5.0 from 3 votes
Instant Pot Mac and Cheese
Instant Pot Mac and Cheese is going to be your new favorite go-to recipe. Throw macaroni noodles and a few other ingredients to an electric pressure cooker, cook to al dente perfection, then stir in cheese until everything is ooey-gooey and have everyone's family favorite comfort food in minutes. We are talking homemade macaroni & cheese in about the same time it takes to prepare the stuff from the blue box.
Prep Time
5 mins
Cook Time
5 mins
Total Time
9 mins
Servings: 8 servings
Calories: 429 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound uncooked elbow macaroni 4 cups
- 2 cups chicken broth
- 2 cups water
- 2 Tablespoons salted butter
- 1 teaspoon hot sauce optional. but it really just adds flavor and doesn't make it spicy
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 1/2 cup whole milk 2% or lower will work but the results won't be quite as good
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded mozzarella cheese or Italian blend
- 1/2 cup freshly shredded Parmesan cheese
Instructions
- Add the uncooked pasta, chicken broth, water, butter, hot sauce (opt), garlic powder, salt, and pepper to a 6-quart or 8-quart Instant Pot.
- Secure the lid on the Instant Pot and turn the valve to sealing. Set the Instant Pot to cook on high pressure for 4 minutes. It will take a few minutes for the Instant Pot to come to pressure, then it will start the cooking process.
- Carefully do a quick release, then add the milk and 3-4 handfuls of the cheese. Stir well until the cheese has melted, then add another 3-4 handfuls of cheese and stir again. Repeat until all the cheese has been added and melted to create a creamy sauce. If needed, you can add another 1/2 cup of milk.
- Serve immediately.
Cup of Yum
Notes
- If using all water instead of chicken broth, increase the salt to 1 teaspoon.
- You could even use half and half or cream for even richer, creamier macaroni and cheese.
- This is my most basic approach and the one I use most often, but you can make your Instant Pot mac and cheese a little extra by using other cheeses like gouda, provolone, monterey jack, colby jack, gruyere, and more.
- Keeps for 3-4 days in the fridge and can be reheated in the microwave or on the stovetop. You may need to add a splash or two of milk to loosen it up when reheating.
- I like adding leftover pulled pork, chopped bacon, kielbasa sausage, or other protein when I have it on hand to make this a more substantial meal.
Nutrition Information
Calories
429kcal
(21%)
Carbohydrates
44g
(15%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
775mg
(32%)
Potassium
242mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
541IU
(11%)
Vitamin C
4mg
(4%)
Calcium
384mg
(38%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 429
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 775mg | 32% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 384mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.