Instant Pot Macaroni and Cheese

OH MY….macaroni and cheese is one of our favorite meals! I’ve made it in the crockpot, stovetop, and today made Instant Pot macaroni and cheese and seriously it was amazing and 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. ๐Ÿ˜‰ It’s one of my kids’ favorite Instant Pot recipes. Here’s the recipe. (affiliate links present)

instant pot macaroni and cheese

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. ๐Ÿ˜‰ So the only thing you’ll need to “prep” is the cheese, just shred 1 1/2 cups of either cheddar (we like sharp), or a mixture of jack and cheddar is good too! You’re going to boil your noodles in the Instant Pot for about 6 minutes and then add the rest of your ingredients once those are done…then just watch it all meld together.

Instant Pot Macaroni and Cheese

instant pot macaroni and cheese
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Instant Pot Macaroni and Cheese
Prep Time
10 mins
Cook Time
6 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
Ingredients
  • 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
Instructions
  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 6 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???

Here’s a rundown of how you make it:

If you love this pressure cooker recipe you can find a lot more Instant Pot recipes on my site including one of our other favorites which is barbecue shredded chicken!

easy instant pot macaroni and cheese


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