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Instant Pot Mac and Cheese is hands-down the easiest way to make homemade macaroni and cheese. In under 20 minutes, this dump-and cook Instant Pot recipe delivers tender pasta coated in a rich and creamy cheese sauce.
Inspired by my stovetop mac and cheese, this Instant Pot version takes an already simple recipe and makes it even more hands-off. It's a kid-approved dinner that's just as easy as the boxed kind, but tastes so much better.
Kristen's Keys for Creamy Instant Pot Mac and Cheese
For perfectly cooked noodles coated in a creamy, cheesy sauce, pay close attention to these tips. They will help you avoid undercooked or mushy pasta and keep the sauce smooth, not grainy.
- Use elbow noodles for precise timing. The timing has been perfected using dried elbow noodles. If you change the type of pasta, the cooking time will change.
- Cook the pasta in broth or stock. That helps to flavor the noodles as they cook more than water alone can do. Chicken stock or vegetable broth work equally well.
- Go for bold cheese. A blend of Swiss, sharp cheddar, and Parmesan gives this macaroni and cheese a deeper, richer flavor than cheddar alone.
- Hand grate the cheese. Pre-shredded cheese is coated in anti-caking agents that prevent a smooth and creamy melt.
- Don't doubt the sour cream. Just a bit helps to balance the rich, sharp cheesy sauce and contribute to the creaminess of dish.
How To Make Instant Pot Mac and Cheese
Whether you are just learning how to use the Instant Pot, or are a seasoned-pro, this step by step section will walk you through how to make the creamiest, cheesiest macaroni and cheese using the Instant Pot. It doesn't get much easier than this!
Step One: Combine
Add broth and seasonings to the pot, stirring to combine. Then, layer in the pasta, pressing it gently into an even layer in the liquid.
Step Two: Pressure Cook
Place the lid on the Instant Pot, lock the vent knob, and use the manual or pressure cook button to set to cook on High Pressure for 3 minutes.
Once the cook time has elapsed, let the pressure release naturally for exactly 5 minutes. After 5 minutes, do a quick release of pressure by knocking the venting knob slowly from the sealed to venting position with a long wooden spoon. Stand back a bit to prevent yourself from getting burned from the steam.
Remember, the key to perfectly cooked Instant Pot pasta is to be precise.
Step Three: Add Cheese and Milk
Stir in a bit of milk, then add the cheese a handful at a time, giving it a good stir between each addition so it melts smoothly.
Once combined, stir in the sour cream. If it feels a bit thick, add a bit more milk, a tablespoon at a time, until it's perfectly creamy.
If the cheese is not fully melted at this time, pop the lid back on the Instant Pot and let it sit for a few minutes, that will typically do the trick.
Step Four: Serve Immediately
Instant Pot Mac and Cheese is best served immediately. As the noodles sit, they will continue to absorb liquid, which can cause the dish to dry out. And macaroni and cheese is best when it is creamy!
That said, if you do happen to have leftovers, they will keep well for up to 3 days in the refrigerator. You will just want to loosen up the pasta with a splash of milk before reheating to restore that creamy consistency.
Recipe Modifications
- Gluten-free: I have used Barilla gluten-free elbow noodles with success. I have not had success with other gluten-free brands.
- Use a Different Noodle: Rotini noodles can be used with success. Adjust the cook time to 4 minutes on High Pressure with 5 minutes natural pressure release.
- Vegetarian: Use vegetable broth.
- Add Ham: My recipe for Instant Pot Ham and Cheese Pasta adds diced ham and peas to the mix to make this dish feel like a complete dinner.
- Note on Size of Instant Pot. This recipe works as written in a 6 and 8-quart Instant Pot, and needs to be cut in half for a 3-quart Instant Pot. You can also double this recipe successfully in an 8-quart Instant Pot. The cooking times remain the same.
More Easy Kid-Friendly Instant Pot Recipes
- Instant Pot Chicken Tacos
- Instant Pot Hamburger Helper
- Instant Pot Meatloaf and Mashed Potatoes
- Instant Pot Chicken and Rice
- Instant Pot French Dip Sandwiches
- Instant Pot Taco Pasta
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Mac and Cheese
Video
Ingredients
- 4 cups low-sodium chicken stock, or vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 16 ounces elbow noodles, whole wheat or regular (~4 cups)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss cheese
- ¼ cup grated Parmesan cheese
- ¼ cup milk, + more if needed to thin
- ¼ cup sour cream, optional
Instructions
- Add 4 cups low-sodium chicken stock to the inner pot. Stir in 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika. Add 16 ounces elbow noodles and gently push the noodles into the broth so that they are in an even layer and fully submerged.
- Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 3 minutes by hitting manual or pressure cook and use the +/- buttons to adjust the time.
- When the cooking time has finished, let the pressure release naturally for EXACTLY 5 minutes. Then do a quick release of pressure by using a pot holder or long spoon to move the venting knob from the sealed to the venting position. Stand away from the steam, so as to not get burned.
- Add in ¼ cup milk and stir well. Add the cheese, one handful at a time, stirring to melt in between each addition. Once the cheese is added, add in ¼ cup sour cream and stir well. If needed, add an additional tablespoon of milk more at a time to loosen up macaroni and cheese if needed.
- Taste and add in additional salt or pepper if needed and then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2019 and updated in 2026.
OMG! This is the best mac and cheese I've ever made. My guests said the same thing! My normally picky 15 year old nephew loved it too! I'm making it again tonight but with gouda cheese instead of swiss. Also, my nephew always wants the bread crumb topping. I use Italian panko bread crumbs mixed with parmesan cheese and melted butter. Bake until crumbs are toasted. Tonight I'm trying the broiler instead of the oven. Thanks for the recipe!
Hi Sandra! Thank you so much for taking the time to leave a review and let me know how much you enjoyed this recipe--it makes my heart so happy! I love the topping idea as well.
I made this tonight with cellatani pasta. Delicious!
I am so glad you enjoyed Becky!
Do you think this would work with GF noodles?
Hi Rachel! I have had success with Barilla Gluten Free Noodles in my Instant Pot before (using my Creamy Pasta Recipe). Other brands I have had not had as much success. I would love if you try it to report back to us how it worked out 🙂
Such a great way to make mac and cheese!
It really is a one pot wonder! I hope your family enjoyed Dara!
The perfect comfort food, and so easy!
It is totally comfort food. So glad you enjoyed Jennifer.
I am really in the need of comfort food right now - this is the perfect recipe! Thank you!
I hope this is like a big hug to your soul Beth!
When you say "add up to 3/4 cup as needed I assume you mean the milk?
Yes, that is correct Heather. I will be sure to make that clear.