Instant Pot Macaroni And Cheese is creamy, cheesy, and can be made quickly and easily in just 5 minutes! It’s filled with gooey cheese and is very versatile, so you can add in all your favorite ingredients.

If you grew up as I did, mac and cheese was a staple in many meals. It’s so inexpensive to make, and kids all over the world gobble it up every day. While I have eaten my fair share of boxed mac and cheese, as an adult, there is nothing better than homemade macaroni and cheese.

It’s simple to make but can add so much flavor and pizzazz to every meal. Plus, macaroni and cheese can be made fancy or low key, depending on who you are serving it to. I can promise there won’t be any complaints when you make it for friends and family though.

What You Need To Make Instant Pot Macaroni And Cheese

Everything you need to make Instant Pot mac and cheese is super simple and you most likely already have it on hand. Take a peek at these easy ingredients.

  • Uncooked Elbow Macaroni: The star of the show is the macaroni. Using elbow gives it the perfect texture that we all know and love.
  • Chicken Broth: I love the way it tastes when I use chicken broth, but you can also swap it for water if you want.
  • Butter: Typically, I use unsalted butter, but if you decide to use salted butter, you won’t need as much with the seasonings. Otherwise, it will become too salty.
  • Hot Pepper Sauce: Adding a little bit of hot pepper sauce kicks it up a notch.
  • Seasonings: You just need a little bit of garlic powder and salt to season this mac and cheese.
  • Medium Cheddar Cheese: The key to the cheese in this mac and cheese is to use cheese that has been shredded right before using. It gives you a much better texture and won’t be grainy.
  • Half & half: If you don’t have half and half, you can easily swap it for milk or even evaporated milk if you want to.

How To Make Instant Pot Macaroni And Cheese

You guys, I love making recipes in my Instant Pot! It saves space on my stovetop, and I don’t even have to turn on my oven. That’s one reason why we eat this mac and cheese so often.

To get started, you just need to add in the macaroni noodles. Then pour in the chicken broth, hot sauces, butter, and spices. Add the lid and make sure it’s sealed.

Then turn it to manual pressure for 4 minutes and finish with a quick release once it’s done. Add in the shredded cheese and milk and stir until creamy. Add any of your favorite add-ins or extra seasonings.

Take Make and Cheese to the Next Level

Switch up the cheese: replace one cup of cheddar with one of these cheeses for a velvety texture

  • Mozerella
  • Gouda
  • Provolone
  • Swiss
  • Monterey Jack

Add your favorite mix-in: Variations: Add cooked broccoli, caramelized onion, crumbled bacon, or your favorite mix in to turn into a complete dish.

How To Store Macaroni and Cheese

To store your Instant Pot mac and cheese, you need to let it cool all the way down. Don’t skip this part, or you will end up with a soggy mess! Place the macaroni and cheese in a container with a tight-fitting lid. It will last in the fridge for 2-3 days. Reheat the mac and cheese in the microwave and top with more cheese if desired. Serve and enjoy!

If you love this Instant Pot macaroni and cheese, you should check out some of my other top pressure cooker recipes.

4.60 from 5 votes

Instant Pot Macaroni and Cheese {5 Minute Recipe!}

Instant Pot Macaroni And Cheese is creamy, cheesy, and can be made quickly and easily. It's filled with gooey cheese and is very versatile so you can add in all your favorite ingredients.
Prep5 minutes
Cook4 minutes
Total9 minutes
Servings 8 servings


  • 16 ounces uncooked elbow macaroni
  • 4 cups chicken broth, (or water)
  • 2 tablespoons butter
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 cups medium cheddar cheese, (freshly shredded)
  • 1 cup half & half, (or milk or evaporated milk)


  • Add the macaroni, chicken broth, butter, hot sauce and spices to the instant pot.
  • Cover and set manual pressure on high to 4 minutes.
  • After it is finished, release using the quick release.
  • Stir in the milk and then the cheese until creamy. Taste and adjust seasoning if needed.



Recipe notes: Use freshly shredded cheddar cheese from a cheese block as the pre-shredded may become grainy. 


Serving: 1serving, Calories: 453kcal, Carbohydrates: 45g, Protein: 19g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 63mg, Sodium: 1038mg, Potassium: 306mg, Fiber: 2g, Sugar: 2g, Vitamin A: 619IU, Vitamin C: 9mg, Calcium: 356mg, Iron: 1mg

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

Additional Info

Course: Side Dish
Cuisine: American
Keyword: instant pot, mac and cheese, macaroni and cheese, recipe, side dish
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1 Comment

  1. OMG, THIS WAS DELISH. I put beans, sweet chilli sauce, broccoli, LOADS of onion, avocado, lettuce, mushroom, tomato. Try it! It’s sooooo good!