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Instant Pot Mac and Cheese Recipe

Instant Pot Mac and Cheese

Wholesome Cove
This Instant Pot Mac and Cheese is a one-pot wonder that delivers rich, silky, homemade cheese sauce in under 25 minutes with no draining required. The pasta cooks right in seasoned broth, and freshly grated cheddar melts into the starchy cooking liquid for a sauce that's impossibly creamy every single time.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 480 kcal

Equipment

  • 6-Quart Instant Pot - Or any 6 or 8-quart electric pressure cooker
  • Box grater - For freshly grating cheese from a block
  • Silicone spatula or wooden spoon - For stirring cheese into the sauce
  • Measuring cups and spoons
  • Long Oven Mitts - For safe pressure release

Ingredients
  

  • 1 lb elbow macaroni - 453g, uncooked; do not rinse before adding to the pot
  • 4 cups water or low-sodium chicken broth - 960ml; chicken broth adds extra savory depth
  • 1 tsp kosher salt - 5g; added to the cooking liquid
  • 1 tbsp unsalted butter - 14g; added before pressure cooking
  • 1/2 tsp garlic powder - 1g
  • 1/2 tsp paprika - 1g
  • 1/4 tsp dry mustard powder - 0.5g; adds depth and rounds out the cheese flavor
  • 1/4 tsp black pepper - 0.5g

For the Cheese Sauce

  • 1 cup whole milk or half-and-half - 240ml; added after pressure cooking only; start with 3/4 cup and add more as needed
  • 2 cups sharp cheddar cheese - 226g, freshly grated from a block; do not use pre-shredded
  • 1 cup mild white cheddar or Gruyere - 113g, freshly grated; optional but recommended for extra depth of flavor

Optional Additions

  • hot sauce - A few dashes, to taste; brightens the cheese flavor without adding heat

Instructions
 

  • Place the inner pot into the Instant Pot base and add the dry elbow macaroni, water or chicken broth, butter, salt, garlic powder, paprika, dry mustard powder, and black pepper. Stir gently once to distribute the seasonings and ensure all pasta is submerged in liquid.
  • Lock the lid in place and turn the pressure release valve to the Sealing position. Press Pressure Cook or Manual, set to High Pressure for 4 minutes, and allow the pot to fully come to pressure (about 8 to 12 minutes) before the countdown begins.
  • As soon as the timer beeps, carefully turn the pressure release valve to Venting using a long oven mitt or wooden spoon to perform a Quick Release. Wait until the float valve drops completely before opening the lid, tilting it away from you as you do.
  • Switch the Instant Pot to Saute mode on Low, then stir in the milk. Add the grated sharp cheddar and white cheddar (or Gruyere) in 3 to 4 separate handfuls, stirring each addition until fully melted and smooth before adding the next.
  • Taste and adjust with additional salt, black pepper, or a few dashes of hot sauce as desired. Turn off the Saute function and serve immediately, garnished with extra grated cheese and a dusting of paprika if desired.

Notes

  • Always grate cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and cause a grainy sauce.
  • Use whole milk or half-and-half for the creamiest results. Low-fat milk works but produces a noticeably less rich sauce.
  • Add cheese in 3 to 4 separate handfuls, stirring between each addition, to prevent clumping and ensure a silky smooth sauce.
  • Do a Quick Release immediately after cooking. Even a few extra minutes of natural release will overcook the pasta and make it mushy.
  • Do not add milk or cheese before pressure cooking. Dairy added before pressure cooking will curdle and may cause a burn notice.
  • Swap water for low-sodium chicken broth to add extra savory depth to the pasta as it cooks.
  • If the sauce is too thick, stir in additional milk one tablespoon at a time until you reach your desired consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk over low heat on the stovetop or in 45-second microwave intervals, stirring in between.
  • For a different flavor profile, try swapping half the cheddar for smoked Gouda, Gruyere, Fontina, or Monterey Jack.
  • Mix-in ideas: crumbled cooked bacon, steamed broccoli florets, diced cooked ham, or a pinch of cayenne for heat.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 60gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 52mgSodium: 540mgPotassium: 210mgFiber: 2gSugar: 4gVitamin A: 8IUCalcium: 29mgIron: 14mg
Keyword easy mac and cheese, homemade macaroni and cheese, instant pot mac and cheese, one pot mac and cheese, pressure cooker mac and cheese
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