Instant Pot Mac and Cheese Recipe

A delicious and creamy three-cheese Instant Pot Mac and Cheese made in less than 20 minutes using common pantry ingredients. This is one of our favorite instant pot recipes. Surprise your family with the perfect side for burgers, chicken, pork, and fish.

Course side

Cuisine American

Keyword easy mac and cheese, how to make mac and cheese in an instant pot, instant pot mac and cheese, mac and cheese instant pot

Prep Time 10

Cook Time 4

Servings servings

Calories 541kcal

Author Beth Pierce

Ingredients

1 lb. uncooked elbow macaroni noodles
4 cups low sodium chicken broth
½ teaspoon sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon fresh ground black pepper
3 tablespoons unsalted butter
¾ cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded white cheddar cheese
½ cup shredded parmesan cheese
Kosher salt
Fresh ground black pepper

Instructions

Combine the elbow macaroni, chicken broth, salt, onion powder, garlic powder, and black pepper in the instant pot. Lock the lid into place and pressure cook on high pressure manual for 4 minutes. Quick release the steam.
Stir in the butter until melted. Gently stir in the heavy cream and shredded sharp cheddar, white cheddar, and Parmesan cheese about 1/2 cup at a time so the cheese melts.
Continue to gently stir until all the cheese is melted. Season with salt and pepper to taste. For best results serve promptly.

Notes

In a pinch you could substitute water but the chicken broth really contributes to the overall flavor.
Things move fast with this so stay focused. Grate the cheese while the elbows are cooking and have it ready to go.
Season with more salt and pepper to taste. Or add a little seasoned salt, Cajun seasoning, or hot sauce.
This mac and cheese is best served fairly promptly. You can keep it in the instant pot on warm but remember sooner rather than later.
Feel free to change the cheese up. Any cheese that melts well and it is not too stretchy like mozzarella. Mozzarella is good in some baked mac and cheese but not so much in an instant pot. Please see below for more cheese options.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition