Why We Love This Instant Pot Macaroni and Cheese Recipe
Easy. This recipe takes just 15 minutes from start to finish in the Instant Pot! Cheesy. Classic cheddar cheese is enhanced by onion, garlic, and mustard powder. Kid-Friendly. It’s the perfect go-to family meal, and it’s sure to please even the pickiest of eaters.
Variations on Pressure Cooker Mac and Cheese
This Instant Pot mac and cheese is great as is, but you can spice it up by adding crumbled cooked bacon, sausage, or ham; shredded chicken; broccoli florets; diced peppers and onions; Buffalo sauce or sriracha; canned beans and salsa; canned tuna; or chili.
How to Store and Reheat
Store leftover Instant Pot mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat in the Instant Pot using the “keep warm” function and stirring every few minutes or in 30-second increments until warmed through. Add a splash of cream to rehydrate the noodles.
How to Freeze
Freeze Instant Pot mac and cheese in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This quick and easy pressure cooker mac and cheese is the perfect side to serve with chicken nuggets, air fryer hamburgers, grilled hot dogs, or mini turkey meatloaves. Add a side of corn on the cob, air fryer broccoli, or Buffalo cauliflower wings for a complete meal.
More Mac and Cheese Recipes To Try
Stovetop Mac and Cheese Mac and Cheese Casserole Crockpot Mac and Cheese Smoked Mac and Cheese Loaded Mac and Cheese Taco Mac and Cheese Pesto Mac and Cheese Pumpkin Mac and Cheese Lobster Mac and Cheese White Cheddar Mac and Cheese Mexican Mac and Cheese King Ranch Chicken Mac and Cheese
How to Make Instant Pot Mac and Cheese Step by Step
Cook the Noodles: Add 16 ounces (1 box) of elbow macaroni, 4 cups of water, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of dry mustard powder to the Instant Pot and stir. Attach the Instant Pot lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 4 minutes. Add the Cheese: Once the Instant Pot has finished cooking, release the pressure manually. Place a towel over the valve to avoid any splatters. Remove the lid and stir in 2 tablespoons of unsalted butter and 3½ cups of freshly shredded cheddar cheese. Thicken the Sauce: Once the cheese is fully incorporated, stir in ¾ cup of heavy cream. The macaroni and cheese will thicken as it sits. If it becomes too thick, add more heavy cream to thin it out. Season to taste with salt and serve.
