Creamy Instant Pot Mac and Cheese

Creamy Instant Pot Mac and Cheese

Mac and cheese is the quintessential childhood comfort food we never seem to outgrow. My Instant Pot Mac and Cheese is full of delicious spices, and extremely creamy when finished! This is perfect served with my Sweet Heat Instant Pot BBQ Meatballs and my Instant Pot Green Beans with Onions!

close up view of mac and cheese topped with bbq meatballs on a white plate with blue rim

What is mac and cheese?

Mac and cheese is a universal classic dish featuring elbow macaroni, spices, and cheese. Lots and lots of cheese of any kind you’d like to use. Even though Kraft brought us boxed macaroni and cheese in 1937 this favorite food was being made long before then.

Pasta paired with cheese was a dish thought to have originated in Northern Europe. When Thomas Jefferson visited Paris he was so enamored with it he brought a pasta maker home to the colonies so he could continue enjoying it once he arrived back home. In fact, he loved it so much when he was president that he served it at an 1802 state dinner. Fancy!

An economical dish served up for families and college students alike this dish can also be elevated to whole new levels. Whether you’re deep frying it, adding your favorite combination of cheeses, or topping it with bacon or truffles one thing is for sure this dish definitely isn’t going out of style anytime soon. If you’d like to read more then head over to the Smithsonian to check out this cool article.

Prep the pasta

This recipe is really very easy to make so start off by putting the dry elbow pasta in the Instant Pot. Add to this 4 cups of water, the unsalted butter, salt, pepper, cayenne pepper, ground mustard, garlic powder, and chicken bouillon. Now, I used one teaspoon of Chicken Better than Bouillon in my recipe (I am not being compensated for saying this), but you can also use one cube of bouillon in it’s place.

overhead shot of dry macaroni, butter, and spices in an Instant Pot

Cook the pasta

Seal the lid of the Instant Pot, and cook on high pressure for 4 minutes. When finished follow with a quick release of pressure, and since it is pasta you may want to release in short burst until completely done to reduce any type of mess on your countertop.

Add the milk, cream cheese, cheddar cheese, and Velveeta cheese to the Instant Pot with it set on saute. Stir until all the cheese is melted and ingredients combined.

Serve immediately of store in an airtight container for one week. This recipe reheats very well.

Additional tips for great mac and cheese

Mix up your cheeses since you don’t have to stick to just one! Try out some Colby Jack, Pepper Jack, Swiss, or Parmesan.

Top with bacon for some extra smoky flavor.

Make it a meal by adding some vegetables like peas or mixed vegetables with some cooked ground beef or chicken!

To get a little bit of oven flavor throw this in an oven proof dish and broil for about ten minutes or so. Stir halfway through until it’s done to your liking! 😉

If you enjoyed this recipe you might like Instant Pot French Dip Sandwiches, Instant Pot Pineapple Upside Down Cake, or Instant Pot Cheeseburger Pasta!

close-up view of mac and cheese in a blue bowl sitting on a white wooden tabletop

Creamy Instant Pot Mac and Cheese

A favorite comfort food dish this creamy mac and cheese recipe filled with delicious flavor can be made easily in the Instant Pot. This can be a great pasta side dish or a quick main for a quick weeknight pressure cooker meal!
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Course: Side Dish
Cuisine: American
Keyword: easy mac and cheese recipe, instant pot mac and cheese, instant pot pasta, mac and cheese
Prep Time: 6 minutes
Cook Time: 4 minutes
Servings: 8 servings
Calories: 507kcal
Author: Tina


  • 16 ounces dry elbow macaroni
  • 4 cups water
  • 4 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika can substitute regular
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp ground mustard
  • 1 tsp Chicken Better than Bouillon or one cube of bouillon
  • 1 cup milk
  • 4 ounces cream cheese
  • 2 cups cheddar cheese
  • 8 ounces Velveeta cheese


  • Add the elbow pasta, water, butter, seasonings, and bouillon to Instant Pot. Seal and cook on high pressure for 4 minutes follow with a quick release. Short bursts are best to ensure you don't get a messy counter.
  • Put the Instant Pot on saute. Add the milk and all the cheeses to the pot. Stir until melted and combined.
  • Serve immediately or store in an airtight container for up to one week.


Serving: 1serving | Calories: 507kcal | Carbohydrates: 48g | Protein: 22g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 842mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1065IU | Calcium: 432mg | Iron: 1.1mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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