Description

This Instant Pot Mac and Cheese recipe delivers creamy, cheesy comfort food in just minutes. Using the pressure cooker makes the macaroni perfectly tender and infuses it with flavor while saving time. With simple ingredients like elbow macaroni, cheddar cheese, and heavy cream, this easy mac and cheese is ideal for quick weeknight dinners or feeding a crowd. Optional spices add subtle savory depth, and the dish can be adjusted with cream to achieve the perfect consistency.

Ingredients

Scale

Pasta and Seasonings

16 ounces dry elbow macaroni (1 box)
4 cups water
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dry mustard powder (optional)

Dairy

2 tablespoons unsalted butter (¼ stick)
3½ cups freshly shredded cheddar cheese
¾ cup heavy cream (room temperature)

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Instructions

Combine Ingredients: Add the dry elbow macaroni, water, kosher salt, garlic powder, onion powder, and dry mustard powder into the Instant Pot. Stir everything well to combine and ensure the pasta is evenly distributed.
Pressure Cook: Secure the Instant Pot lid and make sure the valve is set to the “sealing” position. Select the Pressure Cook or Manual setting and set the timer for 4 minutes to cook the macaroni under high pressure.
Release Pressure: Once the cooking cycle is complete, manually release the pressure by carefully turning the valve to “venting.” Place a towel over the valve to prevent any hot splatters as steam escapes.
Add Butter and Cheese: Remove the lid carefully. Stir in the unsalted butter and the freshly shredded cheddar cheese until the cheese melts and the mixture becomes creamy.
Incorporate Heavy Cream: Pour in the room temperature heavy cream and stir until fully incorporated. This will thicken the mac and cheese as it cools. Add additional cream if the dish is too thick for your preference.
Season and Serve: Taste and adjust the seasoning with extra salt if needed. Serve warm and enjoy your creamy, cheesy Instant Pot Mac and Cheese.

Notes

Use freshly shredded cheese for the best melting and flavor.
Adjust the amount of heavy cream to achieve your preferred mac and cheese consistency.
Dry mustard powder is optional but adds a subtle depth of flavor.
To make this recipe vegetarian, be sure to use vegetarian-friendly cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.