If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)
Why You’ll Love This Pressure Cooker Mac and Cheese Recipe
- It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
- You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
- The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
- Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
- It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!
5 Star Review
“This was delicious and so easy!”
— Amy —
How to Make Instant Pot Mac and Cheese
The Ingredients
- Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.
- Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.
- Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
- Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
- Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.
The Directions
- Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.
- Drain. Pour out all but a thin layer of water.
- Season. Stir in the butter. Add the spices.
- Add the Yogurt. Don’t use fat free or it will curdle.
- Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!
Recipe Variations
- Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
- Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
- Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
- Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
- Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
- Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
- Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.
Storage Tips
- To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days.
- To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 week in advance, shred the cheese. Refrigerate it in an airtight storage container until you’re ready to finish the recipe.
What to Serve with Instant Pot Mac and Cheese
- Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
- Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
- Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
- Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.
Recommended Tools to Make this Recipe
- Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
- Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
- Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.
Recipe Tips and Tricks
- Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
- Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
- Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
- Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
- Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!
Instant Pot Mac and Cheese
Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.
Prep: 5 minutes
Cook: 4 minutes
Total: 25 minutes
Servings: 4 servings
Ingredients
- 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
- 1 3/4 cups water
- 1/2 teaspoon kosher salt divided
- 2 tablespoons unsalted butter cut into 2 to 3 pieces
- 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
- 1/2 teaspoons dry mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cayenne
- 1/8 teaspoon ground nutmeg
- 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)
Instructions
- Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
- Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
- Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
- Next, stir in the Greek yogurt.
- Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
Video
Notes
- *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
- TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4)Calories: 504kcalCarbohydrates: 46gProtein: 26gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 74mgPotassium: 225mgFiber: 0.1gSugar: 1gVitamin A: 771IUVitamin C: 0.1mgCalcium: 472mgIron: 2mg
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Sign Me UpFrequently Asked Questions
Can I Make Gluten Free Instant Pot Mac and Cheese?
Yes, you can swap the whole wheat noodles in this recipe for gluten-free noodles. Since the cooking time can vary between these two types of noodles, I recommend checking them early and often to ensure they don’t overcook.
Would Regular Cheddar Cheese Work in this Recipe?
While regular cheddar cheese would work, its flavor is not bold enough to really make the dish taste its best. If you can’t find extra sharp cheddar cheese, the next best option is white cheddar.
Can I Double this Recipe?
I haven’t tried doubling the recipe myself, but I think it would work fine. The most important thing is to make sure you don’t fill the pot past the max fill line. Do not make any changes to the cooktime.
My family overall liked this recipe, but the Greek yogurt gave it a sort of tangy flavor that wasn’t desirable. I doubled the recipe and could definitely taste the yogurt. Im wondering if it would be okay to leave out the yogurt altogether next time, or would it need to be replaced with milk or something else?
Hi Joanna! Thank you for your review! I’ve only tested this with the Greek yogurt so I am not sure what you could use in place. Maybe sour cream? Also the dry mustard gives a subtle tanginess to the recipe, so you might want to try and decrease that first. If you decide to experiment, let me know how it goes!
We all really liked this! Great alternative to have something more healthy.
Hi Richard! So glad you enjoyed the recipe! Thank you for this kind review!
This is a wonderful adaptation using the Instant Pot, Erin. Really so much easier than the regular process of boiling water, adding the noodles, draining, putting everything together and baking for around a half hour! The Mac and Cheese was delicious; my husband loved it and I would imagine my grandson would, too. Thank you for coming up with it! Your recipes are often my “go to” site when I want something delicious, healthy and typically often quick. Keep up the good work.
Hi Barbara! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious and so easy! Very rich, though. I used some seriously sharp cheddar and loved the tanginess of it. I’ll definitely make this again. Maybe next time I’ll throw in some chopped spinach or kale.
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
Have you ever tried using sodium citrate? It acts as an emulsifier to make cheese melt smoothly without becoming greasy. Also makes reheating work much better. I use it for my Mac and Cheese and it works like a charm. For 8 ounces of cheese, I would add 4 grams of sodium citrate to the “thin layer” of pasta water left over after cooking the pasta. Can be ordered from Amazon or other online retailers.
Thanks for the tip Mark!