The Ultimate Instant Pot Mac and Cheese: our #1 favorite family dinner.

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The weather outside might be frightful, but your instant pot mac and cheese doesn’t have to be. Last year, or was it the year before? I don’t remember, but at some point, we got an electric pressure cooker from my in-laws. I was TERRIFIED to use this thing because I’ve only ever heard of stories of pressure cookers blowing up. We’ve all seen the memes so you gotta know what I’m talking about. Anyway, they gave us the Power Pressure Cooker XL. In many ways, it’s just like the InstaPot brand. If I say Instapot here, know that’s not the one I have I just forget it’s a brand name and not the whole thing (sorry, InstaPot).

We love mac and cheese in our house. My six year old asks for it so often that I look for ways to change it up. So many recipes I have found for InstaPot mac and cheese used evaporated milk. While I don’t hate it, I don’t exactly love it either. I started playing around with milk (whole is what I use, but I’m sure you could use your preferred type). This recipe is so easy and so fast that it makes the perfect weeknight dinner for a busy family.

This is also so quick and effortless that you could easily make it as a side dish for your favorite meatloaf, burgers, or other dishes.  Make it a little more filling and add some cooked bacon, ham, peas, or broccoli to the mix.

What You Need

16 oz pasta (we like to use cellentani pasta or shells. Elbow is another excellent choice).
4 cups broth (chicken or vegetable)
3 Tablespoons salted butter
2 teaspoons hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
2 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1/2 – 1 cup of milk

How to Make Instant Pot Mac and Cheese

1. Combine the pasta, broth, butter, hot sauce, and seasoning in the pressure cooker. I choose to use broth because I feel like it adds more flavor than just using plain water. I also suggested the chicken or vegetable because sometimes we like to add broccoli to our mac and cheese. When I am adding that I go with the vegetable so if you are adding more, try to pair it up with your liquid of choice.
2. This step is going to depend on the type of cooker you have. For the Power Pressure Cooker XL, you will use the rice/risotto option for 6 minutes. InstaPot people and other brand users, I have no idea. Sorry. Cook it for the 6 minutes and manual release the steam.
3. Give it a quick stir because why not. Add your cheeses and milk. I highly suggest starting with 1/2 cup of milk and working your way up to a cup. I don’t like runny mac and cheese and am usually golden after adding 3/4 cup.
4. Mix it all up until its nice and smooth.
5. Enjoy your instant pot mac and cheese!

I hope you have enjoyed your mac and cheese. Make sure to subscribe to our blog for all the newest recipes sure to make your mouth water! If you made the recipe, make sure to tell us in the comments below what you thought and what your added to it because I would love to try your ideas out for our own dinners!  Make sure to head over to our other meal ideas like this bacon wrapped meatloaf or our party meatballs for recipe ideas the whole family is sure to love!