Instant Pot Macaroni and Cheese

The best Instant Pot macaroni and cheese recipe ever! Just 4 ingredients for pressure cooker macaroni and cheese, done in less than 10 minutes.

instant pot macaroni and cheeseOH MY….this Instant Pot macaroni and cheese is one of our favorite meals! I’ve made it in the crockpot, stovetop, and today made it in my new pressure cooker and seriously it was amazing + only took 10 minutes total! Yes we’ve made the boxed version a lot, and I think I had it at least twice a week this way growing up, but making it from scratch is just amazing! You only really need 4 ingredients + some water too, that’s a easy meal win in my book. 😉 It’s one of my kids’ favorite Instant Pot recipes. Here’s the recipe. (affiliate links present)

Seriously…..amazing, and faster than the boxed version!! Now that’s a huge win. You can use a mixture of different cheese or just use cheddar which is what we usually do and did here. Really, I use what I have in the house…I’m that kinda’ cook. 😉

So the only thing you’ll need to “prep” is:

  • shred 1 1/2 cups of either cheddar (we like sharp), or a mixture of jack and cheddar
  • boil your noodles in the Instant Pot for about 3 minutes (longer for gluten free pasta or if you like it really soft)
  • add the rest of your ingredients when noodles are done
  • stir and enjoy

Instant Pot Macaroni and Cheese

instant pot macaroni and cheese
Instant Pot Macaroni and Cheese
Prep Time
10 mins
Cook Time
3 mins
Total Time
16 mins

The best Instant Pot macaroni and cheese recipe that is quick and a great way to make pasta in a pressure cooker. Load up the cheese and add bacon bits to the top too!

Course: Main Course
Cuisine: Italian
Servings: 4
Author: The Typical Mom
  • 8 ounces or 1 3/4 c. of uncooked macaroni noodles
  • 2 c . warm water
  • 1/2 c . half and half
  • 1/2 c . milk 2% or whole is best
  • 2 1/2 c . cheese can use more of course
  • pinch of salt
  • 2 tbsp . bacon bits - optional
  1. Put your IP on manual, low pressure. Add your water, macaroni noodles, and salt. Lock lid on and close pressure valve. Set timer to 3 minutes (if you want really soft noodles set for a few more minutes). Do a quick pressure release when time is up, turn IP off. Carefully open the lid and add your milk and half and half. Set IP to saute (less temp) and add 1/2 c. of cheese at a time allowing it to melt and stirring until all cheese is melted. Turn IP off. By now sauce should be a bit thicker and ready to serve. Best when eaten immediately!

If you let it sit the sauce will thicken a bit more but we think it is perfect as soon as the cheese is melted and serve it immediately with a pinch of bacon bits on top. It serves the 5 of us just fine with a side of salad for dinner. Great as an after school snack too because it’s so quick and easy. Who doesn’t love macaroni and cheese???

Looking for more Instant Pot pasta recipes?

instant pot macaroni and cheese

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4 Responses to Instant Pot Macaroni and Cheese

  1. Also curious if there is enough room to double the recipe. My husband is an avid cyclist who is always trying to carb up before a long ride, and eats a lot of pasta.

    • There probably would be for this one, yes. You should try my Instant Pot spaghetti recipe too, that makes a lot in just 10 minutes flat!

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