Ten minutes from kitchen to table – that’s all it takes to serve your family a comforting, mouthwatering, creamy Instant Pot Mac and Cheese! You’ll never go back to boxed macaroni and cheese again!
After sitting boxed up on a shelf for a few years, I finally opened my Instant Pot. What was I thinking about not using it all this time? It took me months to open and use my air fryer; now, it’s my go-to kitchen item. That may change after making Instant Pot mac and cheese for the first time. I’m hooked on how quickly this dish came together.
I think I was scared about that whole “quick release of pressure” thing. Visions of bursting steam shooting through my kitchen came to mind. Silly? Yes, I know, and totally unrealistic. I finally gave in and figured I’d begin my Instant Pot journey with an easy mac and cheese recipe. Little did I know that it would change my life!
WOW! I’m Hooked On Instant Pot Mac and Cheese
Instant Pot mac and cheese has to be the greatest thing to come out of the kitchen! It takes simplicity to the next level, and the taste is better than any boxed macaroni and cheese. That’s because you use fresh, not powdered cheese. There’s something about seeing all those shredded cheese strands turn into a melty, gooey delight that warms the soul.
Making instant mac and cheese like this is a game-changer. I love that I can customize it with different cheeses. The possibilities are endless. I know – I should have done this sooner instead of letting that Instant Pot gather dust. I think many more Instant Pot recipes are in my future.
Add the Cheese and Milk Slowly for the Best Results
Once your macaroni is cooked, you alternate adding in the cheese and milk. Do not skip this step by dumping them all in at once. I have found that three or four additions of each work the best, allowing for stirring time in between to help melt the cheese. If necessary, you can gradually add a little more milk to get the consistency you like. Follow the recipe’s Instant Pot mac and cheese measurements to get the best results.
How to Make Ahead and Store
Instant Pot mac and cheese is best served fresh, so I don’t recommend making it in advance. Leftovers, if there are any, can be stored in an airtight container in the refrigerator for up to 3 days. Kids can take leftovers to school in thermos containers. Reheat the mac and cheese in the microwave with a little added water and stir well before placing it in the thermos.
Serving Suggestions
Instant Pot mac and cheese can be served as a main course or a side dish. When serving it as a main course, I like to include some vegetables on the side, such as Roasted Asparagus and Mushrooms or these Delicious Boiled Carrots.
To serve your macaroni and cheese as a side dish, try it with recipes such as Oven-Baked BBQ Chicken or Roasted Cod. It makes the perfect accompaniment to any meal.
Instant Pot Mac and Cheese
Ingredients
- 1 pound uncooked elbow pasta or similar
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons butter cut into small pieces
- 2 1/2 cups shredded cheese such as cheddar or a blend
- 1/2 cup whole milk as needed
Instructions
- Combine pasta, water, and salt in the Instant Pot. Secure the lid and set to manual high pressure for 4 minutes.
- Once cooking is complete, perform a quick release of the pressure to prevent overcooking the pasta.
- Carefully open the lid and stir in the butter until fully melted and evenly distributed.
- Gradually mix in the shredded cheese, adding milk a little at a time to reach the desired creaminess.
- Let the mac and cheese sit for 5-10 minutes to thicken before serving. Serve warm and enjoy!
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