My instant pot macaroni is a quick and easy side dish that will complement any main course such as.
The best part about this instant pot macaroni and cheese is that when you pressure cook it the cooking time is cut tremendously making cooking dinner less of a task.
I really enjoy converting instant pot recipes and cooking in my instant pot.
Instant Pot Mac and Cheese
Mac n cheese has always been a comfort food, and this instant pot mac and cheese really is no different in that aspect.
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The pasta cooks perfectly every time with this homemade mac and cheese.
Just 4 minutes high pressure with a quick release and done. No draining involved with this recipe.
Just add your sour cream, shredded cheeses, and other mix ins and eat.
How does Kraft macaroni and cheese compare to homemade?
Before the instant pot, kraft was the go to for amazing and quick macaroni and cheese.
But not anymore, this instant pot mac and cheese will blow you away, and you can make it your own by adding your favorites like salt and pepper, hot sauce, parsley and even broccoli.
What can I do to make macaroni and cheese taste better?
Macaroni is great without adding in a bunch of stuff, but let’s talk about this anyway.
You can use different types of cheeses like this Instant Pot Morel & Leek Jack Macaroni and Cheese Add in some spices like in the Instant Pot Macaroni and Cheese Recipe with Ranch Parmesan and Mozzarella.
Add veggies or your favorite sauce like my Instant Pot Cheesy Salsa Taco Pasta or even some meat the possibilities are endless.
I don’t think there is anything that you can do to mess up instant pot mac and cheese short of overcooking it.
Mac and cheese is traditionally a staple in any home, and instant pot mac and cheese is a great way to cut your overall cooking time.
What types of things do you like to add to your mac and cheese?
Instant Pot Mac and Cheese
Instant Pot Mac and Cheese in just 4 minutes, with 5 basic ingredients! Yes, dreams do come true, and this recipe here instantly justifies purchasing an Instant Pot! You have homemade Instant Pot macaroni and cheese made straight in your Instant Pot faster than a stovetop version.
Ingredients
- 16 oz dry macaroni noodles
- 4 cup water
- 16 ounces colby and monetary jack blend cheese
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
- 1 tbs butter
- salt and pepper for serving
Instructions
- Put macaroni, butter and water into your pressure cooker. The macaroni should be just covered with the water, if it isn't add more water.
- Lock the lid and set for high pressure and 4 minutes.
- At the end of the 4 minutes use the quick pressure release method.
- Remove the lid and add remaining ingredients and stir till all the cheese is melted.
- There shouldn't be much water left, if it is drain the water.
- You can salt and pepper to taste but we didn't need it.
Notes
To make this instant pot mac and cheese in other cookers such as the Ninja foodi follow the directions.
For stovetop, cook your noodles as normal then follow the ingredients.
Nutrition Information
Amount Per ServingCalories 341 Saturated Fat 11g Cholesterol 54mg Sodium 246mg Carbohydrates 29g Fiber 1g Sugar 1g Protein 14g
Angie says
Looks amazing!!
Carole says
The video looks like there’s a tab of butter in the water & past am but instructions don’t mention any butter.
Jamela Porter says
Ok man, there is a tbs I will get that fixed, thanks for letting me know.
Terra Moreno says
Hi will this work as a double recipe? Same cook times? Please let me know! Thanks!
Jamela Porter says
Honestly I don’t think there is room for double in a 6 quart. It comes out to be a ton.
Lynne says
Am I right in seeing that you do not have to drain the macaroni before adding the rest of the ingredients?
Jamela Porter says
Yes! The noodles soak up all the water.
Daniel Thompson says
I had a lot of water left over when I opened the lid after the quick release. I drained the water, added sour cream, cream and cheese. It was nice and gooey, but the cheese did not stick to the macaroni. Should I have kept the excess water instead of draining it?
Jamela Porter says
I always have a little, and it soaks up. I never drain water.
mary says
Should this be a lb/box of noodles? Thats a lot of cheese ect for 2cups of noodles ???
Jamela Porter says
Yes
Stephanie says
My elbows came out really soggy with some water in it still.. I think next time I can just lessen the water and time,and I think that’ll help.
Husband liked it 🙂
Judy says
After 4 minutes my macaroni wasn’t cooked and there was a lot of water left, going to try to cook an additional 2 mins and see what happens
Jamela Porter says
Did it come to pressure?
Anne says
We loved this! I added about 1/4 cup of the creams to make it extra creamy. My m&c expert daughter said this recipe is a keeper. Thank you for posting!
Jamela Porter says
Awesome! Thank you and make sure you give it 5 stars! 😉
Erica says
Can you cut this recipe in half?
Jamela Porter says
You sure can, just make sure your noodles are covered and you drain extra water.
Lesa says
I also had a lot of water left. I mixed in the other ingredients and it was very runny. It started to thicken up over time, but I would definitely drain some off before adding the other ingredients next time. I see now that there was supposed to be butter in there too; didn’t add that because I was using the recipe and it apparently hasn’t been corrected yet. Flavor was good though and pasta was cooked just right.
Jamela Porter says
Did you use a full box of noodles? The water should just cover your noodles, there shouldn’t be much left if any at all.
June says
BTW, 8 oz. elbow macaroni equals two cups if making half a recipe.
I like to use chicken broth instead of water. When macaroni is done pressure cooking. Stir for a minute or two; pasta will swell and absorb the liquid. If not enough is absorbed, then drain the pasta, then back in the Instant Pot, add and stir in the ingredients.
Stephanie says
Amazing! First recipe I cooked in my Instant Pot! How much is your serving size for the nutrition information?