Easy Instant Pot Mac and Cheese
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The perfect Instant Pot Mac and Cheese recipe. A super short ingredient list with just 6 min in the pressure cooker! So easy, quick, and unbelievably creamy. SO SO GOOD.
I have been on a mac and cheese binge lately.
I particularly like to add broccoli to it when I can, here and here – you know, for added veggies and all. And then I sometimes like to make it on a sheet pan for those maximum crispy bits – because guys, who wants to share those crispy edges, right?
But sometimes you just need a classic, extra-sharp cheddar mac and cheese without any fuss or any babysitting.
Something you can make basically hands-free in just 6 minutes. And it’s super ideal if the pasta can cook with the rest of your ingredients.
Well, you guys are in so much luck because the Instant Pot will do all of this for you. Yes, the IP will cook your pasta, and the residual heat will melt all that cheesy goodness into that cream pool of heaven.
And we all know Thanksgiving is right around the corner so this will be all ready in your arsenal, not taking up any oven space at all.
Easy Instant Pot Mac and Cheese
Ingredients
- 1 12-ounce package medium pasta shells
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ½ cup heavy cream
- 1 ½ teaspoons Dijon mustard
- 8 ounces shredded extra-sharp cheddar cheese, about 2 cups
- ½ cup freshly grated Parmesan
Instructions
- Add pasta, paprika, onion powder and garlic powder to a 6-qt Instant Pot®. Stir in 3 1/2 cups water; season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Select warm setting. Stir in heavy cream and Dijon until warmed, about 1 minute. Gradually whisk in cheeses until melted, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately.
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Is the pasta supposed to be drained? If so, the recipe should specify so. Otherwise this is crap!
Hi, sorry, I didn’t add enough macaroni. Please disregard review. Sorry
No worries, Kyle! Let’s just remember to spread some kindness. We’re just making awesome food here! 🙂
About to make this recipe, have you ever tried it with crushed ritz crackers on top? My daughter wants me to add that, bit I’m curious if it’ll dry everything else out
That sounds like such a great idea! Please let me know how it turns out! 🙂
This was a phenomenally easy recipe. I have never done noodles in an instant pot before and it worked perfectly. Any thoughts about me throwing this on a sheet pan with extra layer of cheese and crisping under the broiler?
Sounds so amazing, Vikki!
This was amazing, thank you so much!!
I cannot wait until I can eat cheese again. This sounds amazing and easy to make.
I was just wondering if this would work the same with Gluten Free pasta shells?
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! Good luck! 🙂
I need more that 6 servings. Can I double everything? I wasnt sure about the water.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I’ve done one pound of noodles in the 6 quart. I think with foaming though you can’t do more unless you have the 8 quart.