Instant Pot Macaroni and Cheese 4 Ways

Name: Instant Pot Macaroni and Cheese 4 Ways
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 1/2 cup finely-chopped yellow onions; 1 pound elbow macaroni; 2 cups water; 2 cups low sodium chicken or vegetable broth; 1 teaspoon kosher salt; 2 teaspoons ground mustard powder; 3/4 to 1 cup heavy cream or half and half; 4 ounces block-style cream cheese; 4 tablespoons unsalted butter; 1/2 teaspoon onion powder; 1/2 to 2 teaspoons sweet paprika; 1/2 teaspoon freshly-ground black pepper; 14 ounces shredded sharp or extra-sharp cheddar; 1/2 cup grated parmigiano reggiano; hot sauce or cayenne pepper; 4 ounces Bacon; 2 tablespoons unsalted butter; 1/2 teaspoon onion powder; 1/2 teaspoon sweet paprika; 1/2 teaspoon freshly-ground black pepper; 8 ounces shredded sharp cheddar; 8 ounces shredded smoked gouda; 4 tablespoons unsalted butter; 10 ounces sliced mushrooms; 1/2 teaspoon freshly-ground black pepper; 1/2 teaspoon garlic powder; 1 teaspoon chopped fresh thyme leaves; 6 ounces shredded Gruyère; 8 ounces shredded sharp white cheddar; 1/2 cup grated parmigiano reggiano

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 to 8 servings
Calories
588 kcal
Course
Main Course
Cuisine
American

Instant Pot Macaroni and Cheese 4 Ways

Orion Daniels

Report

Making decadent, cheesy macaroni and cheese in the Instant Pot is easy and convenient! Go classic or "gourmet" with four different sauce variations and find your family's favorites. Don't miss my Crunchy Topping Guide for recipes and ideas to finish the dish.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

Base (All Variations)

1/2 cup finely-chopped yellow onions
1 pound elbow macaroni (or your favorite short-cut pasta, see notes for cooking times)
2 cups water
2 cups low sodium chicken or vegetable broth (OR omit broth and use 4 cups total water)
1 teaspoon kosher salt
2 teaspoons ground mustard powder (I use Colman's)
3/4 to 1 cup heavy cream or half and half (depending on how rich you want the finished dish - heavy cream will yield a creamier sauce), warmed
4 ounces block-style cream cheese , softened

Ultimate Classic Cheddar

4 tablespoons unsalted butter
1/2 teaspoon onion powder
1/2 to 2 teaspoons sweet paprika (start with 1/2 teaspoon and add, to taste; quantity will depend on how fragrant your paprika is)
1/2 teaspoon freshly-ground black pepper
14 ounces shredded sharp or extra-sharp cheddar (3-1/2 cups, lightly packed)
1/2 cup grated parmigiano reggiano
hot sauce or cayenne pepper , to taste (optional)

Bacon-Gouda

4 ounces Bacon , cut into a small dice
2 tablespoons unsalted butter
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
1/2 teaspoon freshly-ground black pepper
8 ounces shredded sharp cheddar (about 2 cups, lightly-packed)
8 ounces shredded smoked gouda (about 2 cups, lightly-packed)

Truffled Mushroom

4 tablespoons unsalted butter
10 ounces sliced mushrooms (I use a gourmet mix of cremini, shiitake, and chanterelle)
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1 teaspoon chopped fresh thyme leaves
6 ounces shredded Gruyère (about 1-1/2 cups, lightly-packed)
8 ounces shredded sharp white cheddar (about 2 cups, lightly-packed)
1/2 cup grated parmigiano reggiano
1-3 teaspoons truffle oil (to taste, depending on the potency of the bottle you're using)

Creamy Crab

4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
1-3 teaspoons Seafood Seasoning (such as Old Bay), to taste, depending on the brand
2 teaspoons Worcestershire sauce
1/4 cup grated parmigiano reggiano
10 ounces shredded sharp white cheddar (about 2-1/2 cups, lightly-packed)
4 ounces shredded muenster (about 1 cup, lightly-packed)
2 tablespoons chopped fresh chives
1-2 tablespoons fresh lemon juice (to taste)
3/4 pound lump or jumbo lump crabmeat , picked over for cartilage
Your favorite hot Sauce , to taste (optional)

