Instant Pot Mac and Cheese


I?ve had my Instant Pot for just over a month and I am in LOVE with it!  This week I decided to make something fast and something my kids would LOVE! Try this Mac and Cheese Recipe to have homemade Mac and Cheese in a matter of minutes!

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If you have never heard of a Instant Pot ? they truly are wonderful! I was a little nervous to try it out because I DO NOT like new things. But my husband surprised me for my birthday so I thought I would try it out. Well, I honestly can say I LOVE IT! Instead of cooking my roast for 8 to 10 hours in the slow cooker, It cooked for 60 minutes and was just as tender!

I also threw in some carrots and potatoes so I could have a side dish done all at one time!

Check out the reviews on the Instant Pot on Amazon and join the 1000?s of people who LOVE it! You can read about it HERE.

Serves: 6

Instant Pot Mac and Cheese

5 minPrep Time

5 minCook Time

10 minTotal Time

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  • 16 oz pasta I used elbow
  • 2 1/2 cups chicken broth
  • 2 cups of sharp cheese
  • Few drops of hot sauce (optional)
  • 1 tbs dijon mustard
  • 1/2 cup milk
  • 2 tbs butter


  1. Place pasta in your Instant Pot with chicken broth. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release. Place your Instant Pot on saute. Stir in milk, butter, mustard and hot sauce. Stir in cheese and stir until melted about 1-2 minutes. Remove from heat and serve.


Just be sure your noodles are covered in the broth. You might need 3 cups to cover all the pasta.


Instant Pot Mac and Cheese 2




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21 Responses to “Instant Pot Mac and Cheese”

  1. Thanks for this recipe! I made it last night for my son and husband because I was going out (I am gluten and dairy free so this was a treat for them to get the real stuff haha), and not only was it super easy, it was really delicious. I did follow the suggestion above and let it cook for 6 minutes and found that was a good idea. Thanks for the easy Monday night dinner - will definitely make again (and might even try a gluten free/dairy free version one day ;)
    • I did this with bow tie pasta. Used more broth than called for to get the pasta covered, maybe if I used elbows it wouldn't have taken so much broth. Also, I used 1/2 and 1/2 instead of milk. I did not drain the pasta. This was so good! Very creamy but not gobs of sauce. Served with a scoop of bbq pork over the Mac n cheese. Yummy! I'm not saying these changes were necessary, just how I happened to make it.
  2. Kristy D.
    This. Stuff. Was. Awesome! I cooked the pasta for 5 minutes on HP then quick release. I used 3c sodium-free chicken stock; the noodles were just covered. (I like sodium-free stocks so I'm able to control the salt.) The elbow noodles were perfectly cooked! Closer to al dente...definitely NOT overcooked. I do take pasta and rice dishes out of the cooking insert to limit the cook over time as they will get soft. The only extra thing I added was 1/4 c of low-fat sour cream which I just like to add to my mac and cheese. :) Winner for sure...the fam is already asking when I'll make it again.

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