Instant Pot Panera Mac and Cheese is a creamy copycat made with elbow pasta, sharp cheddar, American cheese, Dijon mustard, and a touch of hot sauce. The pasta cooks right in the Instant Pot, then the cheeses are stirred in for a smooth and creamy mac and cheese that’s ready in minutes.
Panera Mac and Cheese has always been one of those comfort-food favorites that I wanted to recreate at home. Making it in the Instant Pot keeps everything simple, with the pasta and creamy cheese sauce coming together in one pot.
Why I Love This Recipe
- One-pot recipe: The pasta cooks right in the Instant Pot, so there’s no separate pot to boil.
- Extra creamy: Sharp cheddar and American cheese create a smooth, cheesy sauce.
- Quick to make: The elbow pasta pressure cooks in just 4 minutes.
- Simple ingredients: You only need eight ingredients to make the entire recipe.
Ingredient Notes
- Elbow Pasta: Use 16 ounces of elbow macaroni. The pressure-cooking time for this recipe is specifically based on elbow pasta.
- Chicken Broth: The pasta cooks directly in the chicken broth, which adds more flavor than water. Low-sodium broth can be used if you want more control over the salt.
- Sharp Cheddar Cheese: Gives the mac and cheese its bold cheddar flavor. Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- American Cheese: This is important for that smooth, creamy Panera-style texture. It melts especially well and helps keep the cheese sauce creamy.
- Hot Sauce: Adds flavor and a tiny bit of heat without making the mac and cheese spicy. You can adjust the amount to taste.
- Dijon Mustard: Adds a little tang and helps balance the richness of the cheese sauce without making it taste strongly like mustard.
- Milk: Loosens the cheese sauce and helps give the finished mac and cheese its creamy consistency. I’d use whole milk for the richest results.
- Butter: Adds richness and helps create a smooth, creamy finish.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Panera Mac and Cheese
- Add the elbow macaroni, chicken broth, and butter to the Instant Pot. Gently press the pasta into the liquid.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure for 4 minutes.
- When the cooking time is complete, carefully perform a quick pressure release.
- Open the lid and set the Instant Pot to Sauté. Stir in the milk, Dijon mustard, and hot sauce.
- Gradually add the sharp cheddar and American cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy, about 1–2 minutes.
- Cancel the Sauté function and stir well before serving.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Stick with elbow macaroni: The 4-minute pressure cook time is specifically for elbow pasta. Other pasta shapes may need a different cooking time.
- Quick release right away: Release the pressure as soon as cooking is complete so the macaroni doesn’t continue cooking and become too soft.
- Shred the cheddar yourself: Freshly shredded cheddar melts smoother than pre-shredded cheese, which often contains anti-caking ingredients.
- Add the cheese gradually: Stir in a little at a time so it melts evenly and creates a smooth sauce.
- Keep Sauté brief: Once the cheese is melted and creamy, turn off the Instant Pot. Too much heat can cause the cheese sauce to become grainy.
- Adjust the consistency: If the mac and cheese becomes thicker than you like, stir in a small splash of milk until it reaches your preferred consistency.
- Serve while warm: The cheese sauce will continue to thicken as it sits. 🧀🍝💙
FAQs About Instant Pot Panera Mac and Cheese
Can I use water instead of chicken broth?
Yes. You can use water, but chicken broth adds more flavor to the pasta. If using water, you may want to taste the finished mac and cheese and adjust the seasoning as needed.
Can I use a different cheese instead of American cheese?
You can, but American cheese helps give this copycat its extra-smooth and creamy texture. For the closest result, I recommend keeping at least some American cheese in the recipe.
Is the hot sauce necessary?
The hot sauce adds flavor without making the mac and cheese noticeably spicy. You can leave it out if you prefer.
How do I store leftover mac and cheese?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
How do I reheat leftover mac and cheese?
Reheat it gently in the microwave or on the stovetop. Stir in a splash of milk while reheating to help loosen the cheese sauce and bring back its creamy consistency.
More Copycat Recipes I Love
Instant Pot Macaroni and Cheee
Instant Pot Panera Mac and Cheese is a creamy copycat made with elbow macaroni, sharp cheddar, American cheese, Dijon mustard, and a touch of hot sauce. It comes together right in the pressure cooker for an easy, cheesy comfort-food favorite.
Ingredients
- 16 ounces elbow macaroni
- 2 cups chicken broth
- 8 ounces sharp cheddar cheese, freshly shredded
- 8 ounces American cheese, chopped or torn into pieces
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- ½ cup whole milk
- 2 tablespoons butter
Instructions
- Add the elbow macaroni, chicken broth, and butter to the Instant Pot. Gently press the pasta into the liquid.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
When the cooking time is complete, carefully perform a quick pressure release.
Open the lid and set the Instant Pot to Sauté.
Stir in the milk, Dijon mustard, and hot sauce.
Gradually add the sharp cheddar and American cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy, about 1–2 minutes.
Cancel the Sauté function and stir well before serving.
