Instant Pot Mac and Cheese
Elbow pasta pressure cooked in broth then stirred with three cheeses until impossibly creamy in 15 minutes flat.
- Cook temp
- 239°F
- 115°C · preheat
- Total time
- 15 min
- 5 prep · 4 cook
Instant Pot Mac and Cheese · The Stay At Home Chef
The Stay At Home Chef shows pressure cooking dry macaroni in broth and butter before stirring in cheese and evaporated milk.
- Target //Cook at High Pressure (239°F / 115°C) for 15 mins.
- Doneness //Cook until visual doneness cue is met.
- Golden Rule //Three cheeses is the magic formula. Sharp cheddar brings the flavor, cream cheese brings the creaminess, and American cheese brings the melt factor. Skip the box. This is done in the same amount of time and tastes a thousand times better.
- Family Tweak //This is already peak kid food. For extra picky eaters, skip the dry mustard. You can also mix in cut-up hot dogs or steamed broccoli to sneak in some protein or vegetables.
Ingredients
- 1 lbElbow Macaroni
- 4 cupsChicken Broth
- 2 tbspButter, unsalted
- 2 cupsSharp Cheddar Cheese, shredded
- 4 ozCream Cheese, cut into chunks
- 2 slicesAmerican Cheese
- 1/2 cupWhole Milk
- 1/2 tspDry Mustard
- 1/2 tspKosher Salt
- 1/4 tspBlack Pepper
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Get to the point
- 1
Add 1 lb elbow macaroni, 4 cups chicken broth, 2 tbsp butter, 1/2 tsp dry mustard, and a pinch of salt to the Instant Pot.
- 2
Lock the lid, set to High Pressure for 4 minutes, then Quick Release when the timer beeps.
- 3
Stir in 2 cups shredded sharp cheddar, 4 oz cream cheese, 2 slices American cheese, and 1/2 cup whole milk.
- 4
Stir until all cheese is melted and sauce is creamy. Season with salt and pepper to taste.
Step by step
Tap a step to cross it offLoad the Instant Pot
Add 1 lb elbow macaroni to the Instant Pot insert. Pour in 4 cups chicken broth (enough to just cover the pasta). Add 2 tbsp butter, 1/2 tsp dry mustard, and 1/2 tsp salt. Stir once to make sure the pasta is submerged and not clumped. Do not stir again.
WhyUsing chicken broth instead of water adds a savory backbone that makes this mac and cheese taste like it simmered for hours.
Pressure Cook
Lock the Instant Pot lid and make sure the valve is set to Sealing. Press Pressure Cook or Manual and set to High Pressure for 4 minutes. The pot will take about 5-6 minutes to come to pressure before the timer starts counting down.
WhyFour minutes is the sweet spot for al dente elbows that will finish cooking in the residual heat when you stir in the cheese.
Quick Release and Add Cheese
When the timer beeps, carefully turn the valve to Venting for a Quick Release. Once all steam is released, remove the lid. The pasta will look slightly soupy, which is exactly right. Stir in 2 cups shredded sharp cheddar, 4 oz cream cheese (cut into chunks), 2 slices American cheese, and 1/2 cup whole milk.
WhyThe residual heat and starchy pasta water melt the cheese into a silky sauce. Stir vigorously for 2 minutes and the soupiness transforms into creamy perfection.
Season and Serve
Continue stirring until all cheese is completely melted and the sauce is smooth and creamy. Taste and adjust with salt and pepper. The mac and cheese will thicken as it sits, so serve immediately for the creamiest texture.
WhyIf the mac and cheese gets too thick after sitting, stir in a splash of milk to bring it back to the perfect consistency.
- Dad pro tip
- Three cheeses is the magic formula. Sharp cheddar brings the flavor, cream cheese brings the creaminess, and American cheese brings the melt factor. Skip the box. This is done in the same amount of time and tastes a thousand times better.
- Kid & toddler adjustment
- This is already peak kid food. For extra picky eaters, skip the dry mustard. You can also mix in cut-up hot dogs or steamed broccoli to sneak in some protein or vegetables.
- Serve with
- Steamed broccoli · Simple green salad · Sliced apples
- Reheating
- Reheat in the microwave with a splash of milk, stirring every 30 seconds. On the stovetop, warm over low heat with extra milk to restore the creamy consistency.
- Calories
- 480
- Protein
- 22 g
- Carbs
- 48 g
- Fat
- 22 g
Nutrition source: USDA FoodData Central #170845. Cook-time basis: Tested in 6-qt Instant Pot on High Pressure with elbow macaroni and three-cheese blend. Verified natural release timing.
Frequently Asked Questions
How do you reheat leftover instant pot mac and cheese without ruining the texture?
Reheat in the microwave with a splash of milk, stirring every 30 seconds. On the stovetop, warm over low heat with extra milk to restore the creamy consistency.
How do I adapt this meal for picky kids or toddlers?
This is already peak kid food. For extra picky eaters, skip the dry mustard. You can also mix in cut-up hot dogs or steamed broccoli to sneak in some protein or vegetables.
What are the best side dishes to serve with this?
Recommended sides include Steamed broccoli, Simple green salad, Sliced apples.