Skip the boxed stuff and opt for this creamy, homemade Instant Pot Mac and Cheese instead! The noodles are cooked in a flavorful mix of chicken broth and mustard power, to give them a rich, savory taste. And the sauce ingredients are added at the end for the ultimate cheesy comfort dish that’s ready in under 15 minutes!

A serving spoon holding up a spoonful of mac and cheese.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Use freshly shredded cheese. I’ve found that pre-shredded cheese never melts as smoothly, it tends to make the sauce grainy. I always grate my own cheese for the creamiest texture.
  • Don’t skip the mustard powder. It doesn’t make the Mac and cheese taste “mustardy”, in case you’re worried! Instead, it really deepens the flavor and balances the richness of the cheese.
  • Let the milk simmer. When I add the milk and butter, I let it simmer for a few minutes to help the sauce thicken up.
  • Serve it right away. This mac and cheese is best enjoyed fresh! If it sits for too long, it can thicken up, but you can add in a little extra milk to help it loosen up.
Kelley
Ingredients laid out for instant pot mac and cheese.

Ingredients

  • Elbow Noodles: I like to stick with the classic elbow noodles, because they hold that cheesy sauce so well. But you can also use shells or cavatappi if that’s what you have on hand.
  • Chicken Broth: Cooking the pasta in broth instead of water adds a ton of flavor and extra protein!
  • Milk: Whole milk gives the sauce the creamiest texture, but you can use any type of dairy milk.
  • Extra Sharp Cheddar Cheese: Extra sharp gives the mac and cheese the most amazing bold, tangy flavor!
  • Mustard Powder: A little goes a long way. It doesn’t make the dish taste like mustard, but it really enhances the cheese flavor.
  • Butter: Gives the sauce a rich finish that makes it extra indulgent.
  • Sour Cream: My secret ingredient for the creamiest texture! It also adds just a hint of tang that makes the sauce even more delicious.

How to Make Instant Pot Macaroni and Cheese

  1. Add ingredients: Add pasta, chicken broth, salt, pepper and mustard powder to the Instant Pot.
  2. Cook pasta: Cover with lid and set valve to seal. Pressure cook on high for 4 minutes.
Macaroni, chicken broth and seasonings in instant pot.
  1. Release steam: Allow the steam to naturally release then carefully remove lid.
Spoon holding up a spoonful of macaroni above the instant pot.
  1. Saute: Select the sauté button. Stir in butter and milk continuously for about 1 minute. This will help the starch from the pasta thicken the liquid.
  2. Simmer: Then leave the mixture alone and let the milk come to a simmer / bubble and cook for 2-3 more minutes.
  3. Add cheese and sour cream: Turn off the saute button then add in the shredded cheese and sour cream. Stir, season to taste then serve!
Mac and cheese with a spoon in instant pot.

Serving Suggestions

Or get creative and stir in some diced ham, peas, cooked bacon, or broil it with a sprinkle of extra cheddar on top!

Frequently Asked Questions

Can I double the recipe?

Yes! I’ve doubled it before for parties and it turns out perfect. Just make sure not to exceed your Instant Pot‘s max fill line.

Can I make it vegetarian?

Yes! Just swap the chicken broth for vegetable broth, and you’ve got a completely vegetarian version that tastes just as good!

What if I don’t have mustard powder?

No problem! I’ve used a small squirt of Dijon mustard before, and it works just as well to bring out the cheese flavor.

Love mac and cheese? You’ll want to try my Spicy Pepper Jack Mac and Cheese, Three Cheese Mac and Cheese, Baked Mac and Cheese and Buffalo Chicken Macaroni and Cheese next!

A serving of instant pot mac and cheese on a white plate.

More Instant Pot Meals to Try

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    Recipe

    Instant Pot Macaroni and Cheese

    Skip the boxed stuff and opt for this creamy, homemade Instant Pot Mac and Cheese instead! The noodles are cooked in a flavorful mix of chicken broth and mustard power, to give them a rich, savory taste. And the sauce ingredients are added at the end for the ultimate cheesy comfort dish that's ready in under 20 minutes!
    Author: Kelley Simmons
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Serves 6
    Rate Print

    Ingredients 

    Instructions

    • Add pasta, chicken broth, salt, pepper and mustard powder to the Instant Pot.
      Cover with lid and set valve to seal. Pressure cook on high for 4 minutes.
    • Allow the steam to naturally release then carefully remove lid.
    • Select the sauté button. Stir in butter and milk continuously for about 1 minute. This will help the starch from the pasta thicken the liquid.
      Then leave the mixture alone and let the milk come to a simmer / bubble and cook for 2-3 more minutes.
      Turn off the saute button then add in the shredded cheese and sour cream. Stir, season to taste then serve!

    Nutrition Information

    Calories: 383kcalCarbohydrates: 33gProtein: 19gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 59mgSodium: 989mgPotassium: 254mgFiber: 1gSugar: 5gVitamin A: 629IUVitamin C: 0.02mgCalcium: 381mgIron: 1mg

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