You can create the most deliciously creamy macaroni and cheese using your Instant Pot pressure cooker. This method infuses the pasta with incredible flavor while creating an ultra-creamy cheese sauce that surpasses traditional stovetop versions.
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Table of Contents
Why This Recipe Works
The magic of Instant Pot mac and cheese lies in its one-pot cooking method, which infuses every piece of pasta with flavor. When you pressure cook the pasta directly in seasoned liquid, it absorbs the flavors of hot sauce and mustard throughout, creating depth that traditional methods can’t achieve. The combination of Cheddar and Monterey Jack cheeses creates the perfect balance of sharp flavor and creamy melt.
Ingredients
Pasta Base:
- Pasta – Elbow macaroni, shells, or similar short pasta that holds cheese sauce perfectly
- Water – Creates the cooking liquid that becomes part of the final sauce
- Hot sauce – Frank’s Red Hot Sauce recommended for depth and subtle heat that enhances flavor
- Dry mustard powder – Adds tangy complexity that complements the cheese without overpowering
Dairy Components:
- Butter – Creates richness and helps bind the cheese sauce smoothly
- Whole milk or half and half – Provides a creamy base that creates the perfect sauce consistency
Cheese Blend:
- Cheddar cheese – Provides classic sharp flavor and beautiful golden color
- Monterey Jack cheese – Delivers a smooth, creamy melt that creates a silky texture
Ingredient Notes
For the cheeses, I am using two different types of cheese; a good Cheddar cheese, and some Monterey Jack cheese. I like this combination.
Cheddar provides a lovely color and flavor. The Monterey Jack cheese gives this dish a nice, creamy melt that you are sure to enjoy.
For the hot sauce, you can use any type you prefer. Tabasco and Frank’s Red Hot Sauce both work well.
I believe hot sauce is a crucial ingredient in this recipe. You need a little bit of heat to give macaroni and cheese a special flavor. The heat gives the dish some depth.
How to Make Instant Pot Mac and Cheese
- Place pasta, water, dry mustard, and hot sauce in the Instant Pot.
- Pressure cook on high for 4 minutes.
- Perform a quick release on the pasta.
- If the pasta needs to be drained, drain the pasta and place the pasta back into the pot.
- Add butter, cheese, hot sauce, and milk to the pasta.
- Stir and allow the cheese to melt.
- Serve promptly.
Frequently Asked Questions About Instant Pot Macaroni and Cheese
Please make this dish with only plain semolina-style pasta. Do not use gluten-free, high-protein, whole-wheat, bean-based, low carb, or other types of pasta. They won’t work well.
Yes. You should add about 1 1/2 cups of water, and the milk listed on the box of macaroni and cheese. Cook the pasta for 2 minutes, perform a natural release, and then stir in the butter and the cheese package.
Wait about 4 to 5 minutes, and then perform the release again. When you release it again, be sure to grab a towel and place a towel over the valve just it case it begins to sputter again.
No, it’s best not to use store-bought shredded cheese for melting. It contains filler to keep it fresh and anti-clumping agents. Food processors, a good blender, or mini-blender can shred cubes or blocks of Cheddar. Even a mandolin can slice Cheddar thin enough to use in this recipe.
Yes. Add about 11/2 cups of water and the amount of milk listed on the box. Cook the pasta for 2 minutes, perform a natural release, and then stir in the butter and cheese package.
Factor in about 10 minutes for pressurization
As long as the pasta doesn’t go over the full line, you should be ok. The cooking time doesn’t change
Yes, add them when you add in the cheese.
Can’t get enough Mac and Cheese? Try these copycat recipes!
- Panera Mac and Cheese Recipe
- Martha Stewart Macaroni and Cheese
- Chick-fil-A Mac and Cheese
- Sweetie Pies Mac and Cheese
- Boston Market Mac and Cheese
- Luby’s Mac and Cheese
- Stouffer’s Mac and Cheese
More Instant Pot Recipes
- Instant Pot Beef Stew
- Instant Pot Italian Sausage
- Corned Beef Instant Pot
- Pork Loin Instant Pot
- Instant Pot Risotto
- Instant Pot Popcorn
Be sure to check out more of the best side dish recipes and easy Instant Pot recipes right here on CopyKat.com!
Instant Pot Mac and Cheese – Easy Recipe
Ingredients
- 1 pound pasta (note all boxes are not 1 pound, also you need to use regular pasta, gluten-free, and other pasta will not work)
- 1 teaspoon hot sauce
- 2 tablespoons butter
- 1 tablespoon dry mustard powder
- 4 cups water
- 1 cup milk or half and half
- 1 pound Cheddar cheese
- 1 cup Monterey Jack cheese
Instructions
- Place the following in the instant pot: the pasta, water, dry mustard, and hot sauce. Pressure cook on high for 4 minutes. Perform a quick release on the pasta. If the Instant Pot sputters out a milky liquid, wait 4 to 5 minutes before performing the quick release.
- If the pasta needs to be drained, drain the pasta and place the pasta back into the pot.
- Stir in butter, cheese, hot sauce, and milk and allow the cheese it to melt. Serve promptly.
Video
Notes
- User only semolina pasta. Pasta that are whole-wheat, bean-based, low carb pasta, do not work well.
- Should the InstantPot sputter when you perform the quick release, open the pot more slowly, and consider placing a thick towel over the release
I like to add a little more color with sweet paprika
Great idea. You know what I love, smoked paprika!
So glad to be able to make mac and cheese so quickly! Thank you!
This mac and cheese looks sooo good. Trying it tonite
I made this. It was just okay – literally had NO flavor so I had to add salt, pepper, and lots more mustard and hot sauce.
Looks NOTHING like the photo.
