Hi, friends! Today, I’m sharing a recipe that’s about to become your new best friend on busy weeknights or lazy weekends. Instant Pot Macaroni and Cheese is everything you want in comfort food—creamy, cheesy, and oh-so-easy. I whipped this up the first time when my kids were demanding something quick but irresistible, and now it’s a go-to in my home.
If you’re craving velvety, gooey perfection, this recipe is your answer!
Why You’ll Love This Recipe
- Quick & Easy: Done in under 20 minutes from start to finish—yes, really!
- Minimal Cleanup: Everything cooks in one pot, so you’ll spend less time washing dishes.
- Customizable: Keep it simple or add fun mix-ins like bacon, veggies, or hot sauce for a kick.
- Kid-Approved: Tested and loved by my little critics at home. It’s always a huge hit!
Ingredients Breakdown
- Elbow Pasta: The classic choice for mac and cheese, but shells or cavatappi work wonderfully too.
- Cheddar Cheese: Sharp cheddar gives the best flavor, but feel free to mix in some mozzarella or Parmesan for extra cheesy goodness.
- Milk & Heavy Cream: A combo of the two makes this sauce luscious and creamy.
- Butter: Adds richness to the dish. Unsalted is best so you can control the saltiness.
- Ground Mustard & Garlic Powder: These seasonings give the cheese sauce depth and a subtle kick without overpowering it.
- Broth (or water): Cooking the pasta right in chicken or vegetable broth adds an extra layer of flavor.
Pro Tip: Grate your cheese fresh if you can! Pre-shredded cheese often has anti-caking agents that can make your sauce grainy.
Step-by-Step Instructions
Let’s get started and make this dreamy mac and cheese together!
- Set your Instant Pot to Sauté and melt 4 tablespoons of butter. Once melted, turn off the sauté function to prevent scorching.
- Add 2 cups of elbow pasta, 4 cups of chicken or vegetable broth, 1 teaspoon garlic powder, and 1/2 teaspoon ground mustard. Stir everything to combine.
- Secure the lid on your Instant Pot, ensuring the valve is set to “Sealing.” Cook on Manual (High Pressure) for 4 minutes. Once the timer goes off, carefully quick-release the pressure.
- Once the pressure is fully released, open the lid and stir the pasta. It will look a little soupy—don’t worry; this is the magic moment!
- Add 1/2 cup of milk, 1/2 cup of heavy cream, and 2 cups of freshly grated cheddar cheese. Stir until the cheese melts and the sauce is creamy and dreamy.
- Optional: Mix in cooked bacon bits, peas, or a handful of spinach for an extra twist. Taste and season with salt and pepper as needed.
- Serve immediately and watch as everyone swoons over this cheesy perfection!
Chef’s Tips and Tricks
- Avoid Clumping: Add your cheese a little at a time and stir well to ensure it melts smoothly.
- Too Thick? Stir in a splash of milk to loosen the sauce to your liking.
- Prep Ahead: Shred your cheese and measure out your ingredients ahead of time to make this recipe even faster.
Recipe Variations and Serving Suggestions
- Spicy Twist: Add 1/4 teaspoon cayenne pepper or a squirt of your favorite hot sauce for a little heat.
- Veggie Boost: Stir in steamed broccoli, roasted red peppers, or sautéed mushrooms for added veggies.
- Protein Addition: Toss in shredded rotisserie chicken, smoked sausage, or crispy pancetta for a hearty upgrade.
Pair this mac and cheese with a crisp green salad or some roasted veggies for a well-rounded meal. It’s also perfect on its own for pure comfort in a bowl!
FAQs
- Can I freeze this mac and cheese? While mac and cheese is best enjoyed fresh, you can freeze leftovers. Just note that the texture may change slightly when reheated.
- How do I reheat it? Add a splash of milk and gently reheat on the stove or in the microwave, stirring frequently to bring back the creaminess.
- What if I don’t have an Instant Pot? No problem! You can cook the pasta on the stovetop, then mix everything together in a large pot to finish the sauce.
Instant Pot Macaroni and Cheese
Servings: 4-6 | Prep Time: 5 minutes | Cook Time: 15 minutes
- 2 cups elbow pasta
- 4 cups chicken or vegetable broth
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 cups freshly grated sharp cheddar cheese
- Salt and pepper, to taste
- Set Instant Pot to Sauté and melt butter.
- Add pasta, broth, garlic powder, and mustard. Stir to combine.
- Cook on Manual (High Pressure) for 4 minutes. Quick release pressure.
- Stir in milk, cream, and cheese until smooth and creamy.
- Season to taste, serve warm, and enjoy!
There you have it—rich, creamy, and totally drool-worthy mac and cheese made in a flash! I’d love to know how it turns out for you. Did you add any fun mix-ins or try a variation? Let me know in the comments below or tag your cheesy masterpiece on social media with #TheKitchensAid. Enjoy!
