Instant Pot Macaroni and Cheese (4 Ways!)

It’s a cinch to make rich, creamy Instant Pot Macaroni and Cheese! This guide will walk you through everything you need to know to make the best mac and cheese in your pressure cooker, with FOUR gourmet-quality sauces: Ultimate Classic Cheddar, Smoked Gouda and Bacon, Truffled Mushroom, and Crab.

ARTICLE GUIDE
(click headings to jump)
How to Make IP Macaroni and Cheese (Step by Step)
5 Tips For Making the Best IP Mac and Cheese
Frequently Asked Questions
3 Gourmet Sauce Variations

I’ve enjoyed using my electric pressure cooker for years to make tender cuts of meat, like my Instant Pot Corned Beef and Texas-Style Chili. It’s also been great for recreating all day flavors in a fraction of the time, such as Bolognese Sauce. 

When I heard that you could easily make macaroni and cheese in the Instant Pot, my interest was piqued. When the weather gets chilly, is there anything cozier than cheesy bowl of macaroni?

Developing the Recipe: All the Mac and Cheese

Truth time: I was disappointed by the first batch of Instant Pot Macaroni and Cheese I made. It was easy, but the pasta was far too soft for my liking, the evaporated milk-based sauce lacked that fresh dairy taste I love in mac and cheese, and the overall flavor was quite bland.

We ate it, but facial expressions weren’t elated and we didn’t look for seconds.

Ten (10!) batches of Instant Pot Macaroni and Cheese testing later (I was committed to this project), and I hit a combination of flavors and textures that my family and friends love. My three biggest contributors to decadent, cheesy success were: 

1. Fresh dairy and good cheese. As with any recipe, the flavor of the finished dish depends on the ingredients you’ve used. 
2. Adding the seasonings after pressure cooking. High pressure techniques can mute chopped aromatics and ground spices, especially garlic and onion. I add the majority of my seasonings when I’m finished using the pressure setting for the best flavored macaroni and cheese sauce. 
3. Realistic expectations. Instant Pot Mac and Cheese is creamy, rich, and comforting. But, it’s a different dish than roux-thickened, béchamel-based recipes; especially, those that are baked. Macaroni and cheese made in an electric pressure cooker is closer to the texture of a recipe prepared on the stove.

Why You Should Make Macaroni and Cheese in the Instant Pot

While you definitely don’t need an electric pressure cooker for great macaroni and cheese, it’s a delicious, convenient, and fun recipe to make in it. I’m always looking for new and creative ways to use my Instant Pot beyond the usual stews!

Taking into account the time the pot needs to reach pressure, you won’t save time over stovetop recipes, but there’s less cleanup here. Everything is made in the Instant Pot insert. You don’t have to boil water to cook the pasta separately, or stir multiple pots. It’s a great dish for busy nights.

How to Make Instant Pot Macaroni and Cheese: Ultimate Classic Cheddar

WHAT YOU’LL NEED

Equipment: 6 quart Instant Pot (nonstick insert recommended)

Ingredients: chopped onions  •  unsalted butter  •  elbow macaroni  •  water and/or low-sodium broth  •  cream cheese  •  heavy cream or half and half  •  seasonings (mustard powder, onion powder, paprika, salt, pepper)  •  grated/shredded cheese (sharp cheddar and Parmigiano Reggiano)

Step 1: Sauté Onions and Cook the Pasta

I like to start the recipe as I do my baked macaroni and cheese by sautéing chopped onions in melted butter. Do this directly in the Instant Pot insert using the SAUTÉ function. (Photo 01)

Once the onions are translucent, you’re ready to cook the pasta. Add a pound of dry elbow macaroni (or your favorite short-cut pasta) to the pot with kosher salt and either 2 cups of low sodium chicken or vegetable broth and 2 cups of water, OR 4 cups of water. (Photo 02)

All Water vs Half Broth. My taste testers couldn’t decide which version they liked better! Half liked the extra flavor the broth added to the pasta as it cooked, and half preferred the more classic all-water version. So, the choice is yours! Let us know in the comments which you enjoy best.

Once the pasta is submerged in your chosen cooking liquid, lock the lid, position the steam release handle to “sealing”, and set the Instant Pot to HIGH PRESSURE for 4 minutes for elbows. (Photo 03) When the time’s up, carefully flip the steam release handle to “venting” and quick release the pressure.

Step 2: Make the Cheese Sauce

When the float valve has dropped, uncover the Instant Pot and give the pasta a stir to break up any clumps. (If you notice that there’s more than about a tablespoon of liquid left in the insert, drain this off before continuing with the recipe. I’ve only had this happen a couple of times with specific pasta shapes.)

