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+ servings
instant pot macaroni and cheese served in white bowls sprinkled with parsley
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5 from 13 votes

Creamy Instant Pot Mac and Cheese

Extra creamy, totally comforting and utterly delicious creamy instant pot mac and cheese takes less than 15 minutes from start to end! Plus everything made in one pot. Dump everything into your instant pot, set the timer and walk away. Fast! Easy! So GOOD! Quick dinner on a busy weeknights or lazy weekends!
Cook Time10 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 4 people
Calories: 1069kcal


  • 1 lb Elbow macaroni
  • 4 cups chicken stock (use water if you want to make it vegetarian)
  • 4 tablespoon unsalted butter (I love mac n cheese rich. Cut the amount of butter if you think it's a lot of butter)
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1 pinch Salt (adjust as per taste)
  • 2 teaspoon ground mustard
  • 1 teaspoon hot sauce
  • 2 cups Cheddar (freshly grated)
  • 1 cup Mozzarella (freshly grated)
  • ½ cup Parmesan (freshly grated)
  • 1 cup evaporated milk (adjust and add extra if needed)

For Garnish

  • parsley, finely chopped


  • Add macaroni, water, butter, all the seasoning to instant pot. Like I said, you can play around with the flavors to find a mix that you really like. Cover lid. Set it to “pressure cook” and adjust timer to 4 minutes.
    If using old Instant Pot use “manual setting” to 4 minutes cooking time. Please note - Cook time allows for approximately 10 minutes for pot to come to pressure before cooking for 4 minutes. Recipe was made in 8-Qt Pot.
  • While macaroni cooks in the pot, grate cheese and keep it ready.
  • Once cooking time is up, turn off Instant Pot. Do a manual pressure release immediately. Use a kitchen towel to hold the pressure knob to release pressure and stay far away from pot.
  • Open the lid, stir in cheese and evaporated milk into the pasta. Adjust milk quantity as per the texture. If you feel it is dry, add more milk.
  • Viola creamy cheesy easy homemade mac and cheese is ready!
  • Serve immediately along with salads. Or as it is!



Do not overcook pasta –  You will have to quick release the pressure, soon as cooking time is complete. Otherwise macaroni will over cook, as a result will break the pasta. 
Cheese Mix – Use a mix of cheese that works best for you. Sharp cheddar with a mix of any white cheese is what I found to work best. 
Super creamy mac n cheese – To get super creamy Instant Pot Mac and Cheese, stir in evaporated milk. 
Flavor it up – A little hot sauce makes this mac and cheese taste incredible. Not a fan of hot sauce (really?)? skip it!
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Serving: 0g | Calories: 1069kcal | Carbohydrates: 104g | Protein: 51g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 146mg | Sodium: 1174mg | Potassium: 815mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1356IU | Vitamin C: 3mg | Calcium: 905mg | Iron: 3mg