Instant Pot Macaroni and Cheese

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5 from 1 review

Creamy, cheesy homemade Instant Pot Macaroni and Cheese that is really flavorful and so easy to make.



2 Tablespoons butter

8 oz elbow macaroni pasta (shell pasta, cavatappi, ditalini, fusilli and orecchiette are also good options)

2 cups chicken or vegetable broth

1/23/4 cup half n half or evaporated milk

salt, if needed

1/2 teaspoon ground black pepper

dash of grated nutmeg

1 teaspoon garlic powder/onion powder

1/2 teaspoon dry mustard

812 oz grated cheese (Colby Jack, cheddar, monterey jack, gruyere, asiago, etc.)

1/4 cup finely grated Parmesan cheese


  1. Add all the ingredients except the half n half and cheese to the Instant Pot,  the butter, macaroni, broth, salt (if needed), ground black pepper, nutmeg, garlic/onion powder and dry mustard.
  2. Turn it on the Pressure Cook setting, High Pressure and cook for 4 minutes. Manually release the pressure no more than 5 minutes after it’s done cooking.
  3. Add 1/2 cup half n half and the grated cheeses to the cooked macaroni. Lightly cover with the lid for 1-3 minutes, just until the cheese warms through and starts to melt. Mix to combine. At first, the sauce will be very loose, but the longer it stands the thicker it will be. 
  4. You can add the remaining 1/4 cup half n half to loosen it up (or even more, if you like it really saucy). If you like your mac n cheese to be really cheesy, add 12 oz of grated cheese. For our family, I only use 8 oz, because we like the cheese sauce to be very light, but it’s a matter of taste preference. Of course, you can add even more cheese if you like.


Storing and Reheating Macaroni and Cheese:

Mac and cheese is best served warm, right after cooking, but if you have any leftovers, store in the refrigerator for up to 5 days. Reheat on low heat, in a skillet with a bit of broth to loosen the pasta and make it creamy, just until warmed through.