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Creamy Instant Pot Mac and Cheese

A close-up of creamy, cheesy Instant Pot Mac and Cheese served in a white bowl, glistening under natural light.
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A simple recipe for making creamy macaroni and cheese quickly in your Instant Pot without scorching the bottom.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 cups water or chicken broth
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 cup whole milk or half-and-half
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/4 teaspoon black pepper

Instructions

  1. Place the macaroni, water or broth, salt, and butter into the inner pot of the Instant Pot.
  2. Secure the lid and set the vent to the sealing position.
  3. Cook on High Pressure (Manual/Pressure Cook setting) for 4 minutes.
  4. When the cooking time finishes, perform a Quick Release (QR) of the pressure.
  5. Carefully remove the lid. The pasta will look very liquidy.
  6. Stir the mixture well. Add the milk or half-and-half and stir again.
  7. Add the shredded cheddar and Monterey Jack cheeses, pepper, and stir until the cheese is fully melted and the sauce is smooth.
  8. If the sauce seems too thin, set the Instant Pot to Sauté mode (Normal setting) and cook, stirring constantly, for 2 to 4 minutes until the sauce thickens to your liking.
  9. Serve immediately.

Notes

  • Shred your own cheese for the best melting results; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • For a thicker sauce, use less liquid initially or cook longer on the Sauté setting.
  • You can substitute Gruyère or Colby Jack for the Monterey Jack.

Nutrition

Find it online: https://epicureempire.com/instant-pot-mac-and-cheese-recipe/