This is the bestInstant Pot Mac and Cheese recipe!Made creamy and extra cheesy with two types of cheese and super fast with just a 5-minute cook time. It’s such a simple, cozy comfort food that anyone can make with no-fuss ingredients and barely any time! These other recipes are also worth trying with your instant pot:

finished macaroni and cheese spooned into dish

You can’t beatmac and cheese, but mac and cheese that only takes 4 minutes to cook? I think that’s worth ditching the old box and going homemade! Plus, there’s really no match for the flavors of freshly melted cheddar and parmesan cheese. It’s making me hungry just writing about it!This is my family’s favorite mac and cheesebecause it’s simple, cozy, extra-cheesy and creamy, and it’s just about the easiest mac and cheese to make.

The Instant Pot is wonderful, isn’t it? It speeds up just about any dish without sacrificing flavor or texture. I love turning to this recipe when we just want a simple comfort meal, don’t want to spend a ton of time prepping and cooking, and don’t have a bunch of groceries on hand. It’s a GREAT end-of-the-week, we-made-it-to-the-weekend meal, if I do say so myself!

Why Make Mac and Cheese in the Instant Pot?

Forget the pot, lid, and colander necessary to make regular mac and cheese! Instant Pot mac and cheese is a one-pot meal (no draining required) that comes together way more quickly than the stovetop version! Just add the ingredients to the pot, turn it on for 4 minutes (yes, 4!), and add the cheese and some extra flavors after it’s done. Voila! Mac and cheese in no time.

Ingredients:

cream and egg being poured into instant pot on top of cooked macaroni

Elbow macaroni:Elbow noodles are the classic macaroni shape!
Chicken broth:Chicken broth is what cooks the noodles down and absorbs extra flavor into them
Butter:Butter adds a necessary richness and creaminess.
Garlic powder, salt & pepper:These seasonings add a kick of flavor!
Cream:Cream’s added after the noodles cook, along with egg, to thicken and add more creaminess to the dish.
Egg:The egg thickens the noodles to they aren’t runny.
Mustard powder:Mustard powder isn’t necessary, but it adds the nicest color and you can’t taste it at all!
Cheddar and parmesan cheese:I love using these two cheeses, but feel free to play with whatever cheese you love!

See recipe card below for full information on ingredients and quantities

Tips for the Best Mac and Cheese:

Use an 8-quart Instant Pot if you can.If you use a 6-quart, make sure to adjust your cook time to 5 minutes instead of 4.
Cream is the best texture.If you only have milk, you can use it in the recipe, but cream creates the silkiest texture.
Mustard powder is optional but recommended.You don’t need it, but it adds the nicest color and you can’t taste it!

collate of steps to make mac and cheese in the instant pot raw noodles, through cooked noodles

Frequently Asked Questions:

What kinds of cheese are best?

I prefer a high-quality sharp cheddar cheese plus a bit of parmesan to balance it out! However, you can play with really any types of cheese that you love!

What kind of noodles can I use?

I recommend using macaroni elbows because they’re just classic and hold onto the cheese so well! You can also use any other small noodles like penne, shells, or orecchiette.

How do I store and reheat leftovers?

Leftover mac and cheese is just as good as the fresh stuff, if you ask me! Store the cooled noodles in an airtight container in the fridge for up to 5 days or the freezer for up to 4 months. To reheat, let frozen noodles thaw in the fridge overnight. Place thawed mac and cheese in a pot over medium heat, stirring occasionally until heated through, about 10 minutes. If it seems dry, feel free to add a splash of chicken broth or cream (about a tablespoon) to the noodles as you warm them up.