Instant Pot Mac and Cheese
User Reviews
5.0
147 reviews
Excellent
Instant Pot Mac and Cheese
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This creamy Instant Pot mac and cheese is a quick, cheesy comfort food classic made in just 20 minutes. With tender pasta, melty cheddar and gruyere, and an optional golden breadcrumb topping, it’s perfect for busy weeknights or cozy gatherings. Simple ingredients, bold flavor, and kid-approved every time.
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Ingredients
For the Mac and Cheese:
- 1 pound dried elbow macaroni (16 oz)
- 4 cups water
- 1 tablespoon unsalted butter
- 3 cups sharp cheddar cheese freshly grated
- 1 cup gruyere cheese shredded
- ½ to 1 cup whole milk (adjust to your desired creaminess)
- salt and pepper, to taste
For the Breadcrumb Topping:
- ¾ cup panko breadcrumbs
- 2 tablespoons melted butter
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
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Instructions
- Cook the Pasta: Add macaroni, water, and butter to the Instant Pot. Seal the lid and set to [Pressure Cook] (or Manual) on high for 4 minutes. When done, quick release the pressure.
- Add the Cheese: Open the lid. Stir in ½ cup of milk, then gradually mix in cheddar and Gruyère, 1 cup at a time, stirring between each addition. Add more milk until it reaches your desired level of creaminess. Season with salt and pepper to taste.
- Assemble and Broil: Transfer the mac and cheese to a 9x13-inch oven-safe baking dish.
- Make the Topping: In a bowl, mix panko, melted butter, cheddar, and Parmesan. Spread evenly over the mac and cheese.
- Finish Under the Broiler: Broil for 4–5 minutes, or until golden and bubbly. Watch closely!
- Serve Warm: Best enjoyed fresh out of the oven!
Notes
- This recipe was tested with an 6 quart Instant Pot DUO.
- No Draining Needed: The starchy water left after pressure cooking helps thicken the sauce naturally—no need for flour or a roux.
- Keep It Loose: The pasta keeps soaking up liquid as it cools, so don’t worry if the sauce looks a little thin at first. It’ll thicken up fast.
- Add Dairy After Cooking: Stir in the milk after pressure cooking. Only use whole milk for that rich, creamy texture. Low-fat milk just won’t cut it.
- Want It Even Creamier? Add a scoop of sour cream or cream cheese for extra richness and a silky finish.
- Grate Your Own Cheese: Pre-shredded cheese has a coating that keeps it from melting smoothly. Freshly grated melts like a dream and gives you the creamiest results.
- No Draining Needed: The starchy water left after pressure cooking helps thicken the sauce naturally—no need for flour or a roux.
- Keep It Loose: The pasta keeps soaking up liquid as it cools, so don’t worry if the sauce looks a little thin at first. It’ll thicken up fast.
- Add Dairy After Cooking: Stir in the milk after pressure cooking. Only use whole milk for that rich, creamy texture. Low-fat milk just won’t cut it.
- Want It Even Creamier? Add a scoop of sour cream or cream cheese for extra richness and a silky finish.
- Grate Your Own Cheese: Pre-shredded cheese has a coating that keeps it from melting smoothly. Freshly grated melts like a dream and gives you the creamiest results.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
28g
(9%)
Protein
24g
(48%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
87mg
(29%)
Sodium
915mg
(38%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
881IU
(18%)
Calcium
649mg
(65%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 915mg | 38% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 881IU | 18% |
| Calcium | 649mg | 65% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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