With this easy 5 ingredient Instant Pot macaroni and cheese, you can have creamy homemade mac and cheese on the table in minutes. This homemade macaroni and cheese recipe gives you the creamy cheesy goodness of other macaroni and cheese recipes with a fraction of the work. Plus it tastes a million times better than anything you’d get in a box!
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WHY SHOULD I MAKE MACARONI AND CHEESE IN THE INSTANT POT?
The Instant Pot makes making the creamiest most indulgent macaroni and cheese a snap! There’s no need to cook the noodles separately and make a complicated sauce. The Instant Pot lets you cook homemade macaroni and cheese in one pot for an easy comforting dinner that your whole family will love.
If you’re new to the Instant Pot, this easy macaroni and cheese recipe is the perfect recipe to get started with! The recipe itself is a breeze to make and if you are unsure of anything with your Instant Pot, I have a complete beginner’s guide to the Instant Pot, Master your instant pot in 3 buttons
Did you get the BURN message while cooking in your Instant Pot? Don’t panic, it doesn’t mean your food is burning. Do read the common reasons for why Instant Pot Says Burn message and to learn everything you need to know about the burn message. What it means? Why you get it? How to avoid it? What to do when you get the burn message?
EASY 5 INGREDIENT MACARONI AND CHEESE
Part of what I love about this Instant Pot mac and cheese recipe is that you need so few ingredients to create a rich, delicious macaroni and cheese. Honestly, you only need a couple extra ingredients for this macaroni and cheese than you need to make a box mix.
To make this Instant Pot macaroni and cheese you need:
- Elbow macaroni
- Spices
- Heavy Cream or evaporated milk
- Unprocessed Cheese
- water
That’s it! Just that small handful of ingredients and you are on your way to effortlessly delicious macaroni and cheese.
HOW DO I MAKE INSTANT POT MACARONI AND CHEESE?
Making this Instant Pot macaroni and cheese takes no time at all! Just add the uncooked elbow macaroni, water, and spice to the inner liner of your Instant Pot. Then you can put the lid on your Instant Pot and set it to cook for 4 minutes on high pressure. After your Instant Pot beeps, do a quick release.
Once the steam has finished releasing, you can take the lid off the pot and set the pot to low saute mode. Now you can stir in the evaporated milk or your heavy cream and the cheese. Stir until the cheese is completely melted then you can turn the pot off and top with toasted Panko breadcrumbs if desired.
CAN I PUT DAIRY IN THE INSTANT POT?
Sort of. For my Instant Pot mac and cheese recipe, you aren’t pressure cooking the cream or milk. Instead you are adding it to the Pot after you’ve pressure cooked the macaroni. When you add the dairy to your Instant Pot, the Pot will be uncovered and on saute mode.
WHAT KIND OF CHEESE SHOULD I USE?
I prefer using Unprocessed Cheese to avoid eating additives, preservatives and undesirable ingredients. I like to use a medium cheddar cheese in this Instant Pot macaroni and cheese, but you could also use mild or sharp cheddar. You can also substitute half the cheddar for some Colby or Jack cheese if you’d rather or use one of the shredded cheddar blends you can find in many grocery stores.
What is the difference between processed and unprocessed cheese?
The primary difference between processed and unprocessed cheese is that unprocessed cheese has the whey (liquid part of milk) pressed out of it. While processed cheese does not and has added preservatives and additives to increase shelf life. Unprocessed cheese tastes better and has to be consumed quickly due to the shorter shelf life. Processed cheese also contains emulsifiers, which help keep the fatty and non-fatty ingredients mixed together.
WHAT SHOULD I SERVE WITH THIS HOMEMADE INSTANT POT MACARONI AND CHEESE?
This macaroni and cheese is a complete meal that I will serve for dinner or send with my husband and kids for lunch. I often serve it with a salad or some of my kid approved broccoli.
HOW LONG WILL THIS MACARONI AND CHEESE STORE IN THE FRIDGE?
You can store any leftover Instant Pot macaroni and cheese in sealed containers in the fridge for 3 to 5 days. Reheat the macaroni and cheese in the microwave or in a pan on the stove top. You could even pour the leftovers into an oven safe casserole dish and top with more cheese and breadcrumbs and heat it in the oven until the cheese is melted.
CAN I FREEZE THIS INSTANT POT MACARONI AND CHEESE?
Yes! This macaroni and cheese recipe freezes well. I like to store macaroni and cheese in sealed heavy duty freezer bags. When you are ready to serve, take the frozen bag out of the freezer and let it thaw overnight in the fridge and then reheat as you normally would.
PRO TIPS AND TRICKS FOR THE BEST INSTANT POT MAC AND CHEESE
- Don’t be afraid of the seasoning in this recipe. I find that to get deliciously flavored macaroni and cheese in the Instant Pot, I add more seasoning than I would use if I were cooking it on the stove-top.
- The buttery Panko breadcrumb topping really makes this dish next level good. Don’t skip them!
- I love using traditional elbow macaroni in this recipe. You could use other small pasta like shells , rotini or bowties but you’ll have to cook the noodles slightly longer.
- Don’t be afraid if your pasta looks a bit clumpy when you first take the lid off the Instant Pot. Give everything a good stir and it will fluff back up and it will be just beautiful after you stir in the cream and cheese.
