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.
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
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.
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.
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.
5 Ingredient Instant Pot Mac and Cheese
Equipment
Ingredients
- 16 ounces uncooked medium shell pasta or similar shape
- 4 cups chicken broth
- 3 cups shredded cheese
- 1/2-1 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
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Love how tasty and customizable this recipe is. It is part of our families regular weekly meal rotation.😋😍
Thank you so much!