creamy macaroni and cheese on plate

The Best Instant Pot Mac and Cheese

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 min
  • Yield: Serves 6-8 1x


This is the best Instant Pot Mac and Cheese recipe! Made creamy and extra cheesy with two types of cheese and super fast with just a 5-minute cook time.



  • 4 cups elbow macaroni, 16 ounces
  • 4 cups chicken broth
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup cream
  • 1 large egg
  • 1/2 teaspoon dry mustard powder, optional but recommended
  • 12 ounces sharp cheddar cheese, shredded (about 3 cups)
  • 2 ounces block Parmesan cheese, shredded (scant 1 cup)
  • Additional cream, for thinning as needed
  • Additional salt and pepper, to taste


  1. Add the macaroni noodles to your Instant Pot insert. Add the broth, butter, garlic powder, salt, and pepper. Stir to combine.
  2. Place lid on the Instant Pot, and set the valve to sealing. Press the pressure cook button, and then select a 4-minute cook time (high pressure).
  3. While the noodles are cooking, add the cream, egg, and dry mustard to a small bowl, and beat with a fork to combine well. Grate the cheeses and set aside.
  4. When the pot has finished cooking, do a quick pressure release.
  5. When you can open the lid, do so carefully. Stir the noodles, add the cream mixture, and stir to combine well.
  6. Add the cheeses in 3 batches, stirring well and letting the cheese melt after each addition.
  7. When the cheese is melted adjust the texture if needed with additional cream (I don’t normally need to, but you can add a few tablespoons to thin it out a little).
  8. Adjust the salt and pepper to taste, and serve right away.


  • I have found that an 8-quart Instant Pot takes a little longer to come to pressure than a 6-quart (it has a larger area to pressurize). If you are using a 6-quart Instant Pot and your noodles aren’t fully done, feel free to add 1 minute to the cook time, so that it’s cooking for 5 minutes instead of 4. The 4 minutes is perfect for an 8-quart.
  • You can change up the cheese and play with what you like and prefer. I really like lots of high-quality cheddar and just a little extra Parmesan for balance.
  • The mustard powder is optional, but I love using it for mac and cheese. It brightens the noodles in all the right ways and doesn’t taste like mustard when it’s all mixed in.
  • You can use milk in this recipe in a pinch, though the cream has the best texture. It also works with canned milk.
  • Category: dinner
  • Method: Instant Pot
  • Cuisine: American
Nutrition Information: YIELD: 8
Amount Per Serving: Calories: 339.2 Fat: 26.6g Cholesterol: 101.8mg Sodium: 1,213mg Carbohydrates: 11.3g Sugars: 1.8g Protein: 14g Vitamin A: 27µg Vitamin C: 1mg

Keywords: Instant Pot mac and cheese, macaroni and cheese recipe,