Add dry mustard powder (balances the richness of the dairy and adds a little tang), onion powder (boosts the onion flavor), paprika, freshly-ground black pepper, softened cream cheese, and warm heavy cream or half and half. Stir until creamy. (Photo 04)

Heavy Cream vs. Half and Half. Choosing heavy cream will yield an especially rich and creamy sauce. Half and half will be a bit thinner. I used heavy cream in the batches of Instant Pot Mac and Cheese photographed for this post and it was my taste testers’ favorite.

Switch your Instant Pot from the “Keep Warm” setting to “SAUTÉ: LOW”. Add shredded sharp cheddar and Parmigiano Reggiano in batches (about a cup at a time), stirring with a wooden spoon until smooth between each addition. (Photo 05)

Tip: Slowly melting the cheeses will help you create the smoothest, creamiest sauce for your Instant Pot Macaroni and Cheese. 

Step 3: Season and Serve

Once all of the cheeses are incorporated, taste for seasoning. I often need to add a little extra kosher salt and pepper. For a kick, add a few dashes of your favorite hot sauce, or a pinch (or more) of cayenne pepper, to taste. (Photo 06)

For the best texture, serve the mac and cheese immediately, and garnish with your favorite crunchy topping. (We love using crushed cheddar and asiago cheese crisps from the gourmet cracker aisle to top the classic recipe.) Instant Pot Macaroni and Cheese will continue to thicken as it stands.

5 Tips For Making the Best Instant Pot Mac and Cheese

1. Use the ceramic/nonstick insert for the easiest prep and cleanup. This is a great tool to have for making rice, pasta, and any “gooey” or sticky foods in your Instant Pot.
2. Pasta cooking times will vary by shape. In general, you should plan to cook your pasta for half of the al dente time listed on the box, rounded down, with a quick release. I’ve listed cooking times for the shapes I’ve tested in the notes section of the recipe card, below.
3. For the creamiest base, soften the cream cheese and warm the heavy cream or half and half before mixing them into the cooked pasta. I prep this gently in the microwave while the pasta is cooking. 
4. Shred your cheese yourself! Pre-shredded cheeses are usually tossed with starches to prevent clumping in the bag, which can make your sauce gritty. I like to buy blocks of cheese and grate them using the shredding disk on my food processor.
5. Don’t forget the crispy toppings. Instant Pot Macaroni and Cheese is, by nature, soft and creamy. One of the things I missed the most when I first tested it was the crispy bits from my baked recipes. Something as simple as a sprinkling of toasted panko breadcrumbs does wonders for adding texture to the dish. 

Check out my Crunchy Topping Guide for easy ideas to take your IP Mac and Cheese to the next level!

Pressure Cooker Macaroni and Cheese FAQ

Q. Can I make this recipe ahead of time?

A. I honestly don’t recommend it. You can refrigerate and reheat leftovers, but they won’t be at all the same consistency as when the dish is first made. Instant Pot Macaroni and Cheese thickens significantly after cooking (it’ll nearly solidify), and without a roux-based sauce, it can be tricky to reheat.

If you’re going to store and reheat, you’ll need to add extra milk or cream, a tablespoon at a time, until the sauce thins to your desired consistency. Even then, the flavor and texture won’t be as good as when freshly-made.

For the best experience, you’ll want to make this recipe close to when you’ll be serving it.

Q. Can I substitute other cheeses?

A. Absolutely! You can use just about any good melting cheese in this recipe to make the dish your own. 

Excellent Melting Cheeses = Cheddar (preferably, sharp for the best flavor), Monterey Jack, Pepper Jack, Colby/Colby Jack, Fontina, Havarti, Gruyere, Mozzarella, Gouda, Muenster.

For the classic version, we love a combination of sharp cheddar and parmesan (adds a salty, nutty bite). If you like a milder-tasting, very creamy cheese sauce, try substituting Monterey Jack for some of the cheddar. For a spicy twist, pepper jack is also a fun addition!

Remember that some cheeses, like mozzarella or gruyere, will create a “stretchier” consistency when melted. If you want a creamier sauce, use a lower proportion of these types of cheeses in your mix.

You can also add try experimenting with including less traditional cheeses to the base, like Gorgonzola, Brie, Taleggio, or Chèvre. When working with funky or tangy cheeses, start conservatively and add to taste. It’s always easier to add more than to mellow a sauce that’s too strongly-flavored.

Q. Can I double the recipe for my 8 quart Instant Pot?

A. Yes. The actual cooking times will remain the same (4 minutes at high pressure for elbow macaroni), but keep in mind that it will take a couple of minutes longer for the larger Instant Pot to come up to pressure.

Q. Help! There’s liquid or foam coming out of the Instant Pot steam knob.

A. This happens occasionally when you release the steam after pressure cooking starchy foods, like pasta. The butter in the pot will help to keep this to a minimum, but it’s still happened to me a few times, particularly with longer-cooking pasta shapes.

