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featured image of Mac and cheese in instant pot

Easy Instant Pot Mac and Cheese

This easy Instant Pot mac and cheese is extra creamy, super cheesy and ready in 10 minutes! Perfect lunch or dinner for the whole family! This recipe is so creamy and cheesy, exactly like mac & cheese should be!
4.69 from 16 votes
Prep Time 5 minutes
Cook Time 5 minutes
Instant Pot Pressurizing 5 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 16 Ounces uncooked elbow macaroni (450 grams)
  • 4 Cups water (1000 ml.)
  • 4 Tablespoons butter
  • 1 Teaspoon garlic powder
  • ½ Teaspoon pepper
  • ½ Teaspoon salt
  • 3-4 Cups shredded cheddar cheese I used white and normal cheddar (you can also add some parmesan cheese too, about ½ cup)
  • ½ - ¾ Cup whole milk

Instructions
 

  • Add the uncooked macaroni pasta, water, butter, garlic powder, salt and pepper to the Instant Pot and mix. Push the pasta into the water so it is covered.
  • Place the lid on the Instant Pot and seal it. Pressure cook on high for 5 minutes (4 minutes if you live at high altitude or want the pasta more al dente) and quick release the pressure once the timer goes off.
  • Pour in the whole milk and mix. Then add the cheese in small handfuls, stirring continuously until the cheese melts and is creamy. Taste, adjust the seasonings and serve. Garnish with black pepper.

Video

Notes

Storage 
You can store leftover mac and cheese in the refrigerator for up to 2-3 days in an airtight container. Reheat in the microwave or on the stove top on low heat. Stir well and enjoy! It's a perfect side dish for lunch or dinner if you have leftovers.
This dish doesn't stand up well to freezing.