Add to Shopping List

Instructions

Ultimate Classic Cheddar

Melt butter in your Instant Pot on the SAUTÉ - NORMAL setting until foaming subsides. (Note: I highly recommend using the ceramic, non-stick insert for this recipe.) Add onions and cook for 3-4 minutes, until translucent.
Hit the Cancel button to turn off the Instant Pot. Add pasta and 2 cups each of broth and water, OR 4 cups of water, and 1 teaspoon of kosher salt. Stir to combine. Place the lid on the Instant Pot, turn the valve to seal, and set it on High Pressure for 4 minutes. When finished cooking, quick release the pressure.
Stir the pasta to break up any clumps. (See important recipe note below about extra water in the pot before proceeding.) Add onion powder, mustard powder, pepper, paprika, cream cheese, and heavy cream and stir until smooth.
Turn the Instant Pot to SAUTÉ - LOW. Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. If the sauce is too thick, add a little extra cream or half and half, a tablespoon at a time, until your desired consistency is reached. If it's too thin, just let it stand for a few minutes on the KEEP WARM setting, stirring occasionally, and the sauce will thicken on its own.
Season to taste with salt, pepper, and hot sauce or cayenne, if using. Serve immediately.Recommended Crunchy Topping: Crushed Cheese Crisps

Bacon-Gouda

Cook the bacon in your Instant Pot insert on the SAUTÉ - NORMAL function until crisp. Use a slotted spoon to remove the bacon from the pot and set aside. You should have 2 tablespoons of fat left in the pot (carefully pour out any extra).
Add 2 tablespoons unsalted butter to the insert and heat until foaming subsides. Proceed with the Classic recipe, sautéing onions and cooking the pasta. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ - LOW. Stir the pasta to break up any clumps. Add onion powder, mustard powder, pepper, paprika, cream cheese, and heavy cream and stir until smooth.
Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir the reserved bacon into the pasta. Season to taste with salt and pepper. Serve immediately.Recommended Crunchy Topping: Toasted Buttery Panko

Truffled Mushroom

Melt 2 tablespoons of butter in the Instant Pot insert on the SAUTÉ - NORMAL function until foaming subsides. Add mushrooms and a pinch each of salt and pepper, and cook until soft and lightly-browned, about 8-10 minutes. Remove mushrooms from the insert and set aside.
Melt the remaining 2 tablespoons of butter in the insert and proceed with the Classic recipe, sautéing onions and cooking the pasta. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ - LOW. Stir the pasta to break up any clumps. Add garlic powder, mustard powder, pepper, thyme, cream cheese, and heavy cream and stir until smooth.
Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir the truffle oil and reserved mushrooms into the pasta. Season to taste with salt and pepper. Serve immediately.Recommended Crunchy Topping: Toasted Garlic-Parmesan Panko

Creamy Crab

Follow the instructions to sauté the onions and cook the pasta in the Classic recipe. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ - LOW. Stir the pasta to break up any clumps. Add garlic powder, mustard powder, paprika, seafood seasoning, Worcestershire sauce, cream cheese, and heavy cream and stir until smooth.
Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir in the lemon juice, chives, and hot sauce (if using). Gently fold in the crabmeat. Season to taste with salt and pepper. Serve immediately.Recommended crunchy topping: Toasted Spicy Butter Cracker Crumbs

Notes

The blog post attached to this recipe card contains information to maximize your success! We encourage you to give it a read. For your convenience, you can click to jump to the following sections: How to Make IP Mac & Cheese (with Step by Step Photos), Top 5 Tips, FAQ's.
While total time at high pressure is 4 minutes for this recipe (with elbow macaroni), the listed cooking time includes sautéing the onions, bringing the pot up to pressure, depressurizing, and making the cheese sauce.
In general, you should plan to cook your pasta on high pressure in the Instant Pot for half of the time listed on the box instructions, rounded down. So, if the pasta box says the shape cooks to al dente in 9 minutes on the stove, cook it for 4 minutes on high pressure with a quick release.
Cooking times observed in testing this post were as follows:
Important: If there are more than about 2 tablespoons of water left in the insert after the pasta has finished cooking and the pressure has been released, drain this out before proceeding with the recipe. Otherwise, the sauce will be watery.
Elbow Macaroni: 4 minutes
Medium Shells: 4 minutes
Pipette: 4 minutes
Penne: 5-6 minutes
Cellentani/Cavatappi: 6 minutes
Gemelli: 6-7 minutes

Nutrition Information

Show Details

Calories 588kcal (29%) Carbohydrates 47g (16%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 21g (105%) Cholesterol 104mg (35%) Sodium 1030mg (43%) Potassium 310mg (9%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1303IU (26%) Vitamin C 5mg (6%) Calcium 519mg (52%) Iron 1mg (6%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 588 kcal

% Daily Value*

Calories	588kcal	29%
Carbohydrates	47g	16%
Protein	25g	50%
Fat	33g	51%
Saturated Fat	21g	105%
Cholesterol	104mg	35%
Sodium	1030mg	43%
Potassium	310mg	7%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1303IU	26%
Vitamin C	5mg	6%
Calcium	519mg	52%
Iron	1mg	6%