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Home Method Instant Pot
5
/5
31 minutes

Instant Pot Mac and Cheese

Nut Free Nut Free Vegetarian Vegetarian
Jump to Recipe
By: Denise BustardLeave a Comment
Posted: 9/13/21 Updated: 9/7/21

This post may contain affiliate links. Please read our disclosure policy.

This easy Instant Pot mac and cheese has a rich and luxurious cream sauce. Made with sharp aged cheddar and gruyère cheese, plus a dash of smoked paprika. The whole family will enjoy this week night meal that comes together quickly in the Instant Pot!

The Instant Pot is fantastic for cooking easy one-pot meals. Just like these Instant Pot meatballs, and this Instant Pot lasagna; this mac and cheese is a great recipe to add to your Instant Pot repertoire.

close up shot of macaroni and cheese on spoon, lifted above instant pot
Jump to... show
1 Reasons you'll ♡ this recipe
2 Recipe video
3 Ingredient notes
4 Step by step directions
5 FAQ
6 Storage + reheating
7 More one pot pasta recipes
8 Creamy Instant Pot Mac and Cheese

This mac and cheese is big on flavor, but made with simple ingredients that you likely already have on hand. The Instant Pot takes a classic family favorite and makes it even easier to prepare - you're going to love how quickly this comes together!

It's better than boxed macaroni and cheese, and easier than baked mac and cheese (which can take forever to cook). Best of all, whole family will love this deliciously creamy comfort food - you really can't go wrong with this childhood favorite!

Reasons you'll ♡ this recipe

  • it tastes way better than the boxed stuff, packed with flavor from the aged cheddar, gruyère, and paprika
  • it's ready in 30 minutes and cooks up in a single pot
  • there's no need for a roux or any sort of complicated sauce

Recipe video

Watch the video below to see how to cook Instant Pot mac and cheese! You can find more of my recipe videos on my YouTube channel.

Ingredient notes

ingredients required to make instant pot mac and cheese
  • Cheese - medium sharp cheddar and Gruyère adds a stronger flavor to this recipe, but can be replaced with mozzarella or cheddar cheese for a milder flavor
  • Cream - you can use 18% or 36% cream in this recipe, or you can swap for milk for a lighter option.
  • Butter - a non-negotiable in any mac and cheese recipe! Butter adds richness, and makes this recipe absolutely irresistible and luxurious. Salted or unsalted work equally well.
  • Macaroni -  we used regular elbow pasta for this recipe. Whole wheat pasta should work as written, however gluten-free or other alternatives have not been tested.
  • Smoked paprika - adds a subtle smokey flavor to the mac and cheese, and can easily be left out.

Step by step directions

  • macaroni and water in the instant pot before cooking through
  • instant pot with 6 minutes on timer

1. Pressure cook pasta - In the stainless steel inner pot of an Instant Pot, combine the elbow pasta, water and salt. Stir to combine, and ensure all pasta is submerged in the water. Place the lid on the Instant Pot, set the valve to the 'sealing' position, and cook on high pressure for 6 minutes.

When the cooking cycle has completed, perform a quick pressure release- carefully transition the valve to the 'venting' position until the pin drops.

macaroni in the instant pot after cooking through

2. Add cream & butter - Remove the lid from the Instant Pot, keeping the pot on the 'keep warm' setting, and add the butter. Stir until completely melted, then add ½ cup cream, the pepper and paprika. Stir until completely combined.

overhead view of cheese added to macaroni in the instant pot

3. Add cheese - Add the cheese, stirring until melted. Use oven mitts to remove the inner pot from the Instant Pot so that the sauce doesn't dry out, and serve mac and cheese immediately.

Note - If you find that the 'keep warm' setting is not hot enough to melt the cheese, select the 'sauté' function, but be very careful not to heat too vigorously, as the cheese can become ropey and the sauce can dry out. 

macaroni and cheese in instant pot with wooden spoon

FAQ

Do I need to drain the water after cooking the pasta?

No, the liquid is needed to create the sauce with cream, butter and cheese.

Which Instant Pot models work for this recipe?

You can make this in a 6 quart Instant Pot or in an 8 quart Instant Pot.

Can I swap the sharp aged cheddar and Gruyère for a different cheese?

