Instant Pot Macaroni and Cheese Recipe
Skip the box and make this creamy, homemade Instant Pot macaroni and cheese instead!Made with real butter, milk, and cheese—no processed junk here. Perfect for busy nights when you still want to feed your family something wholesome and comforting. Because you can make real food fast!
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Servings: 8 servings
Calories: 459kcal
Cost: Varies
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 Check out my easy Instant Pot bone broth tutorial.
- ½ teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- ½ teaspoon Pepper
- 3 Tablespoons Butter Learn how to make butter here.
- 1 Cup Whole Milk can substitute half and half or cream
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- ½ 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.
Notes
Recipe Variations:
You can keep this recipe classic or dress it up depending on what’s in your fridge.
Storing and Reheating Instructions:
If you have any leftovers (and that’s a big “if”), let them cool, then store them in an airtight container in the fridge for up to 3 days.
To reheat, warm gently on the stove or in the microwave, stirring often. Add a splash of milk or cream if it thickens too much—it’ll come right back to creamy perfection.
| 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! |
Nutrition
Calories: 459kcal | Carbohydrates: 46g | Protein: 21g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 1012mg | Potassium: 247mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 0.03mg | Calcium: 383mg | Iron: 1mg
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