Instant Pot Mac and cheese

Instant Pot Mac and cheese – Made with five real food Ingredients. This is MUCH better than any mac and cheddar I’ve ever eaten!

I have had my Instant Pot* for a couple of years, and, let’s face it, I am not an Instant Pot expert. However, I do use my Instant Pot regularly enough that I can share a few recipes with you, my favorite internet people.

This Mac and Cheese is the best! Gold medalist, top spot, number one. This recipe could not be simpler or more cheesy. This recipe is amazing.

You can find our other Instant Pot Recipes here.

Today, it’s all cheese. The golden combination of creamy, nostalgic, and simple elbow macaroni with melted cheese makes the world better.

Instant Pot Mac and cheese

Place the noodles, the water, and the salt in the Instant Pot. Close the lid and press a few buttons. Let everything pressure cook under high pressure in the Instant Pot.

Make cheese sauce by mixing butter, milk, and cheese until they melt.

That’s it. Step 3 is not necessary. Start scooping with your bowl!

I’m serious: My number one goal for Pinch of Yum with Pinch of Yum is to connect with YOU and share recipes you will actually make and love. And THIS! This is a recipe that I’m confident you will love and can make.

Discussion on the Cheese Selection

It’s important to use the right cheese. We want a high melting factor and a big flavor factor.

Our favorite combination is a mix of Italian blend cheese and sharp cheddar cheese. Use approximately 2 cups of cheddar cheese and 1/2 cup Italian blend. It is possible to use any cheese that melts well. All of these cheeses are great choices. Mozzarella, provolone, and other cheeses are a bit more difficult to work with because they are stringier. Let’s go for a major cheese explosion, people.

Mac and cheese Extras

Want to take your Instant Pot Mac and cheese up a notch? We suggest adding some of these toppings.

  • Black pepper sprinkled on top
  • Hot sauce is a good addition to any meal
  • Bacon bits crumbled into small pieces
  • Perhaps even more cheese? You do you.

Instant Pot Mac and cheese: The magic of instant pot mac and cheese

It is important to know the brand name of Instant Pot Mac and Cheese.

You’ve moved on from the mac and cheese box but don’t want to commit to a fancy baked version. You’re looking for something in between the Velveeta-to-truffle-baked spectrum and the mac-and-cheese-in-a-box. You are in luck, friends. It’s the perfect middle ground. This mac and cheddar is for you if you want REAL FOOD Mac and Cheese with a creamy sauce made from 5 ingredients and in only 15 minutes.

This mac and cheese is for the hangry.

It is I-have-no-other-groceries mac and cheese.

It is even-if-I-did-I-would-still-make-this mac and cheese.

This mac and cheese is called FEED ME NOW, LOVE ME FOREVER.

Why use the Instant Pot for Mac and Cheese?

In my opinion, Instant Pot Mac and Cheese should be simple. Recently, I’ve been snooping around the internet, and I’ve noticed people complaining about how frustrated they are when people use the Instant Pot for “basic Mac and Cheese recipes.”

Excuse me, but I respectfully disagree. It’s not just because the Instant Pot is good at making basic dishes like mac and cheese.

The Instant Pot is different! It is impossible to replicate on the stovetop using the same ingredients. I don’t know why. Starch? Pressure? Does it matter? The IP is the key.


  • 1 pound uncooked elbow pasta
  •  4 Water
  •  One teaspoon Salt
  •  Three tablespoons butter, Cut into small pieces
  •  2 1/2 Shredded cheese
  •  Up to 1/2 Whole milk


Noodles: Place the pasta, salt, and water in the Instant Pot. Manually cook for 4 minutes. Release the steam quickly to avoid overcooking your noodles.

Cheddar: Gently mix in the butter. Add the milk and cheese (up to 1/2 cup of milk, using 2-3 tablespoons at a given time). If necessary, add more liquid or seasoning. Let it sit for 5-10 minutes for best results to thicken it up. MWAH! Enjoy. Enjoy.

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