Instant Pot Mac and Cheese

Making good old-fashioned macaroni doesn’t have to mean standing over the stovetop stirring or deferring to the boxed variety. Our best Instant Pot mac and cheese recipe translates one of the most classic family-favorite recipes into a hands-off pressure-cooker dish.

As with many pressure-cooker recipes, you do need to adjust the method a bit. The trick here is not to overcook (or undercook) the noodles or the sauce. The solution? Use a mix of chicken broth and Velveeta in the pressure cooker. Both can withstand high heat while providing enough moisture to cook the noodles.

Then, after releasing the pressure, you’ll stir in heavy cream, which magically transforms the cheese mix into a silky smooth sauce. This easy Instant Pot mac and cheese will become one of your favorite mac and cheese recipes when you need comfort food stat.

Ingredients for Instant Pot Mac and Cheese

• Elbow macaroni: The classic noodle for mac and cheese, elbows are hollow inside, so the sauce covers every surface. Feel free to use gluten-free elbow noodles if you like.
• Chicken broth: Instead of a dairy-heavy sauce, the best Instant Pot mac and cheese recipe ups the savory flavor with some chicken broth. Try our pick for the best store-bought chicken broth or make homemade broth.
• Butter: Butter is the base of many mother sauces and this cheese sauce. Use your favorite brand of butter or try vegan butter if you find one that melts well.
• Velveeta: Plain boxed Velveeta makes a rich, silky-smooth base for the sauce. Its mild yet savory flavor appeals to both kids and adults.
• Heavy whipping cream: Heavy whipping cream, different from heavy cream, will give the cheese sauce that velvety texture you know and love in old-fashioned mac and cheese.
• Ground pepper: The base Instant Pot mac and cheese recipe contains a dash of black pepper for some kick. Feel free to omit if you don’t like spice.

Directions

Step 1: Cook the pasta and cheese

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In a 6-quart electric pressure cooker, add the first four ingredients in order: elbow macaroni, chicken broth, butter and Velveeta. Do not stir. Lock the lid. Close the pressure-release valve.

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Adjust to pressure-cook on high for seven minutes.

Step 2: Release the pressure

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Let the pressure release naturally for five minutes, then quick-release any remaining pressure.

Step 3: Add the cream

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Stir the pasta so the cheesy sauce evenly covers the noodles. Gradually stir in the cream and pepper.

Editor’s Tip: The heavy cream is added after the pressure-cooking. If cooked under pressure, the cream would curdle.

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Recipe Variations

• Turn up the heat: Stir in chopped chile peppers, a dash of hot sauce or a pinch of pepper flakes.
• Add extra cheese: We don’t suggest replacing the Velveeta for this easy Instant Pot mac and cheese recipe, but if you want a stronger cheese flavor, stir 1/2 cup shredded cheese into the Instant Pot at the beginning of Step 3, while the noodles are still hot. Choose a flavorful, meltable type of cheese, such as Gruyere, sharp cheddar or Gouda.
• Add veggies: Add cooked chopped broccoli, cauliflower, spinach or potatoes to the pot in Step 3.
• Boost the protein: Want to make a one-pot meal? Stir cut-up leftover chicken into the mac and cheese in Step 3. To make Buffalo mac and cheese, add a dash of hot sauce too. Bacon bits or cut-up ham are savory and hearty add-ins as well.
• Sprinkle on herbs: Minced fresh herbs add a lively color and burst of flavor to noodles. Try chives, basil or cilantro.

How to Store Instant Pot Mac and Cheese

Keep leftovers of the best Instant Pot mac and cheese in an airtight container in the refrigerator.

How long does Instant Pot mac and cheese last?

Kept in the fridge, mac and cheese will keep for up to four days. It may dry out a bit as the noodles absorb some of the sauce, but you can easily remedy that by stirring a bit of extra cream or even milk into the mac and cheese before eating.

How do you reheat Instant Pot mac and cheese?

You can reheat a single bowl of mac and cheese in the microwave. For a large portion, reheat it in a pot on the stovetop, adding a splash of milk, cream, broth or even water to revive the sauce. Stir frequently so the noodles heat evenly.

Can you freeze Instant Pot mac and cheese?

Although many pastas freeze well, we don’t recommend freezing this recipe, as it contains a large amount of dairy. Dairy can easily split or curdle in the freezer, which would result in an unpleasantly textured mac and cheese.

Instant Pot Mac and Cheese Tips

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What’s the best cheese for Instant Pot mac and cheese?

We like to use Velveeta in our easy Instant Pot mac and cheese recipe. Thanks to added emulsifiers, the processed cheese withstands the heat and pressure of the Instant Pot without curdling, ensuring a smooth, silky sauce. It’s tough to beat the creamy texture, but if you want to add more complex cheese flavor, consider stirring in some shredded cheese in Step 3 (as suggested in the Variations, above). Gruyere and sharp cheddar are good meltable options, and Parmesan would add a nice layer of nuttiness.

What can you serve with Instant Pot mac and cheese?

Mac and cheese is a cozy lunch or dinner, and you can’t go wrong by leaning into the comfort with a nostalgic side dish. Roast broccoli (or any other veggie), saute zucchini or fry up potato pancakes for a crispy contrast to the creamy main. For a lighter meal, add a green salad and a loaf of crusty bread. Or, serve the macaroni with a seasonal vegetable: asparagus or spinach salad in the spring, tomatoes in the summer or roasted winter squash in cool weather.

You can also serve mac and cheese as a side dish. It’s always welcome at a potluck or a family dinner alongside an easy main dish like barbecue chicken or pork chops.

Can mac and cheese be made vegan?

This Instant Pot mac and cheese recipe would be tricky to make vegan, since the cheese and heavy cream are tough to substitute without compromising on flavor or texture. However, our favorite vegan mac and cheese recipe calls for a homemade cheese alternative using nutritional yeast and cashews.