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
- Add the macaroni noodles to your Instant Pot insert. Add the broth, butter, garlic powder, salt, and pepper. Stir to combine.
- 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).
- 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.
- When the pot has finished cooking, do a quick pressure release.
- When you can open the lid, do so carefully. Stir the noodles, add the cream mixture, and stir to combine well.
- Add the cheeses in 3 batches, stirring well and letting the cheese melt after each addition.
- 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).
- 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
Keywords: Instant Pot mac and cheese, macaroni and cheese recipe,