Macaroni and cheese is a comfort food classic, and everyone has a favorite way to make it. Some people love a baked mac and cheese with a golden topping, while others prefer a smooth, creamy version served straight from the pot. The type of cheese, the pasta shape, and the thickness of the sauce can all change the final result, but the goal is always the same: tender pasta coated in a rich, cheesy sauce.
This Instant Pot macaroni and cheese is designed for the days when you want a satisfying homemade meal without using several pans or spending a long time at the stove. Instead of boiling the pasta separately, draining it, and preparing a sauce in another pot, everything starts in one pressure cooker. The pasta cooks directly in the flavorful liquid, and that liquid becomes the base of the cheese sauce. The result is a quick, creamy, one-pot mac and cheese with very little cleanup.
The method is simple, but it works beautifully. The pasta absorbs flavor as it cooks, the butter adds richness, and the cheese melts into the remaining broth to create a thick sauce. Cream cheese or Boursin-style cheese can make it even creamier, while a little Dijon mustard and hot sauce can be added to enhance the cheese flavor without making the dish taste sharp or spicy. If you prefer a looser sauce, a splash of milk, half-and-half, or cream can be stirred in at the end.
Here is the step-by-step method. The complete recipe card is included below.
Begin by adding your macaroni-style pasta to the Instant Pot. Cavatappi or cellentani works especially well because the shape holds the cheese sauce, but any similar pasta shape can be used.
Pour in the broth. Chicken broth gives the macaroni and cheese a savory flavor, but vegetable broth or garlic broth can also be used.
If you are preparing broth from bouillon, measure the water as part of the broth mixture before cooking.
Add the butter. It helps create a smooth, rich base for the sauce.
Stir in the Parmesan cheese for an extra layer of savory flavor.
Stir everything together, secure the lid, and cook on high pressure. This allows the pasta to soften while absorbing the flavor of the broth.
After cooking, quick release the pressure and open the lid carefully. There will be liquid remaining in the pot, and that is exactly what you want. It will become the sauce.
Switch to the sauté setting if needed and stir the pasta. Add shredded cheese that melts well, such as sharp Cheddar or another favorite melting cheese.
Add the cheese directly to the hot pasta and liquid.
For an especially creamy texture, add diced cream cheese or a soft herb cheese.
Let the cream cheese soften in the heat of the pasta so it can blend into the sauce.
Stir well for a few minutes. At first, the sauce may look thinner than expected, but it will thicken as the cheese melts and the mixture rests.
Add Dijon mustard if using. It is optional, but it helps round out the flavor of the cheese sauce without making the macaroni taste like mustard.
Turn off the heat and continue stirring until the sauce becomes creamy, glossy, and thick.
The sauce should cling to the pasta and look smooth rather than watery.
As it sits for a few minutes, it will continue to thicken.
Serve the macaroni and cheese warm, while the sauce is creamy and the pasta is tender.
Instant Pot Macaroni & Cheese
This creamy Instant Pot macaroni and cheese is a fast, comforting one-pot pasta recipe made with broth, butter, Parmesan, Cheddar, and optional cream cheese for extra richness.
5 minutes
6 minutes
11 minutes
Ingredients
- 1 box (1 lb) cellentani or cavatappi pasta
- 4 cups chicken broth, vegetable broth, or garlic broth
- 4 tablespoons salted butter
- 1/4 cup grated Parmesan cheese
- 16 ounces shredded sharp Cheddar cheese, or another cheese that melts easily
Optional Additions
- 2 to 4 ounces cream cheese, diced and softened slightly, or 5.2 ounces Boursin Garlic & Fine Herbs Cheese or Boursin Shallot & Chive Cheese, crumbled
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- A few splashes of milk, half-and-half, or cream to thin the sauce to your preferred consistency
Instructions
- Add the pasta, broth, and butter to the Instant Pot. Stir well so the pasta is evenly distributed in the liquid.
- Secure the lid, set the valve to sealing, and cook on Manual or Pressure Cook at high pressure for 6 minutes.
- When the cooking time is complete, perform a quick release. Open the lid carefully. The pot will contain extra liquid, which will become the base of the cheese sauce.
- Add the Parmesan, shredded Cheddar, cream cheese or Boursin if using, Dijon mustard if using, and hot sauce if using. Stir for several minutes until the cheese melts and the sauce turns creamy. Let the macaroni rest briefly so the sauce can thicken.
- If the sauce is thicker than you like, stir in a splash of milk, half-and-half, or cream. Serve warm.
Tips
For a thicker macaroni and cheese, stir in additional shredded cheese and a little more cream cheese after pressure cooking. The sauce will also thicken as it cools, so allow it to rest for a few minutes before deciding whether to add more cheese or more liquid.
For a vegetarian version, use vegetable broth or garlic broth instead of chicken broth.
If you want a baked-style finish, transfer the finished macaroni and cheese to a casserole dish, top with crushed buttery crackers mixed with melted butter, and bake at 400 degrees until the topping is lightly crisp.