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The best Instant Pot Mac and Cheese is creamy, cheesy and delicious. Kids and adults love this four cheese mac and cheese recipe!
Homemade macaroni and cheese is the best. This recipe is even better because you can make it in an Instant Pot in a few easy steps. While there are a lot of mac and cheese recipes, this one is the best because it contains four different kinds of cheese. It’s creamy, cheesy and so delicious.
Ingredients You Need
- Macaroni: Elbow macaroni is standard, but another type of short pasta like shells or cavatappi works great too.
- Cheese: A combination of four cheese results in the creamiest, cheesiest texture and flavor. Use a mixture of sharp cheddar, gruyere, gouda and fontina.
- Milk: Whole or 2% milk works best.
- Butter: Unsalted butter is preferred.
- Spices: Garlic powder, salt and pepper adds flavor. Add a dash of ground nutmeg for additional flavor.
Cooking Mac and Cheese in the Instant Pot
- Step 1: Add the uncooked macaroni, water and salt to the Instant Pot. A 6-quart works best. Secure the lid and move the valve to the “sealing” position. Set the timer for 4 minutes at manual high pressure. When the timer finishes, use a wooden spoon to carefully release the pressure manually by switching the valve to the venting position.
- Step 2: Add the butter, cheese, milk, garlic powder and nutmeg. Switch the Instant Pot to the Saute function and stir until the cheese is melted.
Expert Tips
- Use freshly grated cheese since it melts better. You can use pre-shredded cheese if needed.
- Use a combination of cheese. You can adjust the amounts of each type of cheese as long as the total amount adds up to 3 cups.
- Storage: Store leftovers in an airtight container in the refrigerator for up to two days.
Other Instant Pot Recipes
- Instant Pot Chicken Stew
- Instant Pot Chicken and Rice
- Garlic Mashed Red Potatoes (Instant Pot & Stove Top)
- Instant Pot Beef Stew
- Instant Pot Orecchiette Pasta with Kale and Whipped Ricotta
Instant Pot Mac and Cheese
This easy mac and cheese recipes comes together in the instant pot in 15 minutes!
Ingredients
- 16 ounces elbow macaroni, (about 4 cups uncooked)
- 4 cups water, or chicken broth
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar, grated
- 1 cup gruyere, grated
- 1/2 cup gouda, grated
- 1/2 cup fontina, grated
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg, (optional)
- Kosher salt and pepper, to taste
Instructions
- Add the uncooked macaroni, water and salt to the Instant Pot. Attach the lid and ensure that the valve is in the "sealing" position. Set the timer for 4 minutes. When the timer finishes, release the pressure manually by switching the valve to the "venting" position. Be careful, the valve with steam and may splatter.
- Next, add the butter, cheese, milk, garlic powder and nutmeg. Switch the Instant Pot to the Saute function and stir until the cheese is fully melted. Season with additional salt and pepper, if desired.
- Serve immediately.
Notes
SUBSTITUTIONS
- Macaroni: Elbow macaroni is standard, but another type of short pasta like shells or cavatappi works great too.
- Cheese: The combination of cheeses in this recipe results in the creamiest, cheesiest texture and flavor. You can substitute one of the cheeses with another one of your favorite cheeses.
- Store any leftover mac and cheese in an airtight container in the fridge for up to two days.
Nutrition
Calories: 481kcal, Carbohydrates: 44g, Protein: 22g, Fat: 24g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 638mg, Potassium: 201mg, Fiber: 2g, Sugar: 3g, Vitamin A: 656IU, Vitamin C: 1mg, Calcium: 452mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you add the butter in the second step?
Yes, updated the recipe. Thank you!
Instant pot mac and cheese has been a family favorite around here. We can’t get enough!
Yummy! LOVE that I can make this dish in my instant pot. SO SO gooey cheesy and good. The perfect mac and cheese!