If you start to see liquid coming out, grab an oven mitt, and flip the knob back to “sealing.” Wait 30 seconds, and then slowly start to release the pressure again, moving the handle back and forth between “sealing” and “venting” every 15 seconds or so. This gentler, incremental release should make the foam subside.

Three Gourmet Instant Pot Macaroni and Cheese Variations

But, wait, there’s more! Once I realized how easy it was to make classic cheddar macaroni and cheese in the Instant Pot, I knew I couldn’t stop at just one version.

Our favorites, for which I’ve provided recipes in the card below, are:

• Bacon and Gouda: crispy crumbled bacon and creamy gouda add smoky, meaty notes to the classic recipe.
• Truffled Mushroom: sautéed mixed mushrooms, garlic, truffle oil, and thyme turn a comfort food favorite into an elegant, restaurant-quality dish.
• Creamy Crab: lump crabmeat, your favorite seafood seasoning, and a pop of lemon juice bring a splurge-worthy, coastal flair to your Instant Pot Mac and Cheese.

Which sauce variation is your favorite? Tell us in the comments below!

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5 from 2 votes

Instant Pot Macaroni and Cheese 4 Ways

by Amanda Biddle

Making decadent, cheesy macaroni and cheese in the Instant Pot is easy and convenient! Go classic or "gourmet" with four different sauce variations and find your family's favorites. Don't miss my Crunchy Topping Guide for recipes and ideas to finish the dish.

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 to 8 servings

Equipment

• 6 quart Instant Pot
• Ceramic (nonstick) insert

Ingredients

Base (All Variations)

• ▢ 1/2 cup finely-chopped yellow onions
• ▢ 1 pound elbow macaroni (or your favorite short-cut pasta, see notes for cooking times)
• ▢ 2 cups water
• ▢ 2 cups low sodium chicken or vegetable broth (OR omit broth and use 4 cups total water)
• ▢ 1 teaspoon kosher salt
• ▢ 2 teaspoons ground mustard powder (I use Colman's)
• ▢ 3/4 to 1 cup heavy cream or half and half (depending on how rich you want the finished dish - heavy cream will yield a creamier sauce), warmed
• ▢ 4 ounces block-style cream cheese , softened

Ultimate Classic Cheddar

• ▢ 4 tablespoons unsalted butter
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 to 2 teaspoons sweet paprika (start with 1/2 teaspoon and add, to taste; quantity will depend on how fragrant your paprika is)
• ▢ 1/2 teaspoon freshly-ground black pepper
• ▢ 14 ounces shredded sharp or extra-sharp cheddar (3-1/2 cups, lightly packed)
• ▢ 1/2 cup grated Parmigiano Reggiano
• ▢ hot sauce or cayenne pepper , to taste (optional)

Bacon-Gouda

• ▢ 4 ounces bacon , cut into a small dice
• ▢ 2 tablespoons unsalted butter
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon sweet paprika
• ▢ 1/2 teaspoon freshly-ground black pepper
• ▢ 8 ounces shredded sharp cheddar (about 2 cups, lightly-packed)
• ▢ 8 ounces shredded smoked gouda (about 2 cups, lightly-packed)

Truffled Mushroom

• ▢ 4 tablespoons unsalted butter
• ▢ 10 ounces sliced mushrooms (I use a gourmet mix of cremini, shiitake, and chanterelle)
• ▢ 1/2 teaspoon freshly-ground black pepper
• ▢ 1/2 teaspoon garlic powder
• ▢ 1 teaspoon chopped fresh thyme leaves
• ▢ 6 ounces shredded gruyere (about 1-1/2 cups, lightly-packed)
• ▢ 8 ounces shredded sharp white cheddar (about 2 cups, lightly-packed)
• ▢ 1/2 cup grated Parmigiano Reggiano
• ▢ 1-3 teaspoons truffle oil (to taste, depending on the potency of the bottle you're using)

Creamy Crab

• ▢ 4 tablespoons unsalted butter
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon sweet paprika
• ▢ 1-3 teaspoons seafood seasoning (such as Old Bay), to taste, depending on the brand
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 1/4 cup grated Parmigiano Reggiano
• ▢ 10 ounces shredded sharp white cheddar (about 2-1/2 cups, lightly-packed)
• ▢ 4 ounces shredded muenster (about 1 cup, lightly-packed)
• ▢ 2 tablespoons chopped fresh chives
• ▢ 1-2 tablespoons fresh lemon juice (to taste)
• ▢ 3/4 pound lump or jumbo lump crabmeat , picked over for cartilage
• ▢ your favorite hot sauce , to taste (optional)