The recipe that prints does not print directions and leaves out a few things.
4 minutes was too long for the macaroni for my personal taste. It was overdone. I used penne pasta. There was quite a lot of water left in the pot but once I added the cheeses and half and half, it was good. Another note: the ground mustard did not mix with the water, so there were clumps of it on the sides of the pot.
I wasn’t sure what kind of cheddar to use, so I used sharp. I think mild cheddar might be best. It was very thick and creamy but very bland. Next time I’ll add some diced ham to it!
Thank you for your comments. What type of pasta did you use? Can you share the brand of it? Was it a standard size or was it smaller? I know that people who have used gluten free pasta haven’t had the same results.
I am concerned that the macaroni over cooked for you, and didn’t absorb all of the water.
Food styling is a bit of an art. It takes awhile to put it on a plate and make it look like it does.
I used the mini penne pasta from my grocery store (Hannaford brand). My family liked it, and one daughter thought it was alfredo pasta – but I think next time I’ll add cayenne to it and evaporated milk.
Hope may have made the same mistake as me. I had quite a bit of water left in the pot, so my mac and cheese was soupy, but still really good. Turns out my package of medium shells was 12 oz instead of 16!
A word of caution to others: don’t assume a box of pasta is always a pound!
Good point. Let me make sure that I put that it needs to be a 16 ounce package. Typically the complaints about the recipe come when there is a different type of pasta, or apparently a different amount.
I don’t know what I did wrong….the macaroni is cooked nicely, but it is very watery. I’m wondering if I should add a little flour to thicken it. I tastes yummy, just watery. I did use a 16 ounce package of regular elbow macaroni. Maybe less water next time?
Great video! More Instant Pot demos please.
Got my Instant Pot a month ago. I love it and have used it a few times each week. The Mac and cheese was delicious but I did have a problem. I followed the settings, it built up some pressure and cooked the four minutes. When I went to release the pressure, there was very little. I opened the pot. There seemed to be a lot of liquid so I decided to try again, this time for two minutes. Still no pressure. I set it to sauté and tasted after a coule of minutes. It was done and we both enjoyed it.
Any ideas in why the pressure did not build? I know that I had everything set according to directions. It is the first time it didn’t quite work right. Thanks for any insight.
I don’t know why it didn’t happen for you, but sometimes I have accidently left the vent in the release position and tried to set the pot up for pressure. It may have been the lid wasn’t slid over perfectly in place. I don’t know why it didn’t work for you right that time.
on my pressure pot I press the lid like if doing CPR right when the pressure starts to spout steam heavily. That seems to close the seal then starts the timing process. my pot sometimes doesn’t close the seal automatically
Got instant pot for a gift. Watched mac & cheese video! I’m a visual learner and thank you for this. Would like to be a part of your biweekly dinner videos. How do I subscribe?
will try this for sure just got the insya pot for Christmas
Excellent! I hope you enjoy your Instant Pot!
So excited to find your site. Mac and cheese was wonderful. Grand kids loved loved loved it.
Would love to have a good Recipe for a pork roast. I really dried one out on my first try with the Instant pot. went to to Dog.
I just go my pot yesterday and made a version of this just now. It’s delicious and I love the consistency of the penne pasta. I didn’t have mustard powder so I subbed Bors Head Mustard and for the cheese I had a block of monterey jack that I cut up and used a little liquid cheddar and it got very good. I thought about adding a little sour cream to thin it out a little but maybe next time.
I can’t wait to try other things – like maybe some ziti-type dishes.
I have a new Instant Pot, and have been scouring the internet for recipes. SO glad i found your site. Am definitely going to make this Mac & Cheese recipe. YUM! Thanks for sharing.
I just got my Instant Pot yesterday. This recipe looks great. Is it possible to make half the recipe and just halve all of the ingredients?
I haven’t tried it, I don’t see why it wouldn’t work.
Thanks Stephanie, I tried it and it worked like a charm! My picky kids loved it and the entire thing came together in less than 10 minutes. This one is a keeper!
I am glad this worked out well for you. I like the way the pasta gets flavored with this recipe.
When does the milk get put in the recipe?
Never mind, I see the milk in the video, what buttons do I use? I have the same pot thx!
What was your reply as to “when does the milk go in”?
It goes in the same time the cheese does.
Do you have any copykat recipes from Zoes kitchen
Not at this time.
We made a batch the other day, it was terrific.
I am glad you enjoyed it.
Older gentleman, have never cooked, I bought an electric pressure cooker. Would you please tell me how to do beef short ribs in a pressure cooker, that look and taste like they have been cooked for hours. I have fried an egg, but that is the extent of my culinary skills. Thank you so much. Richard
Which machine do you have?
Do you have any recipes for the microwave pressure cooker or is it about the same timing? Thank you
I don’t think so. I don’t think you can get reliable results with a pressure cooker whose heat source that is in a microwave.
Haven’t tried my instant pot.never used a pressure cooker. Would like you to show beginners how to use it. Like the pressure valve, etc.
Thank you. I will cover that in my next Instant Pot video.
Please keep the Instant Pot recipes coming!
I’m so glad to discover that you are writing recipes for the Instant Pot. I bought one on TV and then couldn’t make heads noir tails of the instructions sent with it. I should explain that I have had a stroke and some days my brain is a little loopey. Any chance you will bl combining recipes into a cookbook? I’m not a fan of Mac & Cheese but this looks yummy and I will be trying it. I enjoy your blog — keep up the good work!
I will see about putting them in an ebook.
Just got my pressure cooker and would like a short rib recipe or any braised style meat dish. I am going to try the Mac and cheese for sure. Thank you.
I have made them a few times for myself, but I haven’t done them on the blog.