Instant Pot Mac and Cheese

Why You’ll Love This Recipe

Instant Pot Mac and Cheese is a game-changer for busy weeknights or whenever you’re in the mood for a cheesy, comforting dish without spending a lot of time in the kitchen. The Instant Pot makes cooking the pasta and sauce incredibly easy, and the result is a creamy, indulgent mac and cheese that’s ready in just 10 minutes. With no need for stovetop stirring or separate sauce preparation, you’ll love how easy it is to whip up this classic favorite.

Ingredients

• 1 lb elbow macaroni (or other pasta shape)

• 4 cups water or chicken broth

• 2 tablespoons butter

• 1 teaspoon garlic powder

• 1 teaspoon mustard powder (optional, for tang)

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1 1/2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup heavy cream (or milk for a lighter version)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta:

1. Add the elbow macaroni and water (or chicken broth) to the Instant Pot. Stir in the garlic powder, mustard powder, salt, and pepper.

2. Secure the lid on the Instant Pot and set the valve to “sealing.” Cook on high pressure for 4 minutes.

2. Quick release:

1. Once the cooking time is complete, carefully perform a quick release by turning the valve to “venting” to release the steam. Once the pressure is fully released, remove the lid.

3. Add the cheese and cream:

1. Add the butter, shredded cheddar cheese, mozzarella cheese, Parmesan cheese, and heavy cream (or milk) to the pot.

2. Stir everything together until the cheese melts and the sauce becomes creamy. If you prefer a creamier texture, add a bit more heavy cream or milk and stir.

4. Adjust seasoning:

1. Taste the mac and cheese and adjust the seasoning with additional salt and pepper if necessary.

5. Serve:

1. Serve the Instant Pot Mac and Cheese immediately, garnished with a little extra shredded cheese or parsley if desired.

Servings and Timing

• Servings: 4-6 servings

• Prep Time: 5 minutes

• Cook Time: 4 minutes (plus quick release time)

• Total Time: 10 minutes

Variations

• Add-ins:  sautéed onions, or even vegetables like peas, spinach, or broccoli for added flavor and texture.

• Different cheeses: Try swapping the cheddar or mozzarella with other cheeses like gouda, Monterey Jack, or pepper jack for a unique flavor.

• Spicy version: Add a bit of hot sauce, cayenne pepper, or diced jalapeños to kick up the heat.

• Vegan version: For a dairy-free version, use plant-based cheese and almond or coconut milk instead of cream.

Storage/Reheating

• Storage: Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat on the stovetop or in the microwave. Add a splash of milk or cream when reheating to help restore its creamy texture.

FAQs

1. Can I use a different type of pasta?

Yes, you can use other pasta shapes like penne, shells, or rotini. Just be sure to adjust the cooking time if the pasta is a different size, though 4 minutes on high pressure should work for most shapes.

2. Can I make this mac and cheese ahead of time?

You can prepare it in advance and store it in the refrigerator for up to 3 days. When ready to serve, reheat and add extra milk or cream to restore its creamy texture.

3. Can I make this mac and cheese without heavy cream?

Yes, you can use milk instead of heavy cream for a lighter version. The dish will still be creamy, but the texture might be a little less rich.

4. Can I make a larger batch?

Yes, you can double the ingredients in this recipe, but you may need to increase the cooking time slightly. Always ensure the pasta is fully submerged in liquid before cooking, and check that the mac and cheese is creamy once finished.

5. Can I use a different kind of cheese?

Yes, feel free to experiment with different cheeses! Gouda, Gruyère, or even blue cheese can add unique flavors to your mac and cheese. Just keep in mind that the cheese should melt well to create a smooth, creamy texture.

6. Can I make this mac and cheese spicy?

Yes, if you like a bit of heat, you can add a pinch of cayenne pepper or hot sauce to the cheese mixture. For an extra spicy kick, mix in diced jalapeños or chili flakes.

7. Can I use half and half instead of heavy cream?

Yes, half and half can be used as a substitute for heavy cream. The sauce will still be creamy but slightly lighter in texture.

8. Can I use gluten-free pasta?

Yes, you can use gluten-free pasta in this recipe. Just be sure to check the package instructions for any differences in cooking time, as gluten-free pasta can sometimes require slightly different cooking methods.

9. Can I freeze this dish?

Mac and cheese can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it overnight in the refrigerator and reheat, adding a little milk or cream to maintain the creamy texture.

Conclusion

Instant Pot Mac and Cheese is a quick and creamy comfort food that’s perfect for any occasion. The convenience of the Instant Pot ensures that you get a rich, flavorful dish in just a fraction of the time it would take on the stovetop. With the perfect blend of cheeses, a touch of cream, and the versatility to add your favorite ingredients, this mac and cheese will quickly become a go-to recipe for busy nights or whenever you’re craving a comforting, cheesy dish!

Instant Pot Mac and Cheese

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• Author: Lisa
• Prep Time: 5 minutes
• Cook Time: 4 minutes
• Total Time: 10 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

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Description

Instant Pot Mac and Cheese is the ultimate comfort food made quick and easy! This creamy, cheesy dish is ready in just 10 minutes thanks to the Instant Pot. With a rich blend of cheddar, mozzarella, and Parmesan, plus a touch of cream, this mac and cheese is perfect for busy nights or when you want a delicious, indulgent meal in no time. No stovetop stirring required – just set it and forget it!

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Ingredients

• 1 lb elbow macaroni (or other pasta shape)

• 4 cups water or chicken broth

• 2 tablespoons butter

• 1 teaspoon garlic powder

• 1 teaspoon mustard powder (optional, for tang)

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1 1/2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup heavy cream (or milk for a lighter version)

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Instructions

• Cook the pasta:

  • Add the elbow macaroni and water (or chicken broth) to the Instant Pot. Stir in garlic powder, mustard powder, salt, and pepper.

  • Secure the lid and set the valve to “sealing.” Cook on high pressure for 4 minutes.

• Quick release:

  • Once the cooking time is complete, carefully perform a quick release by turning the valve to “venting” to release steam. Once the pressure is fully released, remove the lid.

• Add the cheese and cream:

  • Add butter, cheddar, mozzarella, Parmesan cheese, and heavy cream (or milk) to the pasta. Stir everything until the cheese melts and the sauce becomes creamy. For a creamier texture, add more cream or milk as needed.

• Adjust seasoning:

  • Taste and adjust seasoning with additional salt and pepper if necessary.

• Serve:

Serve immediately, optionally garnished with extra shredded cheese or parsley.

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Notes

Add-ins:  sautéed onions, peas, spinach, or broccoli for extra flavor and texture.Cheese variety: Swap cheddar and mozzarella with gouda, Monterey Jack, or pepper jack for unique flavors.Make it spicy: Stir in hot sauce, cayenne pepper, or diced jalapeños to add heat.Vegan option: Use plant-based cheese and almond or coconut milk for a dairy-free version.