milk? ›

16 Best Substitutes for Milk in Mac and Cheese

Dairy-free milk.
Sour cream.
Heavy cream (aka whipping cream).
Yogurt.
Half and half.
Coconut cream.
Cream cheese.
Butter.

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Jan 10, 2022

Tell Me More ›

How to make macaroni and cheese with chicken broth? ›

Preheat oven to 350F.
In a large pot, add equal parts water & chicken broth. ...
Add macaroni and cook until al dente. ...
In a large saucepan over medium heat, melt butter & whisk in the flour. ...
Slowly whisk in 1 cup chicken broth, half n half, & milk. ...
Add in the cream cheese & stir until completely dissolved and smooth.

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Nov 2, 2009

Can I replace milk with broth? ›

Any liquid can be substituted for the milk in a recipe with a 1:1 ratio. Choose the best liquid for your recipe: Is your recipe sweet or savory? You may choose between a fruit juice, water or broth, depending on if your recipe's flavors.

Tell Me More ›