Instant Pot Macaroni and Cheese Recipe + Video

Instant Pot Macaroni and Cheese is so creamy and can be made in less than 15 minutes using your electric pressure cooker! Using chicken broth instead of water makes this the best Instant Pot mac and cheese — even more flavorful and creamy than other recipes!

I love that there are so many different cheeses in this homemade macaroni recipe!

It’s one of the best side dishes to whip up for weeknight dinners, and I’m a big fan of the creamy texture and taste. 

I swear that using the Instant Pot is the easiest way to make this classic comfort food – and I’ve gotten cheesy goodness perfection every time I’ve made it.

The pressure cooking of the Instant Pot makes a huge difference in time and quality, and this recipe proves that! 

It’s time to put a spin on traditional mac and make this your new go-to recipe.

The printable recipe card below shows how to make this delicious mac and cheese – which is certain to be a new family favorite! 

Instant Pot Macaroni and Cheese

Homemade Mac and Cheese is the ultimate comfort food that the whole family will love! There are SO many different ways to make it, too! 

Baked, on the stovetop, in a crockpot, and now in an electric pressure cooker! 

Cooking macaroni and cheese in the Instant Pot saves you a few steps — no need to drain the pasta and everything can be made in one pot.

It’s perfect for dinner on busy weeknights, as a potluck dish, and for holiday dinners!

Recipe Video

To see us make this easy Instant Pot mac and cheese from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Noodles – You can use either elbow macaroni or corkscrew macaroni for this Instant Pot macaroni and cheese recipe. (you can even use gluten-free pasta as well!) 
  
• Chicken Broth – An easy way to add loads of flavor and creamy texture to this dish! 
  
  If you don’t have any at home, simply use the same amount of vegetable broth or even water.
  
• Milk – Many recipes for mac and cheese in the Instant Pot call for evaporated milk. 
  
  I prefer to use regular milk instead because I always have it on hand and find that it tastes better. 
  
• Cheese – To get the best flavor and texture, use a combination of cheeses — one for flavor (Parmesan cheese) and one that melts really well (cheddar). 
  
  Gouda, Gruyère, or Monterey Jack are great alternatives for the cheddar.
  
  You can mix and match with sharp cheddar cheese, mozzarella cheese, or any other types of cheese that you want. 
  
  You can also substitute mozzarella for 1 cup of the cheddar, but don’t use more than that or the dish will be very stringy.
  
• Seasonings – These are optional, but I find they make a big difference in flavor. 
  
  Use a combination of dried onion and garlic powders, plus some dried mustard or a little Dijon. 
  
  For heat, try black pepper or a few dashes of your favorite hot sauce. 
  
  If you’ll be using low-sodium chicken broth, you may need to increase the spices and add a pinch of salt.

Tips for Making the Best Instant Pot Mac and Cheese

• Prevent sticking or the dreaded “burn” notice.

Once everything is in the IP inner pot, stir well and scrape along the bottom and sides to ensure the ingredients are well combined.

This guarantees the best Instant Pot mac and cheese results and ensures that the pasta will be evenly cooked.

• Get the creamiest texture with freshly grated cheese.

I know, I know… bagged shreds are super convenient. However, the anti-caking additives create a waxy texture and prevent the cheese from melting down nice and smooth.

Take a few extra minutes to shred the cheese by hand. 

Plus, this gives you more flexibility if you want to play with different flavor varieties and combos. You’ll thank me later!

• Avoiding overcooking the pasta.

Since the noodles will continue to soften even after the cooking cycle ends, stick to the 5-minute timer followed by a quick release of pressure.

If you lose track of time and accidentally do a natural pressure release, the pasta may turn to mush. 

Prep Ahead

• Shred cheese
• Measure out spices

Kitchen Tools You Will Need

• Instant Pot – This recipe works in a 6-quart or 8-quart pressure cooker. If you are using the larger size, it is possible to double the recipe with no adjustments to the cooking time!
• Cheese Grater – Fresh cheese makes this recipe even better! Like I always say, skip the bagged shreds and buy a block to grate yourself.
• Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.

Serving Suggestions

I love to serve this easy Instant Pot mac and cheese with crispy bacon bits or chopped ham on top. 

With a side salad, it’s great for a main dish, but it also makes the perfect side dish for so many different meals! 

Add a heaping scoop to your plate with fried chicken, smoked ribs, or homemade pretzel dogs. 

This is a great recipe for the holidays too, freeing up precious oven space and requiring very little extra time.

Storing and Reheating Easy Instant Pot Mac and Cheese

This creamy dish tastes best fresh — the longer mac and cheese sits, the dryer it will become. 

If you have leftovers, transfer to an airtight container before they cool completely and refrigerate for up to 3 days.

Reheating is possible but don’t expect it to taste as creamy and smooth as before. 

Warm individual servings in the microwave or on the stovetop, adding splashes of milk or broth to loosen it up.

Mac and Cheese In Instant Pot FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 2019. Updated and republished February 2025

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