Easy, no drain, creamy Instant Pot macaroni and cheese recipe! This simple mac and cheese recipe makes is ready in less than 20 minutes total.
Instant Pot macaroni and cheese is a quick and easy dinner that’s made entirely in the Instant Pot. This creamy macaroni and cheese recipe is made with just a few simple, pantry-staple ingredients.
It can easily be customized and changed up to suit your tastes. It’s a perfect weeknight recipe because it’s made – start to finish – in less than 20 minutes.
Best of all, it’s as tasty as it is quick and easy! The mac and cheese is creamy, cheesy and delicious!
Ingredients
- Elbow macaroni: Another shape of pasta will work. Shells and cavatappi are two good options. Other shapes of pasta may require different cooking times.
- Chicken broth: I like to use reduced-sodium chicken broth to control the salt. For vegetarian macaroni and cheese, you can use vegetable broth instead of chicken broth.
- Butter: I use salted butter.
- Cheddar cheese: I like to use sharp or extra sharp cheddar cheese. However, you can use mild or medium cheddar if you prefer.
- Milk: The more fat in the milk, the richer the sauce.
- Salt
- Pepper
- Ground mustard: The ground mustard gives the mac and cheese a little bite and flavor.
How to make Instant Pot macaroni and cheese
Step 1: Add the elbow macaroni and broth to the inner pot. Don’t stir.
Step 2: 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.
Step 3: When the cooking time has finished, carefully do a controlled pressure release to release the pressure.
Step 4: Unlock the lid, and give the pasta a good stir.
Step 5: Add the butter, and stir in until melted.
Step 6: Alternate adding the cheese and the milk, stirring to incorporate. Add additional milk as needed.
Step 7: Add salt and pepper to taste, and stir in the ground mustard.
Tips
- Cooking time: Since macaroni noodles are so small, I find 3 minutes to be the perfect cooking time. However, if you find that your noodles aren’t cooked enough, simply cover the pasta and let it sit for about 5 minutes.
- Seasoning: This mac and cheese is mild and very kid-friendly. It’s easy to change up the seasoning to add more flavor or kick. Adding in additional ground mustard, stirring in hot sauce, or using garlic and onion powder are all easy ways to add more flavor.
- The cheese makes the dish! Using a good-quality, flavorful cheese makes for good macaroni. Feel free to change up the type of cheese, but I don’t recommend using mozzarella. It can give you stringy cheese sauce.
Storage
Any leftover macaroni and cheese should be stored in an airtight container in the refrigerator. The mac and cheese will keep for up to 3 days when properly stored in the fridge.
Instant Pot Macaroni and Cheese
Equipment
Ingredients
- 16 ounces uncooked elbow macaroni
- 4 cups chicken broth
- 2 tablespoons butter
- 3 cups shredded cheddar cheese
- 1-1 ½ cups milk
- Salt
- Pepper
- ½ teaspoon ground mustard
Instructions
- Add the elbow macaroni 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 butter, and stir in until melted.
- Alternate adding the cheese and 1 cup of milk, stirring to incorporate. Add additional milk as needed.
- Add salt and pepper to taste, and stir in the ground mustard.
Notes
- Elbow macaroni: Another shape of pasta will work. Shells and cavatappi are two good options. Other shapes of pasta may require different cooking times.
- Chicken broth: I like to use reduced-sodium chicken broth to control the salt. For vegetarian macaroni and cheese, you can use vegetable broth instead of chicken broth.
- Butter: I use salted butter.
- Cheddar cheese: I like to use sharp or extra sharp cheddar cheese. However, you can use mild or medium cheddar if you prefer.
- Milk: The more fat in the milk, the richer the sauce.
- Ground mustard: The ground mustard gives the mac and cheese a little bite and flavor.
- 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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Very tasty! I used vegetable broth because I’m out of chicken broth and it’s very good. I may reduce the liquid just a tad next time since it was quite saucy. I appreciate how fast and easy this is to make. Thanks for sharing the recipe!
Thank you! I’m glad you liked it!
Too much broth, had to drain off a little more than a cup. I did add red pepper flakes and Parmesan cheese.
The liquid to pasta ratio is standard for cooking 16 ounces of pasta in the Instant Pot. Also, there is supposed to be some broth left after cooking. The starch from the cooked pasta and the broth help to form the sauce when the shredded cheese is stirred in. If you drain the broth that’s left after cooking, you’ll need to add more milk, and the sauce won’t be as thick.