Instant Pot Macaroni and Cheese
With Instant Pot Macaroni and Cheese there’s something truly magical about creamy, cheesy pasta that just warms the soul, and this recipe delivers that comforting goodness in every bite. With the help of my trusty Instant Pot, I can whip up this classic dish with minimal effort and maximum flavor. Whether it’s a busy weeknight dinner or a cozy weekend meal, Instant Pot Macaroni and Cheese always hits the spot. Join me in the kitchen as we dive into this deliciously cheesy adventure together!
What you’ll love about this recipe:
- Quick and Easy: Instant Pot macaroni and cheese is incredibly quick and easy to make. It takes much less time compared to traditional stovetop methods, as the Instant Pot speeds up the cooking process.
- One-Pot Meal: With the Instant Pot, you can cook the pasta and the sauce all in one pot, which means less cleanup and fewer dishes to wash afterward.
- Creamy Texture: The pressure cooking method in the Instant Pot helps to create a creamy texture for the macaroni and cheese. The high pressure forces the liquid (in this case, the cheese sauce) into the pasta, resulting in a rich and creamy dish.
- Customizable: You can easily customize your macaroni and cheese to suit your taste preferences. Whether you like it extra cheesy, with a hint of spice, or loaded with toppings like bacon or breadcrumbs, you can adjust the ingredients to make it your own.
- Versatile: Instant Pot macaroni and cheese can be served as a main dish or as a side dish. It’s perfect for family dinners, potlucks, or even meal prep for the week ahead.
- Consistent Results: The Instant Pot ensures consistent results every time you make macaroni and cheese. You don’t have to worry about the pasta being overcooked or the sauce being too thin – the pressure cooking method helps to cook everything evenly.
- Crowd Pleaser: Macaroni and cheese is a classic comfort food that’s loved by people of all ages. Whether you’re cooking for picky eaters or a crowd of hungry guests, Instant Pot macaroni and cheese is sure to be a hit.
Instant Pot Macaroni and Cheese Ingredients
- 16 ounces of elbow pasta
- 2 cups of chicken broth
- 8 ounces of sharp cheddar cheese
- 8 ounces of American cheese
- 1 tablespoon of hot sauce
- 1 tablespoon of Dijon mustard
- 1/2 cup of milk
- 2 tablespoons of butter
Instant Pot Mac and Cheese Recipe
- Add the pasta, chicken broth, and butter to your Instant Pot.
- Set the Instant Pot to manual high pressure for 4 minutes.
- Once cooking is complete, perform a quick release of pressure.
- Switch the Instant Pot to sauté mode.
- Stir in the milk, mustard, and hot sauce.
- Gradually add the cheese, stirring until melted, approximately 1-2 minutes.
- Remove the Instant Pot from heat and serve your delicious macaroni and cheese.
Tips & Tricks
- Choose the Right Pasta: Elbow macaroni is a classic choice, but you can also use other types of pasta like penne, rigatoni, or shells. Just ensure they’re sturdy enough to withstand pressure cooking.
- Adjust Liquid Ratio: The amount of liquid needed can vary based on the type of pasta you use and personal preference. If you prefer a creamier macaroni and cheese, you can add a bit more milk or broth.
- Customize Cheese Blend: Experiment with different combinations of cheeses to find your favorite flavor. Sharp cheddar and American cheese provide a classic creamy texture, but you can also try adding Gruyère, mozzarella, or Monterey Jack for variation.
- Flavor Enhancers: Don’t be afraid to add extra flavor with spices, herbs, or condiments. The hot sauce and Dijon mustard in this recipe add a nice kick, but you can also try adding garlic powder, paprika, or Worcestershire sauce for extra depth of flavor.
- Prevent Burnt Bottom: To prevent the pasta from sticking to the bottom of the Instant Pot and potentially burning, make sure to stir well after adding the broth and before pressure cooking. Also, avoid stirring once you add the cheese to prevent sticking.
- Let It Rest: After cooking, allow the macaroni and cheese to sit for a few minutes before serving. This helps the sauce thicken slightly and allows the flavors to meld together.
- Garnish and Serve: Garnish your macaroni and cheese with fresh herbs like parsley or chives, or add toppings like crispy bacon bits, breadcrumbs, or diced tomatoes for extra texture and flavor.
FAQs
More Recipes:
Instant Pot Macaroni and Cheee
Yield:
6
Prep Time:
1 minute
Cook Time:
4 minutes
Total Time:
5 minutes
This copycat mac n cheese in the Instant Pot is so rich and decadent, you will want to savor every single bite.
Ingredients
- 16 ounces of elbow pasta
- 2 cups of chicken broth
- 8 ounces of sharp cheddar cheese
- 8 ounces of American cheese
- 1 tablespoon of hot sauce
- 1 tablespoon of Dijon mustard
- 1/2 cup of milk
- 2 tablespoons of butter
Instructions
- Add the pasta, chicken broth, and butter to your Instant Pot.
- Set the Instant Pot to manual high pressure for 4 minutes.
- Once cooking is complete, perform a quick release of pressure.
- Switch the Instant Pot to sauté mode.
- Stir in the milk, mustard, and hot sauce.
- Gradually add the cheese, stirring until melted, approximately 1-2 minutes.
- Remove the Instant Pot from heat and serve your delicious macaroni and cheese.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 48mgSodium: 693mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 14g
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).