Mac & Cheese – Instant Pot

I love how easy it is to make mac and cheese in the instant pot. For years, we made boxed-instant mac and cheese and now there is no turning back. There is no right or wrong way of making it. The best part is, you can adjust the recipe and make it the way you want it. Just boil the pasta with salt and water and add your cheese of choice. Here is an easy recipe made with simple ingredients found in every house hold. Please be sure to check out the recipe notes at the end of the recipe card.

Macaroni and Cheese

The Spice Genie

This delicious recipe is made with a few basic ingredients found in every household. I have added a few extra ingredients for more flavor. This recipe is perfect for kids and can also be served as a side dish. Garnish your mac and cheese with parsley or chives. Enjoy!

Print Recipe

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Pressure Cook 6 minutes mins

Total Time 12 minutes mins

Course Side Dish

Cuisine American

Servings 4

Equipment

• Instant Pot or Electric Pressure Cooker

Ingredients

  

• 2 cups elbow macaroni
• 2 tbsp butter (unsalted)
• 2.25 cups water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp mustard or mustard powder as little as possible
• 1/4 tsp hot sauce a dash or two
• 2 oz cream cheese
• 3/4 cup milk
• 2.5 cups cheddar cheese (shredded) I use triple cheddar cheese

Instructions

 

• Add 2 cups of elbow macaroni.
• Add 2.25 cups of water
• Add 1/2 tsp of salt (or to taste), 1/4 tsp of black pepper, 1/4 tsp of garlic powder, and 2 tbsp of butter
• Cover the lid and turn valve to seal. Press pressure cook (manual) 6 minutes high
• Quick release after the cycle ends and give it a quick mix.
• Add 3/4 cups of milk and 2 oz of cream cheese.
• Add 2.5 cups of shredded cheddar cheese and mix until all the cheese melts.
• Garnish your mac and cheese with parsley or chives (optional)

Video

https://youtu.be/rjyklW1aBlw

Notes

• This recipe serves 2-4 people and can be doubled. 
• With cheddar cheese, you may also combine a different cheese of your choice. I recommend using heavy whipping cream (instead of milk) if cream cheese is not being used.
  • Mozzarella cheese can also be paired with cheddar cheese ( do 1.5 cups each)
• Don’t worry if the cheese looks stringy, just keep mixing and the cheese will eventually melt. Make sure you do the mixing while the pot is warm. 
• Hot sauce and mustard has some added salt so adjust the amount of regular salt accordingly. 
• A bit of hot sauce will not make your mac and cheese spicy but adds a little kick to your pasta. 
• I personally don’t like making this with broth as its already good on its own. If you like, you can experiment with broth.. and again adjust the salt level accordingly.