Disclaimer: This post may contain affiliate links.  For more info, please see my privacy policy.  Affiliate links may give me a commission on the product but it is of no extra cost to you. 

286 shares



This is the easiest Instant Pot Mac and Cheese ever!  Quick, packed with cheese, and creamy, you’re going to want to make this daily! 

Instant Pot Mac and Cheese

You’re going to love this Instant Pot Mac and Cheese recipe!  Why? 

It’s easy

You don’t have to babysit a pot on the stove

It takes 10 minutes (or less if you’re a speedier at stirring than I am!) 

It’s easy to customize to reflect your favourite cheese combination

If mac and cheese is your go-to side dish for the holidays, making mac and cheese in the Instant Pot frees up your stove top for other recipes

Mac and cheese is freezer friendly

What You’ll Need To Make The Easiest Instant Pot Mac and Cheese

elbow macaroni

chicken stock (or vegetable)

paprika

onion powder

garlic powder

salt

milk

shredded cheddar cheese

asiago cheese

parmesan cheese

How To Make Mac and Cheese In The Instant Pot

In the Instant Pot, add in the elbow macaroni, chicken stock, paprika, onion powder, garlic powder, and salt. 

Place the lid on, set to sealing, and pressure cook for 5 minutes.  Quick release when done. 

Add a splash of milk (I start with 1/4 cup) and start mixing in the cheese to the cooked macaroni.  Stir in 1/2 cup of cheese at a time, making sure the cheese has melted before adding in more. 

Add in more milk if necessary. 

Tips On Making This Instant Pot Mac and Cheese

Be sure to start with less milk and work your way up so you mac and cheese doesn’t get too runny. 

Pre-shredded cheddar tends to not melt properly due to it sometimes being dusted with an anti-caking/moisture-absorbing agent.  I recommend shredding your own cheddar! 

I recommend stirring in 1/2 cup of cheese at a time so your macaroni can be coated evenly and the cheese can melt evenly as well. 

If you are doubling up this recipe, double up everything but the cook time. 

This recipe has only been testing in the Instant Pot 60 DUO Plus 6 Qt. 

How To Freeze Mac and Cheese

I freeze mine in 1 cup portions using a souper cube to make it easily to defrost individual servings for myself as needed.  Once frozen in the souper cube, I transfer it to a freezer safe bag. 

Alternatively, you can freeze them in glass containers, just make sure it is airtight to avoid freezer burn. 

How To Reheat Instant Pot Mac and Cheese: When you reheat Instant Pot Mac and Cheese, I recommend adding a splash of milk or cream while heating to add some moisture back to the mac and cheese.  I let it thaw overnight in the fridge before reheating. 

What Should I Serve With Mac and Cheese? 

oven roasted chicken

fried chicken

chicken caesar salad

roasted broccoli

roasted brussels sprouts

tomato soup

Other Cheese Combinations You Can Try

Cheddar + Monterey Jack

Gouda + Pepper Jack + Havarti

White Cheddar + Swiss + Gruyere + Parmesan

Cheddar + Gouda

Continue to Content Instant Pot Mac and Cheese Yield: 4 Prep Time: 3 minutes Cook Time: 7 minutes Total Time: 10 minutes This is the easiest Instant Pot Mac and Cheese ever!  Quick, packed with cheese, and creamy, you’re going to want to make this daily!  Print Ingredients 454 grams elbow macaroni

4 cups chicken stock (or vegetable)

1/2 tbsp paprika

1 tbsp onion powder

1 tbsp garlic powder

1 tsp salt

1/2 - 1 cup milk

1.5 cups shredded cheddar cheese

1.5 cups asiago cheese

1/2 cup parmesan cheese Instructions In the Instant Pot, add in the elbow macaroni, chicken stock, paprika, onion powder, garlic powder, and salt.  Place the lid on, set to sealing, and pressure cook for 5 minutes.  Quick release when done.  Add a splash of milk (I start with 1/4 cup) and start mixing in the cheese to the cooked macaroni.  Stir in 1/2 cup of cheese at a time, making sure the cheese has melted before adding in more.  Add in more milk if necessary.  Notes I used 1 box of Brilla Cut Macaroni which is 454 grams Nutrition Information: Yield: 5 Serving Size: 1

Amount Per Serving: Calories: 511 Total Fat: 24g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 66mg Sodium: 1488mg Carbohydrates: 42g Fiber: 2g Sugar: 4g Protein: 31g

More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Facebook!