Absolutely! You can swap for mozzarella or cheddar cheese if preferred, though we do highly recommend the aged cheddar and Gruyère cheese as they add a ton of luxurious flavor.

instant pot mac and cheese served up in blue bowl

Storage + reheating

This recipe is best served immediately, as the sauce can dry out a touch. With that being said, it's still delicious reheated, and can be stored in an air tight container in the fridge for up to 4 days. 

  • fridge - cool completely, then portion out into individual meal prep containers. Refrigerate in air tight containers for up to 4 days.
  • reheat - heat in the microwave until steaming hot. Adding a splash of milk (~1 tablespoon) helps rehydrate the sauce a touch.

Favorite Meal Prep Containers

Our tried and true favorite meal prep containers and jars that will keep your food fresh, help you reheat it evenly, and withstand the test of time. No more wasting your money, these are the absolute best containers out there!

Keep reading

More one pot pasta recipes

  • Instant Pot Spaghetti and Meat Sauce
  • One Pot Spinach Artichoke Pasta
  • One Pot Sausage Pasta
  • 12 Healthy One Pot Pasta Recipes

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

close up shot of macaroni and cheese on spoon, lifted above instant pot

Creamy Instant Pot Mac and Cheese

5 from 1 vote
Prep Time: 15 mins
Cook Time: 6 mins
Time to pressurize: 10 mins
Total Time: 31 mins
Print Rate
This Instant Pot mac and cheese is creamy, rich and delicious. Made with cheddar and gruyère cheese, with a dash of smoked paprika for depth of flavor. An easy week night meal that comes together quickly in the Instant Pot!
6

Ingredients

  • 1 lb dried elbow pasta roughly 3 cups; see note 1
  • 3 cups water
  • ¾ teaspoon salt
  • 2 tablespoons butter salted or unsalted
  • ½ cup cream or milk; add extra as needed; see note 2
  • ¼ teaspoon pepper
  • ⅛ teaspoon smoked paprika see note 4
  • 1 cups Gruyere cheese packed gently; see note 3
  • 1 cups medium sharp cheddar cheese packed gently

Instructions 

  • Pressure cook - In the stainless steel inner pot of an Instant Pot, combine the elbow pasta, water and salt. Stir to combine, and ensure all pasta is submerged in the water.
    Place the lid on the Instant Pot, set the valve to the 'sealing' position, and cook on high pressure for 6 minutes. When the cooking cycle has completed, perform a quick pressure release- carefully transition the valve to the 'venting' position until the pin drops.
    macaroni and water in the instant pot before cooking through
  • Mix cream sauce - Remove the lid from the Instant Pot, keeping the pot on the 'keep warm' setting, and add the butter. Stir until completely melted, then add ½ cup cream, the pepper and paprika. Stir until completely combined.
    macaroni and cheese in instant pot with wooden spoon
  • Add cheese - Add the cheese, stirring until melted. Use oven mitts to remove the inner pot from the Instant Pot so that the sauce doesn't dry out, and serve mac and cheese immediately.
    overhead view of cheese added to macaroni in the instant pot

Tips:

1- we used regular elbow pasta to test this recipe. Whole wheat pasta should work as written, however gluten-free or other alternatives have not been tested. When substituting other types of pasta, use half the cook time indicated on the package (+1 minute). 
2- you can use 18% or 36% cream in this recipe, or you can swap for milk. If you find the sauce is too thick, add up to ½ cup extra milk.
3- the Gruyère adds a stronger flavor to this recipe, but can be replaced with mozzarella or cheddar cheese if desired.
4- the smoked paprika adds a subtle smokey flavor to the mac and cheese, but can be omitted.
5- If you find that the 'keep warm' setting is not hot enough to melt the cheese, select the 'sauté' function, but be very careful not to heat too vigorously, as the cheese can become ropey and the sauce can dry out. 
Storage
This recipe is best served immediately, as the sauce can dry out a touch. With that being said, it's still delicious reheated, and can be stored in an air tight container in the fridge for up to 4 days. 
Reheating
Heat in the microwave until steaming hot. Adding a splash of milk (~1 tablespoon) helps rehydrate the sauce a touch.
 

Video

Nutrition Information

Calories: 549kcal, Carbohydrates: 57g, Protein: 22g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 533mg, Potassium: 223mg, Fiber: 2g, Sugar: 2g, Vitamin A: 826IU, Vitamin C: 1mg, Calcium: 392mg, Iron: 1mg
Author: Denise Bustard
Course: Dinner
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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