Here’s my go-to instant pot mac and cheese recipe, with a creamy homemade cheese sauce that comes together in just minutes, using simple ingredients like sharp cheddar, cream cheese, and a splash of mustard for extra flavor.
This mac and cheese has become my kids’ most requested weeknight dinner. I often make a double batch so we can have the leftovers for lunch boxes the next day. Nothing better than comforting mac and cheese when you’re short on time, right?
Why You’ll Love This Mac and Cheese
- Super quick cooking time – Ready in just 15-20 minutes, this Instant Pot version is way faster than traditional stovetop or baked mac and cheese – perfect for busy weeknights when you need dinner on the table fast.
- One-pot convenience – Everything cooks in the Instant Pot, which means less dishes to wash and easier cleanup – just one pot to clean instead of multiple pans.
- Three-cheese blend – The combination of sharp cheddar, melty mozzarella, and savory parmesan creates the perfect cheese sauce that’s rich and satisfying.
- Customizable heat level – With the addition of hot sauce, you can easily adjust the spiciness to your family’s preference – make it mild or kick up the heat.
- Simple ingredients – You’ll only need basic pantry staples and cheese – no fancy ingredients required for this comfort food favorite.
What Kind of Cheese Should I Use?
For this mac and cheese recipe, the combination of cheeses you choose can really make the dish shine. While the recipe calls for cheddar, mozzarella, and parmesan, you can play around with these choices to suit your taste. Sharp or medium cheddar works great as your base cheese – sharp adds more flavor punch, while medium gives that classic mac and cheese taste. When it comes to mozzarella, stick with whole milk mozzarella rather than part-skim for better melting. For the parmesan, freshly grated will melt much better than the pre-grated stuff in the green container. Just make sure whatever cheeses you pick are freshly grated from the block, as pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
Options for Substitutions
This creamy mac and cheese recipe can be adapted with several easy swaps:
- Elbow pasta: While elbow macaroni is classic, you can use other short pasta shapes like shells, cavatappi, or penne. Just keep the cooking time the same.
- Chicken stock: Vegetable stock works great for a vegetarian version, or you can use water plus 2 bouillon cubes. For a richer result, you could even use half stock and half milk.
- Cheese blend: Feel free to mix up the cheese combinations! Monterey Jack, Colby, Gouda, or Gruyere all work well. Just keep the sharp cheddar as your base cheese for that classic mac and cheese flavor.
- Hot sauce: Out of hot sauce? Try a pinch of cayenne pepper, or skip it if you prefer mild mac and cheese. You could also use a dash of paprika for color without heat.
- Milk: Any type of milk works here – whole, 2%, or even half-and-half for extra richness. For a dairy-free option, unsweetened plain almond milk or oat milk can work too.
Watch Out for These Mistakes While Cooking
The biggest challenge with Instant Pot mac and cheese is getting the pasta texture just right – releasing the pressure too late can result in mushy noodles, so be sure to do a quick release as soon as the cooking time is up. Another common mistake is adding the cheese while the pot is still too hot, which can make your sauce grainy or clumpy – instead, wait until the pasta has stopped steaming before stirring in the cheese gradually. To avoid a too-thick or too-thin sauce, start with 1/2 cup of milk and add more only if needed, as the pasta will continue to absorb liquid as it sits. For the creamiest results, make sure your cheese is freshly grated rather than pre-shredded, since packaged shredded cheese contains anti-caking agents that can make your sauce less smooth.
What to Serve With Mac and Cheese?
This creamy mac and cheese pairs perfectly with some simple veggie sides to balance out all that cheesy goodness! I like to serve it with roasted broccoli or green beans, which are easy to pop in the oven while the pasta cooks. A crisp side salad with tangy vinaigrette helps cut through the richness, while some garlic bread makes the meal feel extra special (because who doesn’t love carbs with their carbs?). For a protein boost, you could add some crispy bacon bits on top or serve it alongside some grilled chicken or air-fried chicken nuggets – my kids absolutely love this combo.
Storage Instructions
Keep Fresh: Pop your leftover mac and cheese in an airtight container and place it in the fridge – it’ll stay good for up to 4 days. The pasta might absorb some of the sauce as it sits, but don’t worry, we can fix that when reheating!
Freeze: This mac and cheese freezes pretty well! Let it cool completely, then pack it in freezer-safe containers or bags. It’ll keep for up to 3 months in the freezer. Just remember that the texture might be a bit different after freezing, but it’ll still taste great.
Reheat: When reheating, add a splash of milk or cream and stir frequently to bring back that creamy texture. You can warm it up in the microwave in 30-second intervals, stirring between each, or on the stovetop over low heat. If it seems a bit dry, just add more milk until you get the consistency you like.
| Preparation Time | 5-10 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 100-120 g
- Fat: 120-140 g
- Carbohydrates: 200-220 g
Ingredients
- 1 pound uncooked elbow pasta
- 4 cups chicken stock
- 2 tablespoons butter
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 to 1 cup milk
Step 1: Prepare Ingredients in the Instant Pot
Begin by adding uncooked macaroni, chicken broth, butter, a dash of hot sauce, garlic powder, pepper, and a pinch of salt to the Instant Pot.
Ensure all ingredients are spread evenly within the pot to cook uniformly.
Step 2: Cook the Macaroni
Secure the lid on the Instant Pot and set it to sealing.
Select the manual function and set to high pressure for 5 minutes.
Once the cooking time is complete, perform a quick release to let out the steam safely.
Step 3: Create the Cheese Sauce
After the pressure has been released and it’s safe to open the lid, add milk to the pot.
Gradually incorporate the cheese by adding it in 3-4 handfuls, stirring thoroughly between each addition to ensure it melts smoothly and creates a creamy sauce.
Step 4: Final Seasoning and Serve
Taste the macaroni and cheese and adjust the seasoning as necessary.
Add extra salt, pepper, or hot sauce to your preference.
Once seasoned to taste, serve hot and enjoy the creamy delight!