Optional additions include ham, bacon, chicken, or a crunchy Ritz cracker or breadcrumb topping!

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Be sure to try my Buffalo Chicken Pizza next!

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Be sure to serve this with a side of cornbread!

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Other easy additions include bacon, pulled pork, sausage, ham, hot dogs, and more!

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Be sure to serve this with my Baked Chili Cheese Dogs!

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Love Paula Deen recipes? Be sure to try her corn casserole and green bean casserole next! (more…)

Be sure to try my Instant Pot Creamy Chicken Stew recipe next!

When I have no idea what to make for dinner, creamy macaroni and cheese takes care of my family every time. I’m rarely organized enough to whip up my Crock Pot version, so I’m thankful to have this Instant Pot Mac and Cheese recipe to fall back on.

The ingredients are simple, and there are a ton of delicious cheeses that you can use.

Be sure to check out my pro tips below on making sure your macaroni and cheese is super creamy.

Ingredients

See recipe card at the bottom of this post for quantities and full written instructions

• Elbow Macaroni
• Chicken Broth
• Dry Mustard
• Seasoned Salt
• Garlic Powder
• Pepper
• Butter
• Shredded Cheese- I use a mix of cheddar and mozzarella
• Whole Milk

How to Make it

1. Set the shredded cheese, butter, and milk aside at room temperature, they shouldn’t be cold when added to the macaroni.
2. Pressure cook the macaroni in the chicken broth and seasonings for 5 minutes.

1. Stir in the butter, milk, and cheeses until well-combined.

Best Kinds of Cheese to Use

Any combination of the following cheeses are fantastic in this recipe:

• Cheddar
• White Cheddar
• Mozzarella
• Smoked Gouda
• Gorgonzola
• Gruyere
• Monterey Jack
• Velveeta

Extra Creamy Mac and Cheese:

• Use a block of cheese and shred it yourself for extra creamy, non-grainy results.
• Let the cheese come down to room temperature before adding it to the macaroni.
• Sprinkle in the cheese gradually, the macaroni should be warm but not too hot.

Note: Bagged shredded cheese has cellulose added to it to prevent the cheese from sticking together in the bag. Cellulose repels moisture, which makes it melt poorly in comparison to cheese you shred yourself.

What Size Instant Pot Did I use?

-I used my trusty 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on.

It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.

Doubling This Recipe

-This recipe yields too much to double in a 6 quart Instant Pot, (which has a 4 quart limit), but can be doubled in an 8 quart.

Adding Chicken

• To add chicken, sear the chicken on saute mode with some vegetable oil.
• Remove the meat and add the chicken broth. Use a silicone spatula to remove any remaining flecks on the bottom of the pot.
• Mix the chicken into the macaroni once it’s cooked.

Cooked and crumbled bacon can also be added at the end.

What if the Burn Indicator Turns on During Pressure Cooking?

The more I use the Instant Pot, the more I see this message.

As I long as I’ve made sure that I’ve removed any specs from the bottom of the pan before pressure cooking, I don’t worry about the message as it will go away with a little bit of time.

Freezing Macaroni and Cheese

-Leftover macaroni and cheese can be frozen. and is best if used within 3 months.

More Instant Pot Favorites

• Chicken and Stuffing
• Hamburger Helper
• Spaghetti and Meat Sauce
• Roasted Potatoes
• More Instant Pot Recipes

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Print

Instant Pot Mac and Cheese

This creamy Instant Pot Mac and Cheese cooks in just 5 minutes with only ONE pot to clean! It's easy to customize by adding chicken and/or bacon as well!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Preheat Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 277kcal

Author Stephanie

Ingredients

• 1 lb. elbow macaroni pasta
• 4 cups chicken broth
• 2 teaspoons dry mustard
• ½ teaspoon seasoned salt
• 1 teaspoon garlic powder
• ½ teaspoon pepper
• 2 Tablespoons butter
• 3 cups shredded cheese a mix of cheddar & mozzarella works well
• 1 cup whole milk
• Parsley to garnish

US Customary - Metric

Instructions

• Set the shredded cheese, butter, and milk aside at room temperature, they shouldn't be cold when added to the macaroni.
• Add the chicken broth and seasonings to the Instant Pot and mix until well combined. Pour in the macaroni. Secure the cover and ensure the quick release valve is closed.
• Pressure cook for 5 minutes and flip the quick release valve when finished to allow the steam to escape and slow down the cooking process.
• Stir in the butter, cheese, and milk, until well-combined.
• Sprinkle with parsley and serve!

Video

Notes

This can be stored in the refrigerator for 3-5 days. You can also freeze it in an airtight container, it's best if used within 3 months.

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Cheese Options to Use:

• Cheddar
• White Cheddar
• Mozzarella
• Smoked Gouda
• Gorgonzola
• Gruyere
• Monterey Jack
• Velveeta

Nutrition

Calories: 277kcal | Carbohydrates: 20g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 877mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 8.3mg | Calcium: 256mg | Iron: 0.7mg