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Home » Instant Pot Pasta Recipes » 5 Ingredient Instant Pot Mac and Cheese

5 Ingredient Instant Pot Mac and Cheese

Published: May 25, 2023 by Kate · This post may contain affiliate links.

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5-ingredient Instant Pot mac and cheese is an easy Instant Pot mac and cheese recipe! This quick recipe is made with 5 ingredients, and it takes less than 20 minutes to make.

A white bowl filled with 5 ingredient Instant Pot mac and cheese with a fork in it.

Everyone needs quick and easy dinner recipes for busy nights! This 5-ingredient Instant Pot mac and cheese is a simple recipe that's made with just 5 ingredients and is ready in less than 20 minutes.

It's also made entirely in one pot. All of which make it a great dinner recipe for any busy night!

How to make 5 ingredient Instant Pot mac and cheese

Uncooked shell pasta in chicken broth in an instant pot.

Step 1: Add the shells and broth to the inner pot.

Step 2: Close and lock the lid. Make sure that the pressure release valve is set to sealing.

Step 3: Press manual high pressure and adjust the time to 3 minutes.

Step 4: When the cooking time has finished, carefully do a controlled pressure release to release the pressure.

Step 5: Unlock the lid, and give the pasta a good stir.

Step 6: Add the shredded cheese, and stir in until melted.

Mac and cheese in an instant pot inner pot with a black spoon in it.

Step 7: Stir in enough milk to make a creamy sauce.

Step 8: Add ground mustard, and stir in to combine.

Step 9: Season to taste with salt and pepper, if desired.

Tips

  • Pasta: Different shapes of pasta that work well are medium shells, elbow macaroni, and cellentani noodles.
  • Cheese: I used shredded gouda when making the recipe to photograph. It has nice flavor, and it melts really well. Other types of cheese that work well for mac and cheese are gruyere, cheddar cheese (white cheddar, mild cheddar, sharp cheddar, or a blend of all three), or blends that combine different types of cheese like cheddar jack.
A fork taking bite of Instant Pot mac and cheese in a white bowl.

Storage

Store any leftover mac and cheese in an airtight container in the refrigerator. The mac and cheese will keep for up to 4 days when properly stored.

More Instant Pot mac and cheese recipes!

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If you’ve tried this Instant Pot macaroni and cheese recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can follow me on Facebook or Pinterest for even more delicious food.

A white bowl filled with 5 ingredient Instant Pot mac and cheese with a fork in it.

5 Ingredient Instant Pot Mac and Cheese

5-ingredient Instant Pot mac and cheese is an easy mac and cheese recipe that's made with 5 ingredients and takes 20 minutes to make.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 3 minutes minutes
Time to Pressure: 10 minutes minutes
Total Time: 18 minutes minutes
Servings: 8 servings
Calories: 363kcal
Author: Kate at Eating in an Instant

Equipment

  • Instant Pot/Electric Pressure Cooker

Ingredients

  • 16 ounces uncooked medium shell pasta or similar shape
  • 4 cups chicken broth
  • 3 cups shredded cheese
  • ½-1 cup milk
  • ½ teaspoon ground mustard

Instructions

  • Add the shells and broth to the inner pot.
  • Close and lock the lid. Make sure that the pressure release valve is set to sealing.
  • Press manual high pressure and adjust the time to 3 minutes.
  • When the cooking time has finished, carefully do a controlled pressure release to release the pressure.
  • Unlock the lid, and give the pasta a good stir.
  • Add the shredded cheese, and stir in until melted.
  • Stir in enough milk to make a creamy sauce.
  • Add ground mustard, and stir in to combine.
  • Season to taste with salt and pepper, if desired.

Notes

  • Pasta: Different shapes of pasta that work well are medium shells, elbow macaroni, and cellentani noodles.
  • Broth: If you plan to season with salt after cooking, I recommend using reduced- sodium or no-salt chicken broth. If you'd like to make the mac and cheese vegetarian, use vegetable broth. 
  • Cheese: I used shredded gouda when making the recipe to photograph. It has nice flavor, and it melts really well. Other types of cheese that work well for mac and cheese are gruyere, cheddar cheese (white cheddar, mild cheddar, sharp cheddar, or a blend of all three), or blends that combine different types of cheese like cheddar jack.
  • Milk: Milk with higher fat will give you creamier sauce. 
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 45g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 309mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 0.04mg | Calcium: 247mg | Iron: 1mg
Tried this recipe?Leave me a comment below to let me know!
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Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

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