My easy and creamy Instant Pot Mac and Cheese delivers deeper flavor than stovetop or boxed versions. Ready in under 30 minutes, it’s a simple, comforting meal when groceries are low or you need a quick family dinner.
This recipe is for anyone who loves rich, cheesy pasta. The result is smooth, creamy, and delightfully stretchy thanks to three cheeses and a finishing splash of heavy cream. The method is straightforward: the pasta cooks in flavorful broth, a touch of Dijon mustard brightens the dish, and adding the cheeses gradually creates a velvety sauce without becoming overly stringy.
Serve this as a main course for picky eaters, pack it for lunches during the week, or use it as a comforting side with roasted or grilled meats such as pork chops or baked BBQ chicken.
Why This Recipe Works
The pasta cooks directly in chicken broth, which infuses more flavor than plain water and avoids losing seasoning when draining. Finishing the dish with heavy cream lets you control the final texture so it’s as saucy or as thick as you prefer. Combining three cheeses—cheddar, Monterey Jack, and Parmesan—gives a balanced flavor profile with sharpness, creaminess, and a touch of nuttiness.
How to Make Instant Pot Mac and Cheese
Instant Pot recipes are ideal for busy nights because they speed up cooking without sacrificing flavor. This mac and cheese is family-friendly and reliably creamy. Follow these steps for the best results.
Step 1
Set the Instant Pot to Sauté. Add chicken broth, butter, Dijon mustard, and seasoned salt to the pot. Warm until the butter melts and the mixture begins to simmer, then stir in the dry pasta so it’s submerged and distributed evenly.
Step 2
Cancel Sauté, lock the lid, and ensure the valve is sealed. Cook at high pressure for 4 minutes (or roughly half the time recommended on the pasta package for stovetop). When the timer finishes, carefully release the pressure using the vent in short bursts to avoid splattering. Remove the lid once the pressure indicator drops.
Step 3
Stir the pasta, then add half the shredded cheeses and stir to combine. Allow the cheese to melt fully before adding the remaining cheese so the texture stays smooth.
Step 4
Stir in heavy cream a little at a time until you reach your desired creaminess. Taste and adjust seasoning with salt. Cover and let the mac and cheese rest for a few minutes—the sauce will thicken as it cools.
How to Cook on the Stove
If you don’t have an electric pressure cooker, you can adapt this recipe for the stovetop. Cook pasta in seasoned broth until al dente, drain most of the liquid (reserve a little), then return to the pot and stir in cheeses and cream gradually until smooth.
Heather’s Tips for Recipe Success
- Add cheese gradually. Stirring in cheese a little at a time prevents the sauce from becoming grainy or overly stringy. Alternate adding cheese and cream for the creamiest texture.
- If the sauce seems thin, be patient. Let the dish sit covered for a few minutes; it will thicken as it cools.
- For a baked topping: Transfer the mac and cheese to a baking dish, sprinkle with extra cheese and seasoned breadcrumbs, drizzle with melted butter, and broil briefly until golden and bubbly.
Recipe Variations
This mac and cheese is flexible—treat it as a base and customize however you like:
- Swap elbow macaroni for any small, bite-sized pasta you have on hand.
- Stir in steamed broccoli, halved cherry tomatoes, crisp cooked bacon, or shredded chicken for more texture and flavor.
- If you’re out of chicken broth, vegetable broth or even water will work; adjust seasoning to taste.
- Avoid canned or evaporated milk for this version—use heavy cream for best results.
- Freshly shredded cheese melts more smoothly than pre-shredded store varieties, which often contain anti-caking agents.
- Try different cheeses such as mozzarella, Gouda, Gruyère, or Havarti for a new flavor profile.
- Add a dash of hot sauce and a sprinkle of garlic powder before cooking for a mild spicy kick.
- Gluten-free pasta is better suited to stovetop methods; in a pressure cooker some gluten-free shapes may become too soft.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. When reheating, add a splash of milk or cream (a teaspoon at a time) to restore creaminess and heat gently in the microwave or on the stovetop until warmed through.
What to Serve with Mac and Cheese
This mac and cheese pairs well with many family-style mains and sides. Consider serving it alongside:
- Sticky chicken fingers
- Garlic ranch chicken
- Spiced apple pork burgers
- Classic sloppy joes
Recipe
Instant Pot Macaroni and Cheese
Ingredients
- 4 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon Dijon mustard
- ½ teaspoon seasoned salt (more to taste)
- 1 pound elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup shredded Parmesan cheese
- ½–1 cup heavy cream, to reach desired creaminess
Instructions
- Turn the Instant Pot to Sauté. Add broth, butter, mustard, and seasoned salt. Bring to a gentle simmer.
- Stir in the pasta so it is submerged. Cancel Sauté, lock the lid, and set to high pressure for 4 minutes.
- When cooking finishes, carefully release pressure in short bursts to avoid splattering, then remove the lid.
- Stir the pasta, add half the cheese, and mix until melted. Add the remaining cheese and stir again.
- Pour in the heavy cream gradually until the sauce reaches your preferred consistency. Adjust salt if needed.
- Cover and let sit for a few minutes to thicken before serving.
Nutrition Facts (per serving)
Serving: 1 | Calories: 663 kcal | Carbohydrates: 58 g | Protein: 27 g | Fat: 36 g | Saturated Fat: 22 g | Cholesterol: 106 mg | Sodium: 1257 mg | Fiber: 2 g | Sugar: 2 g
Equipment
Electric pressure cooker (such as an Instant Pot) or a large pot if making this on the stovetop.
