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mac and cheese made in the instant pot in a white bowl garnished with salt and pepper.
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5 from 7 votes

Instant Pot Mac And Cheese

This Creamy Instant Pot Mac and Cheese is rich, gooey, and made with two cheeses for the ultimate comfort bite. It’s fast, foolproof, and comes together in under 25 minutes—no box mix, no straining, no regrets.
Prep Time5 minutes
Cook Time4 minutes
IP Time15 minutes
Total Time24 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: instant pot mac and cheese, mac and cheese
Servings: 6
Calories: 696kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 pound elbow macaroni
  • 4 tablespoons butter unsalted
  • 4 cups water
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
US Customary - Metric

Instructions

  • Add macaroni, butter, and water to the Instant Pot. Close and lock the lid, and set the valve to sealing position.
  • Cook on high pressure for 4 minutes. Once the cooking time is done, do a quick pressure release.
  • Drain the excess water and return the macaroni to the Instant Pot.
  • Add heavy cream, garlic powder, onion powder, dry mustard, salt, and black pepper. Stir well.
  • Add shredded cheddar and mozzarella cheese. Stir until the cheese is melted and the mixture is smooth.
  • Serve hot and enjoy!

Video

Notes

  1. For a spicier kick, consider adding a dash of cayenne pepper or some chopped jalapeños to the cheese mixture.
  2. Use block cheese, not pre-shredded. Pre-shredded has anti-caking agents that mess with meltability. You want ooey, not clumpy.
  3. Quick release means now. Don’t let the pasta sit too long, or you’ll end up with a cheesy porridge situation.
  4. Customize it. Toss in cooked bacon, peas, or even some hot sauce if you like your mac with a kick.
  5. Too thick? Add a splash of milk or cream. Too thin? Let it sit for a couple minutes—it thickens as it rests.
  6. Leftovers? Store in an airtight container up to 5 days. Reheat with milk. Cold mac straight from the fridge is a crime (unless you're my husband).

Nutrition

Serving: 1serving | Calories: 696kcal | Carbohydrates: 60g | Protein: 24g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 582mg | Potassium: 263mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1320IU | Vitamin C: 0.3mg | Calcium: 412mg | Iron: 1mg
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