Ultimate Instant Pot Mac and Cheese
A quick and easy creamy homemade mac and cheese made in the Instant Pot, perfect for busy weeknights and comfort food cravings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 16 ounces elbow macaroni
- 4 cups water or low-sodium chicken broth
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Colby jack or Monterey jack cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- Pour 16 ounces elbow macaroni into the Instant Pot’s inner pot. Add 4 cups water or broth, making sure the pasta is fully submerged.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Perform a quick pressure release by moving the valve to venting as soon as cooking ends.
- Lift the lid and stir the pasta; it should be tender but firm to the bite. If too firm, cook for another minute under pressure.
- Stir in 4 tablespoons unsalted butter, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper to taste.
- Pour in 2 cups whole milk slowly, stirring to combine into a creamy base.
- Gradually stir in 2 cups shredded sharp cheddar, 1 cup Monterey Jack, and ½ cup grated Parmesan until cheese melts and sauce is smooth.
- Taste and adjust seasoning; add more milk if sauce is too thick.
- Serve immediately hot for best gooey texture.
Notes
Add cheese gradually off the heat to prevent clumping. Use freshly shredded cheese for best melt quality. Avoid overfilling the Instant Pot to prevent mushy pasta. Quick release pressure immediately after cooking to keep pasta al dente.
Nutrition
- Serving Size: About 1 cup (220 gra
- Calories: 350
- Fat: 18
- Carbohydrates: 25
- Protein: 15
Keywords: Instant Pot, mac and cheese, creamy, comfort food, easy recipe, cheesy pasta