How to Make the Perfect Instant Pot Mac and Cheese
American · Easy · 15 min · 4 servings
Ultra-creamy homemade macaroni and cheese made entirely in the Instant Pot with no draining required. It is a crowd-pleasing comfort dish that kids and adults both love and can be ready in just 15 minutes.
Why this recipe works
This Instant Pot Mac and Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 510 calories with 20g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 lb elbow macaroni pasta
- 4 cups water
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 3 tbsp unsalted butter
- 1 tsp dry mustard powder
Step by step instructions
Step 1: Add Pasta and Water
Pour the elbow macaroni and water into the Instant Pot. Make sure the water just covers the pasta. Add a pinch of salt if desired.
Step 2: Pressure Cook the Pasta
Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes. When done, do a quick pressure release carefully to avoid starchy water sputtering.
Step 3: Add Dairy Ingredients
Open the lid and do not drain any remaining liquid. Stir in the butter, milk, and dry mustard powder until the butter melts completely.
Step 4: Melt in the Cheese
Add the shredded cheddar in two or three batches, stirring continuously after each addition until fully melted and the sauce is smooth and creamy. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sharp cheddar cheese → gruyere or a mix of cheddar and monterey jack for extra flavor
- whole milk → evaporated milk for an even creamier sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding pre-shredded bagged cheese causes a grainy sauce because it contains anti-caking agents
- Overcooking the pasta by even one extra minute results in mushy macaroni
Nutrition facts
Per serving: 510 calories, 20g protein, 58g carbs, 22g fat, 2g fiber.
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