Super creamy Instant Pot Mac and Cheese brings sharp cheese, white cheddar, and Parmesan together with elbow macaroni into the creamiest and quickest family-friendly side dish ever. This dish is on the table is less than twenty minutes and is easy enough for your tweens to make.
Skip the boxed mac and cheese and treat yourself to the real deal. Believe me when I tell you that your family will be singing your accolades.
How to make Instant Pot Mac and Cheese
Start by combing 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.
Remove the lid and stir in the butter until melted. Gently stir in the heavy cream and shredded sharp cheddar, white cheddar, and Parmesan cheese a handful at a time so the cheese melts. Continue to gently stir until all the cheese is melted, for best results, serve promptly.
Recipe notes and helpful tips
- In a pinch, you could substitute water for your cooking liquid, 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 a dash of hot sauce.
- Add some veggies like steamed broccoli or cauliflower.
- Top with crisp bacon or pickled jalapenos.
- This mac and cheese is best served fairly promptly while the cheese sauce is creamy and melted. 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 cheese 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.
Cheese Variations
- Pepper Jack Cheese – is a white semi-hard cheese with habanero chilies, garlic, and jalapenos. It adds a little kick to your mac and cheese.
- Gruyere – is a firm yellow Swiss cheese. It is that amazing melted and browned cheese on French Onion Soup.
- Fontina – is a semi-soft rich, and creamy cheese with a buttery and nutty flavor.
- Smoked Gouda – is a semi-hard yellow cheese with a gentle smoked flavor and a creamy, buttery texture.
- Monterey Jack – is a white semi-hard cheese with a mild flavor and excellent melting properties.
More pasta recipes you will love!
Instant Pot Mac and Cheese Recipe
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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Rhian Westbury
I’ve tried quite a few mac and cheese recipes and not managed to find a good one until now. This one puts the others to shame! Thanks for the great recipe.
Claudia
This is a creamy, mouthwatering, homemade mac and cheese. It is our new favorite comfort food at home.
Tammy
This was so delicious and comforting! I love how easy this is to make too…so fabulous with the instapot!
Celebrate Woman Today
There’s an abundance of mac ‘n cheese recipes out there. And I like to try many of them. Hence my mac ‘n cheese is always versatile, as every recipe brings in uniqueness into the taste buds!
Without interruptions of my tradition, I am going to test out your recipe as well.
Thank you for putting it together with love and care.
Melanie williams
LOVE this! For me it is all about being easy, as this is perfect for a busy school night when you simply do not have time for complicated dishes xx
Beth Pierce
So true, Melanie! Life is busy!