INTRODUCTION
Instant Pot Macaroni and Cheese is a quick, warm meal that fills the kitchen with a clean, cheesy smell. This recipe gives soft pasta and a smooth cheese sauce in a short time. You cook pasta and sauce together in one pot. That saves time and cuts down on dishes. If you want a cool drink to go with this meal, try the bright and tart apple and ginger cooler for a fresh contrast.
This dish works for busy weeknights, for feeding kids, or for a simple potluck plate. The Instant Pot handles heat well and makes the pasta just right. Read on to learn why this recipe will make your life easier and your family happy.
WHY YOU WILL LOVE THIS RECIPE
You will love this Instant Pot Macaroni and Cheese because it is fast, simple, and cheesy. The recipe needs a few pantry items and less effort than stove-top methods. The pasta cooks evenly and the sauce turns out smooth. You do not need to watch a pot for a long time. The Instant Pot does the work.
This version uses real cheese and just a little milk and butter. It is creamy without being heavy. You can change the spice level or add mix-ins like cooked bacon or steamed vegetables. The result is a crowd-pleasing dish that stays warm for serving. It is also easy to scale up for more people.
HOW TO MAKE Instant Pot Macaroni and Cheese
This method mixes dry pasta and broth in the Instant Pot and cooks them together under pressure. Once the pasta is tender, you stir in milk and cheese until smooth. The dish finishes quickly and serves hot straight from the pot. Follow the steps below for a safe and tasty result.
EQUIPMENT NEEDED
- Instant Pot or other electric pressure cooker (6 quart works well)
- Measuring cups and spoons
- Cheese grater (if you grate cheese from blocks)
- Wooden spoon or heat-safe silicone spatula for stirring
- Towel (for quick release caution)
- Serving bowl and spoon
Ingredients You’ll Need :
- 4 cups chicken broth
- 16 ounces dry macaroni
- 2 tablespoons butter
- 1/2 teaspoon dried onion powder (optional)
- 1/2 teaspoon dried garlic powder (optional)
- 1/2 teaspoon dried mustard or 1 1/2 tsp dijon mustard
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon freshly ground black pepper
- 3 cups grated Cheddar Cheese
- 1/2 cup grated Parmesan Cheese
- 1/2 cup milk
Measure your ingredients before you start. Grate the cheeses and keep them ready to go. If you use pre-shredded cheese, the sauce may be less smooth because of anti-caking additives. Freshly grated cheese melts best.
STEP-BY-STEP INSTRUCTIONS :
- Put the inner pot in the Instant Pot. Pour in 4 cups of chicken broth.
- Add 16 ounces of dry macaroni. Stir to make sure the pasta sits in the liquid and is not stuck in a pile.
- Add 2 tablespoons butter, 1/2 teaspoon dried onion powder, 1/2 teaspoon dried mustard (or 1 1/2 tsp dijon mustard), 1 teaspoon hot sauce (if using), and 1/2 teaspoon freshly ground black pepper. Stir to mix.
- Put the lid on the pot and set the valve to the sealing position.
- Set the Instant Pot to pressure cook on high for 5 minutes. Press start.
- When the time is up do a quick release. Have a towel ready because there might be some liquid spraying. Release the pressure carefully and open the lid once the float valve drops.
- If there is extra liquid in the pot, put the lid back on and let the pasta sit for 2 minutes. This helps the pasta absorb the liquid.
- Add 1/4 cup of milk to the pot, then stir in handfuls of cheese at a time until smooth and melted. Use the 3 cups grated Cheddar and 1/2 cup grated Parmesan. Add more milk if needed to reach a creamy texture.
- Taste and adjust seasoning to your liking. Add salt or more pepper if needed. Serve immediately.
HOW TO SERVE Instant Pot Macaroni and Cheese
Serve this mac and cheese hot and fresh for the best texture. Spoon it into bowls or a large serving dish. You can top it with a little extra grated Cheddar or a sprinkle of paprika. For a crunchy top, transfer the mac and cheese to a baking dish, add breadcrumbs and butter, and toast under the broiler for a few minutes. Pair the rich cheese with a crisp side salad or steamed green beans to balance the meal. For a bright, cold drink option, a floral cup of hibiscus tea with ginger and turmeric will cut the richness and add a fresh note.
STORAGE & FREEZING : Instant Pot Macaroni and Cheese
Cool the mac and cheese to room temperature before storing. Put it in an airtight container and refrigerate for up to 3 days. To reheat, warm a portion in a microwave-safe dish with a splash of milk to loosen the sauce, or reheat gently on the stove over low heat, stirring often.
