Instant Pot mac and cheese is quick, simple, and far more delicious than you might expect. This version captures the flavors and creamy texture of classic homemade stovetop mac and cheese but with far less fuss. It’s become a favorite in our kitchen for good reason.
Why we love this recipe
Not every Instant Pot recipe earns a spot in my regular rotation. For me, an Instant Pot recipe should meet three standards:
- You should be able to add everything to the pot and walk away—no unnecessary sautéing steps.
- The Instant Pot should actually save time, even when you include the time to reach pressure.
- There must be no sacrifice in flavor, texture, or authenticity compared with the traditional method.
This mac and cheese meets all three. The pressure-cooker method is faster and easier than making a béchamel and cooking the pasta on the stovetop. The result is rich, creamy, and satisfying, with texture and flavor that compete with classic homemade mac and cheese. It’s also a touch lighter than versions that rely wholly on a butter-and-flour béchamel.
The recipe was first published in 2019 and has been clarified since, but the proportions and technique remain the same.
What you’ll need
Here’s a quick look at the ingredients used in this recipe.
- Elbow macaroni is traditional, but rotini or gemelli work fine without changing the method.
- Low-sodium vegetable or chicken broth forms the cooking liquid and adds savory depth. Choose a good-tasting boxed broth for best results.
- One small minced shallot softens into the sauce and adds sweet, oniony depth—don’t skip it.
- Dijon mustard, ground nutmeg, and cayenne are used sparingly to brighten and deepen the flavor.
- Whole milk and sour cream create a luxuriously creamy finish.
- A mixture of aged Gruyère, extra-sharp cheddar, and Parmigiano Reggiano gives a balanced, complex cheese profile. If desired you can substitute more cheddar for the gruyère or choose vegetarian cheeses for a vegetarian dish.
How to make it
The method has two simple phases: pressure-cook the pasta with the flavored broth, then stir in milk and cheese until smooth. The steps below summarize the approach; full details appear in the recipe card further down.
- Combine the macaroni, broth, minced shallot, Dijon, nutmeg, cayenne, salt, and pepper in the Instant Pot and stir to distribute.
- Secure the lid and set the vent to sealing. Cook on manual, high pressure, for 4 minutes. The pot will take roughly 10 minutes to come to pressure before the timed cook begins.
- When the cook time ends, perform a careful manual pressure release by turning the vent to open. Wait until the steam fully releases and the lid can be opened safely.
- Stir in the milk and cheeses until the mixture is smooth and creamy, then fold in the sour cream for extra richness and a subtle tang.
- Serve immediately while hot and creamy.
Expert tips and FAQs
Use a 6- or 8-quart Instant Pot or similar electric pressure cooker. When cooking pasta or other ingredients that foam, don’t fill the pot beyond halfway. A 6-quart model provides ample room for this recipe.
Yes. A splash of sour cream, combined with milk, improves the texture and gives a slightly tangy, rounded flavor that makes the mac and cheese feel more luscious. It’s a small trick with a big payoff.
This mac and cheese is best served fresh, but leftovers keep well in an airtight container in the refrigerator for up to a week. Reheat in the microwave and, if desired, stir in a spoonful of sour cream to restore creaminess.
Love your Instant Pot?
Here are more Instant Pot recipes we enjoy:
- Hearty vegan Instant Pot chili
- Instant Pot shredded chicken breast
- Butternut squash soup
- Instant Pot bone broth
- BBQ pulled chicken
- How to cook dried beans in the Instant Pot
Instant Pot Mac and Cheese
Equipment
- 6- or 8-quart electric pressure cooker (Instant Pot)
Ingredients
- 1 pound (454 g) elbow macaroni
- 4 cups low-sodium vegetable or chicken broth
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cayenne
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) whole milk
- 6 ounces (170 g) Gruyère, shredded
- 6 ounces (170 g) extra-sharp cheddar, shredded
- 2 ounces (60 g) Parmigiano Reggiano, grated
- 1/2 cup (60 g) sour cream
Instructions
- Place the macaroni, broth, minced shallot, Dijon, nutmeg, cayenne, salt, and pepper into the Instant Pot and stir to combine.
- Set the vent to sealing and cook on manual/high pressure for 4 minutes. The pot will take about 10 minutes to reach pressure before the timed cook begins.
- Carefully perform a manual pressure release by turning the vent to open; wait until steam has fully released and the lid can be opened safely.
- Stir in the milk and cheeses until melted and smooth.
- Stir in the sour cream until fully incorporated, then serve hot.
Notes
- This dish is best served soon after cooking, though leftovers keep in an airtight container in the fridge for up to a week.
- To refresh reheated portions, stir a spoonful of sour cream into each serving to restore creaminess.
- For a budget-friendly swap, replace the Gruyère with an equal amount of extra cheddar or a combination of cheddar and a good American-style cheese.
Nutrition
Carbohydrates: 47 g,
Protein: 22.8 g,
Fat: 19.3 g,
Fiber: 1.9 g
Nutrition information is an estimate and should be used as a guideline only.