Instant Pot Mac and Cheese

A quick and easy recipe that brings back the nostalgic flavors of homemade mac and cheese, all in one pot and ready in just minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the Pasta

1 pound elbow macaroni or any pasta of your choice
4 cups water
1 teaspoon salt

For the Cheese Sauce

4 tablespoons unsalted butter
1 teaspoon garlic powder more if you love garlic
1 teaspoon mustard powder
2 cups shredded sharp cheddar cheese feel free to mix with Gruyère or mozzarella for flavor variety
1 cup milk whole milk works best for creaminess
Salt and pepper to taste

Method

Preparation

Start by adding the elbow macaroni, water, and salt to the Instant Pot. Make sure the pasta is fully submerged.
Close the lid and set the pressure valve to sealing. Cook on high pressure for 4 minutes.
Once cooking is complete, perform a quick release of the pressure. Carefully open the lid when safe to do so.
Using a spoon or spatula, stir the cooked pasta to loosen it up.
Add the butter, garlic powder, mustard powder, shredded cheese, and milk to the pot. Stir well to combine and coat the pasta evenly.
Select the sauté function and cook for an additional 2-3 minutes, stirring frequently until the cheese has melted into a creamy sauce. If you find it too thick, add a splash more milk until you reach desired creaminess.
Season with salt and pepper to taste, and serve immediately while it’s hot and gooey!

Notes

Quality ingredients can elevate the flavor—look for freshly shredded cheese as it melts beautifully compared to pre-shredded varieties. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and microwave until warm. Freeze in individual portions for up to 2 months.