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Instructions 

Ultimate Classic Cheddar

• Melt butter in your Instant Pot on the SAUTÉ - NORMAL setting until foaming subsides. (Note: I highly recommend using the ceramic, non-stick insert for this recipe.) Add onions and cook for 3-4 minutes, until translucent.
• Hit the Cancel button to turn off the Instant Pot. Add pasta and 2 cups each of broth and water, OR 4 cups of water, and 1 teaspoon of kosher salt. Stir to combine. Place the lid on the Instant Pot, turn the valve to seal, and set it on High Pressure for 4 minutes. When finished cooking, quick release the pressure.
• Stir the pasta to break up any clumps. (See important recipe note below about extra water in the pot before proceeding.) Add onion powder, mustard powder, pepper, paprika, cream cheese, and heavy cream and stir until smooth.
• Turn the Instant Pot to SAUTÉ - LOW. Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. If the sauce is too thick, add a little extra cream or half and half, a tablespoon at a time, until your desired consistency is reached. If it's too thin, just let it stand for a few minutes on the KEEP WARM setting, stirring occasionally, and the sauce will thicken on its own.
• Season to taste with salt, pepper, and hot sauce or cayenne, if using. Serve immediately.

  Recommended Crunchy Topping: Crushed Cheese Crisps

Bacon-Gouda

• Cook the bacon in your Instant Pot insert on the SAUTÉ - NORMAL function until crisp. Use a slotted spoon to remove the bacon from the pot and set aside. You should have 2 tablespoons of fat left in the pot (carefully pour out any extra).
• Add 2 tablespoons unsalted butter to the insert and heat until foaming subsides. Proceed with the Classic recipe, sautéing onions and cooking the pasta. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
• When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ - LOW. Stir the pasta to break up any clumps. Add onion powder, mustard powder, pepper, paprika, cream cheese, and heavy cream and stir until smooth.
• Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir the reserved bacon into the pasta. Season to taste with salt and pepper. Serve immediately.

  Recommended Crunchy Topping: Toasted Buttery Panko

Truffled Mushroom

• Melt 2 tablespoons of butter in the Instant Pot insert on the SAUTÉ - NORMAL function until foaming subsides. Add mushrooms and a pinch each of salt and pepper, and cook until soft and lightly-browned, about 8-10 minutes. Remove mushrooms from the insert and set aside.
• Melt the remaining 2 tablespoons of butter in the insert and proceed with the Classic recipe, sautéing onions and cooking the pasta. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
• When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ - LOW. Stir the pasta to break up any clumps. Add garlic powder, mustard powder, pepper, thyme, cream cheese, and heavy cream and stir until smooth.
• Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir the truffle oil and reserved mushrooms into the pasta. Season to taste with salt and pepper. Serve immediately.

  Recommended Crunchy Topping: Toasted Garlic-Parmesan Panko

Creamy Crab

• Follow the instructions to sauté the onions and cook the pasta in the Classic recipe. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
• When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ - LOW. Stir the pasta to break up any clumps. Add garlic powder, mustard powder, paprika, seafood seasoning, Worcestershire sauce, cream cheese, and heavy cream and stir until smooth.
• Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir in the lemon juice, chives, and hot sauce (if using). Gently fold in the crabmeat. Season to taste with salt and pepper. Serve immediately.

  Recommended crunchy topping: Toasted Spicy Butter Cracker Crumbs

Video

Notes

The blog post attached to this recipe card contains information to maximize your success! We encourage you to give it a read. For your convenience, you can click to jump to the following sections: How to Make IP Mac & Cheese (with Step by Step Photos), Top 5 Tips, FAQ's.

Cooking Times:

While total time at high pressure is 4 minutes for this recipe (with elbow macaroni), the listed cooking time includes sautéing the onions, bringing the pot up to pressure, depressurizing, and making the cheese sauce. 

Pasta Cooking Times:

In general, you should plan to cook your pasta on high pressure in the Instant Pot for half of the time listed on the box instructions, rounded down. So, if the pasta box says the shape cooks to al dente in 9 minutes on the stove, cook it for 4 minutes on high pressure with a quick release.

Cooking times observed in testing this post were as follows:

• Elbow Macaroni: 4 minutes
• Medium Shells: 4 minutes
• Pipette: 4 minutes
• Penne: 5-6 minutes
• Cellentani/Cavatappi: 6 minutes
• Gemelli: 6-7 minutes

Important: If there are more than about 2 tablespoons of water left in the insert after the pasta has finished cooking and the pressure has been released, drain this out before proceeding with the recipe. Otherwise, the sauce will be watery.

Nutrition Estimate

Calories: 588kcal | Carbohydrates: 47g | Protein: 25g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 104mg | Sodium: 1030mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1303IU | Vitamin C: 5mg | Calcium: 519mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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