Notes
The 4-minute pressure cook time is specifically for elbow macaroni. Quick release the pressure as soon as cooking is complete to prevent the pasta from becoming too soft. Add the cheese gradually while stirring for a smooth sauce, and turn off Sauté as soon as the cheese is melted. If the mac and cheese becomes too thick, stir in a splash of milk until it reaches your desired consistency.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 424Total Fat: 21gSaturated Fat: 11gUnsaturated Fat: 9gCholesterol: 60mgSodium: 906mgCarbohydrates: 46gFiber: 6gSugar: 5gProtein: 20g
Thanks So Much for Sharing this Delicious Recipe for Panera Mac n Cheese Recipe, I Love Their Macaroni! I Know Everyone Makes Their Macaroni Differently but I Like Mine Creamy with Elbow Pasta Like in this Recipe! I Will Certainly Save this Recipe for Future References, Thanks Again for Sharing! Have a Blessed Day! – Jana
Discovered mac n cheese late in life and now I’m addicted to it. Replace the orange kind with white. Looks good and easy
Is 1/4 cup hot sauce really right? I made this and the hot sauce was overwhelming.
I just made it tonight & thought the same thing. It was tasty but on the spicy side & I couldn’t find white cheese (besides jack or Mozzarella). I wouldn’t say it was anything like Panera but it was good.
I make recipe like this on the stove top and it calls for 1/4 tsp of hot sauce. But otherwise sounds de!ish and very close in recipe besides that. I was assuming it was a cut paste error or typo ?
I looked at other copy cat recipes for this Panera recipe and it is 1/4 teaspoon of hot sauce in other recipes for this quantity pasta and some recipes simply omit altogether. This might very well be a typo.
Made this for kids so left out the hot sauce buy added some sea salt. Also used less cheese, started with 8 oz of Colby Jack, added a couple of slices of American and threw in some shredded Mexican. Basically, what was in the fridge. Watched and added a few more chunks of the colby jack as needed. Came out soooo good. I will add some hot sauce to mine, but this is a winner. As fast as the box stuff and a ton better.
Made recipe as instucted. OMG it was waaaaaaaaay over the top spicy. Agree with prior poster questioning that 1/4 cup is accurate?? 1/4 cup Tabasco is the whole 2 oz bottle. It makes this recipe on par with the spiciest buffalo wing you have ever attempted to eat but couldn’t. My son was so disappointed but we will try again tomorrow — w.o the hot sauce.
Just looked this up elsewhere. It is supposed to be 1/4 teaspoon. Not 1/4 CUP.
Beware and adjust accordingly or this turns into Nuclear Spicy Firetruck Needed Buffalo Mac n Cheese.
Can I double recipe him the Instant Pot?
I am new to Instant Pot. Just got mine and read in manual that they don’t recommend making pasta dishes. Your thoughts?
Your missing out if you don’t!
My noodles didn’t cook. They were very al dente. And it was far too cheesy. Any tips for how I can correct? It was super fast and easy. I’d like to make it again if I can figure out the noodles.
Jen, I had to double the liquids. I also used half and half instead of milk.
Made this tonight. It was a little heavy on the cheese. Should it have said 2 cups & 1 cup instead of 16oz & 8 oz. I had to add a lot more milk to make it edible. I will try it again with adjustments.
Yummy. Not like Panera. I’m glad we were out if hot sauce after seeing below 1/4 cup was too much but will add some next time. I definitely need to add more liquid fit noodles but mine were ok to cook. Probably less cheese next time too, but nice recipe to start with. Thanks
Do you use shredded cheese? I domt like a stringy texture
It’s awesome!! Only thing was a used Frank’s hot sauce but maybe like 1-2 tbsp. Doesn’t need any more, especially if you’re making for kids. The rest of these ingredients make it really flavorful!!
I would cover macaroni with stock more than 2 cups
Do I drain the both out before sauté????
Your copycat Mac and cheese looks delicious! Just a thought, would it also work with cheddar cheese?
Another question, can it be made in advance and kept warm in the Instant Pot?
Are all your recipes for the 3 qt. Mini IP? I cook just for myself. They look and sound delicious. I haven’t purchased my IP yet, but, will very soon. Am anxious to start using one.
Carolyn,
I pondered whether I should get the 3 or 6qt Instant Pot. I ended up with the 6 qt LUX60 ($79 on Amazon.) I figured I can make less and It would be fine. I cook for 2 and we love leftovers!. The only reason to get the duo, from my perspective is if you want to make yogurt. There is no button for that on the LUX. I love my IP!!
What size IP is this for? I’m assuming for my 3 qt, I need to change the quantities?
I love your recipes! MORE, MORE PLEASE!!
Can you make this a day ahead and reheat in the oven?
Yes
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Carla have you used gluten free pasta b4 in the instant pot? Not sure if i should use the same time as per this recipe. I appreciate your help!
Form a fellow nurse 🙂
I probably had to increase the chicken broth /water to about 6 cups rather than 2 because 2 is just not enough. I used 8 oz. shredded Velveeta Shreds and 8 oz. sharp Cheddar cheese. Everything else was the same. Delicious! Probably my favorite IP mac & cheese (and I’ve tried a few).