Mac and cheese is the quintessential childhood comfort food we never seem to outgrow. This Instant Pot Mac and Cheese can be made in under 30 minutes and with only one pot! This Mac and Cheese dinner makes for a full meal on its own, is quick, easy, full of delicious spices, and super creamy!
Add the pasta, salt, pepper, cayenne pepper, smoked paprika, and ground mustard to the pot. Pour the chicken broth over the pasta, and stir.
Seal the lid and cook on high pressure for 4-minutes followed by a controlled quick release. A controlled quick release means that you release the pressure in short bursts so you don't spray hot pasta water everywhere.
Once the pressure is released, give the pasta a stir. Put the Instant Pot on saute. Add the butter and cream cheese. Stir until melted.
Add the cheeses one at a time and stir until melted.
Serve immediately or store in an airtight container for up to one week. This can be frozen for 3 months, and thawed in the refrigerator. If dry when reheating add a little milk to moisten.
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Notes
The previous version of this recipe used 8 ounces of Velveeta in place of the mozzarella and Parmesan cheeses. If you think that mozzarella is too stringy of cheese you can substitute it with another cheese like pepper jack or another of your favorites. If you don't have elbow macaroni you can use another pasta. Just be sure it's the type of pasta that will hold the sauce like cavatappi or penne. Avoid flat pasta like bow-ties or long pasta like spaghetti. If you change the pasta be sure to adjust the time if needed.If you use a different pasta remember to half the lowest cooking time and minus one minute to adjust the cooking time.