If you are a fan of healthy eating and have just purchased an instant pot, Try out our 100+Instant Pot Vegetarian Recipes. From Soups to Pasta and from Appetizers to Desserts and everything in between.
If you make this recipe, Don’t forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind
THE BEST INSTANT POT MAC AND CHEESE VIDEO RECIPE
THE BEST INSTANT POT MAC AND CHEESE RECIPE
5 Ingredient Best Instant pot Mac & Cheese
With this easy 5 ingredient Instant Pot macaroni and cheese, you can have creamy homemade macaroni and cheese on the table in minutes. This homemade macaroni and cheese recipe gives you the creamy cheesy goodness of other macaroni and cheese recipes with a fraction of the work. Plus it tastes a million times better than anything you’d get in a box!
Ingredients
- 3 cups elbow macaroni
- salt to taste
- 1/2 cup evaporated milk or heavy cream
- 1/2 teaspoon smoked paprika
- 1 teaspoon Garlic powder
- 1- 1/2 cups mild or medium Cheddar
- 3 cup water
Instructions
- Add the macaroni in the inner pot of the instant pot ,
- Add the garlic powder, salt to taste , paprika and the water .
- Close the lid Set to pressure cook on high for 4 minutes.
- After the pressure cook cycle is complete do a quick release QR .
- Carefully unlock and remove the lid and switch to low saute setting.
- Add in the evaporated milk and the shredded cheddar cheese .
- Stir constantly , until the cheese is completely melted.
- Sprinkle some toasted bread crumbs if you wish and Serve hot.
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Mae says
Ok, I've made recipes from this site that I love, this one - not so much. 3 cups of elbows and 3 cups of water is way too much. It was super watery when I opened it, which happens when cooking pasta so I added the 1/2 cup of cream and the 1 1/2 cups of freshly grated cheddar cheese and still very soupy. I turned the sautee button on and added some corn starch to thicken. I did not add breadcrumbs and even if I did that was not going to resolve the amount of water to the amount of cooked pasta after 4 minutes. Definitely needs less water to the 3 cups of pasta. I'll continue trying other recipes on this site as two that I've made before this recipe - were fantastic!
Maggie says
Do you need to drain it before adding the milk and cheese?
Or does the water evaporate
Thank you!
Nana L says
I have an 8qt & 3qt instant pot. I'm still learning recipe volumes vs which size instant pot to use. If I split this recipe is my 3 qt large enough?
Warren miller says
If you use 6 cups pasta do you use the same amount of water
Soniya Saluja says
Hi Warren, if using 6 cups pasta the water will be 6 cups.
Saiwala says
Life changing! I love that I can make a delicious, nutritious Mac and Cheese so easily and quickly! Your recipe is awesome. I used lactose free milk instead of evaporated or cream, 1 box Dreamfield's elbow macaroni & a brick of sharp cheddar. I sauteed vegetables (mushrooms, onions, peppers and sun dried tomatoes)in the Instant Pot before making the M & C. Seasoned with nutmeg, cloves (& Paprika). Set them aside in a bowl while making the M & C and then combined. Super Yum. Thank you.
Soniya Saluja says
Thanks Saiwala for sharing your feedback with us...hope you try other recipes from our blog ?
Linda Sanders says
I would like some tips on reheating this recipe. I want to make this for my grandson so he can warm up a serving when he comes home from work. Can’t have the macaroni turning to mush! Yuck! I’m guessing the cooking time needs to be adjusted. But to what?
Thanks
Debra Nielsen says
I know you say “salt, to taste,” but how much salt, generally speaking, do YOU use when you make this recipe?
Soniya Saluja says
Hi Debra, around 1/4 tsp
Anne Johnson says
Shredded cheese has a coating to keep it from clumping and it does not melt well! Good for you and your kiddos that you are shredding your own!
Phyllis says
Sorry, dumb question but are the processed versus the non processed cheeses marked that I would be able to know the difference. Going to learn to buy non processed. Thank you
Ck says
@Phyllis, All cheese is processed. I think they considered already shredded as processed.
Jennifer Petersen says
@Phyllis, velveeta is processed, cheese slices that come in plastic is processed. They actually say processed cheese right on the label. Preshredded cheese is covered in cellulose (a sugar) to keep in from clumping and also wouldn't be the best. Most blocks of cheese you buy are fine, you just have to shred it yourself.
Beth Purdon says
Would the cooking time change for gluten free pasta?
Soniya Saluja says
Hi Beth, the Time remains the same if using GF pasta
Nicole @The Granola Diaries says
I'm always looking for new recipes for my Instant Pot! Looks amazing!!!
Jen says
The cheese is so important and worth shredding yourself. Loved knowing exactly what my kids are eating too. Thank you for such an easy recipe.
Beth says
This looks easy, tasty and flavorful! This is just the recipe I need for these busy holiday weeks!
Alexandra says
I absolutely love Macaroni and Cheese - it is my ultimate comfort food! I have never tried it in the instant pot before, so I look forward to trying your recipe soon :)
Alexandra @ It's Not Complicated Recipes says
I love Macaroni and Cheese - this looks and sounds super delicious and easy to make!
Neha says
Sounds like a simple yet yummy mac and cheese recipe to me! With just 5 ingredients, I am so trying it out.