If you think a box of Kraft or Velveeta makes the best mac n’ cheese, then you need to try this easy Instant Pot macaroni and cheese recipe instead! Made with real food ingredients like chicken broth, milk, and cheese, this version is sure to replace its processed stovetop mac and cheese counterparts.
Why I Love Instant Pot Macaroni and Cheese
Much like creamed onions, creamy corn pudding, potato peel pie, and carrot soufflé, homemade mac and cheese graces a holiday table and a more humble lunchroom table alike. This side dish is a national favorite, and many cooks are ready to go to bat for their favorite variation.
Combining this classic with the convenience of the Instant Pot is genius. I love my Instant Pot. While I would never try to pressure can in the Instant Pot, it is a workhorse that constantly stays busy making Instant Pot yogurt, homemade bone broth, healthy and delicious oatmeal, or soups like savory Greek lemon chicken soup and easy tomato soup.
While Instant Pot macaroni and cheese won’t beat out anyone’s heirloom recipe, it does win major points for convenience and won’t skimp on flavor. I think you’ll agree that it’s the perfect solution for a convenient comfort food without processed junk.
Instant Pot Macaroni and Cheese Variations
This Instant Pot mac and cheese recipe can be eaten just as it is or customized depending on what you have on hand. You can add meats and vegetables to boost nutrition or use alternative ingredients to customize the cheese sauce flavor.
Here are a few combination ideas to get you started:
| Variation | Ingredients | Description |
| Bacon and Broccoli | Macaroni, cheese, bacon, broccoli | A creamy macaroni and cheese dish with crispy bacon and steamed broccoli. |
| Spicy Southwestern | Macaroni, cheese, ground beef, diced tomatoes, jalapenos | A spicy and flavorful macaroni and cheese dish with a southwestern twist. |
| Mushroom and Spinach | Macaroni, cheese, mushrooms, spinach | A creamy and earthy macaroni and cheese dish with sautéed mushrooms and spinach. Try using fresh foraged mushrooms when they’re in season! |
The Homestead Kitchen
This recipe for Instant Pot macaroni and cheese was featured in issue No. 43 of the Homestead Kitchen magazine. If you are ready to master your homestead kitchen, this affordable magazine was curated with you in mind.
It’s packed full of cream-of-the-crop homesteading information, including recipes, DIY instructions, inspirational stories, homesteading hacks, book reviews, gardening tips, kids’ projects and more. We can’t wait to share it with you!
If you want to spend less time striving in the kitchen and more time enjoying it, then subscribe today to have your monthly copy delivered right to your mailbox.
How to Make Instant Pot Macaroni and Cheese
Supplies Needed
- Instant Pot – Any brand of multi-cooker with high pressure and a quick release works great.
- Measuring Utensils – You will need standard measuring cups and spoons.
- Wooden Spoon – A wooden spoon or silicone spatula works best to blend a rich and creamy sauce.
Ingredients Needed
- Elbow Macaroni – Don’t have elbow macaroni? Don’t worry! Use any pasta shape you have on hand.
- Chicken Broth – Learn how to make bone broth in the Instant Pot here.
- Salt – We love using Redmond Real Salt because it’s filled with minerals, and we can buy it in bulk. Homesteading Hack: (Using that link for Redmond Salt will automatically give you 15% off your order!)
- Pepper – Adjust to taste.
- Butter – Learn how to make homemade butter here.
- Whole Milk – For a more decadent mac and cheese, you can use half and half or cream for a super creamy sauce.
- Garlic Powder – Learn how to grow garlic here and how to freeze dry garlic here.
- Onion Powder – Learn how to grow onions from seed here.
- Paprika – You can omit the paprika, or for a spicy kick, substitute ⅛ teaspoon of cayenne pepper.
- Shredded Sharp Cheddar Cheese – You can substitute other cheeses such as mild cheddar, Monterey jack, or even brie. Most often, I find I’m using a combination of cheeses for a deeper flavor profile.
- Shredded Mozzarella Cheese – In place of mozzarella, you can substitute provolone cheese.
- Shredded Parmesan Cheese – You can substitute asiago or romano cheeses if desired.
Step-by-Step Instructions
- Add the pasta noodles, chicken broth, and salt and pepper to a 6 or 8-quart multicooker.
- Using the manufacturer’s instructions, lock the lid and set the cooker to pressure cook on high for 4 minutes. This should equal half the time it takes to boil your pasta on the stove – adjust accordingly.
- Once the pressure-cooking time has finished, follow the manufacturer’s instructions to do a quick release and wait to open the lid until you can be sure you’re safe from hot steam.
- Turn your multicooker to the low sauté setting. Add the butter, milk, and seasonings.
- Slowly add the shredded cheese, a handful at a time, to the multicooker while stirring constantly until the cheese has melted. The sauce will thicken as it cools.
Storing and Reheating
If you have leftovers, allow them to cool completely. Seal them in an airtight container and store them in the refrigerator for up to 3 days to maintain the creamy texture.
Reheat in the microwave or on the stovetop, stirring often, until it reaches 165°F. If needed, add milk or cream to keep it creamy.
Did you try this Instant Pot macaroni and cheese? If so, please leave a star⭐rating and your comment in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
FAQ
The Instant Pot is great for macaroni and cheese because it cooks food quickly and evenly. Its high-pressure and quick-release features cooks pasta perfectly. It’s also easy to clean, making it perfect for busy cooks.
Making macaroni and cheese in an Instant Pot lets you customize it to your family’s taste. I’ll discuss different variations, like adding meats and vegetables. I’ve provided recipe variations in this tutorial to make these unique dishes so you can impress your family.
After making your Instant Pot macaroni and cheese, maintain the creamy texture by sealing it in an airtight container and storing it in the refrigerator. Reheat in the microwave or on the stovetop, stirring often. If needed, add milk or cream to keep it creamy.
Other Posts You May Enjoy
- Creamed Onions: A Delicious Side Dish Recipe
- Creamy Corn Pudding: A Southern Comfort Classic
- Traditional Potato Peel Pie Recipe
- Easy Instant Pot Yogurt Recipe (Step-by-Step)
- Instant Pot Chicken Bone Broth (That Gels Every Time)
- Instant Pot Oatmeal: Quick, Healthy & Delicious Breakfast
- Can I Pressure Can in the Instant Pot?
- Savory Greek Lemon Chicken Soup Recipe
- Quick and Hearty Easy Tomato Soup Recipe
Instant Pot Macaroni and Cheese Recipe
Equipment
- Instant Pot Any brand of multi-cooker works great.
- measuring cups and spoons
- Wooden spoon or silicone spatula
Ingredients
- 1 pound Elbow Macaroni can substitute any desired pasta shape
- 4 cups Chicken Broth
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 Tablespoons Butter
- 1 Cup Whole Milk can substitute half and half or cream
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Paprika
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Shredded Parmesan Cheese
Instructions
- Add the pasta noodles, chicken broth, and salt and pepper to a 6 or 8-quart multicooker.
- Using the manufacturer’s instructions, lock the lid and set the cooker to pressure cook on high for 4 minutes. This should equal half the time it takes to boil your pasta on the stove – adjust accordingly.
- Once the pressure-cooking time has finished, follow the manufacturer’s instructions to do a quick release and wait to open the lid until all pressure has been released and you can be sure you’re safe from hot steam.
- Turn your multicooker to the low sauté setting. Add the butter, milk, and seasonings.
- Slowly add the shredded cheese, a handful at a time, to the multicooker while stirring constantly until the cheese has melted. The sauce will thicken as it cools.
