Creamy Instant Pot Mac and Cheese
This is the fastest and creamiest homemade macaroni and cheese you will ever make.
recipesbynani.comWhen you need a comforting meal in a hurry, this Instant Pot recipe is my absolute favorite. It is so much better than the boxed versions and comes together in just a few minutes, which makes it perfect for busy weeknights when the kids are hungry.
My top tip for this recipe is to use freshly grated cheese if you can. Pre shredded bags are coated in starch to prevent clumping, which keeps the sauce from getting that perfectly smooth and velvety texture we all love.
🧺 Ingredients
- 1 pound elbow macaroni
- 4 cups water or chicken broth
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 12 ounces sharp cheddar cheese, freshly shredded
- 1/2 cup heavy cream or whole milk
👩🍳Instructions
- 1
Add the macaroni, water or broth, butter, salt, pepper, garlic powder, and mustard powder to your Instant Pot.
- 2
Stir everything well and secure the lid, making sure the steam valve is set to the sealing position.
- 3
Cook on high pressure for 4 minutes.
- 4
Once the timer goes off, perform a quick release to let the steam escape safely.
- 5
Open the lid and stir the pasta, then add the heavy cream and the shredded cheese.
- 6
Stir continuously until the cheese is completely melted and the sauce is nice and creamy before serving.
💡 Tips
Serve this immediately while the sauce is at its creamiest. If you have leftovers, store them in an airtight container in the fridge for up to three days, though you may need to add a splash of milk when reheating to bring back that smooth texture.
Made this recipe? Let us know how it went.
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