Instant Pot Mac and Cheese Recipe Easy Creamy Comfort in 20 Minutes
A quick and easy Instant Pot mac and cheese recipe that delivers creamy, gooey comfort food in under 20 minutes, perfect for busy weeknights or crowd-pleasing meals.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 ounces elbow macaroni (about 225 grams)
- 2 cups water (480 ml)
- 2 tablespoons unsalted butter, softened (about 28 grams)
- 1 cup whole milk (240 ml)
- ½ cup heavy cream (120 ml), optional
- 2 cups shredded sharp cheddar cheese (about 200 grams)
- 1 cup shredded mozzarella cheese (about 100 grams)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder, optional
- ¼ teaspoon mustard powder, optional
Instructions
- Add 8 ounces of elbow macaroni to the Instant Pot. Pour in 2 cups of water, making sure the pasta is submerged evenly. Add 1 teaspoon salt to season the pasta water. Stir quickly to prevent sticking.
- Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- When the timer beeps, carefully perform a quick release by turning the valve to venting. Once pressure is fully released, remove the lid.
- If there’s still water, carefully drain it using a colander or tilt the pot to pour it out. Leave about 2 tablespoons of water in the pot.
- Add 2 tablespoons softened unsalted butter, 1 cup whole milk, and ½ cup heavy cream (if using). Stir well to combine.
- Stir in ½ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon mustard powder if desired.
- Gradually fold in 2 cups shredded sharp cheddar and 1 cup shredded mozzarella. Stir gently and continuously until the cheese melts into a smooth, creamy sauce. Add a splash more milk if the sauce is too thick.
- Taste and adjust salt or pepper as needed. Serve hot directly from the pot or transfer to a serving dish.
Notes
Use freshly shredded cheese for smoother melting and avoid pre-shredded cheese with anti-caking agents. Stir cheese in gradually and patiently to prevent clumping. For reheating leftovers, add a splash of milk and warm gently to restore creaminess.
Nutrition
- Serving Size: About 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
Keywords: Instant Pot, mac and cheese, creamy, easy, quick, comfort food, cheddar cheese, pressure cooker