Shake up your mac and cheese game with this Instant Pot recipe. No need for juggling multiple pots or spending hours tethered to the stove—everything effortlessly converges in the Instant Pot.

Toss elbow macaroni into the Instant Pot, drown it in water, and add a mix of butter, Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper (for a kick), salt, and black pepper. Give it a good stir.

Seal the Instant Pot and let it work its magic at high pressure for just 5 minutes. Quick-release the pressure and unveil your creation.

Pour in whole milk and gradually introduce sharp cheddar, mozzarella, and Parmesan cheese. Stir until the cheese melts, transforming into a smooth, velvety sauce.

Grant the mac and cheese a brief 5 minutes to rest, allowing the flavors to mingle and the dish to reach its optimal thickness.

Feeling a bit extra? Sprinkle a dash of fresh parsley for a burst of color and freshness.

In a mere 25 minutes (including prep and pressure release), your Instant Pot Mac and Cheese is ready. Creamy, cheesy, and requiring minimal effort—this recipe is a game-changer for your culinary adventures. Customize it with your preferred cheese blends, spices, or additional toppings, and relish a bowl of comforting goodness in record time.

Instant Pot Mac and Cheese

Elevate your mac and cheese game with this Instant Pot recipe—a one-pot wonder that blends cheddar, mozzarella, and Parmesan into a creamy masterpiece in just 25 minutes. Say goodbye to stovetop hassle; the Instant Pot is your kitchen ally, making convenience delicious without sacrificing flavor. It's the ultimate mac and cheese shortcut!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Resting Time 5

Total Time 25

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Equipment

Instant Pot

Ingredients

16 oz (450g) elbow macaroni
4 cups (1 liter) water
4 tbsp (60g) unsalted butter
2 teaspoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper optional for heat
1 teaspoon salt adjust to taste
½ teaspoon black pepper
3 cups (720ml) whole milk
3 cups (360g) sharp cheddar cheese shredded
1 cup (120g) mozzarella cheese shredded
½ cup (50g) Parmesan cheese grated

Garnish

fresh parsley Chopped (optional)

Instructions

Prepare Ingredients: Place the elbow macaroni in the Instant Pot.
Add water, ensuring all the macaroni is submerged.
Seasoning: Add butter, Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position.
Cook on high pressure for 5 minutes.
Quick Release and Add Milk: Once the cooking time is complete, do a quick pressure release.
Open the lid and stir in the whole milk.
Add Cheese: Gradually add the shredded cheddar, mozzarella, and grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth.
Rest and Garnish: Let the mac and cheese sit for 5 minutes to thicken.
Garnish with chopped fresh parsley if desired.
Serve: Serve the Instant Pot Mac and Cheese hot, and enjoy the creamy, flavorful dish!

Notes

Customize the cheese blend based on your preferences.
Adjust the spices to suit your taste.
Add cooked bacon, breadcrumbs, or a drizzle of truffle oil for extra flavor.
For a crusty top, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and broil for a few minutes until golden brown.

Keyword instant Pot, Mac and Cheese, Quick and Easy