For longer storage, you can freeze the mac and cheese. Pack it into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. The texture of the pasta may change slightly after freezing, so add milk when reheating to bring back creaminess.
SERVING SUGGESTIONS
- Add a green salad with lemon vinaigrette to cut the richness.
- Serve with roasted or steamed vegetables such as broccoli, peas, or carrots.
- Top with crispy bacon bits or chopped ham for a meatier plate.
- Offer hot sauce or chopped pickles on the side for guests who like tang or heat.
- Serve with a crisp drink like iced tea, lemonade, or the cooling Glinda’s Pink Potion for a fun contrast.
Keep sides simple to let the mac and cheese be the main star.
VARIATIONS
- Extra Creamy: Add 1/2 cup cream cheese or an extra 1/4 cup milk for a silkier sauce.
- Smoky: Stir in 1 cup cooked, chopped smoked ham or bacon.
- Spicy: Add 1/2 teaspoon cayenne pepper or more hot sauce to taste.
- Veg-Packed: Stir in 1 cup thawed frozen peas or 1 cup steamed broccoli florets after cooking.
- Three-Cheese: Mix in a cup of shredded Monterey Jack or Gruyere with the Cheddar for a deeper flavor.
- Herb Fresh: After cooking, stir in 1 tablespoon chopped fresh parsley or chives for brightness.
These changes are easy and keep the method the same. Add the extras after pressure cooking and before serving.
FAQs (minimum 4 FAQ)
Q: Can I use whole wheat or gluten-free pasta in the Instant Pot?
A: Yes. Cooking time may change by one to two minutes. Check the pasta after release and add a minute more if needed. Follow package notes for best results.
Q: Do I need to stir the pasta before cooking?
A: You should stir the dry pasta in the broth so it sits under the liquid. Do not over-stir. Make sure pasta is not clumped together.
Q: Why is there foam or spray during quick release?
A: Starchy pasta liquid can sputter during a quick release. Use a towel over the valve and open the vent slowly. Stand back and release pressure carefully.
Q: Can I make this without an Instant Pot?
A: Yes. Cook pasta in a large pot of broth until almost done, drain most broth, then return pasta to low heat. Stir in butter, milk, and cheeses until smooth.
Q: How can I fix grainy or separated sauce?
A: Keep heat low and stir gently. Add a little more milk and stir until smooth. If cheese was too hot when added, remove pot from heat and add cheese in small handfuls.
Q: Can I use a cheese blend from the store?
A: You can, but freshly grated cheese melts better. Pre-shredded blends may contain agents that reduce smoothness.
MAKE-AHEAD TIPS FOR Instant Pot Macaroni and Cheese
You can make the mac and cheese a few hours ahead. Hold it warm in a low oven (about 200°F / 95°C) in a covered dish. Stir once before serving and add a splash of milk if it thickened. For meal prep, cook the pasta and cool, then store the dry mix of pasta and spices in a container. When ready, cook in fresh broth as directed and stir in cheese at the end.
If you need to feed a crowd, double the recipe and cook in two batches or use a larger pressure cooker if it fits the manufacturer’s guidelines. Preparing toppings like breadcrumbs or cooked bacon ahead makes serving faster and stress-free.
Instant Pot Macaroni and Cheese
Ingredients
Method
- Put the inner pot in the Instant Pot. Pour in 4 cups of chicken broth.
- Add 16 ounces of dry macaroni. Stir to make sure the pasta sits in the liquid and is not stuck in a pile.
- Add 2 tablespoons butter, 1/2 teaspoon dried onion powder, 1/2 teaspoon dried mustard (or 1 1/2 tsp dijon mustard), 1 teaspoon hot sauce (if using), and 1/2 teaspoon freshly ground black pepper. Stir to mix.
- Put the lid on the pot and set the valve to the sealing position.
- Set the Instant Pot to pressure cook on high for 5 minutes. Press start.
- When the time is up do a quick release. Have a towel ready because there might be some liquid spraying. Release the pressure carefully and open the lid once the float valve drops.
- If there is extra liquid in the pot, put the lid back on and let the pasta sit for 2 minutes.
- Add 1/4 cup of milk, then stir in cheese handfuls at a time until smooth and melted.
- Taste and adjust seasoning to your liking.
- Serve immediately.